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.
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.
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.
Stir in the ginger and curry paste and cook for 1 minute.
Add the sweet potatoes, stock and coconut milk. Bring to the boil, cover and simmer for 20 minutes, or until the potato is soft.
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.
Serve in warmed bowls with a dash of fresh ginger and lime zest on top.
Recipe by Silvia Baldini— This creamy chicken ragù is easy to make and boasts remarkable depth thanks to the flavors of an Italian-style soffritto made with onions, carrots, celery, and parsley.
Recipe by Silvia Baldini— This creamy chicken ragù is easy to make and boasts remarkable depth thanks to the flavors of an Italian-style soffritto made with onions, carrots, celery, and parsley.
Heat oil in a large Dutch oven over medium. Add pancetta; cook, stirring often, until fat has rendered, about 5 minutes. Using a slotted spoon, transfer pancetta to a plate, reserving drippings in Dutch oven. Add garlic to Dutch oven; increase heat to medium-high. Sprinkle chicken all over with salt and pepper. Working in batches if needed, add chicken, skin side down, to Dutch oven. Cook until golden brown on both sides, about 6 minutes. Transfer chicken thighs to a plate.
Reserve garlic and 2 tablespoons drippings in Dutch oven; discard remaining drippings. Add sofrito and wine; bring to a simmer over medium. Cook, stirring and scraping up browned bits, until mixture is reduced by half, about 3 minutes. Return chicken to Dutch oven in a snug single layer; add stock, ensuring chicken is barely covered. Return mixture to a simmer over medium. While mixture comes to a simmer, bundle together leek leaves, rosemary sprigs, thyme sprigs, and bay leaf; secure with kitchen twine, and add to Dutch oven. Reduce heat to medium-low; cover and cook until chicken is tender, 45 minutes to 1 hour.
Remove Dutch oven from heat. Transfer chicken to a cutting board; partially cover Dutch oven. Let chicken and sauce stand 10 minutes. Skim and discard fat from sauce; remove and discard garlic cloves and leek-herb bundle. Stir reserved pancetta into sauce. Remove and discard skin and bones from chicken; finely shred chicken meat.
Stir cream into sauce. Cook over medium-high, stirring occasionally, until sauce is reduced by nearly half and has slightly thickened, 8 to 12 minutes. Stir peas and shredded chicken into sauce; cook until peas are just tender, about 2 minutes. Season with salt and pepper to taste. Remove from heat, and cover to keep warm.
Cook pasta according to package directions; drain pasta, reserving 1/2 cup cooking liquid.
Add pasta, Parmesan, butter, and lemon zest to sauce. Stir to combine, adding splashes of reserved cooking liquid as needed to form a creamy sauce. Sprinkle with parsley. Serve in large bowls.
Recipe by Silvia Baldini—My Green Goddess Gazpacho drinkable soup is like a trip to the farmer market in a glass. Super easy to make = less time in the kitchen. It's packed with loads vitamins and antioxidants.
Recipe by Silvia Baldini—My Green Goddess Gazpacho drinkable soup is like a trip to the farmer market in a glass. Super easy to make = less time in the kitchen. It's packed with loads vitamins and antioxidants.
2poundsEnglish hothouse cucumbers, chopped2 large cucumbers
2clovesgarlic, smashed
2cupscoarsely chopped arugula
2cupscoarsely chopped mixed herbssuch as basil, parsley, cilantro and/or mint
3tablespoonsbalsamic vinegar
sea-salt
3/4cupextra virgin olive oilplus more for finishing
Servings: people
Instructions
Purée cucumbers, garlic, and 1/2 cup water in a blender until smooth.
Add arugula, herbs, balsamic vinegar, and a large pinch of salt and puréè, stopping to scrape down the sides of the blender as needed, until very smooth.
With the motor running, slowly stream in oil; blend until emulsified.
(The mixture will turn pale green and look creamy, almost like a salad dressing; add more oil and/or water if needed).
Taste gazpacho and season with more salt and vinegar as desired - you want it to be borderline too salty and acidic at room temperature.
Transfer gazpacho to an airtight container, cover and chill until very cold.
Taste gazpacho and adjust with a little more salt and/or vinegar as needed just before pouring into chilled glasses
Recipe by Silvia Baldini— Salmon is a beautiful fish with moist and tender flesh as long as you don't' over cook it. Wild salmon comes mostly from the North Pacific and is a better choice that farmed. It has so much flavor that all it really needs is a hot skillet and a sprinkle of salt.
However farmed salmon is less expensive, and it’s very fatty. That makes not only for pretty good eating but also for extremely forgiving cooking: you can overcook farmed salmon a bit, and it won’t be that dry.
I usually oven cook a whole side of salmon with the skin on at 350 degrees in oven for 14 minutes. It always comes out moist and pink inside. A sprinkle of salt and a squeeze of lemon are enough for weeknights dinners or you can dress it up with this simple burnt orange glaze.
I use the leftovers for salads, pasta and fish cakes.
Recipe by Silvia Baldini— Salmon is a beautiful fish with moist and tender flesh as long as you don't' over cook it. Wild salmon comes mostly from the North Pacific and is a better choice that farmed. It has so much flavor that all it really needs is a hot skillet and a sprinkle of salt.
However farmed salmon is less expensive, and it’s very fatty. That makes not only for pretty good eating but also for extremely forgiving cooking: you can overcook farmed salmon a bit, and it won’t be that dry.
I usually oven cook a whole side of salmon with the skin on at 350 degrees in oven for 14 minutes. It always comes out moist and pink inside. A sprinkle of salt and a squeeze of lemon are enough for weeknights dinners or you can dress it up with this simple burnt orange glaze.
I use the leftovers for salads, pasta and fish cakes.
Stir the sugar, water and honey in a small saucepan over low heat until the sugar dissolves. Bring to a boil and simmer, without stirring, until the mixture is a light caramel color. Watch it carefully and don't let it burn. The caramel will go from not quite done to burnt very quickly if you’re not paying close attention.
Immediately remove the pan from the heat, let the bubbles subside and carefully stir in 1 teaspoon orange zest and 4 tablespoons fresh squeezed orange juice. (You’ll want to stand back a little as the mixture may splatter.) Return the pan to low heat for a minute or so, stirring constantly until any caramel bits that may have formed completely dissolve. Add the oil and vinegar and gently simmer, stirring almost constantly, for 1 minute.
Pre-heat the oven at 350 Fahrenheit. Place the salmon skin down on a lined oven tray. Season with salt and pepper. Liberally spoon the orange glaze on the salmon and bake for 14 minutes. Serve with the leftover glaze on the side.
Recipe Notes
Add some ginger and minced garlic to the glaze for extra flavor. Substitute the orange juice with lemon or grapefruit.
Recipe by Silvia Baldini—This is a mix between an Italian frittata and a Soufflé because the texture is light and fluffy. It rises high after you beat the egg whites to stiff peaks and you gently fold them in the egg mixture before cooking it in a hot pan with a splash of good olive oil. Herbs are a great addition to this frittata but any leftover cheese, ham or chopped vegetable would make a great filling. I particularly like a variation made with zucchini flowers if you can find any at the local market or in your garden. I like to serve it with green salad tossed with vinaigrette homemade by whisking extra virgin olive oil and peach or grapefruit white Balsamic.
Recipe by Silvia Baldini—This is a mix between an Italian frittata and a Soufflé because the texture is light and fluffy. It rises high after you beat the egg whites to stiff peaks and you gently fold them in the egg mixture before cooking it in a hot pan with a splash of good olive oil. Herbs are a great addition to this frittata but any leftover cheese, ham or chopped vegetable would make a great filling. I particularly like a variation made with zucchini flowers if you can find any at the local market or in your garden. I like to serve it with green salad tossed with vinaigrette homemade by whisking extra virgin olive oil and peach or grapefruit white Balsamic.
Preheat the oven to 350°F.
In a large metal bowl, whisk the 4 eggs. Add the Parmesan, heavy cream, parsley, and salt. Add the nutmeg and mix well. In a large metal bowl, beat the eggs whites with a small pinch of salt and the vinegar until they form stiff peaks. Slowly fold the whites into the frittata mixture.
Heat a seasoned medium cast-iron pan or nonstick pan over high and add enough oil to coat the bottom, then lower to medium. Gently pour the frittata mixture into the pan, lower the flame, and cook until the frittata doesn’t stick to the bottom, about 7 to 10 minutes. Finish the frittata in the oven, 5 to 10 minutes. The center should still be a little creamy. Serve immediately.
Recipe Notes
Tips:
If you are using a cast-iron pan, make sure to rub it with 1 cup kitchen salt and 4 tbsp oil. I also use a paper towel to rub the bottom of the pan in circular motions. This helps seal the pan and make it nonstick. Throw out the paper towel and salt mixture when you’re done.
Folding is a simple technique. The goal is to preserve the air you worked so hard to produce by beating the eggs. First spoon a small amount of egg whites into the mixture and beat vigorously to combine the molecules and even out the texture, then gently fold the rest of the whites in with a rubber spatula in 3 batches. If you really want to be precise and make sure the mixture is well combined, you can slowly turn the mixture from one bowl to the other and keep folding, repeating this process at least twice.
Variations:
Anything you have in your fridge will make a great frittata add-in. Some ideas and traditional variations:
Cubed Fontina Cheese and Ham
Four Cheeses
Sautéed Zucchini
Caramelized Onions
Cooked Spinach
Herbs
Leftover Spaghetti (a kids’ favorite)
Pancetta and Peas
Recipe by Silvia Baldini— Roasting a big batch of whole tomatoes it's a simple way to stash away a useful dish with and intense, concentrate flavor. Tomatoes are not only delicious but they have cooling and astringent properties. They are rich in vitamin C, which can eliminate acne and brighten dull skin. I use Plum, Roma or any firm, meaty and ripe tomato. I skin them by plunging them in boiling water for 10 seconds then I roast them with garlic, good extra virgin olive oil, basil and thyme for 45 minutes. I always add salt and pepper after cooking them, because tomatoes don't take to seasoning well before roasting them, and it's just better that way.Roasted Tomatoes can be used as a garnish, or as a healthy and fast sauce scooped on pasta and grains. I chop leftovers with ripe peaches, cilantro and small red onion and hot peppers for an assertive salsa.The tomatoes keep, covered in the fridge for a week but no matter how many I make they never last that long.
Recipe by Silvia Baldini— Roasting a big batch of whole tomatoes it's a simple way to stash away a useful dish with and intense, concentrate flavor. Tomatoes are not only delicious but they have cooling and astringent properties. They are rich in vitamin C, which can eliminate acne and brighten dull skin. I use Plum, Roma or any firm, meaty and ripe tomato. I skin them by plunging them in boiling water for 10 seconds then I roast them with garlic, good extra virgin olive oil, basil and thyme for 45 minutes. I always add salt and pepper after cooking them, because tomatoes don't take to seasoning well before roasting them, and it's just better that way.Roasted Tomatoes can be used as a garnish, or as a healthy and fast sauce scooped on pasta and grains. I chop leftovers with ripe peaches, cilantro and small red onion and hot peppers for an assertive salsa.The tomatoes keep, covered in the fridge for a week but no matter how many I make they never last that long.
With a pairing knife core the tomatoes (cut out a small wedge from the stem end) then score a small cross on the bottom, it facilitate peeling them. Plunge the tomatoes in boiling water for 10 seconds. Then scoop them out on a paper towel and remove the skin.
Line a large baking dish with parchment paper, then fit all the tomatoes in the dish. It's ok if they are a bit crowed. Distribute the garlic and the herbs among the tomatoes. Drizzle with the olive oil.
Roast with-out touching the tomatoes for 40 to 45. Once cooked they should still hold their shape but they should be soft to the touch and slightly caramelized. Season with salt and pepper. Store with the liquids, herbs and garlic for up to a week in the fridge.
Recipe by Silvia Baldini— I used the Aceto Balsamic di Modena to caramelize the shallots for these savory tarts to create a sweet and balanced but intense flavor. The Balsamic reduction coats the shallots and pairs beautifully with the tanginess of the goat cheese in the filling. The tarts are perfect for brunch, lunch or as an interesting appetizer.
Aceto Balsamico di Modena has been produced for centuries in the countryside of the province of Modena in the North of Italy. It is produced from the must of fermented white grapes, with the addition of aged vinegar and wine vinegar. As it ages, a syrup develops, thickens and evaporates. The aging vinegar is stored in successively smaller barrels made of different types of wood that contribute to the complex and delicious flavors of balsamic vinegar.
The consistency releases a complex and pleasantly penetrating bouquet, coupled with a balanced sweet and sour taste, rounded with woody overtones.
Sweet, tangy bold in flavor and with the perfect flaky crust. These tarts are always a success.
Recipe by Silvia Baldini— I used the Aceto Balsamic di Modena to caramelize the shallots for these savory tarts to create a sweet and balanced but intense flavor. The Balsamic reduction coats the shallots and pairs beautifully with the tanginess of the goat cheese in the filling. The tarts are perfect for brunch, lunch or as an interesting appetizer.
Aceto Balsamico di Modena has been produced for centuries in the countryside of the province of Modena in the North of Italy. It is produced from the must of fermented white grapes, with the addition of aged vinegar and wine vinegar. As it ages, a syrup develops, thickens and evaporates. The aging vinegar is stored in successively smaller barrels made of different types of wood that contribute to the complex and delicious flavors of balsamic vinegar.
The consistency releases a complex and pleasantly penetrating bouquet, coupled with a balanced sweet and sour taste, rounded with woody overtones.
Sweet, tangy bold in flavor and with the perfect flaky crust. These tarts are always a success.
Preheat the oven at 400F degrees. Prep 6 fluted, loose bottom tartelette pans or an individual 24 inches one. Roll out the puff pastry in to circles and line the pans. Prick the bottom with a fork. Fill with weights and blind bake for 15-20 minutes in the pre-heated 400F degrees oven. Remove from the oven and remove the weights. Bake for further 5 to 10 minutes until the puff pastry is golden. Remove from the oven and set aside. Reduce the oven to 325F.
Meanwhile, while the tarts are baking, prep and cook the shallots. Put the peeled shallots in a pan with the butter, sugar, Original Aceto Balsamic di Modena, the thyme and water. Add salt and pepper. Bring to a boil, then lower the temperature and simmer on a medium flame for about 10 minutes until the liquid has reduced and the shallots are caramelized and coated in a dark caramel syrup but still intact. Set aside.
Assemble the tarts. Break the cheese in small pieces and divide in the baked cases. In a bowl whisk the eggs with the double cream and some salt and pepper, add chopped thyme leaves. Pour the mixture on the cheese and fill the gaps. Arrange the caramelized shallots on the egg mixture. Drizzle some of the balsamic syrup on the shallots and add a pinch of salt.
Place the tartelettes on a lined baking sheet and bake in the preheated 325F oven for about 30-35 minutes, or until the filling has set. Remove from the oven and cool for a couple of minutes. Remove from the tins and serve with some of the remaining Aceto Balsamico Reduction.
Recipe by Silvia Baldini —My version of coconut and orange baked French Toast is creamy and comforting. It takes not time to prep and the coconut milk and orange zest combination is a bit different than the usual vanilla custard. It has a bright and creamy finish and it fills the kitchen with a delicious and homemade scent. This French toast is perfect for the holidays and it is a no-fail-recipe that can easily be prepped or baked ahead of time. I like to serve it for brunch or at a family breakfast.
Recipe by Silvia Baldini —My version of coconut and orange baked French Toast is creamy and comforting. It takes not time to prep and the coconut milk and orange zest combination is a bit different than the usual vanilla custard. It has a bright and creamy finish and it fills the kitchen with a delicious and homemade scent. This French toast is perfect for the holidays and it is a no-fail-recipe that can easily be prepped or baked ahead of time. I like to serve it for brunch or at a family breakfast.
1teaspoongrated orange zestplus extra for servings
1/2cup orange juice
1/4teaspoonfine sea salt salt
1loaf (1-inch-diced)1 day-old loaf of bread French brioche, six grains, challah bread or baguette
6ouncesfresh raspberries and black berries
confectioner sugarfor serving
pure maple syrup or honeyfor serving
Servings: people
Instructions
Grease a 9 x 13 x 2-inch baking dish with the butter and set aside. In a large bowl, whisk together the eggs, double cream, coconut milk, 1 tablespoon of granulated sugar, the brown sugar, vanilla, the orange zest, orange juice, and salt
Spread the diced bread in the prepared baking dish and pour on the egg mixture, pressing down lightly to moisten the bread. Sprinkle with the remaining tablespoon of sugar, cover with plastic wrap, and refrigerate for 1 hour or overnight.
Preheat the oven to 350 degrees. Place the baking dish on a sheet pan and bake it for 45 to 50 minutes, until the custard is set and the top is puffed and browned. Check after 25 minutes; if the top is getting too browned, cover it lightly with aluminum foil. Cool for 10 minutes, sprinkle with confectioners' sugar, dust with extra orange zest, and serve warm with maple syrup and the berries.
Recipe by Silvia Baldini— This is an uncomplicated but delicious recipes. The filet is tender and bursting with flavor from the balsamic vinegar. It's a perfect dish for weeknights or for guest night.
Recipe by Silvia Baldini— This is an uncomplicated but delicious recipes. The filet is tender and bursting with flavor from the balsamic vinegar. It's a perfect dish for weeknights or for guest night.
Season the medallions well on both sides with the salt, then brush them evenly over the top and sides with the balsamic. Sprinkle the cracked pepper evenly all over the meat.
Sear the filet on both sides in a hot pan with a tablespoon of vegetable oil. About 2 minutes per side or until golden brown.
Roast the filet in the oven for 8 minutes exactly for medium-rare (6 minutes for rare and 10 minutes for medium/well).
Remove the pan from the oven, cover tightly with aluminum foil, and allow the beef to rest on the pan for 5 minutes.
Slice and serve hot or warm.
Recipe by Silvia Baldini— A perfect combination for a late spring or summer day meal when strawberries are juicy, naturally sweet and in season. The balsamic vinegar adds a rich and unexpected note that highlights and deepens the flavor of both the strawberries and the chicken. This is a wholesome and healthy dish that tastes delicious and fresh.
Recipe by Silvia Baldini— A perfect combination for a late spring or summer day meal when strawberries are juicy, naturally sweet and in season. The balsamic vinegar adds a rich and unexpected note that highlights and deepens the flavor of both the strawberries and the chicken. This is a wholesome and healthy dish that tastes delicious and fresh.
Combine the quartered strawberries with the balsamic vinegar and set aside in a covered container to macerate in the fridge for a minimum of two hours or overnight.
In a large bowl combine the chicken breasts with the herbs, garlic and the olive oil and the juice of the lemon. Season with salt and pepper, mix well. Cover and set aside in the fridge for a minimum of two hours or overnight.
When ready, discard the herbs and the garlic, then grill the chicken on a hot grill pan or over a BBQ until cooked in the center.
Slice the chicken on a diagonal and arrange in a serving platter. Adjust the seasoning and cover with the macerated strawberries and the juices from the balsamic marinade. Sprinkle with extra chopped basil. Serve warm or room temperature.
Recipe Notes
Macerate the strawberries with the Traditional Balsamic from our collection at www.thesecretingredientgirls.com This is one of our finest grade Balsamic, it is aged for up to 18 years in chestnut, oak, mulberry, cherry and ash barrels. It is exceedingly rich, complex and dense.
1/2cupuncooked long- or short-grain brown rice, rinsed
1/2cupuncooked oatmeal, rinsed in a strainer
3cupscups almond milk or coconutplus more for serving
1/4teaspooncardamom powder
1/4teaspoonfine sea salt
3cupscold water
1 to 4 tablespponsgranulated or turbinado sugar, honey, lemon curd or marmalade
fresh seasonal fruit, such as figs, berries, or sliced stone fruits
almonds, hazelnuts, walnuts, or pecans, toasted
Servings: people
Instructions
Dump the rice, oatmeal, milk, cardamom, salt, water, and sugar in a large saucepan set over medium heat and stir to combine.
Let the ingredients warm until the liquid starts to bubble around the edges of the pan. Reduce the heat as necessary to maintain a very gentle simmer and cook, stirring and scraping the bottom of the pan frequently so the grains don’t stick, until the rice is broken down and the porridge has a soupy consistency, 60 minutes. You want to be careful to not let the porridge boil.
Spoon the porridge into bowls and, if desired, stir in some sugar or top with curd, fruit, nuts, and/or a splash more milk. (You can cover and refrigerate any leftover porridge for up to several days and serve cold or warm gently in a small saucepan, covered, over low heat. You may need to add a splash of water or milk as the porridge thickens when cold.
Recipe by Silvia Baldini— I live in New England, therefore I love raw oyster. I can eat them by the dozen, freshly shucked and with a simple squeeze of a lemon. However sometimes, throwing them on the grill is so very rewarding. The flame concentrates that briny flavor, which pairs deliciously with butter, herbs, chiles, and all the other things you can toss in the shells on the grill. Plus, the heat naturally opens the oysters, so there’s no obnoxious shucking necessary.
1/2cup, packedfresh herb leaves. Such as flat-leaf parsley, chives.
1/2smalgarlic clove
1/2cup (1 stick)unsalted butter, room temperature
1/4teaspoonfinely grated lemon zest
1teaspoonfresh lemon juice
salt and fresh ground black pepper
chili flakes
Servings: people
Instructions
Prepare a grill for medium-high heat. Scrub oysters.
Place, cupped side down, on grate, cover grill, and grill until oysters begin to open, about 2 minutes.
Transfer opened oysters to a platter (discard any that do not open). Let cool slightly, then use an oyster knife or screwdriver to pry shells open, keeping cupped side down and retaining as much liquid as possible. Using an oyster knife or paring knife, cut muscles connecting oysters to shells. Serve warm with butter, lemon wedges, chili flakes and hot sauce.
Herbed Butter
Pulse herbs and garlic in a food processor until finely chopped. Add butter, lemon zest, and lemon juice and process until smooth; season with salt and pepper.
Butter can be made 3 days ahead. Cover and chill. Bring to room temperature before using.
Recipe by Silvia Baldini— As an Italian chef living in New England I fell quickly for lobster rolls and while I'm all for creativity I learned there are few rules to follow. The lobster meat should include pieces of tail, claw, and knuckle. The bun should be smeared with butter and griddled. The lobster should be coated in mayonnaise and served chilled or lightly sauteed in butter and served warm, I personally like the mayo version best. Celery and other ingredients are tolerable but ultimately superfluous; Simple is best when it comes to lobster roll heaven.
Recipe by Silvia Baldini— As an Italian chef living in New England I fell quickly for lobster rolls and while I'm all for creativity I learned there are few rules to follow. The lobster meat should include pieces of tail, claw, and knuckle. The bun should be smeared with butter and griddled. The lobster should be coated in mayonnaise and served chilled or lightly sauteed in butter and served warm, I personally like the mayo version best. Celery and other ingredients are tolerable but ultimately superfluous; Simple is best when it comes to lobster roll heaven.
Bring a large pot of water to a boil and fill a clean sink or very large bowl with ice water. Cook the lobsters, covered, in a large pot of boiling water for about 10 minutes. Plunge them into the ice water to halt the cooking.
Remove all of the meat from the tail, knuckle and claw and cut into generous bite size pieces.
Gently toss the lobster meat with the mayonnaise, lemon juice and celery. Season to taste with salt and pepper and refrigerate until ready to serve.
To serve, cut the inside of the hot dog on each side at an angle to make a wider roll. Butter the hot dog rolls on the outside and toast them on a griddle or skillet until nicely golden brown.
Taste the lobster salad again to see if it needs more seasoning and divide the lobster salad among the four rolls, over stuffing them. Garnish the lobster with the chives.
Recipe Notes
A quick side note. Hellman's mayo is a must for a true New England lobster roll. But I cannot resit making my own home-made mayo. It's an italian thing. If you want to try you can follow my easy recipe for blender mayonnaise. Just remember to omit the lemon juice when tossing the lobster salad.
It will take me approximately 3 to 7 days to pack for the whole family; we will have had 37 different marital blow ups before even leaving the house.
Immediately upon arrival to destination everyone, including my husband, will develop an ear infection or an obscure rash that will require a) finding a pharmacy open in the middle of the night and b) a winner disposition for Charades to explain, in a foreign language, what hurts.
The guilty feeling I nurture when I pretend my kids haven’t been on their tablets for 48 hours straight watching twat Jelly on youtube playing Minecraft.
The “ME FIRST” arguments. Me first in the car, me first out of the car, me first opening the hotel door, me first taking a shower. Note nobody never, ever shouts: Me first to bed!
Hotel room sex interrupted by wandering children looking for their tablets.
Things I do look forward during School Break:
Even if I’ll be tired as hell when I get back I know I’ll have great memories about my lovely family. I’ll remember with warmness my daughter shoving her gigantic bunny toy through the tiny security detector at the airport, while a line of disgruntle travelers forms behind us.
My son talking poop and farts non stop and making me laugh so hard my Prosecco comes out from my nostrils.
Sharing time with the people I love the most and eating unforgettable meals that I didn’t have to prepare.
If you are smarter than me and decide not to travel but you have to cook for the family I suggest my ginger, turmeric, chickpea, cumin and tomatoes Braise
This meal is the ultimate immune boosting secret packed with plant based ingredients and natural anti-inflammatories like turmeric & ginger. Flu season and kids snot ? bring it on.
Watch my video recipe on FabFitFun.com or just follow the recipe below.
Vegan Chickpea Stew with Fennel, Ginger and Turmeric
4cupsshredded kale or Swiss chard, or cabbage cabbage or Swiss chard
½lemon
3tablespoonsfresh parsley leaves, roughly chopped
Servings: people
Instructions
Heat 2 tablespoons of olive oil in a large heavy bottom pot. Add the onion, celery, garlic and a pinch of salt and pepper. Cook over moderate heat until the vegetables are softened, 10 minutes. Stir in the ginger, turmeric and cumin powder.
Add chickpeas, fennel and vegetable stock, then bring to a boil over medium high heat. Stir in the tomatoes, parsley and the bay leaf. Lower the temperature to a simmer, cover the pot and cook for about 25 minutes.
Stir in the kale, making sure it’s mostly submerged, and cook until tender, 5 additional minutes. Discard the bay leaves. Squeeze the lemon half into the stew and double check the seasoning, adjusting with salt and pepper if necessary. Serve in bowls garnished with the chopped parsley.
Recipe Notes
Finish with olive oil. You can add some cooked small pasta or rice to the finished dish. Freezes well.
You can add 2 cups of cubed chicken or lean ground beef with the chickpeas and braise for 10 to 15 minutes longer if you desire a heartier dish.
Roasted salmon (oven 14 minute at 350 degrees) would be delicious as well.
Recipe by Silvia Baldini — This coffee and Nutella cake is another soft, no butter bundt cake.
There is a secret to keep the center gooey and chocolatey. Simply bake half of the cake batter for 12 minutes and then add the Nutella. Cover with the remaining batter and finish to bake. YUM! A heart of Nutella!
Recipe by Silvia Baldini — This coffee and Nutella cake is another soft, no butter bundt cake.
There is a secret to keep the center gooey and chocolatey. Simply bake half of the cake batter for 12 minutes and then add the Nutella. Cover with the remaining batter and finish to bake. YUM! A heart of Nutella!
Preheat the oven at 350 degrees F. Grease the bottoms and the sides of a 9 inches round tube cake pan. Line with parchment paper. You can use a bundt cake but I would select a simple design or the cake will stick to the pan. A spring form pan works as well.
Make one espresso shot and add the two teaspoons of instant coffee to it. Mix and set aside.
In a stand in mixer, fitted with a wire whisk attachment, cream the eggs with the sugar until light and fluffy. About 10 minutes.
Slow down the whisk and add the milk a little bit at the time until mixed in, then add the vanilla extract, the coffee and then slowly add the sunflower oil and then the flour, the baking powder and the salt. Keep mixing until well combined scraping down after each addition.
Pour half of the cake batter in the prepared pan and spread with a knife or a silicon spatula.
Bake for 12 minutes in the preheated oven. Take the cake out of the oven and spoon the Nutella on the half baked batter in a concentric circle. Cover with the remaining cake batter.
Put back in the hot oven for another 25 to 27 minutes, until golden and firm. Use a toothpick to test the cake to see if it is cooked in the center.
Remove the cake and place on a wire rack to cool. Do not remove the cake from the pan until cooled. Sprinkle with powder sugar before serving or with sifted cocoa powder.
Recipe by Silvia Baldini — One more super soft, moist and easy to make breakfast cake. Strawberry, yogurt, no butter- 15 minute to mix- 35 minute in the oven.
Recipe by Silvia Baldini — One more super soft, moist and easy to make breakfast cake. Strawberry, yogurt, no butter- 15 minute to mix- 35 minute in the oven.
2/3cupsunflower oilyou can also use grapes seeds or vegetable oil
2 1/4cupsall-purpose flour, sifted
1 1/2teaspoonsbaking powder
1/4teaspoon salt
1 1/4cupfresh strawberries, quartered
powder sugar
Servings: people
Instructions
Preheat the oven at 350 degrees F. Grease the bottoms and the sides of a 9 inches round tube cake pan. Line with parchment paper. You can use a bundt cake but I would select a simple design or the cake will stick to the pan. A spring form pan works as well.
In a stand in mixer, fitted with a wire whisk attachment, cream the eggs with the sugar until light and fluffy. About 10 minutes.
Slow down the whisk and add the yogurt a little bit at the time until mixed in, then add the vanilla extract, the grated lemon peel, slowly add the sunflower oil and then the flour, the baking powder and the salt. Keep mixing until well combined scraping down after each addition.
Pour half of the cake batter in the prepared pan and spread with a knife or a silicon spatula. Spread the half of the strawberries on top of the batter, then cover with the remaining cake batter. Place the remaining strawberries on top of the batter.
Put in the hot oven for 35 to 40 minutes, until golden and firm. After 20 minute in the oven you can quickly add some strawberries to the top of the cake, without taking the cake out of the oven, then finish baking. Use a toothpick to test the cake to see if it is cooked in the center.
Remove the cake and place on a wire rack to cool. Do not remove the cake from the pan until cooled. I cover the cake while it's cooling with plastic wrap for moisture. Sprinkle with powder sugar before serving.
Recipe Notes
Bake for 25 minutes and add extra strawberries to the top then finish to bake.
1/3cupsunflower oilyou can also use grapes seeds or vegetable oil
2cupsall-purpose flour, sifted
1/2teaspoonbaking powder
1/4teaspoonsalt
8ouncesmixed berry jamyou can use fresh berries
powder sugarto decorate
Servings: people
Instructions
Preheat the oven at 350 degrees F. Grease the bottoms and the sides of a 9 inches round tube cake pan. Line with parchment paper. You can use a bundt cake but I would select a simple design or the cake will stick to the pan. A spring form pan works as well.
In a stand in mixer, fitted with a wire whisk attachment, cream the eggs with the sugar until light and fluffy. About 10 minutes.
Slow down the whisk and add the fresh drained ricotta a little bit at the time until mixed in, then add the vanilla extract, the grated lemon peel, slowly add the sunflower oil and then the flour, the baking powder and the salt. Keep mixing until well combined scraping down after each addition.
Pour half of the cake batter in the prepared pan and spread with a knife or a silicon spatula. Spread the jam or the fresh berries on top of the batter, then cover with the remaining cake batter.
Put in the hot oven for 40-45 minutes, until golden and firm. Use a toothpick to test the cake. Remove and place on a wire rack to cool. Do not remove the cake from the pan until cooled. I cover the cake while it's cooling with plastic wrap for moisture.
Once cooled, invert the cake on a serving plate, peel the paper off, invert again and sprinkle with powder sugar before serving.
Recipe By Silvia Baldini —
I'm big fan of eggplant and this soup is made with an unexpected combination of healthy and powerful ingredients that taste sublime together. Eggplant, toasted almonds, dried soft apricots and turmeric. Grilling and charring the eggplant gives smoky flavor while the apricots and the almonds bring sweetness and a lovely texture. A sprinkle of turmeric and cumin gives a mediterranean touch to the soup and a hefty squeeze of lemon brightens it up. I serve the soup hot or even better at room temperature, in big bowls for supper or a sustaining lunch.
Recipe By Silvia Baldini —
I'm big fan of eggplant and this soup is made with an unexpected combination of healthy and powerful ingredients that taste sublime together. Eggplant, toasted almonds, dried soft apricots and turmeric. Grilling and charring the eggplant gives smoky flavor while the apricots and the almonds bring sweetness and a lovely texture. A sprinkle of turmeric and cumin gives a mediterranean touch to the soup and a hefty squeeze of lemon brightens it up. I serve the soup hot or even better at room temperature, in big bowls for supper or a sustaining lunch.
Heat a grill pan to fairly high. Spread the eggplants out on a rack over the grill pan. Brush lightly with oil and season. Grill on both sides for about 12-20 minutes until golden. You can also use the oven broiler.
Meanwhile, heat the oil in a large lidded saucepan. Add the onion, garlic, ginger, coriander, cumin seeds and turmeric. Cover and sweat for 10 minutes.
Stir the grilled eggplants into the onion mixture with the stock, apricots, Marsala, honey and lemon juice. Bring to the boil, cover and simmer for 20 minutes.
Add the almonds and simmer for 5 minutes.
Allow to cool slightly before puréeing until smooth. Check seasoning.
Return to the rinsed out pan and re-heat slowly. Divide between warmed serving bowls and serve.
What kind of mom are you? Tiger mom, helicopter mom, MILF, sanctimommy, yummy mommy, alpha mommy, holistic mommy, yelly-bossy mommy? I’m the kind of mom that needs a glass of wine at the end of the day or even better a Negroni neat.
Welcome to September. September is not only back to school, clean last year wrappers from the back packs, realize all shoes smell and look like a wet rat, sign up for swimming at incredibly inconvenient to reach pool, travel soccer bonanza month. It is also lucky me, every-one in my family, birthday month. Don’t get me wrong. I do love a good birthday party and I give it up big for my kids. No restraints when it comes to baking a layer cake or singing as loud as I can the happy birthday tunes at Skyzone — in case you don’t know, that’s were lucifer fell from the sky and decided the build his headquarters while making a profit off kids high on sugar jumping on trampolines and hitting each others as hard as the can during the ultimate dodgeball game.
My son has simple taste when it comes to cakes. Boston Cream is his favorite cake. Every year we leaf together through all my recipes and my cooking books in search of the perfect birthday cake. Every year we come back to this custardy and chocolaty three layer wander. The soft sponge cake layers are sandwiched and kept in place with a smooth and silky vanilla custard and then topped with an intense and bittersweet chocolate ganache, the kind that drips gracefully down the sides. The cake looks impressive and it might seem hard to make but it’s actually very simple — if you get organized and follow the directions step by step. I make the sponge layers and the custard they day before the birthday; then I assemble the cake on a pretty stand and make the ganache an hour or two before I need to serve it. My son measures all the ingredients and he is in charge of bowl and spoons licking, something he manages to do very efficiently.
Oh, hey just in case you are interested, a good and nerve calming Negroni is 1 part dry Gin, 1 part Campari, 1 part Vermouth rosso. Ice. Stir. Repeat.
3sticksbutter unsaltedroom temperature and cut in to pieces
3cups granulated sugar
6large eggsroom temperature
1 1/2teaspoonpure vanilla extract
2 3/4cupsself rising flour
1/4cupcorn flour
2teaspoonsbaking powder
6tablespoons whole milk lukewarm
Vanilla Custard
2tablespoonscornstarch
2cups whole milk
6large eggs yolks
3/4cupsgranulated sugar
2teaspoonsvanilla extract
Chocolate Ganache
1/4cupheavy cream
2tablespoonslight corn syrup
1cupsemi sweet chocolate in small piecesabout 6 ounces
Servings: people
Instructions
Sponge Cake
Preheat the oven to 350F. Butter and line three 9 inches cake pans with parchment paper. Put all the ingredients except the milk in a bowl of a standing mixer fitted with a blade. Beat until you get a smooth batter and then slowly add the milk a little bit at the time. You can be a purist and beat cream the butter and sugar first and then add the eggs one at time, the vanilla and then the flour, corn flour and baking powder one spoon at the time then the milk; but honestly, for this kind of sponge, it doesn't make much of difference.
Pour the batter in the prepared cake pans and level with a knife. Bake in the hot oven for 25 minutes or until golden brown, the cakes come away from the pans sides and the sponge is springy to the touch.
Leave the cakes to cool in the pans on a rack for 10 minutes, then gently turn them and leave them on the racks to cool completely. Once they have cooled I wrap them in plastic wrap and store them in the fridge until ready to plate.
Vanilla Custard
Combine the corn starch and 1/4 cup of the milk in a non reactive medium bowl. Whisk in the eggs yolks Set aside.
In a stainless steel medium saucepan combine the remaining 3/4 cups milk and the sugar, the vanilla extract and bring to a boil then simmer unit the sugar is all dissolved.
Ladle one third of the sweet milk on to the egg mixture in a thin stream, whisking constantly. Gradually whisk the egg mixture in to the remaining hot milk in the pan. Whisking constantly bring to a boil then reduce the heat and boil very gently for a minute until thick and smooth.
Transfer the custard in a metal bowl, cover with plastic wrap to prevent a skin to form. Refrigerate to chill and keep cold until ready to use. If the custard curdle, don't panic, you can strain it through a thin mech strainer or blend it.
Chocolate Ganache
In a small heavy pan saucepan, combine the cream and the corn syrup. Bring to a simmer over low heat and stir to blend. Remove from the heat, add the chocolate, let is stand for a minute or two then whisk well until smooth and shiny.
It has been a long month. News and astonishing tweets kept coming fast and furious and I just couldn’t keep up with all of it. Potus, Flotus and annex circus went on their fist big boys and girls trip. There was a hand swat, an unhappy-unlucky Pope photo op, a Covfefe frenzy, followed by awkward tweets about the British Mayor; lets not forget the mocking video from a former Mexican president, the inflated non conclusive FBI hearing and the oncoming Sessions’s Russia testimony.
Luckily I had the opportunity to take a break from all the frenzy and enjoy a visit at the Country Living Fair in Rhinebeck. I was very honored to be invited to cook on the main kitchen stage. We prepared a Power Lunch and we ended the demonstration by tasting my recipe for Slow Baked Rhubarb, one of my Spring obsession. At the Country Living Fair I had the chance to clear my head and I was happy to meet many talented artists and friends. I did some great shopping, I ate yummy food and I attended many inspiring craft demonstrations. Including three fabulous workshops by my dear friend Jana Platina, the famous Trim Queen.
We cooked our hearts out. We had 30 minutes to prepare a 3 courses meal with a basket of secret ingredients. The judges got to taste our creations. We had a surprise visit from stunning Jessica Pimentel who plays Maria Ruiz on the girl-power cast of Netflix Original Series Orange Is The New Black. Loved her! We then headed to a star studded red carpet event at BarillaRestaurant where I got to hang out with the delicious editors of NYMoves Magazine.
Meanwhile, and this I’m excited for, we are testing my recipes for RealEats. If you sign up now you will get three free meals! RealEatsis like having your very own personal chef at home. We use our own version of a helpful cooking method called sous-vide. We craft the recipes, prep and cook the meals, then vacuum-pack them to seal in the freshness, flavors, and nutrients. All you need to do is put the vacuum-packed pouch in a pot of boiling water, and in under 10 minutes, voila, you have a fresh, delicious and nutritious meal. We are getting ready to start shipping my recipes in July. I hope you are hungry.
Finally, I’m sure we are all painfully aware school is coming to an end. Translation — all kids are expected to be home for three months. As a loving mom I’m looking forward to the cozy, lazy afternoons in the sunshine and lots of cuddles in the hummock but as an older and wiser woman I’m preparing for two bored and always hungry children with waaaay too much time to waste and not enough WIFI privilege.
These are few of my summer tips:
Put the kids at work. The little one are expensive and often smelly. Force them to earn their living and wash often; example of acceptable chores are : car washing, patio furniture cleaning, garden weeding. Give them water , sponges and soap; then promise, after inspection, a couple of dollars. Please don’t kill it for all of us by throwing ungodly amounts of money at them.
Play bank: dump all your coins, lose change and pennies on the table and ask them to organize them and count them. Tell them you will, after they complete the task, give them the loot and perhaps even throw in their own personal bank account, your local bank will let them open a free of charges account with a minimum of $25
Start a “Bored Jar”: fill a big jar with written tasks – the grosser the better – that range from cleaning their room or the toilette after they use it, or baking to doing laundry and cleaning the basement. If they say they are bored send them to the jar. No pity please.
Send them to the neighbor (sorry Amy)
Make them run up and down the garden at least 25 times. Time them. The kid with the fastest time at the end of the races wins an ice-cream. No mercy win. This will keep the game competitive and you will be able to milk it for a couple of days.
Organize a tag sale. Give them a label machine and tell them to price all the items. Negotiate how much they will be able to keep from the sale before hand.
Give them water soakers and put them in charge of chipmunk control in the garden. They can take pictures and start a youtube channel. Tell them the best pictures will be uploaded at the end of the day. This will give them a break on their mounting online addiction and some sort of computer time relief.
Last but not least cook together. This is my favorite under 20 minutes summer pasta. It is a bowl of fresh chopped tomatoes, diced mozzarella, basil and garlic oil tossed with a short cooked noodle, then sprinkled with parmesan. It’s very easy to prepare and it taste better at room temperature or cold. Make sure your tomatoes are ripe and local and choose good quality mozzarella. This is a simple and humble dish but it’s packed with flavor and the whole process is ridiculously easy. It will keep the little one occupied and well fed. #RESIST
Boil a large pot of water, add sea salt and cook your pasta according to the directions. Drain, quickly rinse under cold water and place in a large bowl. Toss with a couple of tablespoons of olive oil and set aside.
While the pasta is cooking, toss the tomatoes and mozzarella in a bowl with the basil leaves. I like to rip the basil leaves by hand in small pieces. Season with salt and pepper and add a couple of tablespoons of olive oil. Set aside.
In a small pan add the olive oil and the slivers of garlic. Cook on low until the garlic is golden then remove from the heat and set aside.
With a slotted spoon remove the garlic and place on paper towel to drain. Reserve the garlic oil and the slivers for later use.
Toss the tomatoes mixture with the pasta. Add the some of the garlic oil and the parmesan. Add a touch of black pepper and toss well. Serve at room temperature with extra parmesan and the garlic slivers on the side.
Recipe Notes
You can make the garlic oil in advance and keep in a glass container at room temperature for up to three weeks. I like to substitute pecorino cheese to the parmesan. Burrata is a delicious and creamy alternative to regular mozzarella.
COME AND SEE MY COOKING DEMO ON THE MAIN KITCHEN STAGE AT THE FABOULUS COUNTRY LIVING FAIR IN RHINEBECK, NEW YORK, JUNE 1ST AT 2 30PM.
AND TO SEE A PREVIEW OF
I cannot wait to meet all the amazing artists, chefs, crafters and designer that will be there.
I’m giving away two pairs of 3-day weekend passes to the Country Living Fair.
To enter your name to the raffle simply share this post and leave a comment here or tag me and share on my Facebook page or on my Facebook StrawberryandSage page or on my Instagram
The contest starts on May 29th and ends on May 30th at 8pm.
The winners will be chosen by draw and they will be notified on May 31st.
The Country Living Fair brings the magazine’s content to life and gives readers access to a unique shopping experience featuring more than 200 vendors from 25 states, including antiques sellers, food purveyors, artists, furniture makers, crafters, and more. Guests will also have a chance to meet Country Living editors and their special guests; attend cooking, crafting, and DIY demonstrations, workshops, and book signings; sample locally sourced, artisanal food; and shop the Country Living General Store.
Don’t miss out on this fabulous three day event! Come And Meet Me On:
Friday, June 1 @ 2:30 pm on the Kitchen Stage
The Fair is June 2, 3, 4 from 10 a.m. – 5 p.m.
Gates open for Early Bird ticket holders at 8:30 a.m. Friday & Saturday at the Duchess County Fairgrounds at 6550 Spring Brook Avenue in Rhinebeck, NY 12572 for more in formations click on the Country Living Magazine link.
The 2017 Country Living Fair in Rhinebeck is sponsored by The 2017 Ford Experience Tour, Jelly Belly®, and JOANN Stores, and is produced by Stella Show Management Company. For tickets and additional information, including a list of vendors and discounted hotel rates, contact Stella Show Management Co. at 1-866-500-FAIR orwww.stellashows.com.
Euphoria has been building in our home. The infamous puberty class is happening today. Questions have been flying in for months as well as large packs of manly Axe Deodorant. I have spent hours at the local pharmacy waiting for my son to choose between Gold Temptation, Anarchy For Him and yes, something named Excite Deodorant Stick.
Secretly I want my boy to remain cute, cuddly and stinky forever but as a mother I feel the responsibility to give him the chance to grow up in to a strong, confident, respectful, kind and hopefully succesful man. The way I see it, we have enough puberty-trapped, spoiled men-children disrupting our lives at the moment.
Below you’ll find some of the questions my husband and I answered this year. My younger daughter of course felt the need to jump in abundantly and she was not shy with her queries. The creatures seem to be the most curious at inopportune times and/or when guests, grandparents or church ladies are close by, but we have learned to deflect when necessary and to answer with— I hope — honesty and humor.
If you feel the need to sit with your family and have “the talk” or any talk, consider making my recipe for a lighter version of a lasagna tray made with pane Casarau. Pane Casarau is an ancient flat bread from Sardegna. The airy flat layers are simply delicious, salty and crunchy. They are made of flour, yeast, water, and salt. The dough is rolled out thin and baked, then split into two layers which are baked again. The result is a thin, crispy cracker like, bread. This crispy bread is great on its own or served together with a fresh but dry pecorino and thick slices of prosciutto. It’s also delicious when layered in this version of the ultimate family comfort food, my easy and light ragu’ and mozzarella lasagna. This lasagna is healthier, lighter than the original version. The Casarau bread while satisfying has less gluten than pasta resulting in a more digestible dish.
I believe ancient wisdom is always the best ingredient therefore I cannot wait to sit around the family table tonight and dispense my knowledge. I’m sure the discussions will not disappoint. Happy Wednesday to all the ladies working hard at growing boys in to good men, not an easy task. #RESIST
Puberty Questions:
Does it hurt to get a baby created?
Why do you have sex?
How do you have sex
When you are going through puberty would a person have mood swings?
When do you start having your period?
When do you start growing hair under your armpits?
Does it feel good to have sex?
What happens if puberty doesn’t happen to you?
Why does puberty happen?
Why do people stop doing puberty?
What is it called when you have a tingling in your private part? Is it called an orgasm?
Can a man have a woman’s part and a woman have a man’s part?
What is an orgasm?
What are the side effects of sex?
What makes semen?
What color is sperm?
If I had all the symptoms of a period would I get it soon even if I’m only 10?
What do men and women have to have to make a child?
Does the flow of the period last days?
How many hormones are in the human body?
What age do you start have and stop having baby?
Why do girls go through more things than boys do?
Why do you have a half cup of blood when you have your period? Why not ¼ or 3/8?
How does the HIV virus go into other person by having sex?
What are AIDS?
What happens when a man’s penis becomes hard?
Why is it wrong to have sex before you are married and who came up with the idea that it is?
How do you know someone is in love with you?
Why do people have sexual change of feelings about a man or woman?
How do I know it’s time to wear deodorant?
Why can some women can’t have baby?
Is it normal for a 5th grader to have pubic hairs?
Why does my penis get big? I mean I know what’s supposed to happen but why does it happen randomly?
Do you have to have sex?
I just wanted to know if the sack behind penis ever runs out of sperm?
Why are kids mental when there parents are related?
Is having sex the only way to have a baby?
What are the positions for having sex?
Where do you have sex?
How does sex change your life?
How large does your penis grow when you hit puberty?
How do condoms work?
Can a man to man make babies?
Will my personality change in puberty? Will I become unnaturally gloomy?
Can puberty be disturbing sometimes?
Where does the liquid from the boy’s penis come from?
How are ferternal twins born?
My question is, what happens to your body after experiencing “it”!
For breast feeding where does the milk come from?
When is the right time to start wearing bras?
What happens if one of your breasts is bigger than the other? Is that bad?
Will it hurt when my body changes?
Why are we even talking about these things?
2cupstomato sauceyou can use Pomi strained tomatoes
4cupsvegetable stock or water
8/12crackers pane CasarauI used 1 and 1/2 square pack available at Trader Joe's
salt and pepper to season
2cupsmeat ragu'
1poundfresh mozzarella sliced
1/4cupfreshly grated pecorino Romano cheese
1/4cupfreshly grated parmigiano
1bunchfresh basil leaves
extra virgin olive oil for drizzling
Servings: people
Instructions
Preheat the oven at 350°F.
Spoon a thin layer of tomato sauce into the bottom of a 9-by-12-inch lasagna pan. Wet the Pane Casarau crackers with the vegetable stock or the water to soften them. Then cover the tomato sauce with one layer of the Pane Casaurau. You can break the bread to fit pan.
Spoon a thin layer of tomato sauce on the bread and season highly with salt and pepper. Add a thin layer of ragu' sauce and spread. Sprinkle with a couple of teaspoons of the grated pecorino and parmigiano. Add 4 to 6 thin slices of the mozzarella cheese and sprinkle with basil leaves.
Cover with a layer of the softened Pane Casarau and repeat for 2 or 3 more layers using all the ingredients. Top with a layer of tomato sauce and sprinkle evenly with the grated cheeses.
Bake for 30 to 35 minute, or until the cheese on the top is melted and slightly golden brown. Drizzle with olive oil to finish.
Recipe Notes
I used a square version of Pane Casarau from Trader Joe's. You can find the bread online at hwww.amazon.com/Pane-Carasau-Flatbread-Classic-gram/dp/B007W5OUB6
I have made the lasagna without ragu' and I increased the amount of tomato sauce and the mozzarella.
Roasting a big batch of whole tomatoes is a simple way to stash away a useful dish with and intense, concentrate flavor. Tomatoes are not only delicious but they have cooling and astringent properties. They are rich in vitamin C, which can eliminate acne and brighten dull skin. I use Plum, Roma or any firm, meaty and ripe tomato. I skin them by plunging them in boiling water for 10 seconds then I roast them with garlic, good extra virgin olive oil, basil and thyme for 45 minutes. I always add salt and pepper after cooking them, because tomatoes don’t take to seasoning well before roasting them, and it’s just better that way.
Roasted Tomatoes can be used as a garnish, or as a healthy and fast sauce scooped on pasta and grains. I chop leftovers with ripe peaches, cilantro and small red onion and hot peppers for an assertive salsa.
The tomatoes keep, covered in the fridge for a week but no matter how many I make they never last that long. #RESIST
Recipe by Silvia Baldini— Roasting a big batch of whole tomatoes it's a simple way to stash away a useful dish with and intense, concentrate flavor. Tomatoes are not only delicious but they have cooling and astringent properties. They are rich in vitamin C, which can eliminate acne and brighten dull skin. I use Plum, Roma or any firm, meaty and ripe tomato. I skin them by plunging them in boiling water for 10 seconds then I roast them with garlic, good extra virgin olive oil, basil and thyme for 45 minutes. I always add salt and pepper after cooking them, because tomatoes don't take to seasoning well before roasting them, and it's just better that way.Roasted Tomatoes can be used as a garnish, or as a healthy and fast sauce scooped on pasta and grains. I chop leftovers with ripe peaches, cilantro and small red onion and hot peppers for an assertive salsa.The tomatoes keep, covered in the fridge for a week but no matter how many I make they never last that long.
Recipe by Silvia Baldini— Roasting a big batch of whole tomatoes it's a simple way to stash away a useful dish with and intense, concentrate flavor. Tomatoes are not only delicious but they have cooling and astringent properties. They are rich in vitamin C, which can eliminate acne and brighten dull skin. I use Plum, Roma or any firm, meaty and ripe tomato. I skin them by plunging them in boiling water for 10 seconds then I roast them with garlic, good extra virgin olive oil, basil and thyme for 45 minutes. I always add salt and pepper after cooking them, because tomatoes don't take to seasoning well before roasting them, and it's just better that way.Roasted Tomatoes can be used as a garnish, or as a healthy and fast sauce scooped on pasta and grains. I chop leftovers with ripe peaches, cilantro and small red onion and hot peppers for an assertive salsa.The tomatoes keep, covered in the fridge for a week but no matter how many I make they never last that long.
With a pairing knife core the tomatoes (cut out a small wedge from the stem end) then score a small cross on the bottom, it facilitate peeling them. Plunge the tomatoes in boiling water for 10 seconds. Then scoop them out on a paper towel and remove the skin.
Line a large baking dish with parchment paper, then fit all the tomatoes in the dish. It's ok if they are a bit crowed. Distribute the garlic and the herbs among the tomatoes. Drizzle with the olive oil.
Roast with-out touching the tomatoes for 40 to 45. Once cooked they should still hold their shape but they should be soft to the touch and slightly caramelized. Season with salt and pepper. Store with the liquids, herbs and garlic for up to a week in the fridge.
Comfort in a bowl in less than 25 minutes. It’s called Risi e Bisi. It’s rice and fresh peas. Onions , celery, carrot, pancetta and good chicken stock.
Warm one tablespoon of the olive oil in a large heavy pot. Add onion and sauté until soft (do not brown), about 5 minutes. Add the carrots, the celery and then the pancetta and cook until light brown, about 3 minutes. Add rice and cook, stirring until coated, about 1 minute. Add the thyme and 1 cup stock. Stir constantly with a wooden spoon until stock is almost absorbed, about 1 minute.
Add 1 cup stock. Stir constantly with a wooden spoon until stock is almost absorbed, about 1 minute. Continue adding stock by the cupful in 5 more additions, stirring constantly and allowing stock to be absorbed between additions, until rice is almost tender. Add peas and remaining cup of stock and cook, stirring constantly, until the rice is creamy and tender but still firm to the bite, about 22 minutes total. Stir in 1/4 cup hot water if rice seems dry.
Remove pan from heat. Stir in the remaining 1 Tbsp. butter, 1 Tbsp. oil, Parmesan, and parsley. Season rice and peas with salt and pepper. Transfer to serving bowls or plates, and serve.
The moment I become a mom I felt like I had made it to the top, then I came back from the hospital with a hungry, screaming, pooping machine. I looked like shit, I smelled even worst and I was pretty convinced I would not make it through the night; I’m happy to report back, 10 years later, I am alive, showered and somewhat mentally stable.
Being a mother, so far, has been the best and most fulfilling job/career/racket/diversion/horror-comedy show I have been in charge of. I love my kids; I love nurturing them. I love having a family.
Unlike Ivanka T., mommy survival mode to me has nothing to do with not having enough time to meditate or treat myself to a massage, but rather it reflects the constant state of chaos I live in as a working mom, burning the candle at both ends just hoping to make it all work.
Let’s give a shout to all the bad-ass mothers who don’t have millions under their mattresses, or a butler to make sure their every need is met along with their children’s. The ones who are just trying to raise good (clean) humans and make it from one day to the next in one piece. And the ones hoping that the folks in Washington will finally have our backs.
Once we are done shouting, lets cook a nice brunch for mom. I suggest a frittata.
The frittata is to Italy as the omelet is to France and just as much an art form. Every Italian family has its own recipe and masterful way of turn it. My mom made a great soufflé-like frittata by adding stiffly beaten egg whites, and she turned it on a large lid over the sink without ever breaking it. When turning my version of her frittata, I prefer to use a large plate and turn it by firmly holding the pan and the plate together with two hands and then quickly inverting both. Once the frittata is turned, I gently place it back in the pan and cook for a couple minutes more.
When I want to impress and am seeking extra height on my frittata, I don’t invert it. I finish it in the oven instead. You can also use a special double frittata pan. (Once, on a long overnight trip to Paris to visit family, my father, tired of my brothers and me quarrelling, produced one of these and swiftly but not so gently hit us over our heads. We were quiet the whole remainder of the trip. The pan was a gift for my relatives, or so he told us.)
I call this frittata No-Fear Soufflé because the texture is light and fluffy, and it can rise pretty high after the egg whites are folded in. It makes a lovely present for Mother’s Day when presented in a cast-iron pan, sprinkled with edible flowers and accompanied by a green salad and a sizable hug. #RESIST
Recipe by Silvia Baldini—This is a mix between an Italian frittata and a Soufflé because the texture is light and fluffy. It rises high after you beat the egg whites to stiff peaks and you gently fold them in the egg mixture before cooking it in a hot pan with a splash of good olive oil. Herbs are a great addition to this frittata but any leftover cheese, ham or chopped vegetable would make a great filling. I particularly like a variation made with zucchini flowers if you can find any at the local market or in your garden. I like to serve it with green salad tossed with vinaigrette homemade by whisking extra virgin olive oil and peach or grapefruit white Balsamic.
Recipe by Silvia Baldini—This is a mix between an Italian frittata and a Soufflé because the texture is light and fluffy. It rises high after you beat the egg whites to stiff peaks and you gently fold them in the egg mixture before cooking it in a hot pan with a splash of good olive oil. Herbs are a great addition to this frittata but any leftover cheese, ham or chopped vegetable would make a great filling. I particularly like a variation made with zucchini flowers if you can find any at the local market or in your garden. I like to serve it with green salad tossed with vinaigrette homemade by whisking extra virgin olive oil and peach or grapefruit white Balsamic.
Preheat the oven to 350°F.
In a large metal bowl, whisk the 4 eggs. Add the Parmesan, heavy cream, parsley, and salt. Add the nutmeg and mix well. In a large metal bowl, beat the eggs whites with a small pinch of salt and the vinegar until they form stiff peaks. Slowly fold the whites into the frittata mixture.
Heat a seasoned medium cast-iron pan or nonstick pan over high and add enough oil to coat the bottom, then lower to medium. Gently pour the frittata mixture into the pan, lower the flame, and cook until the frittata doesn’t stick to the bottom, about 7 to 10 minutes. Finish the frittata in the oven, 5 to 10 minutes. The center should still be a little creamy. Serve immediately.
Recipe Notes
Tips:
If you are using a cast-iron pan, make sure to rub it with 1 cup kitchen salt and 4 tbsp oil. I also use a paper towel to rub the bottom of the pan in circular motions. This helps seal the pan and make it nonstick. Throw out the paper towel and salt mixture when you’re done.
Folding is a simple technique. The goal is to preserve the air you worked so hard to produce by beating the eggs. First spoon a small amount of egg whites into the mixture and beat vigorously to combine the molecules and even out the texture, then gently fold the rest of the whites in with a rubber spatula in 3 batches. If you really want to be precise and make sure the mixture is well combined, you can slowly turn the mixture from one bowl to the other and keep folding, repeating this process at least twice.
Variations:
Anything you have in your fridge will make a great frittata add-in. Some ideas and traditional variations:
Cubed Fontina Cheese and Ham
Four Cheeses
Sautéed Zucchini
Caramelized Onions
Cooked Spinach
Herbs
Leftover Spaghetti (a kids’ favorite)
Pancetta and Peas
This bright, green and crunchy salad is a take on the classic italian side dish of Peas and Prosciutto. I like this nutritious salad, it makes a very yummy power lunch or a delicious side dish and since I care about what I eat but I don’t want to lose sleep over it –the past 100 days have been enough of a snooze disruptor — I’m happy when a recipe this balanced takes less than 15 minutes to throw together. #RESIST
1 1/2 cupscups shelled fresh green peas (from about 1¼ pounds pods), or frozen peas, thawed
12 ouncessnow peas, trimmed and washed
8slices prosciutto, sliced medium-thick
1/2cupsshaved parmigiano
1tablespoonfresh lemon juice
1/2teaspoonDijon mustard
3tablespoonsvirgin olive oil
sea salt and black pepper
3tablespoonschopped fresh mint
Servings: people
Instructions
Cook green peas and snow peas in a large pot of boiling salted water until crisp-tender, about 5-7 minutes per batch. Immediately transfer to a bowl of ice water then drain and dry on paper towels.
Whisk lemon juice and mustard in a large bowl. Gradually add oil, whisking constantly until emulsified; season vinaigrette with salt and pepper.
Add green peas, snow peas, and mint to a bowl with vinaigrette and toss until well coated with dressing;
Arrange salad on a platter and top with prosciutto. Add the shaved parmigiano.
This bright, green and crunchy salad is a take on the classic italian side dish of Peas and Prosciutto. I like this nutritious salad, it makes a very yummy power lunch or a delicious side dish and since I care about what I eat but I don’t want to lose sleep over –the past 100 days have been enough of a snooze disruptor — I’m happy when a recipe this balanced takes less than 15 minutes to throw together.
1 1/2 cupscups shelled fresh green peas (from about 1¼ pounds pods), or frozen peas, thawed
12 ouncessnow peas, trimmed and washed
8slices prosciutto, sliced medium-thick
1/2cupsshaved parmigiano
1tablespoonfresh lemon juice
1/2teaspoonDijon mustard
3tablespoonsvirgin olive oil
sea salt and black pepper
3tablespoonschopped fresh mint
Servings: people
Instructions
Cook green peas and snow peas in a large pot of boiling salted water until crisp-tender, about 5-7 minutes per batch. Immediately transfer to a bowl of ice water then drain and dry on paper towels.
Whisk lemon juice and mustard in a large bowl. Gradually add oil, whisking constantly until emulsified; season vinaigrette with salt and pepper.
Add green peas, snow peas, and mint to a bowl with vinaigrette and toss until well coated with dressing;
Arrange salad on a platter and top with prosciutto. Add the shaved parmigiano.
Pane Casarau is an ancient flat bread from Sardegna, also known as “carta da musica” (sheet music) due to its resemblance to the parchment paper that sacred music was written on. The airy flat layers are simply delicious, salty and crunchy. They are made of flour, yeast, water, and salt. The dough is rolled out thin and baked, then split into two layers which are baked again. The result is a thin, crispy cracker like, bread. This crispy bread is great on its own or served together with a fresh but dry pecorino and thick slices of prosciutto. It’s also delicious when layered in this version of the ultimate family comfort food, my easy and light ragu’ and mozzarella lasagna. Click on the link for my family recipe of a hearty meat ragu’. I make a large pot once every two weeks and then I freeze the meat sauce in batches. You can prepare your lasagna a day ahead and bake it for 3o to 35 minutes on the following day or you can freeze the tray for up to 3 months.
2cupstomato sauceyou can use Pomi strained tomatoes
4cupsvegetable stock or water
8/12crackers pane CasarauI used 1 and 1/2 square pack available at Trader Joe's
salt and pepper to season
2cupsmeat ragu'
1poundfresh mozzarella sliced
1/4cupfreshly grated pecorino Romano cheese
1/4cupfreshly grated parmigiano
1bunchfresh basil leaves
extra virgin olive oil for drizzling
Servings: people
Instructions
Preheat the oven at 350°F.
Spoon a thin layer of tomato sauce into the bottom of a 9-by-12-inch lasagna pan. Wet the Pane Casarau crackers with the vegetable stock or the water to soften them. Then cover the tomato sauce with one layer of the Pane Casaurau. You can break the bread to fit pan.
Spoon a thin layer of tomato sauce on the bread and season highly with salt and pepper. Add a thin layer of ragu' sauce and spread. Sprinkle with a couple of teaspoons of the grated pecorino and parmigiano. Add 4 to 6 thin slices of the mozzarella cheese and sprinkle with basil leaves.
Cover with a layer of the softened Pane Casarau and repeat for 2 or 3 more layers using all the ingredients. Top with a layer of tomato sauce and sprinkle evenly with the grated cheeses.
Bake for 30 to 35 minute, or until the cheese on the top is melted and slightly golden brown. Drizzle with olive oil to finish.
Recipe Notes
I used a square version of Pane Casarau from Trader Joe's. You can find the bread online at hwww.amazon.com/Pane-Carasau-Flatbread-Classic-gram/dp/B007W5OUB6
I have made the lasagna without ragu' and I increased the amount of tomato sauce and the mozzarella.
This pistachio and herbs rack of lamb is absolutely delicious and easy to make. I suggest you ask your butcher to French down the racks, so there is no fat or silver skin left – making them extremely tender, lean and juicy. The racks are easy to prepare and they roast in about 20 to 25 minute in a hot oven, the herbs and pistachios will flavor the meat beautifully making this a show off Easter meal.
Combine the garlic, the mint, the parsley, the pistachios, the bread crumbs and the lemon zest in a food processor. Blend until the garlic is finely chopped. Add 4 tablespoons oil and blend until a coarse paste forms. Transfer half of herb paste to small bowl and reserve
Sprinkle each lamb rack generously with salt and pepper. Preheat the oven to 450°F. Heat the remaining 2 tablespoons of oil in a heavy large skillet over high heat. Place 1 lamb rack, meat side down, in the skillet. Sear until golden, about 2 minutes; return to baking sheet, meat side up. Repeat with remaining lamb racks. Cool off for a couple of minutes.
Spread the Dijon mustard evenly over the lamb, then spread the herb and pistachio paste over the lamb racks. Place on to a lined baking sheet, meat side up.
Roast the lamb until a meat thermometer inserted into the center of the lamb registers 130°F for medium-rare, about 20 minutes. Transfer the lamb to a platter. Let it stand 15 minutes. Mix any pan juices into the reserved herb paste. Cut the lamb between the bones into individual chops. Serve with the herb and pistachio sauce.
What kind of mom are you? Tiger mom, helicopter mom, MILF, sanctimommy, yummy mommy, alpha mommy, holistic mommy, yelly-bossy mommy? I’m the kind of mom that needs a glass of wine at the end of the day or even better a Negroni neat.
The moment I become a 
