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Crushed Berry Infused Vodka

December 19, 2016 By

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

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

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

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Raspberry, Blueberry Muffin Crumble

December 16, 2016 By
Raspberry, Blueberry Muffin Crumble
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These are my all-times favorite muffin. The blueberries keep their shape through the baking process and the buttery and crumbly topping renders a crunchy and luxurious first bite.
Servings Prep Time
10-12 muffins 25 minutes
Cook Time
30-35 minutes
Servings Prep Time
10-12 muffins 25 minutes
Cook Time
30-35 minutes
Raspberry, Blueberry Muffin Crumble
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These are my all-times favorite muffin. The blueberries keep their shape through the baking process and the buttery and crumbly topping renders a crunchy and luxurious first bite.
Servings Prep Time
10-12 muffins 25 minutes
Cook Time
30-35 minutes
Servings Prep Time
10-12 muffins 25 minutes
Cook Time
30-35 minutes
Ingredients
Muffins
  • 4 3/4 cups all pourpus flour
  • 5 tsp baking powder
  • 1/2 tsp salt
  • 2 large eggs
  • 1 1/2 cup caster granulated sugar
  • 1 1/2 sticks butter unsalted melted
  • 1 1/2 cups whole milk
  • 1 medium zest of lemon
  • 1 1/2 cup blueberries
  • 1 cup raspberries
Crumble
  • 1 cup all pourpus flour
  • 1/2 cup granulated sugar
  • 1 stick Butter unsalted, cold and cubed
Servings: muffins
Instructions
Muffins
  1. Preheat the oven at 340F. Line two trays to bake 12 muffins with paper cases.
  2. Sift the together the flour, baking powder and salt and set aside.
  3. In a mixing bowl whisk the egg with the sugar and the melted butter. Whisk in the milk and lemon zest then gently fold in the berries. Keep a few berries aside to decorate the top.
  4. Add the sifted dry ingredients very gently with a spatula and combine the ingredients but make sure to stir enough to combine enough although some lumps should be visible. Do this by hand!
  5. Spoon the mixture in the muffin cases to fill them up. Cover with the crumble topping and dot with a few extra berries.
  6. Bake for 30-35 minutes or until a skewer comes out clean. Take out of the tray and cool over a rack.
Crumble
  1. Put the flower, sugar and butter and mix with you hands until you have a uniform breadcrumb consistency. Don't over do it or you will be left with a baking dough. No panic if this happens just make cookies out of it! and restart the process.
  2. Double the recipe and keep the crumble in a ziplock bag up to 3 months.
Recipe Notes

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

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

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Hasselback Potatoes

October 26, 2016 By
Hasselback Potatoes
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Servings Prep Time
4-6 people 20 minutes
Cook Time
1 hour
Servings Prep Time
4-6 people 20 minutes
Cook Time
1 hour
Hasselback Potatoes
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Servings Prep Time
4-6 people 20 minutes
Cook Time
1 hour
Servings Prep Time
4-6 people 20 minutes
Cook Time
1 hour
Ingredients
  • 4-6 medium yukon yellow potatoes
  • 1 tbsp Butter melted
  • 2 tbsp olive oil
  • 1/4 cup bread crumbs
  • 1/2 cup grated cheddar cheese
Servings: people
Instructions
  1. Preheat oven to 350F. Peel and halve the potatoes in half. Place them on a chopping board, cut side down. Slice the potatoes one at the time thinly, but be careful not to cut through the potatoes. I place a chopstick along each sides of the potato to prevent the knife going all the way through.
  2. Combine the oil and the melted butter. Place the potatoes cut side down on a lined baking dish in a single layer. Coat the potatoes with the oil and butter mixture using a brush.
  3. Bake for 45 minutes basting frequently with the remaining oil and butter. Combine the crumbs and the grated cheddar cheese.
  4. After 45 minute sprinkle the potatoes with a little salt and the combine crumbs and cheddar cheese. Bake for an extra 15 minutes or until golden brown.
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Burned Crumbs and Anchovy Paste Spaghetti

October 24, 2016 By
Burned Crumbs and Anchovy Paste Spaghetti
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Servings
4 people
Cook Time
8/12 minutes
Servings
4 people
Cook Time
8/12 minutes
Burned Crumbs and Anchovy Paste Spaghetti
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Servings
4 people
Cook Time
8/12 minutes
Servings
4 people
Cook Time
8/12 minutes
Ingredients
  • 1/2 cup olive oil
  • 1 cup bread crumbs
  • 2 tsp anchovy paste
  • 2 cloves garlic
  • 1 pound spaghetti
  • 1/2 cup chopped parsley
  • salt for cooking water
  • 1/2 tsp chili flakes optional
Servings: people
Instructions
  1. Boil the water with the salt. When the water is boiling add the spaghetti and cook al dente. While the pasta is cooking, warm the olive oil in a skillet on medium heat.
  2. Add the anchovy paste and mash in to a paste. Add the garlic cloves, stir in the crumbs and cook until browned and dark brown. Discard the garlic cloves.
  3. Drain the pasta, toss in a bowl with the bread crumbs and anchovies mixture, sprinkle with the chopped parsley and if desired some chili flakes. Enjoy with a cold beer and good friends!
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Mozzarella in Carrozza

September 30, 2016 By
Mozzarella in Carrozza
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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
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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.
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Cajun Potato Wedges

February 1, 2016 By
Cajun Potato Wedges
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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
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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.
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Superbowl Finger-lickin’ Wings

February 1, 2016 By
Superbowl Finger-Lickin' Wings
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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
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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.
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Brown Garlic Long Chinese Beans

January 7, 2016 By

beans-chinese-silvia-baldini

Brown Garlic Long Chinese Beans
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Servings Prep Time
4-6 people 15 minutes
Cook Time
10 mintes
Servings Prep Time
4-6 people 15 minutes
Cook Time
10 mintes
Brown Garlic Long Chinese Beans
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Print Recipe
Servings Prep Time
4-6 people 15 minutes
Cook Time
10 mintes
Servings Prep Time
4-6 people 15 minutes
Cook Time
10 mintes
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
  1. Wash and trim the beans. Cut in 4 to 6 inches pieces.
  2. 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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Mix and Match Root Vegetables Purée

December 9, 2015 By

photo by silvia baldini

 

Mix and Match Root Vegetables Purée
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The recipe and ingredients for the mix and match mash are featured in the Westport Farmers Market blog. http://westportfarmersmarket.com/blog/
Servings Prep Time
4 people 20 minutes
Cook Time
45 minutes
Servings Prep Time
4 people 20 minutes
Cook Time
45 minutes
Mix and Match Root Vegetables Purée
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The recipe and ingredients for the mix and match mash are featured in the Westport Farmers Market blog. http://westportfarmersmarket.com/blog/
Servings Prep Time
4 people 20 minutes
Cook Time
45 minutes
Servings Prep Time
4 people 20 minutes
Cook Time
45 minutes
Ingredients
  • 2 lb your choice root vegetables peeled and cut in chunks
  • 1 whole garlic bulb
  • 4 tbsp olive oil
  • 4 tbsp creme fraiche or sour cream
  • 1 tbsp lemon juice
  • salt/ black pepper
  • grated nutmeg freshly grounded
Servings: people
Instructions
  1. Heat the oven at 350F/180C Put the garlic bulb on a piece of foil, sprinkle with olive oil, wrap up and bake until very soft about 45 minutes. Take out of the oven and cool slightly. Cut the garlic bulb in half crosswise and squeeze out the garlic pulp from the skins.
  2. Put your choice of roots in a large pan of cold salted water. Bring to a boil and, with the lid on, simmer until tender. Test after 20 minutes. Each root will take more or less time.
  3. Drain and put back in the dry pan over low heat to steam out the wateriness.
  4. Using a food mill or a mixer, food processor or by hand, mash to a smooth puree. PS Potatoes don't do well in a blender, use a hand masher or you will get glue.
  5. Slowly beat the garlic purée, the oil and the cream, then the lemon. Season well and work until the purée is light and fluffy.
Recipe Notes

Purées can be prepped a couple of days in advance. They can be frozen and used for soups.

Use potatoes, celeriac, parsnip Jerusalem artichokes, sweet potatoes, carrots, turnips, rutabagas .
You can combine them or serve them together side by side.

You can add herbs, ginger horseradish or mustards.

Butter can be used instead of olive oil.

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Saffron Onions

October 5, 2015 By

Persian-Saffron-silvia-baldini

Saffron Onions
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Servings Prep Time
6 people 20 minutes
Cook Time
45 minutes
Servings Prep Time
6 people 20 minutes
Cook Time
45 minutes
Saffron Onions
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Print Recipe
Servings Prep Time
6 people 20 minutes
Cook Time
45 minutes
Servings Prep Time
6 people 20 minutes
Cook Time
45 minutes
Ingredients
  • 1 tsp saffron threads
  • 1 tbsp unsalted butter
  • 3 tbsp extra virgin olive oil
  • 5 cups sliced onions
  • 1 bay leaf
Servings: people
Instructions
  1. Put Saffron in a bowl with a cup of hot water and steep for 30 minutes. Add the onion to a hot pan with olive oil and butter and sauté the onions slowly with a bay leaf for 10 minutes until soft. Add the saffron with the water to the onions and cook on low heat for 20 minutes. Season well.
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Date Relish

October 1, 2015 By

dates-silvia-baldini

Date Relish
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Servings Prep Time
6-8 people 20 minutes
Servings Prep Time
6-8 people 20 minutes
Date Relish
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Servings Prep Time
6-8 people 20 minutes
Servings Prep Time
6-8 people 20 minutes
Ingredients
  • 1/2 cup dates pitted chopped roughly
  • 2 tbsp extra virgin olive oil
  • 1 tbsp lemon juice
  • 1/2 tsp minced garlic optional
  • 2 tbsp chopped parsley
  • 1 tbsp chopped cilantro
Servings: people
Instructions
  1. Chop the dates and mix will the olive oil, lemon juice, cilantro, parsley and salt and pepper. If you want you can add a small amount of minced garlic.
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Roasted Tomato Sauce

September 15, 2015 By

roasted-tomatoeas-silvia-baldini

Roasted Tomato Sauce
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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
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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.

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Meat Sauce

September 15, 2015 By

bolognese-silvia-baldini

Meat Sauce
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Recipe by Silvia Baldini — I make meat sauce every week. It's our to-go meal. We use it on pasta, veggies, polenta and mashed potatoes. I like to mix veal, pork and beef and I slow cook it for a couple of hours.
Servings Prep Time
12 people 20 minutes
Cook Time
1 to 2 hours
Servings Prep Time
12 people 20 minutes
Cook Time
1 to 2 hours
Meat Sauce
Yum
Print Recipe
Recipe by Silvia Baldini — I make meat sauce every week. It's our to-go meal. We use it on pasta, veggies, polenta and mashed potatoes. I like to mix veal, pork and beef and I slow cook it for a couple of hours.
Servings Prep Time
12 people 20 minutes
Cook Time
1 to 2 hours
Servings Prep Time
12 people 20 minutes
Cook Time
1 to 2 hours
Ingredients
  • 1/2 cup chopped yellow onions
  • 1/2 cup chopped celery
  • 1/2 cup chopped carrot
  • 1/2 cup grounded prosciutto or mortadella
  • 1 pound double ground veal
  • 1 pound double ground beef
  • 1 pound double ground pork
  • 1/2 tsp grounded cumin
  • 1/2 tsp grated nutmeg
  • 1 small glass red wine
  • 2 tbsp tomato concentrate
  • 1 16-ounces large can crushed tomatoes
  • 2 cups chicken or beef stock
  • 1 bouquet garni tie bay leaves, parsley, rosemary, basil, thyme together
  • salt and pepper
  • extra virgin olive oil
Servings: people
Instructions
  1. Warm a couple of table spoon of olive oil in a large heavy bottom pan. Add onion, celery and carrots. Cook for 10 to 15 minutes until soft but not browned. Add prosciutto/mortadella and keep cooking for an extra 10 minutes on a low flame. Rise the heat to medium high add veal, pork and beef. Cook stirring occasionally until browned.
  2. Add wine, cook the alcohol out for a couple of minutes on a low the flame.
  3. Season with a sprinkle of nutmeg, cumin, salt and pepper. Add tomato concentrate and cook for a couple of minutes. Add crushed tomatoes, stock and the bouquet garni.
  4. Cook on slow heat for at a couple of hours or until the sauce is nicely reduced and compact. Taste for seasoning and discard the herbs before serving or freezing.
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