Navigation

Courses Archives: Appetizers

Asparagus and Eggs Mimosa

March 13, 2017 By

Asparagus mimosa is a simple, fresh and super easy way to cook this crisp, sweet vegetable.  It’s also one of my Easter brunch favorite dishes. I look for asparagus at the farmers market or my local shops, as soon as March and April come around and I choose spears that are brightly colored and have a compact tip. Asparagus is a very good source of fiber, folate, vitamins A, C, E and K, as well as chromium, a trace mineral that enhances the ability of insulin to transport glucose from the bloodstream into cells. Asparagus is also a brain booster because it’s loaded with vitamin B12, a vitamin with anti-aging property and known to prevent cognitive impairment. Brain power for pretty ladies, now that’s my kind of brunch.

 

Asparagus and Eggs Mimosa
Yum
Print Recipe
Servings Prep Time
4 people 15 minutes
Cook Time
12-15 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
12-15 minutes
Asparagus and Eggs Mimosa
Yum
Print Recipe
Servings Prep Time
4 people 15 minutes
Cook Time
12-15 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
12-15 minutes
Ingredients
  • 2 large organic eggs
  • 2 bunches asparagus
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon Maldon sea salt
  • fresh ground black pepper
Servings: people
Instructions
  1. Place your eggs in a pot of boiling water. Simmer for 9 minutes. Remove the eggs from the water and after cooling down for a couple of minutes, peel them.
  2. Separate the yolks from the whites. Grate the yolks and the white in two different bowls. I like to use a coarse cheese grater.
  3. Bend the asparagus until the tough bottom end snaps off. Discard the end. With a peeler gently remove some of the tough skin from the stalks. Place the spears in a large pot of salted boiling water and cook for 3 to 6 minutes.
  4. Drain and place in a large bowl. Drizzle the olive oil over the asparagus and sprinkle with the salt and pepper. Top with grated eggs, making sure not to cover thetas of the asparagus.
Share this Recipe
Continue Reading

Grilled Eggplant, Red Peppers and Pine Nuts Crostone

February 3, 2017 By

Every mother is a working mother. This veggies concoction is lunch in less than 15 minutes. That means less time in the kitchen, more time to call our respective senators and to spread love and kindness to our beautiful families. The eggplant is a major brain food and the pine nuts, besides boosting energy, suppress appetite, helping us staying in tip top shape.

Grilled Eggplant, Red Peppers and Pine Nuts Crostone
Yum
Print Recipe
Servings Prep Time
6 bread slices 15 minutes
Cook Time
10 minutes
Servings Prep Time
6 bread slices 15 minutes
Cook Time
10 minutes
Grilled Eggplant, Red Peppers and Pine Nuts Crostone
Yum
Print Recipe
Servings Prep Time
6 bread slices 15 minutes
Cook Time
10 minutes
Servings Prep Time
6 bread slices 15 minutes
Cook Time
10 minutes
Ingredients
  • 2 medium eggplants sliced
  • 1 tbsp olive oil
  • 1 small white onion chopped
  • 1 small clove garlic, minced
  • 1 medium celery stalk, chopped
  • 1 medium red bell pepper, grilled and diced (a jar of marinated red bell peppers will work fine)
  • 1/4 cup black olives, pitted and chopped
  • 1 tbsp drained and rinsed capers
  • 3 tbsp toasted pine nuts
  • 1/4 cup shredded fresh basil plus more for garnish
  • 6 thick bread slices
  • 2 tbsp olive oil
  • salt and pepper
Servings: bread slices
Instructions
  1. Quickly grill the eggplant slices on a hot griddle or grill pan until you see dark grill marks, about 3 minutes per side. Then chop the slices into a nice bite-size dice.
  2. Heat the olive oil in a medium pan over medium heat. Cook the onion, garlic and celery until softened, about 5 minutes. Transfer to a medium bowl.
  3. Add the eggplant, the red bell pepper, olives, capers, pine nuts and basil to the onion mixture and mix well.
  4. Grill the bread slices on both sides and then brush the surface of one side with the olive oil. Top the grilled bread with the eggplant mixture, season with salt and pepper and add more fresh basil.
Recipe Notes

Quadruple this recipe and keep it in airtight container in the fridge or freezer. It's a low-calorie, full-of-might meal when you combine it with pasta or rice.

Share this Recipe
Continue Reading

Artichoke Toast

February 2, 2017 By

Move over avocado, the mighty artichoke is toast. Packed with antioxidant, the artichoke is a powerful defender against cancer, high cholesterol, heart disease, and stomach troubles. Since women hold up half of the sky, my recipe for this sublime artichoke toast is the perfect lunch to sustain our tired bodies while we keep our daily action  going.

Artichoke Toast
Yum
Print Recipe
Servings Prep Time
8 to 10 toasts 20 minutes
Cook Time
45 minutes
Servings Prep Time
8 to 10 toasts 20 minutes
Cook Time
45 minutes
Artichoke Toast
Yum
Print Recipe
Servings Prep Time
8 to 10 toasts 20 minutes
Cook Time
45 minutes
Servings Prep Time
8 to 10 toasts 20 minutes
Cook Time
45 minutes
Ingredients
  • 6 medium artichokes
  • 1 tbsp olive oil
  • 2 sprigs thyme
  • 2 tbsps olive oil
  • 1 medium lemon
  • 1 small cloves garlic, minced and mashed into a paste
  • salt and pepper
Servings: toasts
Instructions
  1. Prep the artichokes. This is easier than you think. Set a large pot filled with water next to your cutting board. Squeeze half the lemon into the water and then toss the squeezed lemon half into the pot, too.
  2. With a serrated knife, slice off the top of each artichokes about 1 inch from the bottom, exposing the heart. Trim the stems and all the remaining leaves to expose the heart. Place the artichoke hearts in the lemon water. If you have the time and patience, use a vegetable peeler to peel the trimmed artichoke stems and toss the tender center of each stem in the pot containing the artichoke hearts.
  3. Add the salt, 1 tbsp olive oil and thyme to the pot and bring to a boil. Reduce the heat and gently simmer for 35 to 45 minutes, or until a knife inserted in an artichoke goes in easily.
  4. Drain the artichokes and let them cool. Using a small spoon, scrape away the hairy choke to expose the heart of each artichoke.
  5. Place the artichokes hearts in a bowl, add the remaining 1 tablespoon olive oil, the juice of the remaining 1/2 lemon, the garlic paste and salt and mash with a fork or purée with an immersion blender.
  6. Spread the artichoke paste on thick toasted bread slices and finish with a sprinkle of salt and pepper.
Recipe Notes

Don't get intimidated by the artichoke. All you have to do is to learn to expose the heart. I keep this artichoke spread in an airtight container in the fridge for up to 2 weeks. It's great as an appetizer when spread on crunchy crostini or pastry tartlets. It also makes a superb pesto for a last-minute pasta dinner. And it goes great with shrimp.

Share this Recipe
Continue Reading

Soft, Cheesy Polenta

January 31, 2017 By

Soft, creamy and cheesy polenta; yellow corn flour cooked until gooey. I don’t need to say much more. I like to serve polenta with a scoop of my always family favorite ragù sauce, or slow cooked ribs, veal stew, and even if you dare, rabbit. But frankly, a bowl of polenta mixed with hot fresh milk and what ever melty cheese you  have in  your fridge it’s heaven to me.

Soft, Cheesy Polenta
Yum
Print Recipe
Servings
6 to 8 people
Cook Time
25 to 35 minutes
Servings
6 to 8 people
Cook Time
25 to 35 minutes
Soft, Cheesy Polenta
Yum
Print Recipe
Servings
6 to 8 people
Cook Time
25 to 35 minutes
Servings
6 to 8 people
Cook Time
25 to 35 minutes
Ingredients
  • 2 1/2 cups water
  • 2 1/2 cups milk
  • salt and pepper
  • 1 1/4 cups polenta
  • 1/2 cup grated parmesan
  • 2 tbsp unsalted butter
Servings: people
Instructions
  1. Bring the water and the milk to a boil in a large saucepan. Add a generous pinch of salt.
  2. Gradually add the polenta in a steady stream, stirring constantly with a wooden spoon. (I find a whisk doesn't work well.) Reduce the heat and gently simmer, stirring from time to time, for about 25 minutes. If the polenta thickens too quickly, add a little more water or milk.
  3. Remove from the heat, add the Parmesan and butter and stir to combine. Season with salt and pepper.
Recipe Notes

For an even creamier polenta, use half milk and half double cream instead of water. Or substitute Add blue cheese for the Parmesan and add some toasted walnuts for a side dish that's sure to make everyone happy.

Share this Recipe
Continue Reading

Edamame, Fava Beans and Pancetta on Toast

January 18, 2017 By

Energy packed edamame beans, bittersweet fava beans, salty pancetta, all coated in delicious and healthy olive oil and finished with a bright squeeze of lemon juice. I like to pile up this satisfying and chewy medley on thick slices of toasted sourdough.  Prep your beans and pancetta ahead of time, you can store them in the fridge for up to a week, keep them waiting and ready for lunch, side, snack or a last minute lite supper.

Edamame, Fava Beans and Pancetta on Toast
Yum
Print Recipe
Servings Prep Time
4 people 15 minutes
Cook Time
10 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
10 minutes
Edamame, Fava Beans and Pancetta on Toast
Yum
Print Recipe
Servings Prep Time
4 people 15 minutes
Cook Time
10 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
10 minutes
Ingredients
  • 4 cups Fava beans shelled frozen or fresh
  • 1/2 cup diced pancetta or good bacon
  • 2 tbsp olive oil plus more for drizzling
  • 1 medium lemon, juiced
  • 4 thick slices sourdough bread
  • sea salt and black pepper
  • olive oil to finish
  • 1 tsp chopped fresh mint
Servings: people
Instructions
  1. Prep the beans. Shell the fava beans and edamame. Keep them separate.
  2. Bring a medium pot of salted water to a boil and add the fava beans. Simmer for 2 minutes and then scoop them out. Squeeze each fava bean out of its outer bitter skin, toss in a colander to drain and set aside. Keep the water boiling. Then add the edamame to the boiling water. Simmer for 2 to 3 minutes. Drain and set aside.
  3. Fry the pancetta or the bacon in a skillet until crisp and brown. Remove from the heat.
  4. When ready to serve, in a large bowl combine the fava beans and edamame, the pancetta, the olive oil and the lemon. Mix delicately.
  5. Toast the bread. Spoon the beans and pancetta mix on the toasted bread, drizzle with extra olive oil and sprinkle with sea salt and black pepper. Finish with a little sprinkle of chopped mint.
Recipe Notes

Grated Pecorino or aged ricotta would make a nice salty and savory addition to the toast.

Share this Recipe
Continue Reading

Veggie Board and Anchovy Dressing

January 17, 2017 By

This salty and addictive anchovy-based dressing-similar to my beloved Italian classic Bagna Cauda is very easy to whip up. Serve it with a rainbow of good for you veggies or with steamed broccoli. Keep it in a jar in the fridge for weeks, ready for when you need some extra flavor. I swear, kids love it.

Veggie Board and Anchovy Dressing
Yum
Print Recipe
Servings Prep Time
4 people 10 minutes
Servings Prep Time
4 people 10 minutes
Veggie Board and Anchovy Dressing
Yum
Print Recipe
Servings Prep Time
4 people 10 minutes
Servings Prep Time
4 people 10 minutes
Ingredients
  • 6/8 fillets drained canned anchovies
  • 1/2 cups olive oil
  • 1 small cloves garlic peeled
  • 1/2 tsp thyme leaves chopped
  • 1/2 tsp chili flakes
  • 1 tsp Dijon mustard
  • 2 tsp cider or red wine vinegar
  • butter unsalted
Servings: people
Instructions
  1. Put all the ingredients in a glass jar and whiz together with a hand held blender until cream and smooth. I like to leave the dressing aside before using for at least half hour to allow all the flavors to mingle and develop.
Share this Recipe
Continue Reading

Beetroot and Walnuts Hummus

January 11, 2017 By

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
Yum
Print Recipe
Servings Prep Time
4 15 minutes
Servings Prep Time
4 15 minutes
Beetroot and Walnut Hummus
Yum
Print Recipe
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.
Share this Recipe
Continue Reading

Detox Papaya with Passion Fruit and Lime

January 7, 2017 By
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.
Share this Recipe
Continue Reading

Beetroot, Orange and Spinach Juice

January 4, 2017 By

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
Yum
Print Recipe
Servings Prep Time
4 glasses 5 minutes
Servings Prep Time
4 glasses 5 minutes
Beetroot, Orange and Spinach Juice
Yum
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.
Share this Recipe
Continue Reading

Citrus and Beets Home-Cured Salmon

December 24, 2016 By

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
Yum
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
Citrus and Beets Home-Cured Salmon
Yum
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.
Share this Recipe
Continue Reading

Marinated Goat Cheese

December 21, 2016 By
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
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.

Share this Recipe
Continue Reading

Parmesan Crackers

December 20, 2016 By

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
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
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.

Share this Recipe
Continue Reading

Burned Crumbs and Anchovy Paste Spaghetti

October 24, 2016 By
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
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!
Share this Recipe
Continue Reading

Mozzarella in Carrozza

September 30, 2016 By
Mozzarella in Carrozza
Yum
Print Recipe
Servings Prep Time
4 people 10 minutes
Cook Time
5 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
5 minutes
Mozzarella in Carrozza
Yum
Print Recipe
Servings Prep Time
4 people 10 minutes
Cook Time
5 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
5 minutes
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
  1. 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.
  2. 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.
  3. Dip the sandwiches one by one in the egg mixture and then coat with the bread crumbs, making sure to shake the excess off.
  4. 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.
Share this Recipe
Continue Reading

Cajun Potato Wedges

February 1, 2016 By
Cajun Potato Wedges
Yum
Print Recipe
Servings Prep Time
10 people 10 minutes
Cook Time
40 minutes
Servings Prep Time
10 people 10 minutes
Cook Time
40 minutes
Cajun Potato Wedges
Yum
Print Recipe
Servings Prep Time
10 people 10 minutes
Cook Time
40 minutes
Servings Prep Time
10 people 10 minutes
Cook Time
40 minutes
Ingredients
  • 4 pounds large potatoes washed, unpeeled
  • 1/4 cup olive oil
  • 1 tsp ground dried oregano
  • 3 tsp ground cumin
  • 2 tsp hot paprika
  • 1 tsp ground black pepper
  • 2 tsp ground turmeric
  • 2 tsp ground coriander
  • 1/2 tsp chili powder
Servings: people
Instructions
  1. Preheat the oven at 350 F; Line and oil 3 baking trays.
  2. Cut each potato in to wedges. Toss potatoes with all the ingredients in a large bowl.
  3. Place wedges, in single layers, on the lined trays; roast uncovered turning occasionally, about 40 minutes or until crisp and cooked through.
Share this Recipe
Continue Reading

Superbowl Finger-lickin’ Wings

February 1, 2016 By
Superbowl Finger-Lickin' Wings
Yum
Print Recipe
Servings Prep Time
32 wings 10 minutes
Cook Time Passive Time
30 minutes 3 hours
Servings Prep Time
32 wings 10 minutes
Cook Time Passive Time
30 minutes 3 hours
Superbowl Finger-Lickin' Wings
Yum
Print Recipe
Servings Prep Time
32 wings 10 minutes
Cook Time Passive Time
30 minutes 3 hours
Servings Prep Time
32 wings 10 minutes
Cook Time Passive Time
30 minutes 3 hours
Ingredients
Wings
  • 16 chicken wings
  • 1/4 cup tomato sauce
  • 1/4 cup Worcestershire sauce
  • 1/4 cup brown sugar
  • 1 tbsp yellow mustard
Dipping Sauce
  • 1 tbsp yellow mustard
  • 2 tbsp tomato sauce
  • 1 tbsp Worcestershire sauce
  • 2 tbsp brown sugar
Servings: wings
Instructions
  1. Cut the wings into three pieces at the joints, discard the tips. Combine the chicken with all the ingredients in a large bowl. Cove and refrigerate 3 hours or overnight.
  2. Preheat the oven at 400F Line a large baking dish and oil a wire rack.
  3. Place chicken, in single layer, on the rack inside the baking pan; brush the remaining marinade over the chicken. Roast about 30 minutes.
  4. Make the dipping sauce. Combine all the ingredients in a microwave safe dish and cook covered in a microwave on high for about 1 minute.
Share this Recipe
Continue Reading

Black-Eyed Peas and Pancetta Minestrone

January 7, 2016 By

blacyepeas-soup-silvia-baldini

Black-Eyed Peas and Pancetta Minestrone
Yum
Print Recipe
Servings Prep Time
6/8 people 15 minutes
Cook Time Passive Time
30 minutes overnight soaking
Servings Prep Time
6/8 people 15 minutes
Cook Time Passive Time
30 minutes overnight soaking
Black-Eyed Peas and Pancetta Minestrone
Yum
Print Recipe
Servings Prep Time
6/8 people 15 minutes
Cook Time Passive Time
30 minutes overnight soaking
Servings Prep Time
6/8 people 15 minutes
Cook Time Passive Time
30 minutes overnight soaking
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
  1. 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.
  2. 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.
  3. 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

Share this Recipe
Continue Reading

Black lentils, Feta, Avocado and Pistachio Salad

January 7, 2016 By

lentils-silvia-baldini

Black lentils, Feta, Avocado and Pistachio Salad
Yum
Print Recipe
Servings Prep Time
6/8 people 30 minutes
Cook Time
15 minutes
Servings Prep Time
6/8 people 30 minutes
Cook Time
15 minutes
Black lentils, Feta, Avocado and Pistachio Salad
Yum
Print Recipe
Servings Prep Time
6/8 people 30 minutes
Cook Time
15 minutes
Servings Prep Time
6/8 people 30 minutes
Cook Time
15 minutes
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
  1. Cook the lentils in salted boiling water for 12/15 minutes. Drain and set aside in a large bowl to cool.
  2. Add to the lentils the avocado peeled and chopped, the crumbled feta, the spinach leaves, the pomegranate seeds and gently toss.
  3. Combine the lemon juice, the pistachio oil, the balsamic vinegar with salt and pepper and pour on the salad. Toss again.
  4. Sprinkle the pistachios, parsley and mint on the salad. Taste for seasoning and serve.
Share this Recipe
Continue Reading

Coconut, Squash and Ginger Soup and Macadamia, Basil Pesto

October 28, 2015 By

soup-silvia-baldini-squash-coconut

Coconut, Squash and Ginger Soup
Yum
Print Recipe
Servings Prep Time
6-8 people 25 minutes
Cook Time
35 minutes
Servings Prep Time
6-8 people 25 minutes
Cook Time
35 minutes
Coconut, Squash and Ginger Soup
Yum
Print Recipe
Servings Prep Time
6-8 people 25 minutes
Cook Time
35 minutes
Servings Prep Time
6-8 people 25 minutes
Cook Time
35 minutes
Ingredients
Soup
  • 1 large butternut squash peeled and cubed
  • 2 tbsp olive oil
  • 1 large yellow onion chopped
  • 3 cups chicken or vegetable stock
  • 2 tsp toasted powder cumin
  • 1 tsp grounded curry
  • 2 tsp grated fresh ginger more for extra kick
  • 14 ounces light coconut milk 1 can
Macadamia Nuts and Basil Pesto
  • 1/2 cup macadamia nuts
  • 2 cups basil leaves
  • 1 tsp lemon juice
  • salt and pepper
  • 1/2 cup extra virgin olive oil
Servings: people
Instructions
Soup
  1. Heat about half the oil in a soup pot. Add the onion and sauté over medium-low heat until golden, about 8 to 10 minutes.
  2. Add the squash, broth and spices. Bring to a steady simmer, then cover and simmer gently until the apples are tender, about 25 minutes.
  3. Transfer the solids to a food processor with a slotted spoon, in batches if need be, and process until smoothly pureed, then transfer back to the soup pot. Or better yet, simply insert an immersion blender into the pot and process until smoothly pureed.
  4. Stir in the coconut milk and return the soup to a gentle simmer. Cook over low heat for 5 to 10 minutes, until well heated through. Season with salt and pepper. If time allows, let the soup stand off the heat for an hour or two, then heat through as needed before serving.
  5. To serve, ladle soup into each bowl, then place a small mound macadamia basil pesto in the center.
Macadamia, basil pesto
  1. Toast the macadamia nuts in the oven. Put in a mortar with the basil, salt pepper and lemon juice. Work in to a paste. You can also use small blender. Add the olive oil and mix well.
Share this Recipe
Continue Reading

Roasted Tomato Sauce

September 15, 2015 By

roasted-tomatoeas-silvia-baldini

Roasted Tomato Sauce
Yum
Print Recipe
Servings Prep Time
8/12 servings 10 minutes
Cook Time
45 minutes
Servings Prep Time
8/12 servings 10 minutes
Cook Time
45 minutes
Roasted Tomato Sauce
Yum
Print Recipe
Servings Prep Time
8/12 servings 10 minutes
Cook Time
45 minutes
Servings Prep Time
8/12 servings 10 minutes
Cook Time
45 minutes
Ingredients
  • 2 lb full flavor ripe tomatoes
  • 4/6 peeled garlic cloves
  • 4 tbsp olive oil
  • 1 bunch basil leaves
  • salt and pepper
Servings: servings
Instructions
  1. Preheat the oven at 350F
  2. Halve the tomatoes and arrange them in an oven proof dish lined with parchment. I like them tightly packed but not on top of each other.
  3. Season with the salt, drizzle the olive oil evenly. Scatter the garlic and basil on the tomatoes.
  4. Roast for 45 minutes, until the tomatoes are soft and lightly charred. Pass through a sieve or a food mill and discard the seeds and the skins. Use immediately as a great pasta sauce or preserve in zip lock bags and freeze.
Recipe Notes

The seeds and skin of the tomatoes are best removed as they can cause allergies and irritate the stomach.

Tomatoes cook and taste better if the pepper is added after cooking.

Share this Recipe
Continue Reading

End Of Summer Minestrone

September 15, 2015 By

minestrone-silvia-baldini

End Of Summer Minestrone
Yum
Print Recipe
Servings Prep Time
8 people 25 minutes
Cook Time
45-50 minutes
Servings Prep Time
8 people 25 minutes
Cook Time
45-50 minutes
End Of Summer Minestrone
Yum
Print Recipe
Servings Prep Time
8 people 25 minutes
Cook Time
45-50 minutes
Servings Prep Time
8 people 25 minutes
Cook Time
45-50 minutes
Ingredients
  • 3 tbsp olive oil
  • 1 minced garlic clove
  • 2 cups chopped yellow onions
  • 2 chopped carrot
  • 2 medium chopped celery stalks
  • 1 cup smoked bacon or pancetta cubed
  • 1 parmesan rind
  • 1 quart stock chicken or vegetables
  • 1 cup beans cooked or canned
  • 1 cup chopped stewed tomatoes passata
  • 1 bunch kale leaves or large spinach cleaned and deveined
  • 2 medium zucchini cubed
  • 2 cups green beans sliced in small sections
  • salt and pepper
  • 1 bouquet garni tie together rosemary, parsley, thyme, 1 bay leaf
Servings: people
Instructions
  1. Warm olive the olive oil in a large pot over medium heat.
  2. Add garlic, onions, celery and carrots . Cook 3 to 5 minutes to soften. Add the bacon or pancetta and crisp.
  3. Stir in the beans. Stew slowly for 5 minutes. Add the tomatoes, stock and bouquet garland season. Add the parmesan rind. Bring to a boil and slow simmer for 25-30 minutes until soft vegetable are soft.
  4. Remove from heat. Discard the bouquet garni and parmesan rind and with an immersion blender whiz to a chunky consistency. YOu can also use a blender or a food processor.
  5. Return the soup to the pot on a medium/slow heat and add remaining vegetables. Cook for 15/ 20 minutes. The vegetables should be cooked but with a bit a of a bite.
  6. Serve warm or room temperature. Garnish with pesto, crunchy pancetta, a grain and some parsley.
Recipe Notes

Freeze before adding kale, beans and zucchini for up to 6 months.

Share this Recipe
 
Continue Reading

Melon Butter

July 12, 2015 By

melon-mosaic-silvia-baldini

Melon Butter
Yum
Print Recipe
Servings Prep Time
4 8.5 ounces/ 250 ml jars 25 minutes
Cook Time Passive Time
45/50 minutes 2 hours
Servings Prep Time
4 8.5 ounces/ 250 ml jars 25 minutes
Cook Time Passive Time
45/50 minutes 2 hours
Melon Butter
Yum
Print Recipe
Servings Prep Time
4 8.5 ounces/ 250 ml jars 25 minutes
Cook Time Passive Time
45/50 minutes 2 hours
Servings Prep Time
4 8.5 ounces/ 250 ml jars 25 minutes
Cook Time Passive Time
45/50 minutes 2 hours
Ingredients
  • 2 melons peeled, seeded and diced
  • 1 lemon juice
  • sugar 500g for every 1 kilo of melon flesh, peeled and seeded
Servings: 8.5 ounces/ 250 ml jars
Instructions
  1. Peel, remove seeds and dice melon. Weight flesh. Add half of the weight in sugar. 50% sugar ratio. 1 to 2 ratio, add the lemon juice. Bring to a boil then simmer in a non reactive pan for about 40 to 50 minutes. Cook until thik and syrupy. Candy thermometer 108. Transfer in to jars, wipe the rims, apply the lids and rings, and process in a boiling water bath.
Recipe Notes

Works best with cantaloupe or tuscan melons.

Great with prosciutto, smoked meats and strong cheeses.

Share this Recipe
Continue Reading

Tarragon Aioli

April 30, 2015 By

tarragonaioli

Tarragon Aioli

Print Recipe Pin Recipe
Course Appetizers, Breakfast, Main Dish

Ingredients
  

  • 1 cup mayonnaise
  • 4 tablespoons extra virgin olive oil
  • 2 tablespoon white wine vinegar
  • 1 table spoon fresh tarragon minced
  • 1/2 clove garlic
  • 1 tablespoon lemon juice

Instructions
 

  • Whisk mayonnaise, 2 tablespoons oil, tarragon, vinegar, minced garlic, and lemon juice in small bowl to blend well. Season aioli with salt and pepper.

Continue Reading