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.
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.
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 |
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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.
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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
- Preheat the oven an 400F and line a think baking sheet with baking parchment.
- 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.
- 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
- 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.
- 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.
- 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.
- 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.
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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
- Preheat oven at 350F. Prep baking sheets and lined them with parchment paper
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
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.
Chocolate and Cinnamon Swirl Meringues
Hassleback Potatoes
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.
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
- 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.
- 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.
- Bake for 45 minutes basting frequently with the remaining oil and butter. Combine the crumbs and the grated cheddar cheese.
- 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
Burnt Crumbs and Anchovies Spaghetti
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!
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
- 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.
- 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.
- 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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Burned Crumbs and Anchovy Paste Spaghetti
Friday Winner
Thank you for all the great comments and posts about why you would love to attend the Taste of Fairfield on Sunday October the 9th, the scrumptious event organized by TownVibe and Fairfield Magazine !
We worked hard to read through all the comments; Then we realized we have a bit of a soft spot for cute romantic couples, so Kirsten won the two free tickets and she will be celebrating with her foodie husband on his birthday at the Southport’s Delamar Hotel.
TRAY CHIC!
There is still time to buy your tickets online at tasteoffairfield.com
General Admission tickets cost $50: including food, drink, and entertainment. VIP Admission—with access to the Black Rock Galleries Fusion Lounge costs $100 and includes ongoing food service, drinks from VIP bar, entertainment, private parking, and a TV.
For more information you can contact TownVibe at 203-431-1708 or Robin Phillips at rphillips@townvibe.com
After reading all your comments I got really hungry, so I decided to make a quick late dinner and wouldn’t you know it! my fridge was full of cheese. Tuesday, after listening to my wise foodie and glutton friend Alina, I had stopped by at Liuzzi in Hamden, Ct and loaded up and I mean, loaded UP, with fresh mozzarella.
So what does a hungry chef make late at night with a lot of fresh, gooey mozzarella in less than 15 minutes?
Mozzarella in carrozza
Mozzarella in carrozza is the ultimate italian, comfort food. Bread, cheese, salt, egg, bread crumbs, FRY. Yeassss! move over grilled cheese.I have attached the recipe below. It’s so easy and good once you make it and bite in to it, you will never go back. Carrozza means chariot. So even if this sandwich is perfect for a quick dinner or a cozy meal, I think it is truly a royal treat. You can also add some prosciutto for extra saltiness and substance, but I’m kind of a purist and I like to bite trough the crunchy and salty bread, in anticipation of a mouth full of the warm and melty mozzarella.
Happy Friday!
Ingredients
- 8 slices white bread
- 2 medium fresh mozzarellas
- 2 large eggs
- 1/2 cup bread crumbs
- salt and pepper
- 1/4 cup vegetable oil
Servings: people
Instructions
- Arrange 4 slices of bread on a wooden board. Whisk the 2 eggs in a shallow dish. Prepare the bread crumbs on a piece of waxed paper. Cut the mozzarella in even thin slices.
- Arrange the slices of mozzarella on the bread, sprinkle a little salt and pepper, then cover with the remaining four slices and press to close well.
- Dip the sandwiches one by one in the egg mixture and then coat with the bread crumbs, making sure to shake the excess off.
- Heat up a pan with the oil and then gently fry the sandwiches until golden brown and crunchy. The Mozzarella will be warm, almost melted and should form ribbons when pulled.
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Mozzarella in Carrozza
7 Things I Wish I Knew Before I Became a Professional Chef
On Tuesday, September 27th at 7pm at the Hamden Library in CT I’ll share the real truth about working in restaurants, graduating from Cordon Bleu, the 7 things I wish I knew before I become a professional chef and my experience on Chopped, the award winning cooking show on Food Network.
If you are thinking of changing career or you love cooking and you are interested in knowing more about women in the food industry come by at the Miller Memorial Library, in the Friends room.
The event is free but you will have to register on the Hamden Library Website
I’m looking forward to seeing you on Tuesday and share my thoughts and a tasting of my book night tray from my soon to be published Tray Chic Book.
Taste of Fairfield & Free Ticket Giveaway!
I love the food scene in Fairfield. I’m always excited to stop in to this pretty town and check in with some of the talented chefs and eat their delicious food.
On Sunday October the 9th TownVibe and Fairfield Magazine are celebrating Fairfield dynamic food scene by organizing what’s sure to be the food-lover’s party of the year—Taste of Fairfield—on Sunday, October 9, 2016, from 1pm to 5pm, held in the outdoor tented patio area of Southport’s Delamar Hotel. “The Delamars are at the heart of Fairfield County and home to many wonderful events. Our beautiful courtyards and open air event spaces provide perfect locations for people to come together. We are thrilled to be hosting the Inaugural Taste of Fairfield and look forward to welcoming the community to enjoy the variety of cuisine Fairfield County offers,” says Charles Mallory Founder and CEO of The Greenwich Hospitality group.
Foodies and other fun-loving folk can enjoy tastes and sips from more than two dozen restaurants and specialty markets from the Fairfield area, all in the spacious courtyard of the Delamar and Artisan Restaurant. In addition to fine cuisine, craft cocktails, artisanal wine, craft beer, and sweets, there will be live music from local favorites Otis & The Hurricanes and The Mill River Band, along with “roving” entertainment. “Good things happen when people connect over good food,” says TownVibe publisher Geoffrey Morris.
The restaurant list is still growing but to date includes Artisan, Asylum Distillery, Aspetuck Brew Lab, B.Good, Brick & Wood, The Cakebox, Crave, Donut Crazy, Fairfield Craft Ales, Fairfield Cheese Company, Freshii Fairfield, Flipside Burger Bar, Geronimo Tequila Bar, Joe’s American Bar & Grill, Little Goose, The Little Pub, NOM-EEZ, Old Post Tavern, Quattro Pazzi, Mecha Noodle Bar, Riverside Baking Company, Rive Bistro, Sono Baking Company, Sweet & Simple Bake shop, Shearwater Coffee Roasters, Taberna Tapas, Taco Loco, Toto, and The Whelk/Kawa Ni. Together, these restaurants create an array of delicious and diverse options for participants. Cuisine ranges from sustainable and seafood-focused to old-school Italian comfort food to nouveau-Mexican cuisine. The event will also offer various wines, beers, and cocktails to create the perfect ensemble—all available for one ticket price. Special “chances to win” great prizes and food drives will be held to benefit charity partner Operation Hope. Sponsors on board include Balducci’s, Cannondale Generators, Land Rover of Milford, Atria Senior Living, Sacred Heart University, and Yumi Ecosolutions. The event is also the precursor to Fairfield’s Fifth Annual Restaurant Week which begins October 16 and includes two dozen restaurants.
General Admission tickets cost $50: including food, drink, and entertainment. VIP Admission—with access to the Black Rock Galleries Fusion Lounge costs $100 and includes ongoing food service, drinks from VIP bar, entertainment, private parking, and a TV.
Tickets may be purchased online at tasteoffairfield.com. Guests under 21 years old are $20 and children under 10 are free. The event is tented, but happening rain or shine, and Star 99.9 will have a radio crew on site.
This event is so very Tray Chic I’m sharing with Taste of Fairfield, Fairfield Magazine and TownVibe TWO FREE TICKETS to the event.
To be eligible simply leave a comment here, on my Facebook page or on my Facebook StrawberryandSage page letting us know WHY I should give YOU 2 tickets to the event… Very Tray Chic! Contest runs through Thursday September 29th and winner will be announced on Friday, September 30th.
For more information contact TownVibe at 203-431-1708 or Robin Phillips at rphillips@townvibe.com
Kit Kat Cake
I made a Kit Kat cake for my daughter 8th birthday and it was a huge success. You can find similar cakes on Instagram and Pinterest but this is my decadent version. It’s homemade, it’s fun to bake, it’s easy decorate and it tastes like a birthday cake should; sinful, gooey and of all things chocolates. It’s definitely a show off kind of cake. Kids go crazy for it and adults turn into kids when they see it.
The base for the layer cake is similar to an Italian sponge cake, except I use baking powder in my version. Sponge cake is an airy and fluffy cake. It’s the base for many desserts. You can slice it, fill it and layer it. (Hello Zuppa Inglese)
It’s best if you make it the day before and cool it well. It keeps for up to 3 days in an air tight container and it can be frozen.
Now, if making a sponge cake intimidates you, just bake two vanilla box cakes, I won’t tell anyone, but I encourage you do give it a try. Once you learn to make a sponge, it will become your go to cake, I promise.
The filling for the cake is a chocolate custard. Yum! If you don’t’ want to make a custard (but why not!), then use a chocolate frosting.
Finally, I use Nutella to cover the whole cake and to glue the bars, but again you may use frosting if you prefer or if you have a nut allergy.
Once your cake is assembled, just have fun decorating it with the Kit Kats and the M&M’s. I love Smarties too, but they are hard to find in the USA.
Finally, if you are making the cake for adults you can soak each layer with rum or an orange liquor before spreading the custard, it gives it a delicious boozy extra kick!
I’m sharing the recipes below. If you have any questions, email me! I love hearing from you and if you bake this fab cake share it on your socials and tag me #silviabaldini #traychic #sharefood
Happy Birthday to all and happy end of the summer!
Ingredients
Sponge Cake
- 2 3/4 cups granulated sugar
- 10 large eggs room temperature
- 3 cups all-purpose flour sifted
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
Chocolate Custard for filling
- 2 cups milk
- 4 large egg yolks
- 3/4 cup granulated sugar
- 2/3 cup all-purpose flour sifted
- 3.5 ounces baking chocolate semisweet or dark
- 1 pinch salt
- 1 medium grated lemon zest
Decorations
- 3 packs kit Kat bars get a couple of extra packs for safety
- 1 bag M&M's smarties or jellybeans are fun too
- 1 medium Jar nutella chocolate frosting can be used instead
Servings: people
Instructions
- Heat the oven at 350, butter and flour or spray with baking spray two 10 inches baking pans.
- Put the eggs, sugar and lemon zest and vanilla extract in a bowl of your stand mixer. Beat the eggs until very fluffy and pale yellow (about 15 minutes on medium/high speed). To test that it has been beaten enough, let some of the mixture fall into the bowl, it will make stiff ribbons.
- Sift the flour and baking powder on top of the egg mixture, a little at a time, and fold it gently with a wooden spoon. Pour the batter into the prepared pans. Don't smooth the top or bang the pan on the counter, leave it as it is!
- Bake for 25 to 30 minutes minutes or until a toothpick inserted into the center comes out clean. (Remember: do not open the oven for the first 20 minutes!)
- Turn off the oven but leave the cake inside (put a wooden spoon to keep the oven door slightly open) for at least 10 minutes so it can cool down slowly. After that, remove it from the oven, let it cool 10 more minutes, loosen around the edges with a knife, then flip the cake on a wire rack upside down (without the pan) to cool completely.
Chocolate Custard
- Melt the Chocolate in a double boiler or in the microwave, set aside.
- Heat milk in a medium heavy saucepan with the lemon zest until bubbles appear around edge.
- Beat egg yolks and sugar in a large bowl with wire whisk or mixer until pale yellow and thick. Beat in flour until well mixed.
- Gradually beat in hot milk; pour all back into saucepan. Cook, stirring constantly, over moderately high heat until mixture thickens and comes to boiling, lower heat. Mixture will be lumpy in the beginning, but lumps disappear during cooking and stirring.
- Add the melted chocolate and stir well.
- Continue cooking 2 to 3 minutes, over low heat, stirring constantly. Mixture will be quite thick.
- Chill at least 2 hours. If filling becomes too stiff after it's chilled, gradually stir in 2 to 4 tablespoons cream or milk, 1 tablespoon at a time.
Assembly and Decoration
- Slice the 2 cakes in 4 even layers. Place the first layer on a cake stand or a card board round mat if you plan to transport the cake. You can spread a dollop of cream on the cake stand base or on the cardboard to glue the cake.
- Spread enough chocolate cream to cover the surface on the top of the first layer then place the second half of the cake on top of the cream. Repeat the process until you have all for layers stacked.
- With a metal spatula or a knife cover the whole cake in an even coat of Nutella or chocolate frosting. This will be the glue for your Kit Kat bars.
- Break apart approximately 36 Kit Kats, 2 at the times. Begin to place them around the cake and cover the diameter. Tie with a ribbon, if desired. Top with M&M's.
Recipe Notes
Make the cakes the day before. Keep overnight in an air tight container. You can bake them 3 days ahead or even freeze them.
Make sure your layer cakes are not taller than a Kit Kat.
You may want to freeze your Kit Kats to avoid fingerprints.
You can use your favorite frosting instead of the custard and the Nutella.
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Kit Kat Cake
April Showers Bring May Flowers
photo by Francesco Sapienza
Just as I was getting ready to Spring forward—dreaming of alfresco lunches, planting
my tomatoes and getting a good dose of vitamin D—winter knocked back on my kitchen door in full force. Tonight I’m slow-cooking my go to veal stew, Guinness carbonnade, while making the last, hopefully, roaring fire of the season, then I’m finally updating my longtime neglected blog.
As we all know April showers bring May flowers, when the rain finally goes away,
we will all need a good dose of fresh, and some crunch on our table. Out they go the hot broths, the toasty cheesy sandwiches with the forever stewed tomatoes soups, in they come the beautiful iron and vitamins loaded green salads, the sweet plump strawberries and dare I dream,
the chin dripping juicy cherries.
In preparation for the farmer markets to burst with nature bounty, I’m sharing some of the stratagems I learned while working for years in the kitchen, to help you prepare quick and sunshine filled meals. You can read more of them in the article, written by the very talented Michael Catarevas, in the April issue of Ct Magazine, but since it’s raining outside I thought I would give you a preview here and save you from a bad hair day.
- Choose Local And In Season Ingredients
Locally grown foods always better taste, fresher, longer lasting and more nutritious. I like to cook using seasonal ingredients not only because they are healthier for you and better for the environment, but also because I get stronger, bolder flavors in my dishes. For example, I use peaches and melons in summer, then chestnuts, cabbage, potatoes and citrus in fall and winter, and asparagus, cherries, strawberry in spring. At the end of winter I get excited for snap peas and peppery radishes!
- Learn To Prep Ahead
I learned to plan and prep ahead at Cordon Bleu and working in professional kitchen. Prepping is probably the most valuable skill one can acquire when it comes to cooking. I wash and chop all my vegetables, herbs and most ingredients in advance. I think about recipes and what I will cook for the week on Sunday, I make a list of what I will need and I shop on Monday. I load the freezer with all I can prep ahead and cook in bulk. Dishes like soups, meatballs, stews, grilled vegetables are perfect for week-nights meals.
- Keep Your Pantry Stocked
Keeping your pantry stocked it’s like insurance and money in the bank. You can make a meal anytime in less than 20 minutes by shopping in your cupboards. This is a basic list of what I have in my pantry:
Salt
Black peppercorns
Extra virgin olive oil
Vegetable oil
Apple cider vinegar
Red wine vinegar
Balsamic or sherry vinegar
Rice vinegar (unseasoned)
Flour: all purpose, 00, whole wheat or pastry
Baking soda
Baking powder
Cream of tartar
Cocoa powder (unsweetened)
Chocolate: chips or bar
Evaporated milk
Pure vanilla extract
Sweeteners
Granulated sugar
Confectioners’ sugar
Brown sugar
Maple syrup
Honey
Agave syrup
Coffee
Tea
Rice and Grains
Long-grain white rice
Brown rice
Grains: bulgur, quinoa, couscous or farro
Pasta: standard, whole grain, rice noodles or egg noodles
Polenta, Semolina
Breadcrumbs: plain or panko
Snacks and Cereals
Crackers
Tortillas
Cookies or biscuits
Pretzels
Popcorn kernels
Dried fruit: raisins, apricots or cherries
Seeds: sunflower, flax, chia or hemp
Peanut butter or almond butter
Applesauce
Old-fashioned rolled oats
Chicken broth
Beans: cannellini, navy, chickpeas or black
Vegetables: hominy, corn or green beans
Olives or capers
Chiles: chipotles in adobo or pickled jalapenos
Salsa
Tomatoes
Tomato paste
Roasted red peppers
Tuna
Anchovy fillets or paste
- Keep Your Working Space Organized and Clean
Clean as you go. Really. In the end you wont have a pile of dirty pots and pans in your sink.
- Know and Master 10 Basic Recipes
Have 10 or even 20 recipes you can make with your eyes close and with out cooking books. Master a couple of pasta dishes, some salads and sides. Think about what you have available at home and transform it in to a pantry dinner. Imagine you are on Chopped and you only have 30 minutes. Have fun, No Stress.
- Don’t Start A Lengthy And Difficult Recipe If You Don’t Have Time
Keep it simple. If you only have 30 minutes don’t start cooking something overly complicated like a Baked Alaska. Leave the blow-torch in the drawer and instead go for a simple dish. For example I love baked apples. I learned to make them from my Italian mother in law Betta. They are delicious and beautiful! It’s what I love to do, simple a chic cooking. The recipe is below.
- Don’t Cook Hungry or Angry
Cooking should be relaxing. I believe cooking is like therapy, actually I think it’s better than Prozac. If you cook in a bad mood your food will taste bitter and sad. Didn’t you see ‘Like water for Chocolate”?
- Have Fun, Explore
Be a little adventurous. Explore new ingredients, taste new flavors, educate your palate. The more you learn and taste the better it gets. I always look for ingredient I’m not familiar with and challenge my self. I love shopping at Indian stores or in Chinatown and scare my kids with weird dishes. It keeps them on their toes.
- Don’t Be Afraid to Make Mistakes. You Can Always Order Pizza
We all make mistakes. Don’t feel bad, don’t get discouraged. If you cook a meal and things go bad, hang up the apron, pick up the phone and order a pizza then open a nice bottle of wine. Try your recipe again another time and give yourself an A for trying.
- Enlist Help From Family And Friends
Put anybody you know at work in the kitchen. Kids can help and they should, so can your friends and family. Give them chores. Delegate. Form a family prep crew and be the head chef.
No-Bake Chocolate Salame
Nutella No-Bake Cookies
Cajun Potato Wedges
Superbowl Finger-lickin’ Wings
Chicken Pot Pie
How to Keep the Party Going
Christmas is gone, lips have locked under the mistletoe, the Tiffany ball has dropped, 2016 has made an entrance. Here we are, some/many pounds heavier, with a bit of a hangover, decorations to take down, a long cold winter pushing in and no good holidays till Valentine. I say the hell with it.
There is no better time than now to get some glitter on and attack the next few months and extra pounds with some tasty but clean foods and listen to some good advice not only on how to keep the party going but also on how to start the New Year with positive energy.
I personally foresee sunshine, no remorse and unquestionably no sad or limp vegetables in the future. To confirm my predictions I contact Janet Horton. Janet is a one of the most accredited psychics in NY. She has been successfully reading cards in Manhattan for years.
She has a huge and devoted following and she is the trusted psychic to the stars and to the exclusive Broadway set. For years she turned her tarots upstairs, at Raoul’s on Prince Street, one of my favorite hangouts in the city. I find her on LinkedIn and after a quick exchange of emails we set up a phone meeting.
I call Janet Horton in the morning and she graciously agrees to give me a reading and a prediction on the outlook of 2016 for women, specifically for my women readers. She pulls two cards, and I immediate feel a surge of positive energy and relief coming from her voice. Janet takes her reading very seriously, and she tells me she is extremely pleased with what she has uncovered, she affirms she couldn’t have turned 2 better cards.
The Lovers and the Ace of Pentacles.
She continues explaining the Lover Card represents perfection, harmony and attractiveness. The Lovers card also symbolizes the establishment of a personal belief system and becoming clearer about your own values. This is a time when you are figuring out what you stand for and what your personal philosophy on life is. This card means a lot to women in 2016.
It means they will connect with someone that gets them; they will feel more attractive and will connect with a special soul mate.
Then Janet talks about the Ace of Pentacles. She tells me this card is one of the most important ones in the deck. It expresses financial matters, empowering, balance, new opportunity, and it’s very positive. In short it means money is coming in. That’s good news for all of us! She also adds that the Ace of Pentacles is about manifestation of your goals, and that you are moving into a more positive state of mind about what you are capable of achieving. Your ideas are ready to be turned into something tangible. Figure out what will work and make it a reality.
I couldn’t be happier with Janet positive reading. She was truly surprised to get both these cards. I can hear a little bit of a snicker and skepticism coming my way, let me just add, many years ago, she predicted I would marry at 38 a very detail oriented, math obsessed man.
And wouldn’t you know it.
I thank her and I make an appointment to see her in a couple of Mondays.
If you are interested in a personal reading you can find Janet on Sunday evenings at La Lanterna
in the Village from 6 to 11 pm and at Winnie’s Jazz Bar in the Refinery Hotel on Monday evenings
6-10PM I suggest you make an appointment to see her because she books really quickly and she is also busy finishing her novel titled “Behind the Veil.” A murder mystery set in Manhattan in 1939.
The plot revolves around a Psychic that predicts a murder and she consequently becomes in danger of being killed her self.
You can contact her via email at TarotbyJanet@gmail.com , by phone on her office number at
201-963-3173 or on her mobile at 201-360-9958. She is also available for events, parties and phone readings by appointment.
With such a positive out look on 2016 I move on to the next issue. Exercising and getting back in to my jeans. I call upon Jill Valente. Jill is my favorite instructor at SoulCycle. She describes herself as a dancer for life. She is stunningly beautiful and motivating. I love taking her classes. When I ride with her I feel, not only the pounds literally melt away, but I also recharge my positive attitude.
Jill is focused on making every class a journey, filled with amazing songs, hard work, passion and sweat. Let me also add, when not on the bike, Jill is busy teaching her daughter how to be a rock star and making sure people don’t confuse her identical twin boys.
I ask Jill for some advice on how to squeeze back in to some form of non-elastic pant and she writes me back a.s.a.p. I can feel the sweat starting to percolate from my back. Jill thinks that dealing with post holiday weight gain is tricky mainly because we have all fallen into so many bad habits. We have been indulging and enjoying special foods and while that’s fabulous, it categorically should be done only once a year. Then she writes: “…after the holidays I like to attack those extra few pounds slow and steady. I am not a fan of cleansing or completely restricting your diet because I just don’t think that’s a realist habit to maintain. I pick a few problems foods that I have been indulging in and I cut them out week by week. Right now I’m having a huge issue with eating too much pizza so on week 1 of January I cut out pizza, week 2 will be bagels and week 3 will be sweets. After I return my body to better foods and/or I have reached my normal weight I start to introduce them back in moderation”. Jill also writes me her thoughts about exercise. She says: “The trick to exercise and staying fit it’s finding something YOU LOVE! There are so many incredible options nowadays that it is easy to find the one that best suits you. Obviously my heart is with SoulCycle but I also do a lot of hot vinyasa yoga and love to power walk outside. People often ask me how to prepare to come to a SoulCycle class and there is one thing you have to do…BOOK A BIKE!!! There is no preparation, there is nothing you have to do or be, you just have to SHOW UP and that goes for almost anything!”.
Jill you are right! I have booked my bike already. The more the better! Here’s Jill schedule in CT,
I hope to see you there.
With my butt in check I finally attack the elephant in the room. That would be food, not me.
We all have been eating and drinking too much. It’s time to clean out the fridge and our arteries. Like Jill, I don’t believe in cleansing, or in completely eliminating and restricting food. I like to eat and I like to be happy. I say life is too short to crunch on a celery stick. I believe in smaller portions, fresh produce, good oils, no snacking on empty calories and a good dose of planning. That means think a week in advance what you are going to have for dinner. Change your protein every night. Plan 7 good and satisfying dishes, shop for all the ingredients, make enough to have left overs for lunch, spend some time in the kitchen prepping them and enjoy dinner time with your family.
This is my 7 day plan:
- Orange lentils and carrots soup, Meyer lemons roasted salmon and brown garlic long beans.
- Whole grain pasta with a chick peas rosemary sauce, poached chicken and charred broccoli
- Black-Eyed peas and pancetta minestrone, roasted lemon and rosemary potatoes salad
- Herbs and prosciutto frittata, salad and lemon steamed zucchini
- Fennel steamed Mussels, rice and peas
- Black lentils, feta, avocado and pistachio salad with baby spinach and pomegranate seeds
- Quick grilled flat iron steak, a crunchy green salad and steamed parsley purple potatoes.
You can shop for all the ingredients in less than 45 minutes. Prep all in one day, and cook each meal every evening in less than 30 minute. I pay attention to my portions and I load the plate with vegetables.
I give out small desserts to the kids/husband. Something simple, a couple of cookies, a chocolate pudding or a scoop of ice cream and I keep my fruit bowl filled with good seasonal choices.
In January I love to cook with a lot of lentils, black eye peas, pomegranate, fish, long beans and even longer noodles. These ingredients are eaten at the beginning of the year and they are meant to bring wealth, good luck, long lives and good health. You can watch me on CTSTYLE talking about my 10 favorite lucky foods and making my very simple but delicious and filling black lentil and avocado salad.
I also believe in keeping a little of the party going. Just because the holidays are over it doesn’t mean you have to leave in darkness and gloom. The Italians believe in wearing red to encourage good and plenty of sex during the year. I say why not!
My friend Jana Platina Phipps, the famous and much admired TrimQueen, decorates her table and her house with her exquisite trim creations. She has an impeccable eyes and even more fabulous collections of napkin rings created out of vintage brooches. Read about Jana and drool over her creations in my sharing corner.
Finally the recipes are below. Feel free to email me with any cooking question you might have, or questions about a 7 day plan, but mostly I hope you have a sparkling, healthy, wealthy 2016.
Keep the party going!
Ingredients
- 2 tbsp extra virgin olive oil
- 1/2 cup cubed pancetta
- 1 medium garlic clove
- 1 large Onion finely chopped
- 2 stalks celery finely chopped
- 4 cups washed green spinach leaves kale, cabbage or swiss chard can be used
- 1 1/2 cups dried black-eyed peas soak overnight in water
- 6 cups chicken stock vegetable, beef can be used
- 3 sprigs parsley chopped
- 1 bay leaf
Servings: people
Instructions
- In a pot, heat 2 tablespoons of the oil. Add the pancetta, onion, celery, garlic and season with salt and pepper. Cook over moderate heat, until the vegetables are softened, 10 minutes.
- Add the soaked black-eyed peas and stock, bring to a boil. Add the parsley, bay leaf. Cover the pot and simmer over low heat until the black-eyed peas are tender, 25 minutes.
- Add the spinach or whatever green you are using and cook for 5 additional minutes. Discard the bay leaf. Season and serve.
Recipe Notes
Finish with olive oil. You can add some cooked small pasta or rice to the finished dish. Freezes well
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Ingredients
- 4 cups puy lentils
- 1 large avocado
- 1/2 cup crumbled feta
- 3 cups fresh spinach leaves
- 4 tbsp pomegranate seeds
- 1/2 cup toasted pistachios nuts
- 1/2 lemon juice
- 3 tbsp pistachio oil avocado oil or regular olive oil can be used
- 2 tbsp aged balsamic vinegar
- 1/2 cup chopped fresh mint
- 1/2 cup chopped cilantro
Servings: people
Instructions
- Cook the lentils in salted boiling water for 12/15 minutes. Drain and set aside in a large bowl to cool.
- Add to the lentils the avocado peeled and chopped, the crumbled feta, the spinach leaves, the pomegranate seeds and gently toss.
- Combine the lemon juice, the pistachio oil, the balsamic vinegar with salt and pepper and pour on the salad. Toss again.
- Sprinkle the pistachios, parsley and mint on the salad. Taste for seasoning and serve.
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Ingredients
- 1 large bunch long chinese beans
- 1 tbsp sesame oil
- 1 large peeled garlic cloves
- 1/2 cup low sodium soy-sauce
- 2 tbsp fish sauce
- 1 medium juice of a lemon
- 1/2 cup chopped cilantro
Servings: people
Instructions
- Wash and trim the beans. Cut in 4 to 6 inches pieces.
- Add the sesame oil to a pan and the garlic. Brown slowly on medium heat. Add the beans. Shake a couple of times. Add the soy-sauce, the fish sauce and the lemon juice. Simmer for 7 to 8 minutes until cooked but still crunchy. Season with salt and pepper and add the cilantro.
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Black-Eyed Peas and Pancetta Minestrone
Brown Garlic Long Chinese Beans
Black lentils, Feta, Avocado and Pistachio Salad
A Holiday Survival Guide
RosalindRussell-Frank Sinatra-Fred Brisson-Mia Farrow-Everet- Collection
We are in full holiday swing and this is how I do it.
Drinks:
Make sure your bar is well stocked. Have a worthy selection of wines at hand, buy a couple of cases of prosecco then use them as an honorable excuse to start drinking early, don’t forget to buy rum or whiskey to spike teas and hot chocolates, have a large selection of after dinner cordials or amari to take the hedge off and to promote a healthy digestion. Pick up some enjoyable juices and ciders for the abstainers. Join the craze and benefit from the miracles of shared economy: open an Uber account to accommodate the driving needs of your house guests.
Conversation:
Keep your topic of conversation innocuous and graceful. It’s the holidays after all. Unfortunately, be prepared to discuss Trump ad nauseam. Should you notice a void and/or boredom linger over your guests, refer to my list of conversation kick-starters:
- Who’s the best 007? Most people will go for Sean Connery. Startle them and confess your true fondness for Roger Moore. No shame in that.
- If you could eat only one food for the rest of your life, what would it be and why? I pledge my allegiance to Parmigiano because it’s the perfect food. Period.
- You are stuck on a deserted island, and you can only take three things. What would they be?
- What is the riskiest thing you have ever done?
- My MIL favorite one. Do you know you cannot run and pee at the same time? If you don’t believe me try it.
- Ask everyone to demonstrate his or her favorite party trick. Make sure you have one of your own before you ask.
- Pope John Paul II was an honorary Harlem Globetrotter. Discuss.
- Who’s your favorite judge on Chopped. I know I have one.
- If you had the opportunity to meet one person you haven’t met before, who would it be, why and what would you talk about?
- If all fails go back to your original conversation and discuss how insulting of a choice for this country Trump would be.
Kids:
They are home from school for 2 weeks. Set them free and give them some running time, preferably outdoor.
Cook with them. Try an easy recipe. Don’t make your life complicated, don’t start a complex craft project like a hand-baked ginger bread house. Traders Giotto, don’t we all love that name, has a great easy and inexpensive kit; or think pigs in the blanket, my kids love rolling them and they are always proud of showing off their culinary and master chef abilities to the guests.
Hire the kids as waiters or bartenders, or even as coat checkers, make sure they know how to mix a proper martini and a stiff Bloody Mary. It’s an important life skill to have. Sort of like waltzing.
By all means don’t overpay them or you’ll spoil it for all of us.
As children in Italy, we had to pick grapes on harvest day, for 8 hours straight, our per diem was a whopping 1000 lira. That’s the today equivalent of 10 cents. We loved it and we got to use real sharp scissors and occasionally machete size knives with no adult supervision. If all else fails, just know Elf is on a loop on abc family and it never gets old.
Here’s the complete schedule.
Electronics:
NO IPHONES, IPADS , nothing with a plug. It all can wait, Siri is a strong lady and she will be fine on her own for a little while.
Cleaning:
It’s over rated. While you want to make sure nothing weird is lurking in the bathrooms, resign your self to just live with some degree of disarray until everyone has left the premises, that’s after New Year’s Day, Boxing day or Befana if you are Italian.
La Befana Vien Di Notte, Allessia Landi
Gifts:
There are plenty of 2015 gift guides going around and Amazon prime is in my opinion a Godsend. No lines, no crowds. Halleluiah.
But cliché for cliché all I want for Christmas is some sound sleep and a happy well fed family and friends. Which brings me to my last and most rewarding paragraphs.
Food:
In the next few weeks you are going to eat a lot and feed a lot of people. You might not want to be constantly relegated in the kitchen cooking and cleaning while everyone else is having a good time.
My humble suggestion: Organize and stock your pantry, freezer and fridge well. Then you’ll have most of the staples you’ll need to cook simple and quick meals and spend more time with the people you love, while opening those nice bottle of wine I mention at the beginning of the post. I’ll shortly reveal my ingredient list and some of my recipes but to elucidate my point better, I have asked some lustrous food pros to weight in and divulge their pantry secrets.
My dear friend Carolyn Carreño answered first. Carolyn is a celebrated and seasoned food writer and an impeccable journalist that has won a James Beard Award, can you hear the God’s of food sing from her kitchen?__ she has written innumerable and for sure some of my favorites cook books among which- “The Mozza Cookbook” by Nancy Silverton, and “Sara Foster’s Casual Cooking” and most importantly, she is about the publish her very own cook book on grain bowls.
She emailed me from her kitchen while testing recipes for the book and said:
“working on a book on Grain Bowls, I like to keep anything I could possibly want to experiment with in my recipes on hand. My tiny kitchen looks like a store. beyond 3 types of olive oil (cooking quality+ not extra-virgin, extra-virgin, and good extra-virgin. this type of year, add a 4th: new olive oil); and for vinegar: white wine, champagne, true sherry vinegar, cheap-o balsamic, good, viscous, drizzling (real) balsamic di Modena, rice wine and red wine vinegar, my pantry essentials besides those basics and every grain and bean known to man: er.. coconut milk: for making quick Thai curries out of whatever’s rolling around in the crisper drawer. pasta: anyone who has spent any time in an Italian kitchen should be able to make a great dinner if there’s a box of pasta in the house (see olive oil, above). canned tuna. I wouldn’t be American if I didn’t have five ways to turn tuna into a meal. “
Next I heard from Uber Stylish Dutch Chef Jill Lumenta.
Jill and I endured Cordon Bleu together in London. She is a true talent and has quite an adventurous life. Upon graduating, she trained at Michel Roux in London and worked for Gordon Ramsey, she then followed her true passion, and with her man, she set sail on their fabulous charter yacht where she cooks her way around the world for famous clients and lately, she takes care of a delicious new born baby.
This is what she told me about her floating pantry:
“Well, that’s easy, although there are many there is one staple I will always make sure I either take with me or source online. Either at work or at home/boat you will ALWAYS find a bottle of kecap manis in my pantry. A thick sweet Indonesian soy sauce that can be used for marinades, sauces, dipping sauce or like a condiment. What ketchup is to the west is km to the east!! There are many brands and I have not tried them all but ABC is my favourite! I would shy away from companies like Heinz or smaller companies in Holland that make their own ‘spin on’ on kecap manis, often lacking the authentic flavor that makes km so distinct just to suit everybody’s palate. If you want to try it, you gotta make sure it is at least made in Indonesia”
Chef Tara Norvel wrote me as well. Tara is also a Cordon Bleu graduate. She was a sous-chef in the kitchen at Roberta’s in Bushwick’s. That should already indicate how utterly talented she is. She then started the acclaimed Okonomi in Williamsburg and wowed the New York crowds. Her philosophy on food resides in simplicity and clean flavors.
True to her believes she gave me a succinct but tasty answer.
My top 3 fav pantry items are:
Katsuobushi. Use it in dressing with soy sauce or as a pungent topping on rice.
Kombu. Try it on your stock and use it to season.
Old Bay. No explanation necessary. We should all have Old Bay in our pantry.
Last but not least Jessica Gordon Ryan chimed in and brought oodles of style to the conversation.
Jessica was recently described as “a lifestyle writer, photographer and memoirist with a stellar reputation as a trendsetting bon vivant. The stylish and vivacious owner/creative director of The Entertaining House—a website that has become synonymous with poise and luxury—has garnered attention from top brands, designers and celebrities from around the world. Both professionally and for The Entertaining House Gordon Ryan writes dexterously about culture across the board.”
I’m blinded by her sparkle. J’adore Jessica. She simply and elegantly wrote:
Pasta – in a pinch for a meal we can always turn to pasta
Olive oil/vinegar – For pasta or salad. I almost always make my own vinaigrette.
Assorted nuts/crackers – for last minute entertaining
Flour/sugar/chocolate – for my incurable chocolate chip cookie cravings!
My turn. I love a full pantry and an equally full fridge. The idea is to be able to cook something delicious in less a pinch of time without getting out of your, of course, silk PJ or leaving the house.
Always keep you spice and herb rack well stocked. If you finish something replace it quickly, that way you can look at a recipe and completely cook it before your inspiration and will run out.
Oils, vinegars, soy sauces, fish sauces, mustards have it all and don’t forget stocks, bullions, salts, peppers and peperoncini.
Baking supplies. Yes! Make sure to keep them in zip lock bags so they don’t spill all over or become rancid. Have all kind of flours, sugars, extracts, yeasts, baking powders and sodas, molasses, honey, syrups and gelatins. If you get the urge to bake cookies, cakes or make a vanilla pudding you can feed the cravings.
By the way, for the perfect Friday night meal, remember: pizza dough takes 4 minutes flat to make in a Kitchen-Aid plus time for proofing.
Make a chocolate box and fill it with baking chocolates, powders and chips.
Stockpile on breadcrumbs, or better make your own with old bread and pasta, rice, barley, semolina, polenta.
Keep a good selection of canned goods, legumes and nuts. Of course, have adequate amounts of canned tomatoes and tomatoes sauce plus jams and marmalades for crostata. I’m fascinated with one pot pasta recipes. All the ingredients go in the same pot and in less than 15 minutes dinner, a good dinner is ready.
Be creative, every time I shop for food and I see something non-perishable, on sale and inspiring I buy it. I don’t shy away or hold back from much. From the exotic to the common I hoard and stash. After all, you never know when you are going to be inspired to make a delightful sea urchin pasta or a simple cannellini bean and tuna salad in less than 15 minutes; or when you will need a tin of plums, vacuum packed chestnuts, dried porcini and even black summer truffles to finish a rich sauce.
I also believe in a full freezer. Mine it’s jam-packed with meat sauce, soups, steaks, meatballs, pastry dough, I think I have meatloaf or two in there and then duck confit, pancakes and caramelized garlic.
Keep plenty of butter, eggs, prosciutto, bacon, pancetta, dairies and cheeses handy. Smoked salmon and pates also very good to have and well some hotdogs.
Finally always have fruit, greens, fresh herbs and veggies around as well as roots and potatoes. There are some stunning Farmers Markets in winter also.
I’m a regular at the Westport indoor market and I load up as much as I can. I’m proud to shop locally and proud becasue some of my recipes are featured on their site.
I’m planning to hibernate for the next couple of weeks and to play as much competitive Scrabble as I can. I will also be doing some cooking, entertaining and no cleaning. I have a great Christmas menu planned that includes rabbit and my dad’s agnolotti, in between I will be visiting my pantry where I’m sure I’ll find plenty of ingredients and inspiration for quick meals.
Tonight I’ll be making a family favorite I inherited from my mother in law a quick zucchini, lemon and speck pasta, tomorrow is another day and I think I’ll make my upside-down pear ginger cake. Friday is pizza night and a chocolate biscotti baking frenzy
Happy holidays! Share joy, share food.
Ingredients
- 12 ounces pasta tagliatelle, spaghetti
- 12 ounces cherry tomatoes fresh or canned halved
- 6/8 cups water
- 2 tbsp extra virgin olive oil
- 1 clove garlic sliced thin
- 2 tbsp cooking salt
- 1/2 cup basil leaves cleaned
- 1/2 tsp red pepper flakes more for extra heat
- fresh black pepper grounded
- grated parmesan for serving
Servings: people
Instructions
- Combine pasta, tomatoes, garlic, red-pepper flakes, basil, oil, salt, pepper, and water in a large pot. Bring to a boil over high heat. Boil mixture, stirring and turning pasta frequently with tongs, until pasta is al dente and water has nearly evaporated, about 9 to 10 minutes or according to direction on the box
- Season to taste with salt and pepper, divide among 4 bowls, and garnish with basil. Serve with oil and Parmesan.
Recipe Notes
sliced white or yellow onion, black olives can be added
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Zucchini and speck are the stars of the show in this easy weeknight pasta. Speck is a type of cured lightly smoked ham made in South Tyrol, a province in northeast Italy known for its snow-capped Dolomite. It’s a relative to prosciutto but leaner and more flavorful.
| Servings | Prep Time |
| 4/6 people | 15 minutes |
| Cook Time |
| 10 minutes |
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Zucchini and speck are the stars of the show in this easy weeknight pasta. Speck is a type of cured lightly smoked ham made in South Tyrol, a province in northeast Italy known for its snow-capped Dolomite. It’s a relative to prosciutto but leaner and more flavorful.
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Ingredients
- 4 medium zucchini sliced or cubed small
- 1 clove garlic peeled
- 3/4 cup speck or pancetta julienned or cubed small
- 1 lemon finely grated zest
- 1/2 cup fresh mint chopped or julienned
- 6 tbsp fresh robiola cheese cream cheese or ricotta can be used
- 1/4 tsp salt
- 1/4 tsp fresh ground pepper
- extra virgin olive oil
- parmesan
- 12 ounces short pasta penne, strozzapreti
Servings: people
Instructions
- Heat olive oil in a large skillet. Add garlic and cook for 1 to 2 minutes until golden, then add speck cook for a couple of minutes. Add zucchini and cook for 5 to 7 minutes, until cooked but still crunchy. Remove garlic and set aside.
- Combine lemon zest and mint into a large serving bowl.
- Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente, follow package directions for cooking times.
- Drain the pasta and reserve a cup of the cooking liquid. Put pasta back into the cooking pot, dress with olive oil, and generous black pepper.
- Add Robiola cheese and melt it mixing the pasta on a very low flame for a few minutes, add the reserved cooking liquid a little bit at the time to get a creamy consistency.
- Add zucchini and speck to the pasta, mix lightly then add pasta into the serving bowl, mix with lemon zest and mint. Add parmesan and serve.
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Ingredients
Topping
- 2/3 stick Butter
- 3/4 cup soft brown sugar
- 4 large ripe pears
Ginger Bread Cake
- 1 1/2 cups all-purpose flour
- 1/4 tsp baking soda
- 1 tbsp ground cinnamon
- 1 tsp fresh grated ginger
- 1/4 tsp ground nutmeg
- one pinch ground cloves
- 2 large eggs beaten
- 1 cup soft brown sugar
- 1/2 cup molasses or dark maple syrup
- 2/3 cup milk
- 2 tbsp melted butter
Servings: people
Instructions
- Prep one 9 Inches square baking pan. Line with parchment. Heat oven at 350 F
- Make the Topping. Melt the butter and sugar together in a small pan over medium heat until bubbling, creamy and medium caramel color. Pour in to the cake pan and spread evenly tilting the pan.
- Peel, core and half the pears. I also sometimes don’t core them because they look prettier left whole.
- Arrange the pears side down in the pan.
- Make the ginger bread. Sift the flour, soda, cinnamon, ginger, nutmeg and cloves together in a bowl. In another bowl, place the beaten eggs, brown sugar, molasses, milk and melted butter.
- Combine, gently, the flour mixture with the egg mixture to make a smooth batter. Pour over the pears in the baking pan.
- Place the pan over an oven tray and bake for 45 to 55 minute until a skewer comes out clean from the center of the cake.
- Transfer to a wire rack to cool for a few minute. Run a knife around the edges.
- Carefully cover with a large serving plate and turn around quickly. Quickly serve warm or room temperature
Recipe Notes
Note: keeps well for a couple of days in an airtight container.
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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 |
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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.
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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
- Mix the sugar and the yeast in a small container then add one teaspoon of the water.
- 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.
- 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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Upside Down Pear and Ginger Cake
One Pot Pasta
Mix and Match Root Vegetables Purée
photo by silvia baldini
