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Pumpkin Cake

October 28, 2024 By
Pumpkin Cake
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Pumpkin Cake: a soft, fragrant Italian classic, perfect for Thanksgiving or a cozy autumn snack. This delightful cake stays moist and tender for days, thanks to fresh pureed pumpkin. Butter-free and light, it features crushed almonds and a hint of orange zest for an irresistible aroma and flavor.
Servings Prep Time
8 to 10 slices 30 minutes
Cook Time
30/35 minutes
Servings Prep Time
8 to 10 slices 30 minutes
Cook Time
30/35 minutes
Pumpkin Cake
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Print Recipe
Pumpkin Cake: a soft, fragrant Italian classic, perfect for Thanksgiving or a cozy autumn snack. This delightful cake stays moist and tender for days, thanks to fresh pureed pumpkin. Butter-free and light, it features crushed almonds and a hint of orange zest for an irresistible aroma and flavor.
Servings Prep Time
8 to 10 slices 30 minutes
Cook Time
30/35 minutes
Servings Prep Time
8 to 10 slices 30 minutes
Cook Time
30/35 minutes
Ingredients
  • 7 oz / 2 cups raw pumpkin or butternut squash, peeled and cubed
  • ¼ cup vegetable oil
  • ½ cup orange juice, from one orange
  • 3 large eggs, whites and yolks separated
  • ½ cup granulated sugar
  • 2 teaspoons grated orange zest
  • 1 teaspoon vanilla extract
  • 4 oz / ¾ cup all-purpose flour
  • 2 oz / ¼ cup cup almond flour
  • 1 teaspoon baking powder
  • ¼ teaspoon fine sea salt
  • powdered sugar for dusting
Servings: slices
Instructions
  1. Preheat the Oven: Preheat the oven to 340°F. Prepare a 10-inch nonstick Bundt cake pan by lightly coating it with non-stick vegetable oil spray.
  2. Pumpkin Purée: In a blender purée the cubed raw pumpkin with the vegetable oil and orange juice until smooth, ensuring there are no lumps.
  3. Whip the Egg Whites: Beat the egg whites to stiff peaks with a hand-held mixer fitted with a whisk.
  4. Prepare the Yolks: Fit the stand in mixer with a paddle attachment and beat the egg yolks with sugar, grated orange zest, and vanilla until creamy.
  5. Combine Mixtures: Add pumpkin purée to the creamed yolk mixture and stir to combine.
  6. Add the Dry Ingredients: Sift together all-purpose flour, almond flour, baking powder, and salt. Gradually fold the dry ingredients into the pumpkin mixture, stirring from the bottom up to keep it light and airy.
  7. Add the Egg Whites: Gently fold the beaten egg whites into the batter in 3 batches by hand.
  8. Bake: Pour the batter into the prepared Bundt cake pan. Bake in the preheated oven for 30-35 minutes. Test for doneness with a toothpick; it should come out clean.
  9. Cool and Decorate: Let the cake cool in the pan for about 10 minutes, then turn it out onto a cooling rack to cool completely. Dust with powdered sugar before serving.
Recipe Notes

Variations:

  • Pumpkin and Chocolate Cake: Add chocolate chips to the batter or drizzle the finished cake with a melted dark chocolate glaze.
  • Pumpkin and Amaretti Cake: Substitute the almond flour with crushed amaretti cookies for a unique Italian flavor twist.
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Milk and Vinegar Whole Turkey Breast Roast – Maiale al Latte Style

November 21, 2023 By
Milk and Vinegar Whole Turkey Breast Roast - Maiale al Latte Style
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Recipe by Silvia Baldini — "MILK AND VINEGAR WHOLE TURKEY BREAST ROAST is a variation on a classic, inspired by Maiale al Latte, a dish from Emilia Romagna featuring pork and milk. Traditionally, the milk is curdled with lemon and spiked with herbs. As the milk caramelizes, it tenderizes the pork, imparting a deep, nutty flavor to the meat. It is a dish that represents comfort and economic sensibility, making it a perfect choice for a Sunday family meal. My mom adapted the recipe and used a whole turkey breast. It was one of our favorite roasts growing up. She used white vinegar instead of lemon for a less acidic taste. As the caramelized milk reduces, it separates into extremely delicious curds and the sauce it's infused with the vinegar and the herbs. The luscious curds add a delightful texture to the sauce. Each spoonful tells a story of the slow-cooked love. It’s sweet and sour and tender, and what I make at thanksgiving almost every year. We serve it with sautéed mushrooms and lot’s of fresh chopped parsley. 
 It's a dish that transcends generations, a culinary journey that started in my mom’s kitchen and found a special place on our American Thanksgiving table, reminding us that traditions, when embraced with love, can evolve into something truly extraordinary.
Servings Prep Time
6 to 8 people 30 minutes
Cook Time
2 hours
Servings Prep Time
6 to 8 people 30 minutes
Cook Time
2 hours
Milk and Vinegar Whole Turkey Breast Roast - Maiale al Latte Style
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Recipe by Silvia Baldini — "MILK AND VINEGAR WHOLE TURKEY BREAST ROAST is a variation on a classic, inspired by Maiale al Latte, a dish from Emilia Romagna featuring pork and milk. Traditionally, the milk is curdled with lemon and spiked with herbs. As the milk caramelizes, it tenderizes the pork, imparting a deep, nutty flavor to the meat. It is a dish that represents comfort and economic sensibility, making it a perfect choice for a Sunday family meal. My mom adapted the recipe and used a whole turkey breast. It was one of our favorite roasts growing up. She used white vinegar instead of lemon for a less acidic taste. As the caramelized milk reduces, it separates into extremely delicious curds and the sauce it's infused with the vinegar and the herbs. The luscious curds add a delightful texture to the sauce. Each spoonful tells a story of the slow-cooked love. It’s sweet and sour and tender, and what I make at thanksgiving almost every year. We serve it with sautéed mushrooms and lot’s of fresh chopped parsley. 
 It's a dish that transcends generations, a culinary journey that started in my mom’s kitchen and found a special place on our American Thanksgiving table, reminding us that traditions, when embraced with love, can evolve into something truly extraordinary.
Servings Prep Time
6 to 8 people 30 minutes
Cook Time
2 hours
Servings Prep Time
6 to 8 people 30 minutes
Cook Time
2 hours
Ingredients
  • 3 pounds boneless turkey breast, skin on and tied
  • 1 teaspoon fine sea salt
  • 3 tablespoons extra virgin olive oil
  • 1 medium yellow onion, peeled and finely chopped
  • 2 medium cloves of garlic, peeled
  • 5 fresh sage leaves
  • 4 twigs fresh thyme
  • 1 small bunch fresh italian parsley
  • 1 twig fresh rosemary
  • 2 tablespoons white wine vinegar
  • 3 cups whole milk
  • 1 cup chicken or turkey stock
  • Extra fine sea salt and freshly ground pepper to season, plus one teaspoon white vinegar
  • chopped italian parsley to garnish
Servings: people
Instructions
  1. Season the boneless turkey breast. Rub the salt and pepper evenly all over the roast. Set it aside. Heat the olive oil in a 10 - x 4-inch-deep Dutch oven or similar pot, large enough to hold the roast. Brown the meat on all sides over medium-low heat; this will take about 15 to 20 minutes. Set aside.
  2. In the same pot add the onion and scrape the bottom of the pot. Lower the heat and cook until translucent. Add the garlic and stir. Meanwhile tie all the herbs together with kitchen twine. Place the herb bundle with the onions and stir. Add the vinegar and cook for a few minutes scraping the bottom and making sure not to burn the onions. Add the Turkey breast back in to the pot.
  3. Slowly pour in the milk and the stock almost to cover the roast. Cover the pot and cook over low heat for about 1 hour and half to two hours. As the roast cooks the milk will start to coagulate.
  4. When the meat is cooked, remove it to a board and let it cool. Remove the twine, wrap the roast in aluminum foil and place it aside. Return the pot on the stove to a medium heat. Cook until the liquid is reduced by half and thickened. Discard the herb. Taste and add seasoning if needed and one teaspoon vinegar. Reduce for a few extra minutes.
  5. Cut the breast into 1/4-inch slices and return them to the pot. Slowly heat the meat in the sauce until hot and serve immediately with a lot of chopped parsley.
Recipe Notes

Note: You can make the roast in a Instapot. Follow the recipe until the resting step. Set the Instapot to an hour.  Turn off the pressure cooker. Quick-release pressure and proceed with the sauce reduction.
Using tongs, remove the pork to a serving platter. Remove and discard the herb sprigs. Turn on the sauté setting (on the “more” or hot setting, if you have it), and bring the milk to a rolling boil. Let the milk boil until it is reduced by about half and has darkened to a golden caramel color, about 20 minutes.

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Brioche Stuffing with Pears and Chestnuts

November 20, 2023 By
Brioche Stuffing with Pears and Chestnuts
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Recipe by Silvia Baldini — If you're searching for a side dish that steals the spotlight, look no further. Allow me to introduce you to my Pear and Brioche Stuffing. It sparks an annual battle for seconds at my Thanksgiving table. This stuffing isn't just ordinary; it's a a perrect blend of flavors and textures. Imagine luscious pears, buttery brioche, sweet sausage, and the rich, nutty essence of chestnuts blending harmoniously. As they bake, these ingredients transform into a savory, eggy bread pudding that elevates your Thanksgiving feast to new heights. Trust me, one batch is never enough. The first time I served this stuffing, it disappeared in the blink of an eye. Since then, I've learned my lesson. Now, I triple the recipe every year.
Servings Prep Time
8 people 30 minutes
Cook Time
45 minutes
Servings Prep Time
8 people 30 minutes
Cook Time
45 minutes
Brioche Stuffing with Pears and Chestnuts
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Recipe by Silvia Baldini — If you're searching for a side dish that steals the spotlight, look no further. Allow me to introduce you to my Pear and Brioche Stuffing. It sparks an annual battle for seconds at my Thanksgiving table. This stuffing isn't just ordinary; it's a a perrect blend of flavors and textures. Imagine luscious pears, buttery brioche, sweet sausage, and the rich, nutty essence of chestnuts blending harmoniously. As they bake, these ingredients transform into a savory, eggy bread pudding that elevates your Thanksgiving feast to new heights. Trust me, one batch is never enough. The first time I served this stuffing, it disappeared in the blink of an eye. Since then, I've learned my lesson. Now, I triple the recipe every year.
Servings Prep Time
8 people 30 minutes
Cook Time
45 minutes
Servings Prep Time
8 people 30 minutes
Cook Time
45 minutes
Ingredients
  • 1 loaf brioche bread
  • 4 tablespoons (½ stick) unsalted butter, plus more for pan
  • 1 cup cup yellow onions, finely chopped
  • 1 cup cup celery, chopped finely
  • 3 medium ripe pears, each peeled, cored and sectioned in 8 pieces
  • 1 lb sweet Italian sausage meat
  • 1 tbsp cognac
  • 1 cup chestnuts, cooked and peeled 
  • 2 cups room temperature stock (such as vegetable, turkey, or chicken)
  • 2 large eggs, lightly beaten
  • 4 tbsp finely chopped mixed herbs, such as fresh sage, thyme and rosemary
  • Fine sea salt and fresh ground pepper
Servings: people
Instructions
  1. Cut brioche loaf into ¾-inch cubes and place on a lined baking sheet. Allow to dry in a low oven at 220°F or overnight at room temperature. Once dry, you will have about 2 cups total. Transfer bread to very large mixing bowl and raise oven temperature to 350°F.
  2. Melt 2 tablespoons of butter in a large pan. Add the onion, celery and pears and cook until soft, about 8 minutes.
  3. In a medium pan, melt the remaining butter and add the sausage, cooking gently until browned, about 6 minutes. Add the cognac and cook for a few minutes. Combine the contents of both pans into the bowl with the diced brioche and add in the chestnuts and stock. It’s very important to try not to break the pears and brioche. Season with salt to taste and then gently fold in the eggs. Add the herbs, spices and pepper and mix one final time.
  4. Place evenly in a 9-by-13-inch greased baking dish and bake for 40 to 45  minutes, or until golden brown and puffed up and hot throughout. 
Recipe Notes

Can be made 2 days ahead and reheated before serving.

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Aromatic Sweet Potato Soup with Ginger and Lime

November 8, 2023 By
Aromatic Sweet Potato Soup with Ginger and Lime
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Recipe By Silvia Baldini — Elevate your comfort food game with this vibrant sweet potato soup. This delightful blend of wholesome ingredients makes it a breeze to prepare. Loaded with sweet potatoes, this soup brings a wealth of vitamins and nutrients. Not only does it taste fantastic, but it also nourishes your body with every spoonful. Infused with the perfect blend of red curry and ginger, this soup adds a delightful touch of warmth to keep you cozy and satisfied. To tie it all together, I have incorporated coconut milk, giving the soup a luxurious and velvety texture. It's the secret ingredient that elevates this dish to a whole new level of comfort. Warm your soul and treat your taste buds to the perfect balance of flavors and textures.
Servings Prep Time
6 people 15 minutes
Cook Time
20 minutes
Servings Prep Time
6 people 15 minutes
Cook Time
20 minutes
Aromatic Sweet Potato Soup with Ginger and Lime
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Recipe By Silvia Baldini — Elevate your comfort food game with this vibrant sweet potato soup. This delightful blend of wholesome ingredients makes it a breeze to prepare. Loaded with sweet potatoes, this soup brings a wealth of vitamins and nutrients. Not only does it taste fantastic, but it also nourishes your body with every spoonful. Infused with the perfect blend of red curry and ginger, this soup adds a delightful touch of warmth to keep you cozy and satisfied. To tie it all together, I have incorporated coconut milk, giving the soup a luxurious and velvety texture. It's the secret ingredient that elevates this dish to a whole new level of comfort. Warm your soul and treat your taste buds to the perfect balance of flavors and textures.
Servings Prep Time
6 people 15 minutes
Cook Time
20 minutes
Servings Prep Time
6 people 15 minutes
Cook Time
20 minutes
Ingredients
  • 1 tablespoon olive oil
  • 1 medium white onion chopped
  • 1 medium leek cleaned, white part and only sliced
  • 1 large clove garlic, crushed
  • 1 teaspoon grated fresh ginger
  • 1-1 1/2 teaspoons red Thai curry paste
  • 1 lb sweet potato, peeled and sliced
  • 1/2 pint chicken stock
  • 7 fl oz coconut milk 1 can
  • seasalt
  • freshly ground black pepper
GARNISH
  • 1 teaspoon grated fresh ginger
  • 1/2 teaspoon finely grated zest of a lime
Servings: people
Instructions
  1. Heat the oil in a large lidded saucepan, add the onion, the leek and garlic, cover and sweat for 10 minutes, shaking the pan occasionally.
  2. Stir in the ginger and curry paste and cook for 1 minute.
  3. Add the sweet potatoes, stock and coconut milk. Bring to the boil, cover and simmer for 20 minutes, or until the potato is soft.
  4. Cool sightly before blending until smooth and creamy. You may need to add a little more stock to achieve the right consistently. Season to taste and re-heat gently.
  5. Serve in warmed bowls with a dash of fresh ginger and lime zest on top.
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Wine Braised Turkey Legs

November 8, 2022 By
Wine Braised Turkey Legs
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Recipe by Silvia Baldini — The only way to cook a large turkey to perfection is to break it down and braise it slowly, until the meat is juicy and flavorful. A long and slow braise leaves the turkey legs moist and tender. The wine, vegetables and herbs cook down with the stock and the turkey juices leaving you with the perfect gravy foundation. Braising is a foolproof, hands-off and simple cooking method. You save time and you will not run the danger of overcooking or undercooking the turkey legs.
Servings Prep Time
4/6 people 45 minutes
Cook Time
2 and 30 minutes
Servings Prep Time
4/6 people 45 minutes
Cook Time
2 and 30 minutes
Wine Braised Turkey Legs
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Recipe by Silvia Baldini — The only way to cook a large turkey to perfection is to break it down and braise it slowly, until the meat is juicy and flavorful. A long and slow braise leaves the turkey legs moist and tender. The wine, vegetables and herbs cook down with the stock and the turkey juices leaving you with the perfect gravy foundation. Braising is a foolproof, hands-off and simple cooking method. You save time and you will not run the danger of overcooking or undercooking the turkey legs.
Servings Prep Time
4/6 people 45 minutes
Cook Time
2 and 30 minutes
Servings Prep Time
4/6 people 45 minutes
Cook Time
2 and 30 minutes
Ingredients
  • 2 whole turkey legs
  • 2 turkey wings
  • fine sea salt and freshly ground black pepper
  • 4 tablespoons virgin olive oil
  • 1 large yellow onion chopped
  • 1 large carrot, peeled and chopped
  • 2 medium celery stalks chopped
  • 2 large garlic cloves, peeled 2 cups red wine
  • 2 cups red wine
  • 1 bunch fresh thyme sprigs
  • 2 fresh rosemary sprigs
  • 2 fresh bay leaves
  • 1 quart (4 cups) plus chicken or turkey stock
  • 3 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • ¼ cup fresh parsley leaves, finely chopped
Servings: people
Instructions
  1. Preheat the oven at 325°F Season the turkey legs and wings generously with salt and pepper.
  2. Heat the oil in a large casserole (4 quarts works well). Brown the legs and wings evenly on all sides. Start the legs skin side down and work your way around. Transfer to a plate. Add the onion, carrots, celery and garlic to the casserole. Cook on medium heat stirring, until evenly browned and caramelized. 8 to 10 minutes. Add the wine and scrape the brown bits and pieces from bottom of the pan. Add the thyme, rosemary, bay leaves and stir. Add the stock and stir.
  3. Place the legs and wings back in casserole into the wine, stock and vegetable mixture. The liquid should cover ¾ of the legs leaving the top skin exposed. Cover with a lid and transfer into the hot oven. Cook for about 2 hours or until the meat is fork tender and the skin is a deep even brown color.
  4. Remove the legs and wings with a slotted spoon and set aside, keep warm covered with foil. Strain the liquid into a large bowl. Discard the solids, skim the fat from the liquid. In a medium saucepan melt the butter, add the flour and mix on slow/medium heat until lightly brown. Slowly add the strained liquid from the braise, whisking constantly until it’s all incorporated. Add a few sprigs of thyme. Bring to a boil, add a splash of red wine then lower to a simmer stirring occasionally and reduce until the gravy is thick and smooth. Adjust for seasoning and discard the thyme.
  5. When ready to serve carve the legs on a board. Place on a serving platter. Warm the gravy and place in a serving bowl, sprinkle with chopped parsley and serve with the turkey legs and wings.
Recipe Notes

Notes: You can braise the legs and make the gravy a day or two before your meal.

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Corn Pudding

October 22, 2022 By
Corn Pudding
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Recipe by Silvia Baldini — This buttery, fluffy dish is a favorite at my table. My son has become the master of the corn pudding and makes it every Thanksgiving. It’s a very easy recipe and it works great in summer or as a luscious side dish in fall and winter.
Servings Prep Time
6 to 8 people 15 minutes
Cook Time
45 minutes
Servings Prep Time
6 to 8 people 15 minutes
Cook Time
45 minutes
Corn Pudding
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Recipe by Silvia Baldini — This buttery, fluffy dish is a favorite at my table. My son has become the master of the corn pudding and makes it every Thanksgiving. It’s a very easy recipe and it works great in summer or as a luscious side dish in fall and winter.
Servings Prep Time
6 to 8 people 15 minutes
Cook Time
45 minutes
Servings Prep Time
6 to 8 people 15 minutes
Cook Time
45 minutes
Ingredients
  • 8 tablespoons (1 stick) unsalted butter, plus more for the baking dish
  • 1 medium yellow onion, finely chopped
  • 1 cup whole milk
  • 1 cup cream
  • 4 large eggs, lightly beaten
  • 4 tablespoons granulated sugar
  • ¼ teaspoon sweet paprika
  • 1 tablespoon fine sea salt
  • ¾ tablespoon fresh ground black pepper
  • 5 cups fresh corn kernels cut off the cob, (from about 6 to 8 ears), or 5 cups frozen corn 
Servings: people
Instructions
  1. Preheat the oven to 350°F. Grease the inside of an 7-by-11-inch baking dish.
  2. Melt one tablespoon of butter. Cook the onions until translucent. Set aside. Melt 7 tablespoons of butter in a small saucepan. Butter the inside of a 7-by-11-inch baking dish.
  3. In a large bowl, whisk together the eggs, milk, and cream. Add the cooked onions with the melted butter, sugar, paprika, salt, pepper, corn kernels. Mix gently until combined.
  4. Pour the mixture into the prepared baking dish. 
  5. Fold a thin kitchen towel in half and place in the bottom of the large baking dish (see Notes). Transfer the dish with the corn into the center of the larger one. Fill the larger dish with hot tap water until it reaches halfway up the sides of the inner one. Bake for 40 to 45 minutes, until the top begins to brown and a knife inserted in the center comes out clean. Carefully remove from the oven and lift out the inner dish. Serve warm.
Recipe Notes
  • You can add 1 cup of sharp Cheddar cheese to the mixture before baking for extra flavor.
  • The kitchen towel will keep the inner baking dish from sliding around as you move it to and from the oven.
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