Author Archive | Silvia Baldini

Spinach Couscous

Spinach and Mint Couscous
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Servings Prep Time
8 10 minutes
Servings Prep Time
8 10 minutes
Spinach and Mint Couscous
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Servings Prep Time
8 10 minutes
Servings Prep Time
8 10 minutes
Ingredients
  • 2 cups couscous
  • 2 cups boiling water
  • 1 tbsp olive oil
  • 2 tbsp fresh organic lemon juice
  • 1 medium organic lemon peel grated
  • 2 cups shredded spinach leaves
  • 1/4 cup toasted pinenuts
  • salt and pepper
Servings:
Instructions
  1. Combine the couscous with the boiling water in a large heatproof bowl, cover; stand for 5 minutes or until the water is absorbed, fluffing with the fork occasionally.
  2. Toast the pine nuts in a heated dry pan. Cool off.
  3. Add the olive oil and the lemon juice, the grated peel and gently mix. Fold the spinach and the pine nuts in the couscous and season with salt and pepper.
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Charred Roasted Vegetables

Charred Roasted Vegetables
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Servings Prep Time
8 people 15 minutes
Cook Time
50 minutes
Servings Prep Time
8 people 15 minutes
Cook Time
50 minutes
Charred Roasted Vegetables
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Servings Prep Time
8 people 15 minutes
Cook Time
50 minutes
Servings Prep Time
8 people 15 minutes
Cook Time
50 minutes
Ingredients
  • 1 large pumpkin peeled and cut in to thin wedges
  • 4 medium beetroots cleaned and cut in half
  • 2 large parsnip peeled and quartered
  • 2 cups baby carrots cleaned
  • 2 medium red onions quartered
  • 1/4 cup olive oli
  • 1 tsp sea salt flakes
Servings: people
Instructions
  1. Preheat the oven to 400F/ Prep all the vegetables and place on to large baking dishes lined with parchment. Drizzle with olive oil and dot with butter. Sprinkle with salt.
  2. Roast the vegetables for 40/50 minutes, turning once. Remove from the oven when nicely browned.
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Beetroot and Walnut Hummus

This glorious purple beetroot and walnut hummus is a simple concoction that’s perfect as a dip with flatbreads or in a sandwich with some tangy cheese.

purple-humus-silvia-baldini

Beetroot and Walnut Hummus
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Servings Prep Time
4 15 minutes
Servings Prep Time
4 15 minutes
Beetroot and Walnut Hummus
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Servings Prep Time
4 15 minutes
Servings Prep Time
4 15 minutes
Ingredients
  • 1/2 cup walnuts
  • 3 medium beetroots cooked, peeled and diced
  • 1/4 cup cubed stale bread crust removed
  • 1 tbsp tahini paste
  • 1/2 clove garlic optional
  • 1 medium lemon, juiced
  • 1/4 tsp cumin powder
  • 3 tbsp olive oil
Servings:
Instructions
  1. Preheat the oven to 350°F.
  2. Spread the walnuts on a rimmed baking sheet and toast in the oven for 5 to 7 minutes. In a food processor, crumble the stale bread. Then add the beets, tahini, the garlic if using, the toasted walnuts, the cumin, half the lemon juice, salt and pepper and blend to a thick paste. Add the olive oil and pulse a couple of times.
  3. Taste the mixture and adjust for lemon juice and seasoning. Cover and refrigerate for up to a couple days. Bring to room temperature prior to serving.
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Beetroot and Walnuts Hummus

A glorious purple beetroot and walnuts hummus. This simple concoction is perfect in a sandwich with a tangy cheese or with flatbreads.

Beetroot and Walnut Hummus
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Servings Prep Time
4 15 minutes
Servings Prep Time
4 15 minutes
Beetroot and Walnut Hummus
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Servings Prep Time
4 15 minutes
Servings Prep Time
4 15 minutes
Ingredients
  • 1/2 cup walnuts
  • 3 medium beetroots cooked, peeled and diced
  • 1/4 cup cubed stale bread crust removed
  • 1 tbsp tahini paste
  • 1/2 clove garlic optional
  • 1 medium lemon, juiced
  • 1/4 tsp cumin powder
  • 3 tbsp olive oil
Servings:
Instructions
  1. Preheat the oven to 350°F.
  2. Spread the walnuts on a rimmed baking sheet and toast in the oven for 5 to 7 minutes. In a food processor, crumble the stale bread. Then add the beets, tahini, the garlic if using, the toasted walnuts, the cumin, half the lemon juice, salt and pepper and blend to a thick paste. Add the olive oil and pulse a couple of times.
  3. Taste the mixture and adjust for lemon juice and seasoning. Cover and refrigerate for up to a couple days. Bring to room temperature prior to serving.
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Olive Oil Crostata

Light, crunchy and deeply flavorful. This olive oil crostata dough is a satisfying Italian twist on the more traditional butter pastry dough. It’s quickly become a staple in my kitchen. On a lazy Sunday, simply double the recipe and freeze the extra so you always have some on hand to make into this olive oil crostata, which is a heart-healthy, smart and satisfying choice for breakfast, after-school nosh or well-deserved midnight snack.
olive-oil-crostata-silvia-baldini

Olive Oil Crostata Dough
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Light, crunchy and deep in flavor. This olive oil crostata dough is a great italian twist on the traditional butter crust. It has quickly become a staple in my kitchen. Don't use sugar for a savory version, like a spinach or zucchini tart.
Servings Prep Time
8/10 people 30 minutes
Cook Time
40/45 minutes
Servings Prep Time
8/10 people 30 minutes
Cook Time
40/45 minutes
Olive Oil Crostata Dough
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Light, crunchy and deep in flavor. This olive oil crostata dough is a great italian twist on the traditional butter crust. It has quickly become a staple in my kitchen. Don't use sugar for a savory version, like a spinach or zucchini tart.
Servings Prep Time
8/10 people 30 minutes
Cook Time
40/45 minutes
Servings Prep Time
8/10 people 30 minutes
Cook Time
40/45 minutes
Ingredients
Dough
  • 4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1 tsp baking powder
  • 1 pinch salt
  • 1 medium grated lemon zest
  • 2 large eggs
  • 1/2 cup olive oil
  • 1/4 cup milk
Filling
  • 2 cups jam
  • 2 tbsp cognac or other aromatic liquor
Servings: people
Instructions
Dough
  1. Pulse the flour, sugar, baking powder and salt in a food processor until combined. With the motor running, add the lemon zest and then the eggs, 1 at the time, followed by the olive oil and the milk in a steady stream, mixing until the dough just begins to hold together.
  2. Shape the dough into 2 disks. Wrap each in plastic wrap and refrigerate for at least 1 hour or up to 3 days or freeze for up to 3 months.
Crostata
  1. Preheat the oven to 350°F. Mix the jam and the liquor in a small bowl.
  2. Roll out 1 disk of the olive oil dough to 1/8 inch thickness. Transfer to an unbuttered 9-inch round pie plate or tart pan. Fill the pastry shell with the jam mixture and then roll out the second disk of olive oil dough, again to 1/8 inch thickness, and cut out strips. Weave the dough strips in lattice fashion over the jam filling. Bake until golden, 40 to 45 minutes.
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Olive Oil Crostata

Olive Oil Crostata Dough
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Light, crunchy and deep in flavor. This olive oil crostata dough is a great italian twist on the traditional butter crust. It has quickly become a staple in my kitchen. Don't use sugar for a savory version, like a spinach or zucchini tart.
Servings Prep Time
8/10 people 30 minutes
Cook Time
40/45 minutes
Servings Prep Time
8/10 people 30 minutes
Cook Time
40/45 minutes
Olive Oil Crostata Dough
Yum
Print Recipe
Light, crunchy and deep in flavor. This olive oil crostata dough is a great italian twist on the traditional butter crust. It has quickly become a staple in my kitchen. Don't use sugar for a savory version, like a spinach or zucchini tart.
Servings Prep Time
8/10 people 30 minutes
Cook Time
40/45 minutes
Servings Prep Time
8/10 people 30 minutes
Cook Time
40/45 minutes
Ingredients
Dough
  • 4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1 tsp baking powder
  • 1 pinch salt
  • 1 medium grated lemon zest
  • 2 large eggs
  • 1/2 cup olive oil
  • 1/4 cup milk
Filling
  • 2 cups jam
  • 2 tbsp cognac or other aromatic liquor
Servings: people
Instructions
Dough
  1. Pulse the flour, sugar, baking powder and salt in a food processor until combined. With the motor running, add the lemon zest and then the eggs, 1 at the time, followed by the olive oil and the milk in a steady stream, mixing until the dough just begins to hold together.
  2. Shape the dough into 2 disks. Wrap each in plastic wrap and refrigerate for at least 1 hour or up to 3 days or freeze for up to 3 months.
Crostata
  1. Preheat the oven to 350°F. Mix the jam and the liquor in a small bowl.
  2. Roll out 1 disk of the olive oil dough to 1/8 inch thickness. Transfer to an unbuttered 9-inch round pie plate or tart pan. Fill the pastry shell with the jam mixture and then roll out the second disk of olive oil dough, again to 1/8 inch thickness, and cut out strips. Weave the dough strips in lattice fashion over the jam filling. Bake until golden, 40 to 45 minutes.
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Detox Papaya with Passion Fruit and Lime

When it’s grey and snowy outside, I crave sunshine. Sliced papaya does the trick for me. Full of vitamins A, C, and B as well as calcium, iron and phosphorous, papaya not only gives me my warm weather fix but helps in weight loss and fighting cellulite. It’s the ultimate breakfast, snack or dessert. I like to add lemon, lime and some passionfruit pulp to brighten the tropical taste.

papya-silvia-baldini

Detox Papaya with Passion Fruit and Lime
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If you're done with kale, start thinking papaya. Full of vitamins A, C, and B as well as calcium, iron and phosphorous, papaya helps in weight loss and fighting cellulite. The ultimate breakfast, snack or dessert. I like to add lemon, lime and some passionfruit pulp to thick slices for a bright mouthful.
Servings Prep Time
4 people 15 minutes
Servings Prep Time
4 people 15 minutes
Detox Papaya with Passion Fruit and Lime
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Print Recipe
If you're done with kale, start thinking papaya. Full of vitamins A, C, and B as well as calcium, iron and phosphorous, papaya helps in weight loss and fighting cellulite. The ultimate breakfast, snack or dessert. I like to add lemon, lime and some passionfruit pulp to thick slices for a bright mouthful.
Servings Prep Time
4 people 15 minutes
Servings Prep Time
4 people 15 minutes
Ingredients
  • 2 medium ripe papayas cut into thick wedges
  • 1/4 cup passion fruit pulp with seeds
  • 2 tbsp lime juice
  • 1 tbsp lemon juice
Servings: people
Instructions
  1. Divide the papaya slices among serving plates. Drizzle with the passion fruit pulp and the juice of the lime and the lemon.
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Detox Papaya with Passion Fruit and Lime

Detox Papaya with Passion Fruit and Lime
Yum
Print Recipe
If you're done with kale, start thinking papaya. Full of vitamins A, C, and B as well as calcium, iron and phosphorous, papaya helps in weight loss and fighting cellulite. The ultimate breakfast, snack or dessert. I like to add lemon, lime and some passionfruit pulp to thick slices for a bright mouthful.
Servings Prep Time
4 people 15 minutes
Servings Prep Time
4 people 15 minutes
Detox Papaya with Passion Fruit and Lime
Yum
Print Recipe
If you're done with kale, start thinking papaya. Full of vitamins A, C, and B as well as calcium, iron and phosphorous, papaya helps in weight loss and fighting cellulite. The ultimate breakfast, snack or dessert. I like to add lemon, lime and some passionfruit pulp to thick slices for a bright mouthful.
Servings Prep Time
4 people 15 minutes
Servings Prep Time
4 people 15 minutes
Ingredients
  • 2 medium ripe papayas cut into thick wedges
  • 1/4 cup passion fruit pulp with seeds
  • 2 tbsp lime juice
  • 1 tbsp lemon juice
Servings: people
Instructions
  1. Divide the papaya slices among serving plates. Drizzle with the passion fruit pulp and the juice of the lime and the lemon.
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Steamed Salmon And Burnt Orange Glaze

Steaming salmon, or any kind of flaky fish, keeps it moist, healthy and packed with flavor. Add this simple burnt orange glaze and you not only get your omega-3s and antioxidants but you have a truly tasty dinner ready in less than 20 minutes. You can serve it with sticky rice or brown rice for a little starchy comfort.
salmon-orange-glaze

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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Print Recipe
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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Beetroot, Orange and Spinach Juice

Time to reset, clean out and get back in my jeans. Beetroots are packed with iron, folic acid, magnesium and antioxidants. Combined with orange juice and spinach in a delicious, gorgeous, deep red juice, they’re sure to kick start my day.

beetroot-juice-silvia-baldini

Beetroot, Orange and Spinach Juice
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Servings Prep Time
4 glasses 5 minutes
Servings Prep Time
4 glasses 5 minutes
Beetroot, Orange and Spinach Juice
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Servings Prep Time
4 glasses 5 minutes
Servings Prep Time
4 glasses 5 minutes
Ingredients
  • 4 medium red beets roughly chopped
  • 5 medium oranges peeled and segmented or roughly chopped
  • 1 cup spinach leaves, rinsed
  • 2/3 cup cold water
Servings: glasses
Instructions
  1. Push the beet, oranges and spinach through a juice extractor. Stir in the water and serve. If you don't have a juice extractor, use a high-powered blender and then strain it through a fine-mesh sieve.
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Beetroot, Orange and Spinach Juice

Time to reset, clean out and get back in my jeans. Beetroots are packed with iron , folic acid, magnesium and antioxidants. Combined with orange juice and spinach in a delicious, deep red  juice they are sure to kick start my day.

Beetroot, Orange and Spinach Juice
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Servings Prep Time
4 glasses 5 minutes
Servings Prep Time
4 glasses 5 minutes
Beetroot, Orange and Spinach Juice
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Print Recipe
Servings Prep Time
4 glasses 5 minutes
Servings Prep Time
4 glasses 5 minutes
Ingredients
  • 4 medium red beets roughly chopped
  • 5 medium oranges peeled and segmented or roughly chopped
  • 1 cup spinach leaves, rinsed
  • 2/3 cup cold water
Servings: glasses
Instructions
  1. Push the beet, oranges and spinach through a juice extractor. Stir in the water and serve. If you don't have a juice extractor, use a high-powered blender and then strain it through a fine-mesh sieve.
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Simple Pancake Stack

Everyone has a favorite pancake recipe. This is mine. It rises high with a soft, tender, sponge-like texture that’s ready to soak up creamy butter and maple syrup. Add bananas or berries or a dollop of whipped cream or whatever you want for a truly decadent breakfast. Sometimes I have the kids prepare and weight all the ingredients the night before with the wet ingredients in a bowl that goes in the fridge and the dry ingredients in another bowl. Then in the morning we’re ready to go.

I also like to make a quick apple marmalade and slather it between the pancakes. I cook 3 peeled, cored and chopped baking apples in 3 tablespoons butter in a saucepan over low heat until they begin to soften. Then I add some grated lemon, 2 tablespoon water, and 1/2 cup sugar and I boil the mixture until I end up with a thick purée. It keeps in the refrigerator for up to two weeks. In the summer I substitute peaches for apples and orange blossom honey for sugar. YUM!

pancakes-silvia-baldini

Simple Pancake Stack
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Recipe by Silvia Baldini
Servings Prep Time
8 medium pancakes 25 minutes
Cook Time Passive Time
15 minutes 30 minutes resting time
Servings Prep Time
8 medium pancakes 25 minutes
Cook Time Passive Time
15 minutes 30 minutes resting time
Simple Pancake Stack
Yum
Print Recipe
Recipe by Silvia Baldini
Servings Prep Time
8 medium pancakes 25 minutes
Cook Time Passive Time
15 minutes 30 minutes resting time
Servings Prep Time
8 medium pancakes 25 minutes
Cook Time Passive Time
15 minutes 30 minutes resting time
Ingredients
Pancakes
  • 1 1/2 cups all-purpose flour sifted
  • 2 1/2 tsp baking powder
  • 1 tsp salt
  • 3 tbsp granulated sugar
  • 1 cup milk
  • 3 large eggs
  • 1/4 tsp vanilla extract
  • 4 tbsp melted and cooled butter
To serve (optional)
  • unsalted butter or whipped butter
  • maple syrup
  • powdered sugar
  • whipped cream
Servings: medium pancakes
Instructions
  1. Sift the flour, baking powder, salt and sugar into a bowl. Put the milk, eggs, and cooled melted butter into a second large bowl and mix with a whisk.
  2. Add the dry ingredients to the wet ingredients and gently combine. Do not overwork the pancake batter. It doesn't matter if the batter isn't smooth. Rest the batter for at least half hour for higher and fluffier pancakes.
  3. Heat a griddle or nonstick skillet over medium heat. Add a pat of butter and reduce the heat to medium-low or low. When the butter is melted, pour the batter into the pan in batches of 3 or 4 rounds and cook for 1 minute, until small bubbles begin to appear on the surface. Turn the pancake and cook until golden brown. Transfer to a plate and keep warm in a low oven. Repeat with the remaining batter.
  4. Serve with butter, maple syrup, powdered sugar or even whipped cream.
Recipe Notes

You can add a sliced banana or some berries to the batter right before cooking or some chocolate chips, a teaspoon of poppy seeds and honey.

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Simple Pancake Stack

Everyone has a favorite pancake recipe and this is mine. It rises high and with a soft, sponge like texture, ready to soak up creamy butter and syrup. Add bananas, or berries and a dollop of whipped cream for a truly decadent breakfast. Sometimes I have the kids prepare and weight all the ingredients the night before. Wet ingredients  in a bowl and dry in another bowl, even the eggs. Then in the morning we are ready to go.

Simple Pancake Stack
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Recipe by Silvia Baldini
Servings Prep Time
8 medium pancakes 25 minutes
Cook Time Passive Time
15 minutes 30 minutes resting time
Servings Prep Time
8 medium pancakes 25 minutes
Cook Time Passive Time
15 minutes 30 minutes resting time
Simple Pancake Stack
Yum
Print Recipe
Recipe by Silvia Baldini
Servings Prep Time
8 medium pancakes 25 minutes
Cook Time Passive Time
15 minutes 30 minutes resting time
Servings Prep Time
8 medium pancakes 25 minutes
Cook Time Passive Time
15 minutes 30 minutes resting time
Ingredients
Pancakes
  • 1 1/2 cups all-purpose flour sifted
  • 2 1/2 tsp baking powder
  • 1 tsp salt
  • 3 tbsp granulated sugar
  • 1 cup milk
  • 3 large eggs
  • 1/4 tsp vanilla extract
  • 4 tbsp melted and cooled butter
To serve (optional)
  • unsalted butter or whipped butter
  • maple syrup
  • powdered sugar
  • whipped cream
Servings: medium pancakes
Instructions
  1. Sift the flour, baking powder, salt and sugar into a bowl. Put the milk, eggs, and cooled melted butter into a second large bowl and mix with a whisk.
  2. Add the dry ingredients to the wet ingredients and gently combine. Do not overwork the pancake batter. It doesn't matter if the batter isn't smooth. Rest the batter for at least half hour for higher and fluffier pancakes.
  3. Heat a griddle or nonstick skillet over medium heat. Add a pat of butter and reduce the heat to medium-low or low. When the butter is melted, pour the batter into the pan in batches of 3 or 4 rounds and cook for 1 minute, until small bubbles begin to appear on the surface. Turn the pancake and cook until golden brown. Transfer to a plate and keep warm in a low oven. Repeat with the remaining batter.
  4. Serve with butter, maple syrup, powdered sugar or even whipped cream.
Recipe Notes

You can add a sliced banana or some berries to the batter right before cooking or some chocolate chips, a teaspoon of poppy seeds and honey.

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Citrus and Beets Home-Cured Salmon

Home-cured salmon is an elegant starter for a dinner party or a beautiful day-after-the-cocktail-party breakfast. No cooking required, which is a great thing when spending a lot of time in the kitchen isn’t high on your agenda.

salmon-beets-cured-silvia-baldini

Citrus and Beets Home-Cured Salmon
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Servings Prep Time
8-12 servings 35 minutes
Passive Time
24-48 hours
Servings Prep Time
8-12 servings 35 minutes
Passive Time
24-48 hours
Citrus and Beets Home-Cured Salmon
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Print Recipe
Servings Prep Time
8-12 servings 35 minutes
Passive Time
24-48 hours
Servings Prep Time
8-12 servings 35 minutes
Passive Time
24-48 hours
Ingredients
  • 3 tbsp fennel seeds
  • 3 tbsp coriander seeds
  • 1 tsp juniper berries
  • 1 cup granulated sugar
  • 1 cup sea-salt Himalayan pink works really well
  • 4 large oranges (you want the grated zest)
  • 3 large lemons (you want the grated zest)
  • 1 large skin on boneless salmon fillet 2 pounds
  • 4 medium beets, peeled and coarsely grated
  • 1 bunch dill, chopped
Servings: servings
Instructions
  1. Toast the fennel and coriander seeds in a dry small skillet over medium heat until fragrant. Transfer to a bowl and add the juniper berries, sugar, salt and orange and lemon zests.
  2. Place the salmon, skin side down, on a large sheet of parchment paper set on a large rimmed baking sheet. Pack the spice cure on the flesh side of the salmon, pressing so it adheres.
  3. Toss the beets and chopped dill in a medium bowl and combine. Spread this onto the flesh side of fish and again press. Fold the sides of the parchment over the salmon and then wrap it tightly in plastic wrap. Set another baking sheet on top of salmon and weight it with three 28-oz. cans or the equivalent in cookbooks or other heavy things you have in your kitchen. Refrigerate for 24 to 48 hours before slicing and serving.
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Citrus and Beets Home-Cured Salmon

Home cured salmon is an elegant a starter or beautiful for a day after the party breakfast. No cooking required, a great thing when spending hours in the kitchen is not high on the agenda.

Citrus and Beets Home-Cured Salmon
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Servings Prep Time
8-12 servings 35 minutes
Passive Time
24-48 hours
Servings Prep Time
8-12 servings 35 minutes
Passive Time
24-48 hours
Citrus and Beets Home-Cured Salmon
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Print Recipe
Servings Prep Time
8-12 servings 35 minutes
Passive Time
24-48 hours
Servings Prep Time
8-12 servings 35 minutes
Passive Time
24-48 hours
Ingredients
  • 3 tbsp fennel seeds
  • 3 tbsp coriander seeds
  • 1 tsp juniper berries
  • 1 cup granulated sugar
  • 1 cup sea-salt Himalayan pink works really well
  • 4 large oranges (you want the grated zest)
  • 3 large lemons (you want the grated zest)
  • 1 large skin on boneless salmon fillet 2 pounds
  • 4 medium beets, peeled and coarsely grated
  • 1 bunch dill, chopped
Servings: servings
Instructions
  1. Toast the fennel and coriander seeds in a dry small skillet over medium heat until fragrant. Transfer to a bowl and add the juniper berries, sugar, salt and orange and lemon zests.
  2. Place the salmon, skin side down, on a large sheet of parchment paper set on a large rimmed baking sheet. Pack the spice cure on the flesh side of the salmon, pressing so it adheres.
  3. Toss the beets and chopped dill in a medium bowl and combine. Spread this onto the flesh side of fish and again press. Fold the sides of the parchment over the salmon and then wrap it tightly in plastic wrap. Set another baking sheet on top of salmon and weight it with three 28-oz. cans or the equivalent in cookbooks or other heavy things you have in your kitchen. Refrigerate for 24 to 48 hours before slicing and serving.
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Marinated Goat Cheese

A jar of my marinated goat cheese makes an easy, tasty and lovely gift for the holidays. It’s spectacular simply slathered on crusty bread, crumbled on salads, even grilled and sandwiched in a baguette. It doesn’t require any cooking but it sure shows a lot of love. Give it as a hostess gift and share some yumminess.

goat-cheese-amrinated-silvia-baldini

Marinated Goat Cheese
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Use fresh, young goat cheese and fruity olive oil.
Servings Prep Time
4 large jars 20 minutes
Servings Prep Time
4 large jars 20 minutes
Marinated Goat Cheese
Yum
Print Recipe
Use fresh, young goat cheese and fruity olive oil.
Servings Prep Time
4 large jars 20 minutes
Servings Prep Time
4 large jars 20 minutes
Ingredients
  • 16 small crottins (or rounds) fresh goat cheese
  • 4 bay leaves
  • 2 tbsp fresh rosemary thyme, oregano are really good substitutions
  • 4 small chili peppers
  • 1 large lemon
  • 2 tbsp fennel seeds
  • 4 cloves garlic peeled
  • 2 cups olive oil enough to cover the cheese in the jar
Servings: large jars
Instructions
  1. Divide the cheese among 4 sterilized jars. Add the bay leaves and the rosemary sprigs to the jars.
  2. Cut the chilis in half. Cut 8 strips of zest from the lemon. Arrange the lemon strips and the chili next to the cheeses in the jars. Add the fennel seeds and the garlic cloves to the jars.
  3. Pour in enough olive oil so the cheeses are completely covered. Seal the jars and place them in the refrigerator. Bring to room temperature before serving.
Recipe Notes

Store in the fridge for up to two weeks. Eat with some crusty bread or crumble on salads or grill on slices of baguette for a quick and easy crostino.

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Marinated Goat Cheese

Marinated Goat Cheese
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Use fresh, young goat cheese and fruity olive oil.
Servings Prep Time
4 large jars 20 minutes
Servings Prep Time
4 large jars 20 minutes
Marinated Goat Cheese
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Print Recipe
Use fresh, young goat cheese and fruity olive oil.
Servings Prep Time
4 large jars 20 minutes
Servings Prep Time
4 large jars 20 minutes
Ingredients
  • 16 small crottins (or rounds) fresh goat cheese
  • 4 bay leaves
  • 2 tbsp fresh rosemary thyme, oregano are really good substitutions
  • 4 small chili peppers
  • 1 large lemon
  • 2 tbsp fennel seeds
  • 4 cloves garlic peeled
  • 2 cups olive oil enough to cover the cheese in the jar
Servings: large jars
Instructions
  1. Divide the cheese among 4 sterilized jars. Add the bay leaves and the rosemary sprigs to the jars.
  2. Cut the chilis in half. Cut 8 strips of zest from the lemon. Arrange the lemon strips and the chili next to the cheeses in the jars. Add the fennel seeds and the garlic cloves to the jars.
  3. Pour in enough olive oil so the cheeses are completely covered. Seal the jars and place them in the refrigerator. Bring to room temperature before serving.
Recipe Notes

Store in the fridge for up to two weeks. Eat with some crusty bread or crumble on salads or grill on slices of baguette for a quick and easy crostino.

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Raw Spice Bar. A Spicy Last Minute Gift.

 

There’s a spice blend you think you identified from your recent travels or from that recipe you pinned to your “Recipes To Try!”  board, and ever since you’ve been catching yourself in a reverie about how life will change when you have the exotic spice in your possession. You track it down and pay an unholy amount for an entire jar of something you’ve never cooked with, yet you reassure yourself it’s okay because of all the exotic recipes you’ll make once that spice blend is in your possession. Although there it still sits in your pantry, not yet opened, languishing until the day when our work schedule and your kid’s soccer practice and your stars align. In the meantime, each time you glimpse the jar in your pantry, that giddy anticipation you first felt fades into guilt that you haven’t yet allowed the spice to change your life even as it grows staler by the moment. You no longer find yourself researching other recipes that may someday make a dent in the amount of spice in that jar. You had the best of intentions. It’s just that life sorta got in the way.

new-product

Raw Spice Bar ends the tyranny of overpriced and oversized jars of spices that tend to be stale before they even make it to your pantry.  Here’s how it works. You sign up for a mystery spice kit that contains three packets, each containing a surprise spice blend from the same geographic region. Your small batch spices contain just enough to see you through one or two recipes found on the accompanying recipe cards or the Raw Spice Bar site.   The amount of spice in any kit is arguably scant—the combined weight of all three spice packets ranges from 1 to 2 ounces—and that’s the point. No intimidating amount of unfamiliar spice to figure out what to do with before it goes stale. Instead there’s just an incredibly efficient amount  of something novel to try.

baking-spices-holiday-small-680x680

Sometimes the spice blends are regional classics, such as The Punjabi Kit which boasts Mango Toasted Chaat, Punjabi Garam Masala and Kashmir Chiles Tandoori. Other times they’re a little less expected, such as the Limited Edition Baking Flavors kit containing German Gingerbread, Unpumpkin Pie Spice and Peppercorn Cha. The spice blends are often the creations of chefs. All spices are roasted and ground within days of shipping and, when possible, they’re fair-trade and organic.

pink-peppercorn-himalayan-sea-salt-spices1-270x270-1

You can opt for a single month subscription for just $8 if you’re the cautious sort. Or sign up for a 6- or 12-month subscription to The Monthly Spice Box starting at $7 a month. Shipping is free within the United States. To receive a $5 discount off a 6- or 12-month subscription, use the code FLAVOR6 when checking out. Consider it a box of good intentions you can actually make good on.

Written by Renee Schettler

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Parmesan Crackers

Buttery, crumbly cheesy. Just a little spicy and perfect with a glass of bubbly. They are a must at cocktail hour. Look at them disappear!

 

Parmesan Crackers
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Servings Prep Time
45 2 inches round cookies 30 minutes
Cook Time Passive Time
12-15 minutes 2 hours
Servings Prep Time
45 2 inches round cookies 30 minutes
Cook Time Passive Time
12-15 minutes 2 hours
Parmesan Crackers
Yum
Print Recipe
Servings Prep Time
45 2 inches round cookies 30 minutes
Cook Time Passive Time
12-15 minutes 2 hours
Servings Prep Time
45 2 inches round cookies 30 minutes
Cook Time Passive Time
12-15 minutes 2 hours
Ingredients
  • 2 cups all-purpose flour
  • 1 tsp salt
  • 1/2 tsp cayenne pepper
  • 2 1/2 sticks cold butter cut in pieces
  • 1 1/2 cups grated parmesan
  • 1 large egg lightly beaten
  • 1 large yolk with a pinch of paprika
  • 1 tsp cumin seeds lightly crushed
  • 1 tsp sesame seeds
Servings: 2 inches round cookies
Instructions
  1. Heat the oven to 400°F. Line baking sheets with baking paper. Put the flour, salt, cayenne, and baking powder in a food processor. Pulse to combine. Add the butter and pulse again until the butter is in small pieces, six to eight 1-second pulses. Add the cheeses, pulse, and finally, add the egg and pulse until the mixture just starts to come together.
  2. Tip the dough on an unfloured surface. Knead by lightly smearing the ingredients together as you push them away from you with the heel of your hand until the dough is cohesive.
  3. Shape the dough into logs roughly 2 inches in diameter and wrap in film and chill for a couple of hours, until firm.
  4. Take the logs out of the fridge, remove film and brush with egg and paprika and coat with the sesame and cumin seeds. Slice the log in to disk about 1/8 of an inch high.
  5. Arrange the disks on the lined baking trays spacing well. Bake in the oven for 12 to 15 minutes. To test, break one in half and look to see if the center still looks doughy. If so, cook for a few more minutes, but be careful not to overbake. Let cool on a rack and store only when completely cool.
Recipe Notes

Keep a couple of extra logs in the freezer. Slice and bake when guests pop by!  I also like to add cheddar or blue cheese and nuts.

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All Time Favorite Muffins

These are my all-times favorite muffin. The blueberries keep their shape through the baking process and the buttery and crumbly topping renders a crunchy and luxurious first bite. Measure all the ingredients and prepare the crumble at night. Bake the muffins on Christmas morning in no time!

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mufffins-berries-silviabaldini-trychic

Raspberry, Blueberry Muffin Crumble
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These are my all-times favorite muffin. The blueberries keep their shape through the baking process and the buttery and crumbly topping renders a crunchy and luxurious first bite.
Servings Prep Time
10-12 muffins 25 minutes
Cook Time
30-35 minutes
Servings Prep Time
10-12 muffins 25 minutes
Cook Time
30-35 minutes
Raspberry, Blueberry Muffin Crumble
Yum
Print Recipe
These are my all-times favorite muffin. The blueberries keep their shape through the baking process and the buttery and crumbly topping renders a crunchy and luxurious first bite.
Servings Prep Time
10-12 muffins 25 minutes
Cook Time
30-35 minutes
Servings Prep Time
10-12 muffins 25 minutes
Cook Time
30-35 minutes
Ingredients
Muffins
  • 4 3/4 cups all pourpus flour
  • 5 tsp baking powder
  • 1/2 tsp salt
  • 2 large eggs
  • 1 1/2 cup caster granulated sugar
  • 1 1/2 sticks butter unsalted melted
  • 1 1/2 cups whole milk
  • 1 medium zest of lemon
  • 1 1/2 cup blueberries
  • 1 cup raspberries
Crumble
  • 1 cup all pourpus flour
  • 1/2 cup granulated sugar
  • 1 stick Butter unsalted, cold and cubed
Servings: muffins
Instructions
Muffins
  1. Preheat the oven at 340F. Line two trays to bake 12 muffins with paper cases.
  2. Sift the together the flour, baking powder and salt and set aside.
  3. In a mixing bowl whisk the egg with the sugar and the melted butter. Whisk in the milk and lemon zest then gently fold in the berries. Keep a few berries aside to decorate the top.
  4. Add the sifted dry ingredients very gently with a spatula and combine the ingredients but make sure to stir enough to combine enough although some lumps should be visible. Do this by hand!
  5. Spoon the mixture in the muffin cases to fill them up. Cover with the crumble topping and dot with a few extra berries.
  6. Bake for 30-35 minutes or until a skewer comes out clean. Take out of the tray and cool over a rack.
Crumble
  1. Put the flower, sugar and butter and mix with you hands until you have a uniform breadcrumb consistency. Don't over do it or you will be left with a baking dough. No panic if this happens just make cookies out of it! and restart the process.
  2. Double the recipe and keep the crumble in a ziplock bag up to 3 months.
Recipe Notes

You can substitute the butter in the muffins with 1 1/2 cup of vegetable oil for a light crumb.

You can also use different fruits, chocolate and nuts combinations. My favorites are white chocolate chips and bananas, pear and fresh ginger or walnut and apples.

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Very Berry Vodka

I like to gift this colorful, cheery and easy recipe for delicious berry vodka in pretty bottles. It’s great served on ice, in little shot glass or in flutes with champagne for an alternative to Kir Royale.

berryvodka

Berry Infused Vodka
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Servings Prep Time
4 250ml bottles 25 minutes
Cook Time Passive Time
2 hours 1 week
Servings Prep Time
4 250ml bottles 25 minutes
Cook Time Passive Time
2 hours 1 week
Berry Infused Vodka
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Print Recipe
Servings Prep Time
4 250ml bottles 25 minutes
Cook Time Passive Time
2 hours 1 week
Servings Prep Time
4 250ml bottles 25 minutes
Cook Time Passive Time
2 hours 1 week
Ingredients
  • 2 cups raspberries
  • 1 1/2 cup hulled strawberries
  • 1 medium grated lemon zest
  • 1 cup caster granulated sugar
  • 1 vanilla pod halved
  • 1 70cl bottle of vodka
Servings: 250ml bottles
Instructions
  1. Place the berries and the lemon zest with the sugar in a large metal bowl and crush with the back of a wooden spoon. Add the Vanilla pod, mix all and leave to rest and macerate for two hours, until the sugar has dissolved and the fruit has become juicy.
  2. Spoon the content of the bowl in to a large glass jar and cover with the vodka. Mix well and chill for at least one week in the fridge or up to a month.
  3. Staring the vodka through a fine sieve, decant into pretty sterilized bottles.
Recipe Notes

The Infused Vodka will keep for up to months in the fridge or 6 months in the freezer. Rose petals are a great addition to the berries and citrus as well.

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Crushed Berry Infused Vodka

I like to gift this colorful, cheery and easy recipe for delicious berry vodka in pretty bottles . It’s great served on ice, in little shot glass or in flutes with champagne for an alternative to Kir Royale.

Berry Infused Vodka
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Print Recipe
Servings Prep Time
4 250ml bottles 25 minutes
Cook Time Passive Time
2 hours 1 week
Servings Prep Time
4 250ml bottles 25 minutes
Cook Time Passive Time
2 hours 1 week
Berry Infused Vodka
Yum
Print Recipe
Servings Prep Time
4 250ml bottles 25 minutes
Cook Time Passive Time
2 hours 1 week
Servings Prep Time
4 250ml bottles 25 minutes
Cook Time Passive Time
2 hours 1 week
Ingredients
  • 2 cups raspberries
  • 1 1/2 cup hulled strawberries
  • 1 medium grated lemon zest
  • 1 cup caster granulated sugar
  • 1 vanilla pod halved
  • 1 70cl bottle of vodka
Servings: 250ml bottles
Instructions
  1. Place the berries and the lemon zest with the sugar in a large metal bowl and crush with the back of a wooden spoon. Add the Vanilla pod, mix all and leave to rest and macerate for two hours, until the sugar has dissolved and the fruit has become juicy.
  2. Spoon the content of the bowl in to a large glass jar and cover with the vodka. Mix well and chill for at least one week in the fridge or up to a month.
  3. Staring the vodka through a fine sieve, decant into pretty sterilized bottles.
Recipe Notes

The Infused Vodka will keep for up to months in the fridge or 6 months in the freezer. Rose petals are a great addition to the berries and citrus as well.

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Chocolate Swirl Meringues

Big, pillowy sugary treats. I like to add hot sugar to the egg whites to get the inside of the meringues chewy and marshmallowy while keeping the outside crispy and crunchy. They are delicious on their own or divine with a generous spoonful of softly whipped cream.orchid-meranges-trychic-silviabaldini

Chocolate Swirl Meringues
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Print Recipe
Big, pillowy sugary treats. I like to add hot sugar to the egg whites to get the inside of the meringues chewy and marshmallowy while keeping the outside crispy and crunchy. They are delicious on their own or divine with a generous spoonful of softly whipped cream.
Servings Prep Time
4/6 large meringues 10 minutes
Cook Time
1 1/2- 2 hours
Servings Prep Time
4/6 large meringues 10 minutes
Cook Time
1 1/2- 2 hours
Chocolate Swirl Meringues
Yum
Print Recipe
Big, pillowy sugary treats. I like to add hot sugar to the egg whites to get the inside of the meringues chewy and marshmallowy while keeping the outside crispy and crunchy. They are delicious on their own or divine with a generous spoonful of softly whipped cream.
Servings Prep Time
4/6 large meringues 10 minutes
Cook Time
1 1/2- 2 hours
Servings Prep Time
4/6 large meringues 10 minutes
Cook Time
1 1/2- 2 hours
Ingredients
  • 1 1/2 cups caster granulated sugar 300g
  • 4-5 large egg whites
  • 1 pinch salt
  • 2 tbsp cocoa powder
Servings: large meringues
Instructions
  1. Preheat the oven an 400F and line a think baking sheet with baking parchment.
  2. Put the sugar in a small tasting pan and heat in the preheated oven for about 7-8 minutes, or until hot to the touch.
  3. Place the egg whites and salt in a bowl of a free standing mixer fitted with a whisk. Remove the hot sugar from the oven and turn the temperature of the oven down to 225F
  4. Quickly tip the sugar on to the egg whites and whisk on a medium speed for 8 to 10 mines, until the meringue is very stiff, white and cold.
  5. Using a large metal spoon fold the cocoa in to the meringue, using three or four light strokes. The trick is to keep the mixture marbleized in the appearance.
  6. Spoon the mixture on to the prepared baking sheets in 4 to 6 large peak meringues. This is the fun part, don't smash the meringue, free from it.
  7. Cook in the middle of the shelf for 1 1/2 to 1 3/4 hours, or until crisp and dry. Remove from the oven a leave to cool on the baking sheet.
Recipe Notes

You  can use cooked and sieved raspberries, or chopped almonds, pistachios, hazelnuts and desiccated coconut to swirl the meringues.

I cook the raspberries with  a spoon of sugar and half juice of a lemon until soft then I sieve the mixture. This is a basic coolie.

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DOUBLE DARK CHOCOLATE PECAN AND GINGER COOKIES

Very grown up cookies, with a double hit of chocolate and a hint of ginger. TrayChic gift for the holidays.

chocoalte-cookies-traychic-silviabadlin

Double Dark Chocolate Pecan and Ginger Cookies
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Servings
5 dozen
Servings
5 dozen
Double Dark Chocolate Pecan and Ginger Cookies
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Servings
5 dozen
Servings
5 dozen
Ingredients
  • 2 cups dark chocolate chopped
  • 1 cup unsalted butter at room temperature 2 sticks
  • 1/2 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 3 large eggs
  • 1 tsp pure vanilla extract
  • 1 and 3/4 cups all-purpose flour
  • 1/4 cup unsweetened Dutch-process cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 and 3/4 cups pecans, chopped
  • 1 tbsp finely chopped fresh ginger
Servings: dozen
Instructions
  1. Preheat oven at 350F. Prep baking sheets and lined them with parchment paper
  2. Melt 1 and 1/2 cup of the chocolate with the butter on double boiler over simmering water, or in the microwave on a low setting. Stir until smooth and set aside to cool slightly. Reserve the remains chopped chocolate to mix in the batter.
  3. Whisk the sugars and the eggs together in a large bowl for a couple of minutes. You can use a stand n mixer fitted with a paddle attachment. Frankly, I like to make cookies by hand. It's good exercise and then I don't feel guilty licking the spoon. Add the vanilla extract the melted chocolate and butter mixture, and stir until smooth.
  4. Sift flour, cocoa powder, baking soda, making powder and the salt together, then mix into the cookie mixture and stir until smooth. Add the reserved chocolate chunks, the pecans and the fresh ginger and mix until combined.
  5. Using a desert spoon or a 1 1/2 inch ice cream scoop, drop the batter on the lined baking sheets, spacing them 2 inches apart. Flatten slightly and bake in batches on the middle shelf until set. About 10-12 minutes.
  6. Let the cookies cool on the sheets on wire rack for two minutes. Transfer the cookies on parchment to racks to cool completely. Repeat with the remaining cookie dough.
  7. Stored in air tight containers the cookies will keep for up to a week.
Recipe Notes

Dry cherries, almonds, hazelnut or coconut can be added or substituted. White chocolate chunks work well too.

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Raspberry, Blueberry Muffin Crumble

Raspberry, Blueberry Muffin Crumble
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These are my all-times favorite muffin. The blueberries keep their shape through the baking process and the buttery and crumbly topping renders a crunchy and luxurious first bite.
Servings Prep Time
10-12 muffins 25 minutes
Cook Time
30-35 minutes
Servings Prep Time
10-12 muffins 25 minutes
Cook Time
30-35 minutes
Raspberry, Blueberry Muffin Crumble
Yum
Print Recipe
These are my all-times favorite muffin. The blueberries keep their shape through the baking process and the buttery and crumbly topping renders a crunchy and luxurious first bite.
Servings Prep Time
10-12 muffins 25 minutes
Cook Time
30-35 minutes
Servings Prep Time
10-12 muffins 25 minutes
Cook Time
30-35 minutes
Ingredients
Muffins
  • 4 3/4 cups all pourpus flour
  • 5 tsp baking powder
  • 1/2 tsp salt
  • 2 large eggs
  • 1 1/2 cup caster granulated sugar
  • 1 1/2 sticks butter unsalted melted
  • 1 1/2 cups whole milk
  • 1 medium zest of lemon
  • 1 1/2 cup blueberries
  • 1 cup raspberries
Crumble
  • 1 cup all pourpus flour
  • 1/2 cup granulated sugar
  • 1 stick Butter unsalted, cold and cubed
Servings: muffins
Instructions
Muffins
  1. Preheat the oven at 340F. Line two trays to bake 12 muffins with paper cases.
  2. Sift the together the flour, baking powder and salt and set aside.
  3. In a mixing bowl whisk the egg with the sugar and the melted butter. Whisk in the milk and lemon zest then gently fold in the berries. Keep a few berries aside to decorate the top.
  4. Add the sifted dry ingredients very gently with a spatula and combine the ingredients but make sure to stir enough to combine enough although some lumps should be visible. Do this by hand!
  5. Spoon the mixture in the muffin cases to fill them up. Cover with the crumble topping and dot with a few extra berries.
  6. Bake for 30-35 minutes or until a skewer comes out clean. Take out of the tray and cool over a rack.
Crumble
  1. Put the flower, sugar and butter and mix with you hands until you have a uniform breadcrumb consistency. Don't over do it or you will be left with a baking dough. No panic if this happens just make cookies out of it! and restart the process.
  2. Double the recipe and keep the crumble in a ziplock bag up to 3 months.
Recipe Notes

You can substitute the butter in the muffins with 1 1/2 cup of vegetable oil for a light crumb.

You can also use different fruits, chocolate and nuts combinations. My favorites are white chocolate chips and bananas, pear and fresh ginger or walnut and apples.

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Double Dark Chocolate Pecan and Ginger Cookies

Very grown up cookies, with a double hit of chocolate and a hint of ginger. TrayChic gift for the holidays.

Double Dark Chocolate Pecan and Ginger Cookies
Yum
Print Recipe
Servings
5 dozen
Servings
5 dozen
Double Dark Chocolate Pecan and Ginger Cookies
Yum
Print Recipe
Servings
5 dozen
Servings
5 dozen
Ingredients
  • 2 cups dark chocolate chopped
  • 1 cup unsalted butter at room temperature 2 sticks
  • 1/2 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 3 large eggs
  • 1 tsp pure vanilla extract
  • 1 and 3/4 cups all-purpose flour
  • 1/4 cup unsweetened Dutch-process cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 and 3/4 cups pecans, chopped
  • 1 tbsp finely chopped fresh ginger
Servings: dozen
Instructions
  1. Preheat oven at 350F. Prep baking sheets and lined them with parchment paper
  2. Melt 1 and 1/2 cup of the chocolate with the butter on double boiler over simmering water, or in the microwave on a low setting. Stir until smooth and set aside to cool slightly. Reserve the remains chopped chocolate to mix in the batter.
  3. Whisk the sugars and the eggs together in a large bowl for a couple of minutes. You can use a stand n mixer fitted with a paddle attachment. Frankly, I like to make cookies by hand. It's good exercise and then I don't feel guilty licking the spoon. Add the vanilla extract the melted chocolate and butter mixture, and stir until smooth.
  4. Sift flour, cocoa powder, baking soda, making powder and the salt together, then mix into the cookie mixture and stir until smooth. Add the reserved chocolate chunks, the pecans and the fresh ginger and mix until combined.
  5. Using a desert spoon or a 1 1/2 inch ice cream scoop, drop the batter on the lined baking sheets, spacing them 2 inches apart. Flatten slightly and bake in batches on the middle shelf until set. About 10-12 minutes.
  6. Let the cookies cool on the sheets on wire rack for two minutes. Transfer the cookies on parchment to racks to cool completely. Repeat with the remaining cookie dough.
  7. Stored in air tight containers the cookies will keep for up to a week.
Recipe Notes

Dry cherries, almonds, hazelnut or coconut can be added or substituted. White chocolate chunks work well too.

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Chocolate and Cinnamon Swirl Meringues

Chocolate Swirl Meringues
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Big, pillowy sugary treats. I like to add hot sugar to the egg whites to get the inside of the meringues chewy and marshmallowy while keeping the outside crispy and crunchy. They are delicious on their own or divine with a generous spoonful of softly whipped cream.
Servings Prep Time
4/6 large meringues 10 minutes
Cook Time
1 1/2- 2 hours
Servings Prep Time
4/6 large meringues 10 minutes
Cook Time
1 1/2- 2 hours
Chocolate Swirl Meringues
Yum
Print Recipe
Big, pillowy sugary treats. I like to add hot sugar to the egg whites to get the inside of the meringues chewy and marshmallowy while keeping the outside crispy and crunchy. They are delicious on their own or divine with a generous spoonful of softly whipped cream.
Servings Prep Time
4/6 large meringues 10 minutes
Cook Time
1 1/2- 2 hours
Servings Prep Time
4/6 large meringues 10 minutes
Cook Time
1 1/2- 2 hours
Ingredients
  • 1 1/2 cups caster granulated sugar 300g
  • 4-5 large egg whites
  • 1 pinch salt
  • 2 tbsp cocoa powder
Servings: large meringues
Instructions
  1. Preheat the oven an 400F and line a think baking sheet with baking parchment.
  2. Put the sugar in a small tasting pan and heat in the preheated oven for about 7-8 minutes, or until hot to the touch.
  3. Place the egg whites and salt in a bowl of a free standing mixer fitted with a whisk. Remove the hot sugar from the oven and turn the temperature of the oven down to 225F
  4. Quickly tip the sugar on to the egg whites and whisk on a medium speed for 8 to 10 mines, until the meringue is very stiff, white and cold.
  5. Using a large metal spoon fold the cocoa in to the meringue, using three or four light strokes. The trick is to keep the mixture marbleized in the appearance.
  6. Spoon the mixture on to the prepared baking sheets in 4 to 6 large peak meringues. This is the fun part, don't smash the meringue, free from it.
  7. Cook in the middle of the shelf for 1 1/2 to 1 3/4 hours, or until crisp and dry. Remove from the oven a leave to cool on the baking sheet.
Recipe Notes

You  can use cooked and sieved raspberries, or chopped almonds, pistachios, hazelnuts and desiccated coconut to swirl the meringues.

I cook the raspberries with  a spoon of sugar and half juice of a lemon until soft then I sieve the mixture. This is a basic coolie.

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Hassleback Potatoes

hasselback-potatoes-frame-silvia-baldini

My mother taught me how to use a knife and prep at a young age. I started helping her in the kitchen when I was 5 or 6. I would peel potatoes, carrots and apples for her. I shelled peas and beans, chopped herbs, I stirred sauces and I coated baking pans for her cakes. She was very adamant I should not waste anything. I had to learn to scrape the flesh from the peel of an apple and to squeeze a lemon till the last drop. While I prepped, my mother would cook and bond with me. Those were precious years where I learned mothers have infinite patience, women have been working for no money in the kitchen for years, and a savvy cook must know how to use and finish everything she buys to cook for the family.  Zero waste cooking, scrap cooking, frugal gourmet, it’s what thrifty and smart women have done for century.  I believe the ability to use all parts of produce, reinvent leftovers, not only reheat them in to a chewy microwave blob, repurpose everyday food scraps into useful ingredients, it’s what separates a real cook from the pretender.

Since we never threw away anythings, stale bread turned in to useful bread crumbs and crunchy crostini; used vanilla pods were saved in glass jars to scent sugar and baking powder; the rendered fat from the pancetta was reserved for frying delicious potatoes; we even kept espresso grounds in an air tight container to get rid of odors and to keep ants away. I believe cooking with scraps is a must not only for the thrifty but also our obligation to our enormously abused planet.

In the next couple of weeks I’ll be sharing some of my favorite frugal tips and recipes here on my blog as well as in an article, soon to be published, in Reader’s Digest.  Today, I’m starting with the basic.

Bread Crumbs:

To make my bread crumbs I keep the left overs loafs of breads out on the counter for at least a day. Once the bread is hard and stale I pulverize it in a food processor. If I’m in a rush and I don’t have stale bread I slice fresh bread and bake in the oven at 250F for 10 minutes and then pulverize it. I store the bread crumbs in air tight container for up to two months. I like to add dried herbs to the crumbs, or even grated lemon or orange peel, ground pepper, cayenne pepper or curry powder for a bit of a kick. If I add spices or herbs to the crumbs, I save them in parchment paper for up to one week. Bread crumbs are perfect for breading cutlets, to thicken soups and sauces, to soften meatballs mixes, to line molds and baking pans.

Croutons and Crostini:

I dice the stale bread in 1 inch cubes or for rustic croutons I tear the bread in to thumb size pieces. I toss the croutons with olive oil, salt and pepper. Then I place them on a lined baking tray, and toast them in an oven preheated at 350F for 15 to 20 minutes or until golden brown. For an infusion of flavor I add chopped herbs, like rosemary and thyme, chopped garlic, chili pepper flakes, paprika or grated parmesan.
To make crostini, I cut the stale bread, I like to use old baguettes or italian crusty loafs, in to regular slices about 1/2 inch high. I drizzle with olive oil and toast the slices in the oven at 350F until golden brown. Both the crouton and the crostini will keep in an air tight container on the counter for up to two weeks.

Saving energy tip:

If you have an hot oven that’s finished being used and cooling down, put the bread crumbs or the crostini inside overnight. You will use the free heat that you have already payed for and save energy and gas!

Hassleback Potatoes:

Then there is the best ever recipe for hassleback potatoes, a big favorite at my Thanksgiving table. I have attached the recipe below, it’s always a winner.

 

Hasselback Potatoes
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Servings Prep Time
4-6 people 20 minutes
Cook Time
1 hour
Servings Prep Time
4-6 people 20 minutes
Cook Time
1 hour
Hasselback Potatoes
Yum
Print Recipe
Servings Prep Time
4-6 people 20 minutes
Cook Time
1 hour
Servings Prep Time
4-6 people 20 minutes
Cook Time
1 hour
Ingredients
  • 4-6 medium yukon yellow potatoes
  • 1 tbsp Butter melted
  • 2 tbsp olive oil
  • 1/4 cup bread crumbs
  • 1/2 cup grated cheddar cheese
Servings: people
Instructions
  1. Preheat oven to 350F. Peel and halve the potatoes in half. Place them on a chopping board, cut side down. Slice the potatoes one at the time thinly, but be careful not to cut through the potatoes. I place a chopstick along each sides of the potato to prevent the knife going all the way through.
  2. Combine the oil and the melted butter. Place the potatoes cut side down on a lined baking dish in a single layer. Coat the potatoes with the oil and butter mixture using a brush.
  3. Bake for 45 minutes basting frequently with the remaining oil and butter. Combine the crumbs and the grated cheddar cheese.
  4. After 45 minute sprinkle the potatoes with a little salt and the combine crumbs and cheddar cheese. Bake for an extra 15 minutes or until golden brown.
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Hasselback Potatoes

Hasselback Potatoes
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Print Recipe
Servings Prep Time
4-6 people 20 minutes
Cook Time
1 hour
Servings Prep Time
4-6 people 20 minutes
Cook Time
1 hour
Hasselback Potatoes
Yum
Print Recipe
Servings Prep Time
4-6 people 20 minutes
Cook Time
1 hour
Servings Prep Time
4-6 people 20 minutes
Cook Time
1 hour
Ingredients
  • 4-6 medium yukon yellow potatoes
  • 1 tbsp Butter melted
  • 2 tbsp olive oil
  • 1/4 cup bread crumbs
  • 1/2 cup grated cheddar cheese
Servings: people
Instructions
  1. Preheat oven to 350F. Peel and halve the potatoes in half. Place them on a chopping board, cut side down. Slice the potatoes one at the time thinly, but be careful not to cut through the potatoes. I place a chopstick along each sides of the potato to prevent the knife going all the way through.
  2. Combine the oil and the melted butter. Place the potatoes cut side down on a lined baking dish in a single layer. Coat the potatoes with the oil and butter mixture using a brush.
  3. Bake for 45 minutes basting frequently with the remaining oil and butter. Combine the crumbs and the grated cheddar cheese.
  4. After 45 minute sprinkle the potatoes with a little salt and the combine crumbs and cheddar cheese. Bake for an extra 15 minutes or until golden brown.
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Burnt Crumbs and Anchovies Spaghetti

burnedcrumbs-silvia-baldini

Burnt Bread Crumbs Anchovy’s Spaghetti
This recipe is the poster child for how to feed last minute guests with a pantry dinner. It’s salty, satisfying and just divine. Perfect to share with a crowd of hungry friends. You are not only a frugal chef but a smart one if you make a lot of bread crumbs with stale bread and keep them handy!
 
Burned Crumbs and Anchovy Paste Spaghetti
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Print Recipe
Servings
4 people
Cook Time
8/12 minutes
Servings
4 people
Cook Time
8/12 minutes
Burned Crumbs and Anchovy Paste Spaghetti
Yum
Print Recipe
Servings
4 people
Cook Time
8/12 minutes
Servings
4 people
Cook Time
8/12 minutes
Ingredients
  • 1/2 cup olive oil
  • 1 cup bread crumbs
  • 2 tsp anchovy paste
  • 2 cloves garlic
  • 1 pound spaghetti
  • 1/2 cup chopped parsley
  • salt for cooking water
  • 1/2 tsp chili flakes optional
Servings: people
Instructions
  1. Boil the water with the salt. When the water is boiling add the spaghetti and cook al dente. While the pasta is cooking, warm the olive oil in a skillet on medium heat.
  2. Add the anchovy paste and mash in to a paste. Add the garlic cloves, stir in the crumbs and cook until browned and dark brown. Discard the garlic cloves.
  3. Drain the pasta, toss in a bowl with the bread crumbs and anchovies mixture, sprinkle with the chopped parsley and if desired some chili flakes. Enjoy with a cold beer and good friends!
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