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Lemon-Basil Burrata with Grilled Crostini

June 15, 2022 By
Lemon-Basil Burrata with Grilled Crostini
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Recipe by Silvia Baldini—Burrata is the sexier and creamier cousin of buffalo mozzarella that’s now easily found in many markets. It has a sweet softness that's perfect for spreading on bread...particularly with a drizzle of good olive oil and a sprinkle of lemon zest.
Servings Prep Time
4 people 20 minutes
Servings Prep Time
4 people 20 minutes
Lemon-Basil Burrata with Grilled Crostini
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Recipe by Silvia Baldini—Burrata is the sexier and creamier cousin of buffalo mozzarella that’s now easily found in many markets. It has a sweet softness that's perfect for spreading on bread...particularly with a drizzle of good olive oil and a sprinkle of lemon zest.
Servings Prep Time
4 people 20 minutes
Servings Prep Time
4 people 20 minutes
Ingredients
  • 1 ball(8 oz) burrata cheese
  • 1 tablespoon extra virgin olive oil, plus more for drizzling 
  • 2 tablespoons chopped fresh basil
  • 1 teaspoon grated lemon zest
  • 1 tablespoon lemon juice
  • sea salt and freshly ground black pepper
  • 16 slices crusty bread, grilled 
Servings: people
Instructions
  1. Place the burrata in a shallow bowl. Slice the top of the burrata to expose its creamy center.
  2. In another bowl, mix the olive oil, basil, lemon zest and juice. 
  3. Pour the lemon basil mixture over the burrata and season with salt and pepper.
  4. Drizzle the grilled bread with olive oil and serve with the burrata.
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Silvia’s Cherry Clafoutis

May 16, 2022 By
Silvia's Cherry Clafoutis
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Recipe by Silvia Baldini: Clafoutis is a simple, delicate and sweet dessert. It can be made quickly while the rest of dinner is in the oven. All sorts of berries and even apricots can be used but I prefer the original version with cherries. I leave the pits in the dish because I like the almond, bitter flavor I get when I bake this soft treat with the cherries whole. The pits contain amygdalin, the chemical that makes almond extract taste like almonds. Clafoutis is fantastic warm out of the oven, or cold the day after with a dollop of cream, ice cream or yogurt.
Servings Prep Time
6 to 8 people 15 minutes
Cook Time
45-50 minutes
Servings Prep Time
6 to 8 people 15 minutes
Cook Time
45-50 minutes
Silvia's Cherry Clafoutis
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Recipe by Silvia Baldini: Clafoutis is a simple, delicate and sweet dessert. It can be made quickly while the rest of dinner is in the oven. All sorts of berries and even apricots can be used but I prefer the original version with cherries. I leave the pits in the dish because I like the almond, bitter flavor I get when I bake this soft treat with the cherries whole. The pits contain amygdalin, the chemical that makes almond extract taste like almonds. Clafoutis is fantastic warm out of the oven, or cold the day after with a dollop of cream, ice cream or yogurt.
Servings Prep Time
6 to 8 people 15 minutes
Cook Time
45-50 minutes
Servings Prep Time
6 to 8 people 15 minutes
Cook Time
45-50 minutes
Ingredients
  • 1 1/2 cups heavy whipping cream
  • 1/2 cup all-purpose flour
  • 1/3 cup plus 2 tablespoons granulated sugar, divided
  • 3 large eggs
  • 2 tablespoons melted butter, cooled
  • 2 tablespoons vanilla extract
  • 3/4 teaspoon fine sea salt
  • 1/4 teaspoon almond extract to be used if cherries are pitted
  • 3 cups fresh cherries pits on preferred
  • 2 tablespoons confectioner sugar for garnishing
Servings: people
Instructions
  1. Preheat the oven to 350°F. Lightly grease a 9" x 2" round cake pan, or a 9" pie pan at least 1 1/2" deep or a medium-size flameproof baking dish at least 1 1/2 inches deep.
  2. In a medium bowl, whisk together cream, flour, the 1/3 of a cup of granulated sugar, eggs, melted butter, vanilla, salt and almond extract if using (use if you prefer to pit the cherries). Let is stand for 10 minutes.
  3. Pour a 1/4-inch layer of batter in the baking dish. Bake in the oven for 10 minutes until a film of batter has set in the bottom of the dish.
  4. Spread cherries over the batter and sprinkle on the remaining 2 tablespoons of granulated sugar. Pour on the rest of the batter and smooth with the back of a spoon. Place in the center of the oven and bake about 45 minutes, until top is puffed and browned and a tester plunged into its center comes out clean.
  5. Remove the clafoutis from the oven, garnish with the confectioners' sugar and serve it in wedges, warm or at room temperature. A dab of whipped cream or ice cream is entirely appropriate and delicious. Store refrigerated for 2 to 3 days.
  6. Store refrigerated for 2 to 3 days.
Recipe Notes

Don't over whisk the batter, because it forms bubbles on top of the custard when baking.

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Scallop risotto with Prosecco

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

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

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

March 28, 2017 By

I have a badass little daughter. She loves science, math, singing songs from Matilda the musical, unicorns and all things rainbow. I’m fond of cooking and since cooking is also a science, we teamed up for her school fair project. I knew she had her eyes on the rain and clouds experiment so after some digging in our pantry we managed to turn a tin of spun sugar in to fluffy clouds and butterfly pea flowers tea in to pretty rain. We filled the glass with bright yellow lemonade, we topped the lemonade with a cloud of spun sugar and we poured the hot blue tea on to the sugar.  We wanted to prove that as a cloud gets full of water or mass, the water has to go somewhere and will break through the cloud and start to fall to the ground. As we poured our hot tea over the spun sugar cloud, we watched the sugar/cloud disappear and change its composition; we were mesmerized by the blue tea slowly dripping like rain in the yellow lemonade and then turning in to a lovely and might I add, yummy rainbow. The cotton candy will melt and the lemonade will react with the tea and change color. The color of the butterfly pea flower tea changes depending on the pH of whatever it’s mixed with. That, dear ladies, is culinary science! If you add, as suggested by one of the parent at the fair, a generous shot of vodka, its’ also a mother’s helper.

Our cloud was not the only disappearing act. Last week our administration revealed the budget outline  known as the skinny budget. The cuts in the proposed educational budget are fast and furious;  among other debilitating cuts, they include eliminating support for after-school programs and teacher professional development.  If science, and the dreams of your children are important to you, download this handy pocket-sized action guide and get to work on your next project.  Your kids can help you writing postcards while sipping on rainbow tea(the non alcoholic one, that is). #RESIST

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Sunday Is For Cakes, Cookies And Freedom.

HUNGRY FOR LIBERTY: A gathering of ladies, cooks, bakers & makers to benefit the ACLU

February 24, 2017 By

I cannot think of anything better to do on a Sunday than eating cake and supporting liberty and justice for all.
A group of very gifted ladies is getting together this Sunday, February the 26th, at the fabulous Haven’s Kitchen in NYC, from 12pm to 4pm to cook, bake and make arts and crafts to support the ACLU.

100% of the proceeds will go to support liberty and justice for all. Food, drinks, and non-edible goods will be for sale and will benefit the ACLU.

This is a great way to let your voice heard and feed the hunger for justice and equality. I’m planning to be there and fill my belly and bags with as much of the bounty I can.

You can pre-order your tickets beforehand on Heavens’s Kitchen site, or if you are a bit of a commitaphobe, tickets will be $5 and available at the door on the day. Of course, if I was you, I would not wait.

I love eating, I love drinking and shopping comes next. I’m getting my lady bits in gears and I’ll fill my belly and bags. #RESIST

 

 

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Brussels Sprouts and Toasted Hazelnuts

February 22, 2017 By

I love Brussels sprouts and I love hazelnuts. So I blistered them, together, in a very hot oven – 425F.  First I coated them with a generous teaspoon of olive oil, then I spread them on a lined tray and I left them to crisp and toast in the oven for 35 minutes. When they came out, all perfectly crunchy and dark brown, I sprinkled them with sea salt. My kids couldn’t stop popping them into their little greedy mouths. By the time we sat for dinner none were left in the bowl. I certainly didn’t mind since Brussels sprouts are the fierce generals of the crucifers. These green tasty veggies command loads of powerful antioxidants and vitamins designed to boost our immune system. I always feel better when I know my defense won’t quit on me and my family. Don’t forget to make your daily call. #RESIST

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One-Pot Lamb, Lentils and Chickpeas Stew

February 1, 2017 By

A woman’s place is everywhere.

Therefore, we need all the help and stamina we can get to gallop through the day and win our battles. Lentils and Chickpeas are a source of ginormous energy and taste darn good when slow cooked with savory ingredients. I like to combine them with ground lamb, tomatoes, potatoes, cumin and a pinch of smoked paprika for an easy, all-inclusive, one-pot family dish. POW!

One Pot Lamb and Lentils Stew
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Servings Prep Time
8 people 25 minutes
Cook Time
45 minutes
Servings Prep Time
8 people 25 minutes
Cook Time
45 minutes
One Pot Lamb and Lentils Stew
Yum
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Servings Prep Time
8 people 25 minutes
Cook Time
45 minutes
Servings Prep Time
8 people 25 minutes
Cook Time
45 minutes
Ingredients
  • 1 tbsp olive oil
  • 1 medium carrot diced
  • 1 medium celery stalk diced
  • 1 large onion chopped
  • 2 large garlic cloves, minced
  • 1 pound lean ground lamb you can also use small cubes
  • 3 tbsp sherry vinegar
  • 1/4 cup red wine
  • 1 pound black lentils, rinsed
  • 1 can chickpeas, drained
  • 1 tsp cumin powder
  • 1/2 tsp smoked paprika
  • 3 tbsp tomato paste
  • 1 cup canned tomatoes, chopped
  • 1 tsp fresh thyme chopped
  • 1 cup peeled and cubed potatoes
  • 3 cups chicken stock
  • 2 bay leaves
  • 1 salt and pepper
  • 3 tbsp chopped parsley
Servings: people
Instructions
  1. Heat the olive oil in a large heavy-bottomed pan and add the carrot, celery and onion. Cover and cook for until softened, which should take just a couple minutes. Then add the garlic and lamb and cook, stirring and crumbling the ground lamb or turning the lamb chunks as needed, until browned on the outside but still pink on the inside, about 5 minutes. Add the vinegar and wine and cook for 5 minutes or until the liquid evaporates.
  2. Add the lentils, chickpeas, cumin and paprika and cook, stirring occasionally, for a few minutes.
  3. Stir in the tomato paste, tomatoes, thyme, potatoes, chicken stock and bay leaves. Season with salt and pepper and cook on medium heat for 45 minutes, or until the lentils are soft but not mushy, sorta like cooking pasta until it’s al dente. Stir with a wooden spoon from time to time.
  4. Remove and discard the bay leaves, season with salt and pepper and serve sprinkled with the parsley.
Recipe Notes

Add some sliced avocado and fresh spinach for extra green power. Leftovers are outstanding spooned on flat bread—we call it lamb pizza.

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