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.
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.
4tablespoons(½ stick) unsalted butter, plus more for pan
1cupcup yellow onions, finely chopped
1cupcup celery, chopped finely
3mediumripe pears, each peeled, cored and sectioned in 8 pieces
1 lbsweet Italian sausage meat
1 tbspcognac
1cupchestnuts, cooked and peeled
2cupsroom temperature stock (such as vegetable, turkey, or chicken)
2largeeggs, lightly beaten
4tbspfinely chopped mixed herbs, such as fresh sage, thyme and rosemary
Fine sea salt and fresh ground pepper
Servings: people
Instructions
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.
Melt 2 tablespoons of butter in a large pan. Add the onion, celery and pears and cook until soft, about 8 minutes.
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.
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.
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—Risi e bisi, Italian for “rice and peas”, is a humble recipe with origins in the countryside of Venice and Vicenza, Italy. It’s a hybrid between a risotto and boiled rice soup and the quintessential spring dish. Vialone rice is the preferred rice because it has a bigger and rounder grain that releases a copious amount of thickening starches during the cooking process. Like the Venetians, I use the peas and the actual pea pods while making the stock because they give a generous amount of sweetness and a stunning vivid green color to this nourishing and delicious family favorite. If pressed for time you can use frozen peas, but know some of the flavor will be lost in translation. It's a personal choice to use the pancetta or to omit it completely, as is whether to use a spoon or a fork to eat your Risi e Bisi; you do you.
Recipe by Silvia Baldini—Risi e bisi, Italian for “rice and peas”, is a humble recipe with origins in the countryside of Venice and Vicenza, Italy. It’s a hybrid between a risotto and boiled rice soup and the quintessential spring dish. Vialone rice is the preferred rice because it has a bigger and rounder grain that releases a copious amount of thickening starches during the cooking process. Like the Venetians, I use the peas and the actual pea pods while making the stock because they give a generous amount of sweetness and a stunning vivid green color to this nourishing and delicious family favorite. If pressed for time you can use frozen peas, but know some of the flavor will be lost in translation. It's a personal choice to use the pancetta or to omit it completely, as is whether to use a spoon or a fork to eat your Risi e Bisi; you do you.
1 1/2cups 400 gramsVialone riceCarnaroli or Arborio can be used
freshly ground black pepper
1/2 bunchparsley leaves, minced
1/2cupfreshly grated parmesan
Servings: people
Instructions
Shell the peas, reserving the pods. Place the pods and ⅓ of the peas in a medium pot with the vegetable stock and 2 tablespoons of the olive oil. Bring to a boil over high heat, then reduce to medium-low and simmer for 20 minutes. Blend with an immersion blender until smooth. Strain broth into a medium pot, pressing on pods and the peas to release the most liquid. Discard the solids in the strainer and keep broth warm over low heat.
In a large heavy-bottomed pot, add the remaining 3 tablespoons of olive oil over medium heat. Add the onions and pancetta,if using,and cook, stirring with a wooden spoon, until onions are soft and golden, about 10 minutes. Add remaining peas and ½ cup of the strained broth. Cover and cook until peas are tender, 5 to10 minutes.
Increase heat to high, uncover, and cook off any remaining liquid. Add the rice and stir to coat well. Add about ¾ cup strained broth and cook, stirring constantly, until most of the broth has been absorbed. Add another ¾ cup broth. Continue cooking, stirring and adding broth as needed until the rice is tender but firm to the bite, about 20 minutes.
Remove from heat and season to taste with salt and pepper. Stir in 1 more cup broth, 2 tbsp. butter or olive oil, parsley and ¼ cup of the Parmesan. Cover and allow to rest for a few minutes. Serve with additional Parmesan.
Recipe by Silvia Baldini — I roast butternut squash and then purée it with a little stock to make the base of this gorgeous fall dish. I drizzle the ravioli with brown butter and sage. I add abundant Parmesan and I top it with a few crumbled amaretto cookies, then I finish it with crispy sage leaves. This pasta recipe is drop dead gorgeous and it starts a meal with a bang. It’s creamy, nutty with a lovely crunch and a sweet bite from the Amaretto cookies. Butternut is always dependable; it’s tempting to use it exclusively. But you would be missing out on the Fall bounty. Try Kabocha, Crown Prince or even the humble Acorn for a change. Also, no shame here, consider using a package of cubed precut squash to save time.
Recipe by Silvia Baldini — I roast butternut squash and then purée it with a little stock to make the base of this gorgeous fall dish. I drizzle the ravioli with brown butter and sage. I add abundant Parmesan and I top it with a few crumbled amaretto cookies, then I finish it with crispy sage leaves. This pasta recipe is drop dead gorgeous and it starts a meal with a bang. It’s creamy, nutty with a lovely crunch and a sweet bite from the Amaretto cookies. Butternut is always dependable; it’s tempting to use it exclusively. But you would be missing out on the Fall bounty. Try Kabocha, Crown Prince or even the humble Acorn for a change. Also, no shame here, consider using a package of cubed precut squash to save time.
2½poundsbutternut squash, peeled, seeded and cut into ¾-inch pieces
4mediumshallots, peeled and roughly chopped
4tablespoonsvirgin olive oil
Fine sea salt and black pepper
1bunchthyme springs
1cuplow-sodium chicken or vegetable stock, plus more as needed
½packed cupfresh sage leaves
1stick(8 teaspoons), unsalted butter
coarse sea salt
1poundartisanal store-bought ricotta filled ravioli, squash or sweet sausage ravioli can be used
4smallAmaretto cookies crumbled
½cupfreshly grated Parmesan, plus more for serving
Servings: people
Instructions
Heat the oven to 400 degrees. Place the squash and shallots on a lined sheet pan. Drizzle with 2 tablespoons olive oil, 1 teaspoon salt and ½ teaspoon pepper then top with thyme sprigs. Toss well and roast until the squash is very tender, 40 to 45 minutes, tossing a few times throughout. While the squash roasts, bring a large pot of water to boil.
Cut the unsalted butter into 8 pieces. Place in a medium light-colored pan over medium heat. Swirl the pan occasionally to be sure the butter is cooking evenly. As the butter melts, it will begin to foam. Add the sage leaves. Continue to cook, swirling the pan occasionally, until the color goes from yellow to golden-caramel to, a toasty-brown and the sage leaves turn crispy, about 6 to 8 minutes total. Be careful not to burn the butter. I usually remove the pan from the heat a minute before it turns a dark color, and I let the browning process finish on its own. Remove the crispy sage leaves, drain them on a paper towel and set aside.
Discard the thyme sprigs from the roasted squash and shallots and transfer to a blender or food processor, along with 1 cup stock, and blend until smooth and thick. Work in batches if necessary. The consistency should be between a purée and a thick soup. Add more stock as needed if it seems too thick. Set aside.
Add the ravioli to the boiling water, along with a generous tablespoon of coarse sea salt. The water should taste like the ocean. Cook until al dente. About four minutes.
Drain the ravioli, gently with a large, slotted spoon and place in a shallow large bowl. Drizzle with ¾ of the browned butter and the parmesan. Reserve the rest of the brown butter for finishing.
Spoon a generous amount of the puréed squash at the bottom of four shallow pasta bowls then spread nicely with the back of the spoon. Portion off the cooked ravioli and lay gently over the squash. Sprinkle them with extra grated Parmesan, drizzle with the remaining brown butter. Add a few crumbs of the Amaretto cookies on each plate and finish with the crispy sage leaves. Serve immediately.
Recipe Notes
Amaretto cookies add a nutty and sweet note to this lovely fall pasta. They are often mixed into the filling of squash ravioli in the northern of Italy. If the idea of adding cookies to your pasta is too daring, just omit them and substitute with crispy pancetta or caramelized and crumbled sweet Italian sausage.
This dish works great also with a short pasta like penne or gemelli for a less formal weeknight dinner.
Ravioli take time and dexterity to make from scratch. Don’t agonize, these days you can find great artisanal options at your local grocery store.
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.
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.
8tablespoons(1 stick) unsalted butter, plus more for the baking dish
1mediumyellow onion, finely chopped
1cupwhole milk
1cupcream
4large eggs, lightly beaten
4tablespoonsgranulated sugar
¼teaspoonsweet paprika
1tablespoonfine sea salt
¾tablespoonfresh ground black pepper
5cupsfresh corn kernels cut off the cob, (from about 6 to 8 ears), or 5 cups frozen corn
Servings: people
Instructions
Preheat the oven to 350°F. Grease the inside of an 7-by-11-inch baking dish.
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.
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.
Pour the mixture into the prepared baking dish.
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.
Recipe by Silvia Baldini – This is a simple but stunning recipe, and is a hybrid of a popular fall Italian dish often prepared during grape harvesting season and the French vinegar roasted chicken. I nestle whole clusters of stem-on sweet Thompson grapes around my chicken to roast in the savory pan juices. A sprinkle of sugar on the grapes and a splash of sherry or high-quality balsamic vinegar give it a crisp acidity to balance the bright and deep flavors.
Recipe by Silvia Baldini – This is a simple but stunning recipe, and is a hybrid of a popular fall Italian dish often prepared during grape harvesting season and the French vinegar roasted chicken. I nestle whole clusters of stem-on sweet Thompson grapes around my chicken to roast in the savory pan juices. A sprinkle of sugar on the grapes and a splash of sherry or high-quality balsamic vinegar give it a crisp acidity to balance the bright and deep flavors.
1teaspoonfresh ground black pepper, plus more as needed
2teaspoonslemon zest
2teaspoonsfresh lemon juice
½cupextra virgin olive oil
1(3 ½ to 4 lb)whole chicken, spatchcocked (see notes)
1lbstem-on Thompson grapes, or sweet seedless black grapes, trimmed into small clusters
1teaspoongranulated white sugar
½cupsherry vinegar or aged dark balsamic, plus 2 tablespoons for finishing
1 ½teaspoonsunsalted butter
Servings: people
Instructions
Rub 1 tablespoon salt, 1 teaspoon pepper, lemon zest, and 1 tablespoon of the olive oil generously over both sides of the chicken.
Preheat the oven to 450°F.
Set a large oven-safe skillet over medium-high heat and add 2 tablespoons olive oil. When the pan and oil are hot, place chicken in the skillet skin side down. Cook undisturbed for about 5 minutes, or until the skin is nicely browned. Turn chicken skin-side up and cook for 3 minutes on the other side.
Transfer the chicken to the oven and roast for 20 to 25 minutes.
In a medium bowl, toss the grapes with 2 teaspoons olive oil, sugar, ½ cup sherry vinegar, salt and pepper. Scatter the grapes with their vinegar sauce over and around the chicken and roast until the chicken is cooked through and the grapes are lightly caramelized, 20 to 25 minutes.
Transfer the chicken to a serving platter to rest. Use the stems to lift out the grapes to rest alongside the chicken.. Place the skillet over medium- high heat. Swirl 2 tablespoons of vinegar into the pan juices and whisk in the butter , reduce for 4 to 5 minutes, until dense and slightly caramelized. Return the grapes to the thickened sauce and gently swirl around for a minute to coat.
Scatter the glossy grape bunches around the chicken and pour the sauce over the chicken. Serve immediately.
Recipe Notes
Spatchcocking chicken, or butterflying, means cutting the chicken along its backbone, then opening it up so that it can lie flat in a pan or on a grill. Spatchcocked chickens cook quickly and evenly, turning uniformly brown and with a perfect crispy skin. You can ask your butcher to spatchcock the chicken for you, but it’s not a hard thing to do yourself. I use my sharp kitchen shears and I cut alongside the backbone, from one end of the bird to the other. Then I cut along the other side of the backbone to remove it completely and then I flatten the whole bird evenly with the palm of my hands.
You can roast 8 to 10 chicken parts (mix of bone-in breasts, thighs and drumsticks) instead of one spatchcocked chicken. Check the temperature with a digital thermometer at the 30 minute mark, removing and keeping warm any pieces that cook through early.
Thompson grapes are very sweet and appear at the end of the summer and beginning of fall. You can substitute with any kind of sweet and seedless black grape or plums to make this lovely recipe all year around.
Recipe by Silvia Baldini — I adapted this recipe from an original version by Claudia Roden. I enjoy making this delicious and creamy soup often and my whole family loves it.
Recipe by Silvia Baldini — I adapted this recipe from an original version by Claudia Roden. I enjoy making this delicious and creamy soup often and my whole family loves it.
1largeorange pumpkin, such as Cherokee Bush or Cinderella (about 3 to 3 ½ lb)
2lbYukon Gold potatoes, peeled and roughly cubed
12cups(3 quarts) milk, stock, or water
2tablespoonsgranulated sugaroptional
1/2cupapple cideror apple juice
1/2 teaspoon freshly ground nutmeg
Fine sea salt and fresh ground black pepper
1cupsour cream (optional)
Servings: people
Instructions
Peel the pumpkin and roughly cut into 1 ½-inch chunks. Toss the cubes in a large pot with the potatoes, milk and sugar. Season to taste with salt and pepper, keeping the right balance of salt and sugar. Each pumpkin is different and the taste varies. I like to start with a little of each, taste, and then add more later if necessary.
Bring to a boil then reduce heat to maintain a simmer. Add the the apple cider and the nutmeg. Cook, partially covered over low heat for about 30 minutes, or until the pumpkin and potatoes are very soft. Stir from time to time to make sure the milk is not burning at the bottom of the pot.
Remove the pot from the heat and use a potato masher to mash the potato and pumpkin chunks until smooth. Taste and add salt, pepper, and sugar if necessary. Return the pot to low heat until warmed through.
Ladle the soup into bowls. Pass the sour cream around and let guest help themselves to a dollop.
Recipe by Silvia Baldini—Zucchini and speck are the stars of the show in this easy to put together pasta. The original recipe was passed down to me by my Mother in Law and it's very dear to me. Speck is a type of cured lightly smoked ham made in South Tyrol, a province in northeast Italy known for its snow-capped Dolomite. It’s a relative to prosciutto but leaner and more flavorful. A dollop of fresh Robiola adds creaminess and a mild tang, but if you cannot find fresh Robiola at your local store use cream cheese or a table spoon of heavy cream.
Recipe by Silvia Baldini—Zucchini and speck are the stars of the show in this easy to put together pasta. The original recipe was passed down to me by my Mother in Law and it's very dear to me. Speck is a type of cured lightly smoked ham made in South Tyrol, a province in northeast Italy known for its snow-capped Dolomite. It’s a relative to prosciutto but leaner and more flavorful. A dollop of fresh Robiola adds creaminess and a mild tang, but if you cannot find fresh Robiola at your local store use cream cheese or a table spoon of heavy cream.
4tablespoonsextra-virgin olive oil, plus 3 tablespoons (or more) for finishing
1largegarlic clove, peeled
¾cupspeck, cut into small ¼-inch cubes
4mediumzucchinis, cut into small about ¼-inch`
2teaspoonslemon zest
½cupfresh mint leaves, thorned
½cupcreamy robiola cheese or cream cheese
12ozshort pasta penne or any spiral shape
½cupgrated parmesan
Servings: people
Instructions
Heat 4 tablespoons of olive oil in a large skillet. Add the garlic and cook for 1 to 2 minutes until golden, then add the speck, cooking for several more minutes until the fat starts to render. Add zucchini and cook for 5 to 7 minutes, until cooked but still a little crunchy in the center. Remove the garlic and set aside.
Add the lemon zest and mint to a large serving bowl.
Meanwhile, cook the pasta in a large pot of boiling salted water, stirring occasionally, until al dente, following package directions for cooking times.
Reserve a cup of pasta cooking water, then drain the pasta.. Return the pasta to the cooking pot and dress with olive oil and a several generous grindings of black pepper.
Add the Robiola cheese and melt it by mixing with the pasta on a very low flame for a few minutes. You may need to add some or all of the reserved cooking liquid, a little bit at the time, to get a creamy consistency.
Transfer the pasta to the serving bowl on top of the lemon zest and mint, adding the speck and zucchini, and toss. Add parmesan and serve.
Recipe Notes
Ask your your deli person to cut you a ¼ inch thick slice of Speck and then dice it before cooking the pasta. You can also use pre-sliced and packaged Speck and slice it into thin ribbons.
Recipe by Silvia Baldini—This is one of my favorite potato salads. The potatoes are dressed with good olive oil not with mayonnaise, so the salad is fresh, and light. When I was a kid, we used to make it each summer with the most tender string beans from our garden. Make sure to dress the salad when the potatoes are still warm to ensure they absorb all of the tanginess of the vinegar and the richness of the olive oil. The potatoes are at their creamiest when served at room temperature, which makes this a great dish for picnics, barbecues and potlucks.
Recipe by Silvia Baldini—This is one of my favorite potato salads. The potatoes are dressed with good olive oil not with mayonnaise, so the salad is fresh, and light. When I was a kid, we used to make it each summer with the most tender string beans from our garden. Make sure to dress the salad when the potatoes are still warm to ensure they absorb all of the tanginess of the vinegar and the richness of the olive oil. The potatoes are at their creamiest when served at room temperature, which makes this a great dish for picnics, barbecues and potlucks.
¼cupextra-virgin olive oil, plus more for finishing
3tablespoonswhite wine vinegar
¼teaspoonfine sea salt
freshly ground black pepper, to taste
¾cupfresh parsley leaves, finely chopped
1cupspring onions or chives, finely chopped
Servings: people
Instructions
Put potatoes in a large pot and add water to cover potatoes. Add salt and bring to a boil. Once boiling, cook for 20 minutes. Add the beans and cook for 7 more minutes, or until the potatoes and beans are just tender.
Turn the potatoes and beans into a colander, separating out the potatoes. Refresh the beans under cold running water until no longer warm and drain well.
When the potatoes are cool enough to handle, peel and chop into ⅓-inch chunks. If the beans are long, halve them crosswise.
In a large bowl, whisk together the oil, vinegar and salt and pepper. Add the potatoes and beans and very gently toss to coat without breaking up the potatoes.
Cover and let stand on the counter for at least 30 minutes.
Just before serving, sprinkle with parsley and a drizzle with oil. Top with chopped spring onions or chives.
Recipe Notes
Feel free to add a handful of black olives or a chopped tomato to add color and depth to this lovely summer salad.
Recipe by Silvia Baldini—Burrata is the sexier and creamier cousin of buffalo mozzarella that’s now easily found in many markets. It has a sweet softness that's perfect for spreading on bread...particularly with a drizzle of good olive oil and a sprinkle of lemon zest.
Recipe by Silvia Baldini—Burrata is the sexier and creamier cousin of buffalo mozzarella that’s now easily found in many markets. It has a sweet softness that's perfect for spreading on bread...particularly with a drizzle of good olive oil and a sprinkle of lemon zest.
Recipe by Silvia Baldini:
Clafoutis is a simple, delicate and sweet dessert. It can be made quickly while the rest of dinner is in the oven. All sorts of berries and even apricots can be used but I prefer the original version with cherries. I leave the pits in the dish because I like the almond, bitter flavor I get when I bake this soft treat with the cherries whole.
The pits contain amygdalin, the chemical that makes almond extract taste like almonds.
Clafoutis is fantastic warm out of the oven, or cold the day after with a dollop of cream, ice cream or yogurt.
Recipe by Silvia Baldini:
Clafoutis is a simple, delicate and sweet dessert. It can be made quickly while the rest of dinner is in the oven. All sorts of berries and even apricots can be used but I prefer the original version with cherries. I leave the pits in the dish because I like the almond, bitter flavor I get when I bake this soft treat with the cherries whole.
The pits contain amygdalin, the chemical that makes almond extract taste like almonds.
Clafoutis is fantastic warm out of the oven, or cold the day after with a dollop of cream, ice cream or yogurt.
1/4 teaspoonalmond extractto be used if cherries are pitted
3 cupsfresh cherriespits on preferred
2tablespoonsconfectioner sugarfor garnishing
Servings: people
Instructions
Preheat the oven to 350°F. Lightly grease a 9" x 2" round cake pan, or a 9" pie pan at least 1 1/2" deep or a medium-size flameproof baking dish at least 1 1/2 inches deep.
In a medium bowl, whisk together cream, flour, the 1/3 of a cup of granulated sugar, eggs, melted butter, vanilla, salt and almond extract if using (use if you prefer to pit the cherries). Let is stand for 10 minutes.
Pour a 1/4-inch layer of batter in the baking dish. Bake in the oven for 10 minutes until a film of batter has set in the bottom of the dish.
Spread cherries over the batter and sprinkle on the remaining 2 tablespoons of granulated sugar. Pour on the rest of the batter and smooth with the back of a spoon. Place in the center of the oven and bake about 45 minutes, until top is puffed and browned and a tester plunged into its center comes out clean.
Remove the clafoutis from the oven, garnish with the confectioners' sugar and serve it in wedges, warm or at room temperature. A dab of whipped cream or ice cream is entirely appropriate and delicious.
Store refrigerated for 2 to 3 days.
Store refrigerated for 2 to 3 days.
Recipe Notes
Don't over whisk the batter, because it forms bubbles on top of the custard when baking.
Recipe by Silvia Baldini — Fresh and pungent with a hint of garlic and loads of walnuts, this is the must-do pesto for the brief window in spring when wild ramps are abundant. I make it as soon as I spot the ramps, then I place it in an ice cube tray and I store it in my freezer. I toss it on pasta, spread it on sandwiches, spoon it on soups, and I serve it with lamb chops.
Recipe by Silvia Baldini — Fresh and pungent with a hint of garlic and loads of walnuts, this is the must-do pesto for the brief window in spring when wild ramps are abundant. I make it as soon as I spot the ramps, then I place it in an ice cube tray and I store it in my freezer. I toss it on pasta, spread it on sandwiches, spoon it on soups, and I serve it with lamb chops.
Clean ramps and separate the greens from the stalks and bulbs.
Prepare a large bowl of ice water. Blanch the greens in a large pot of boiling salted water until wilted, about 10 seconds. Using a slotted spoon, transfer greens to the ice water to stop the cooking, then drain and squeeze out any extra liquid.
In a large food processor, coarsely chop ramp bulbs, stalks and walnuts. Add the drained greens, olive oil, pecorino, parmesan and lemon zest , sherry vinegar and process to a coarse paste. Season with salt and pepper.
Recipe Notes
Serve tossed with spaghetti. Toss spaghetti and ½ cup cooking liquid with pesto, adding more cooking liquid as needed until pesto coats pasta. Serve topped with more Pecorino.
Recipe by Silvia Baldini — Fresh fried sage leaves are a lovely light starter or snack. They’re crunchy, salty and imbued with the milky, buttery and slightly tangy flavor of farm cheese.
Recipe by Silvia Baldini — Fresh fried sage leaves are a lovely light starter or snack. They’re crunchy, salty and imbued with the milky, buttery and slightly tangy flavor of farm cheese.
Choose sage leaves that are as similar to one another in size as possible. Rinse and pat them dry.
In a bowl, mix
In a bowl, mix together the stracchino or fresh farm cheese, pecorino cheese, pepper, and chives.
Place the cheese mixture in a pastry bag or a large resealable plastic bag. If using a plastic bag, snip off one of the bottom corners with scissors. Squeeze all of the cheese mixture onto half of the sage leaves.Place the remaining sage leaves on top to create stacks.
Place the flour in a shallow bowl. In a separate shallow bowl, lightly beat the eggs.
Dredge the sage stacks in the flour, turning to coat all sides. Dip the floured leaves in the beaten eggs, allowing any excess to drip off, and then dip them in the bread crumbs, then again in the eggs and once more in the bread crumbs.
In a wide, deep-sided saucepan or a pot over medium heat, add enough oil to measure 2 inches and heat it to 350°F. Line a plate or baking sheet with paper towels.
Fry a few of the sage parcels at a time in very hot oil until golden. Drain on paper towels, sprinkle with salt and serve immediately.
Recipe by Silvia Baldini— A couple of days after I got married in Tulum, Mexico, my new husband and I ate a late lunch on the beach with our families. We sat right by the ocean at a tiny restaurant called Hemingway. The owner, a lovely woman of Roman descent, fed us gorgeous creamy pasta, infused with curry and topped with fresh lobster and shrimp. It was a completely new dish to us and we became forever devoted to it. Once back in my own kitchen I recreated the recipe. This pasta is not only dear to me for sentimental reasons, but it’s also a truly magnificent and no-fail recipe, loved by everyone that tries it. The shrimp and lobster meat make the dish luxurious, but feel free to omit the seafood completely and enjoy the bright and spicy curry noodles as a weeknight quick-wander pantry meal.
Recipe by Silvia Baldini— A couple of days after I got married in Tulum, Mexico, my new husband and I ate a late lunch on the beach with our families. We sat right by the ocean at a tiny restaurant called Hemingway. The owner, a lovely woman of Roman descent, fed us gorgeous creamy pasta, infused with curry and topped with fresh lobster and shrimp. It was a completely new dish to us and we became forever devoted to it. Once back in my own kitchen I recreated the recipe. This pasta is not only dear to me for sentimental reasons, but it’s also a truly magnificent and no-fail recipe, loved by everyone that tries it. The shrimp and lobster meat make the dish luxurious, but feel free to omit the seafood completely and enjoy the bright and spicy curry noodles as a weeknight quick-wander pantry meal.
Fill a large pot of water and put over high heat to bring to a boil.
Meanwhile, warm the olive oil and butter in a large frying pan over medium heat. When the butter is melted and begins to sizzle, stir in the onion. Cook, stirring often, for about 7 minutes or until the onion is softened but not browned. Stir in the curry powder, salt, and a generous grinding of pepper. Add the lemon juice, raise the heat to medium-high. Let the sauce simmer for about 3 minutes, until slightly thickened. Reduce the heat to medium and stir in the cream. Bring the sauce back to a gentle simmer. Set aside.
Generously salt the boiling water. Cook the spaghetti in the salted water, stirring occasionally, until very al dente, even slightly underdone. Once the pasta is in the water, proceed with finishing the sauce.
Add the shrimp to the sauce, cover, and cook for 2 to 3 minutes, until pink but still translucent. Add the lobster meat and cook for an extra couple of minutes. Do not overcook.
Reserve 1 cup of pasta cooking water, then drain the pasta, and transfer it to the frying pan with the sauce. Toss to combine thoroughly, and add a splash of pasta water, if necessary, to loosen the sauce. Cook for a minute or so to allow the pasta to absorb the sauce. Transfer to a serving bowl or individual bowls and serve, portioning out the seafood along with the sauce. Sprinkle generously with parsley.
Recipe Notes
Frozen and defrosted lobster meat can be used
Omit the lobster and shrimps for a vegan option
I use Madras curry powder, but any curry powder you have in you pantry will work well
This one pot vegan meal is the ultimate immunity buster. It’s packed with a balanced mix of plant based ingredients and natural anti-inflammatories like turmeric and ginger. It’s a pure and simple braise with complex flavors from the fennel and a toothsome touch form the chickpeas.
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 — With sharp Pecorino melted on crispy, bitter florets with tender stalks, this is broccolini heaven. It’s a great everyday dish but it’s also worthy of any dinner party.
Recipe by Silvia Baldini — With sharp Pecorino melted on crispy, bitter florets with tender stalks, this is broccolini heaven. It’s a great everyday dish but it’s also worthy of any dinner party.
Special Equipment: Parchment paper.
Preheat the oven to 425°F.
Cut the trimmed broccolini stems in half lengthwise. Don’t cut the florets. Place the broccolini on a baking sheet lined with parchment paper. Drizzle the olive oil on the broccolini and sprinkle with the salt and pepper. Toss well, making sure the broccolini is lightly coated with oil. Spread the broccolini in one layer and roast for 10 minutes, turning once, until crisp-tender\ and slightly browned at the edges.
Sprinkle the Pecorino over the roasted broccolini and return to the oven for 3 to 4 minutes, just until the cheese melts. Squeeze ½ a lemon over the baking sheet, taste for seasonings, and serve hot.
Recipe by Silvia Baldini — This beloved Italian dish appears often at my dinner table. The veal is thin and tender and coated in bread crumbs before being cooked until golden and crunchy. I love a good cotoletta with lots of lemon squeezed over the top at the last moment to brighten each bite.
It’s also my children’s favorite meal, often accompanied by a heap of roasted potatoes and a peppery arugula salad.
Recipe by Silvia Baldini — This beloved Italian dish appears often at my dinner table. The veal is thin and tender and coated in bread crumbs before being cooked until golden and crunchy. I love a good cotoletta with lots of lemon squeezed over the top at the last moment to brighten each bite.
It’s also my children’s favorite meal, often accompanied by a heap of roasted potatoes and a peppery arugula salad.
2veal cutlet steaks (sliced shoulder or top round), about ½-inch thick
1Largeegg, lightly beaten
3cupsall-purpose flour
4cupsplain dried bread crumbs
1Vegetable oil, for frying
1mediumlemon, quartered lengthwise
Servings:
Instructions
With a sharp knife, trim the veal cutlets. Put the cutlets between two pieces of waxed paper and flatten with a mallet. Use a sharp knife or kitchen shears to make a small snip along the edges of each cutlet to prevent the meat from curling when cooking. Season both sides with salt and pepper.
Line up 3 shallow dishes, adding the flour to the first bowl, the beaten egg to the second and the bread crumbs to the third. Working in batches, dip each cutlet first in the flour, then in the beaten egg and finally in the bread crumbs, ensuring both sides are fully coated before moving on to the next. Press the bread crumbs firmly into the cutlet and gently shake off any loose extra crumbs.
Heat a large, heavy-bottomed frying pan and heat on medium-high until small bubbles come up when a small pinch of bread crumbs is dropped in. Working in batches if necessary, fry the cutlets, turning once halfway through, until golden brown on both sides, for 3-5 minutes total.
Transfer the fried cutlets to a platter lined with paper towels and let any excess oil drain off. Serve hot with an extra sprinkle of salt and the lemon wedges on the side for squeezing.
Recipe Notes
Double the recipe and use the leftovers to make a killer sandwich. Add a dollop of mayonnaise or tartar sauce and use toasted sesame buns.
You can simmer the fried cutlets in Marsala wine or balsamic vinegar as a variation.
Recipe by Silvia Baldini—Spatchcocking, or butterflying, a chicken means cutting out its backbone and opening it like a book so that it lies flat while cooking. It ensures that the chicken will cook quickly and evenly and turn a uniform brown with perfectly crispy skin.
When smothered in mustard and marinated overnight with garlic, lemon and a large bunch of parsley, this chicken grills to perfection and tastes superlative without doing too much work. You can splash the cooked chicken with a quick balsamic vinaigrette like I do or serve it just the way it is. Either way, it’s delicious.
Ask your butcher to spatchcock the chicken for you, but it’s not a hard thing to do yourself. I use my sharp kitchen shears and I cut alongside the backbone, from one end of the bird to the other. Then I cut along the other side of the backbone to remove it completely and then I flatten the whole bird evenly with the palm of my hands.
Happy BBQ season!
Recipe by Silvia Baldini—Spatchcocking, or butterflying, a chicken means cutting out its backbone and opening it like a book so that it lies flat while cooking. It ensures that the chicken will cook quickly and evenly and turn a uniform brown with perfectly crispy skin.
When smothered in mustard and marinated overnight with garlic, lemon and a large bunch of parsley, this chicken grills to perfection and tastes superlative without doing too much work. You can splash the cooked chicken with a quick balsamic vinaigrette like I do or serve it just the way it is. Either way, it’s delicious.
Ask your butcher to spatchcock the chicken for you, but it’s not a hard thing to do yourself. I use my sharp kitchen shears and I cut alongside the backbone, from one end of the bird to the other. Then I cut along the other side of the backbone to remove it completely and then I flatten the whole bird evenly with the palm of my hands.
Happy BBQ season!
2large lemons (1 lemon for 1 teaspoon grated zest and 2 tablespoons of juice; and 1 lemon for slicing)
2mediumgarlic cloves, minced
2tablespoonsextra virgin olive oil
1bunch fresh flat Italian parsley
14 ½- to 5-lbwhole chicken, spatchcocked
Balsamic Vinaigrette
½cupwater
½cupfreshly squeezed lemon juice
1teaspoongranulated sugar
¼cupdark aged balsamic vinegar
2tablespoonsextra virgin olive oil
1bunchbunch fresh flat Italian parsley, finely chopped
¼teaspoonfine sea salt
¼teaspoonfresh ground black pepper
Servings: people
Instructions
In a small bowl, combine salt, pepper, mustard, lemon zest, lemon juice, minced garlic and 1 tablespoon of olive oil.
Rub this mixture generously all over both sides of the chicken. Place the chicken skin-side up in a rimmed and lined baking sheet and top with parsley and lemon slices Cover tightly and store in the refrigerator to marinate for at least 1 hour or up to 24 hours.
When you’re ready to cook, remove the chicken from the fridge and let it stand on the counter for 30 minutes. Preheat the grill or oven to 475°F.
Uncover the chicken, drizzle with 1 tablespoon of olive oil and cook, skin side up, for 20 to 25 minutes.
While the chicken is cooking make the vinaigrette. In a small pan, combine the the water, lemon and sugar, then bring to a boil. Turn down the heat and add the balsamic vinegar. Cook for 5 to 8 minutes, or until thick and slightly reduced.
Turn off the heat and whisk in olive oil, parsley, salt and pepper and set aside.
Flip the chicken skin side down and cook for another 20 to 25 minutes, until the meat is cooked through and the skin is very crispy and brown all over but not burned.
Transfer the chicken to a cutting board to rest. Drizzle the chicken with a couple of tablespoons of the vinaigrette. Carve and serve with the remaining vinaigrette.
Recipe Notes
If you like, you can skip the vinaigrette and just serve the chicken as is or with a generous splash of balsamic vinegar.
Grilled fresh figs or halved peaches make a lovely addition
Recipe by Silvia Baldini — A slow-cooked pot roast will provide an excellent Sunday dinner and provide leftovers for easy weekday sandwiches, pasta sauces, and soups. I marinate my pot roast in red wine for an intense flavor and cook it with a bunch of vegetables and fresh herbs for richness and depth. Once the meat is fork tender, I like to blend the vegetables and juices into a sauce to serve with the sliced meat. It’s a delicious heartwarming meal. Whether you cook it in the oven or use the stovetop, Instant Pot, slow-cooker or pressure cooker, the results are guaranteed the same.
Recipe by Silvia Baldini — A slow-cooked pot roast will provide an excellent Sunday dinner and provide leftovers for easy weekday sandwiches, pasta sauces, and soups. I marinate my pot roast in red wine for an intense flavor and cook it with a bunch of vegetables and fresh herbs for richness and depth. Once the meat is fork tender, I like to blend the vegetables and juices into a sauce to serve with the sliced meat. It’s a delicious heartwarming meal. Whether you cook it in the oven or use the stovetop, Instant Pot, slow-cooker or pressure cooker, the results are guaranteed the same.
4lbboneless beef rump or top round in one piece, tied together with butcher string
salt and fresh ground black pepper
¾cupred wine
1clovegarlic,peeled
2cupsroughly chopped onions
1cuproughly chopped carrots
1cuproughly chopped celery
1tablespoonextra virgin olive oil
2tablespoonstomato paste
¼teaspoongrated nutmeg
1stickcinnamon
3 ½cupsbeef or veal stock
1sprigfresh thyme
1bay leaf
1sprigfresh rosemary
¼cupCognac or brandy (optional)
3tablespoonsheavy cream (optional)
Servings: people
Instructions
In a large bowl, season the beef well on all sides with salt and pepper. Add the wine, garlic, and ½ cup each of the onions, carrots and celery. Cover and refrigerate for at least overnight but no more than 16 hours.
The next day, about 3 hours before you want to sit down to dinner, preheat the oven to 350°F.
Remove the meat from the marinade, reserving the marinade. Pat the meat dry on paper towels. In a heavy 3-quart Dutch oven, medium-high heat the oil. Add the beef and brown on all sides.
Transfer the beef to a plate. Add the remaining onions, carrots and celery to the Dutch oven, reduce the heat to medium-low and cook until tender and lightly browned.
Stir in the tomato paste, nutmeg and cinnamon.
Add the stock and reserved marinade and bring to a simmer, scraping the bottom of the pan to incorporate any browned bits. Add the thyme, bay leaf and rosemary. Season with salt and pepper to taste. Return the meat to the casserole.
Cover the Dutch oven and place in the oven. Bake for about 2 hours, until the meat is fork tender.
Remove the meat from the casserole and cut it into thick slices. Arrange the slices on a platter and cover with foil to keep warm while you prepare the sauce.
Discard the herb sprigs, bay leaf and cinnamon stick. Blend the sauce right in the Dutch oven with an immersion blender until the desired consistency.
Add the Cognac and cream, if desired, and simmer the sauce for a few minutes. Check the seasoning and adjust with salt or pepper if needed.
To serve, spoon some of the blended sauce over the sliced roast beef and pass the remaining sauce alongside. (Alternatively, the roast beef can be refrigerated overnight in the cooking liquid, and the next day the meat can be sliced, and the sauce blended and reheated before serving. Doing this will improve both the flavor and texture of the meat and will also allow the layer of chilled fat on the surface of the liquid to be removed and discarded.)
Recipe Notes
For a more complex flavor, upgrade your red wine to a Barolo is a wine from the Piedmont region and it’s used during the holidays for cooking a fancier version of pot roast called Brasato
Recipe by Silvia Baldini — I’m a big fan of boeuf bourguignon. I learned to make it as child from my mom, and later I perfection it while training at Cordon Bleu. Of course Julia Child's boeuf bourguignon is a classic, however I have adapted her recipe and I use short ribs instead of stew meat. I slow cook the ribs for at least 3 hours in the oven until fork tender. They come out melt in your mouth delicious every time. Boeuf bourguignon is one of my go to dishes when I need to feed a large crowd in winter. I always make it one or two days in advance because it taste better after all the flavors mingle while resting for at least 24 hours.
The secret of a good boeuf bourguignon is patience and very slow cooking. I sear the ribs to a brown crisp before slow cooking them. I sear two or three ribs at the time and then I drain them from the extra fat. I also like to braise cipolline (small sweet onions) separately and add them at the last moment as a garnish; they bring a smooth texture to the stew.
At the beginning of the process take your time to cook each ingredient properly, and you will be happy by the results.
Boeuf bourguignon is a braise. Braised meat is essentially a piece of meat that is browned on all sides, and then cooked gently in liquid. You want to do this in a large pot that is oven-friendly, since there is no better way to ensure even, low, gentle cooking than by placing the entire vessel in the oven at a low temperature. Pay attention to the bottom of the pan while you are cooking. As you sear, little pieces of meat will brown and stick to the bottom. The French call these golden suc, tiny bits of flavor for sauce. The best way to scrape up these little flavor bombs is with wine. Use a glass of wine, some good homemade stock, or even water and scrape all the bits of the bottom then reduce before doing the ingredients. This will gift your bourguignon (or any braised dish) with the foundation for layers of flavors.
Recipe by Silvia Baldini — I’m a big fan of boeuf bourguignon. I learned to make it as child from my mom, and later I perfection it while training at Cordon Bleu. Of course Julia Child's boeuf bourguignon is a classic, however I have adapted her recipe and I use short ribs instead of stew meat. I slow cook the ribs for at least 3 hours in the oven until fork tender. They come out melt in your mouth delicious every time. Boeuf bourguignon is one of my go to dishes when I need to feed a large crowd in winter. I always make it one or two days in advance because it taste better after all the flavors mingle while resting for at least 24 hours.
The secret of a good boeuf bourguignon is patience and very slow cooking. I sear the ribs to a brown crisp before slow cooking them. I sear two or three ribs at the time and then I drain them from the extra fat. I also like to braise cipolline (small sweet onions) separately and add them at the last moment as a garnish; they bring a smooth texture to the stew.
At the beginning of the process take your time to cook each ingredient properly, and you will be happy by the results.
Boeuf bourguignon is a braise. Braised meat is essentially a piece of meat that is browned on all sides, and then cooked gently in liquid. You want to do this in a large pot that is oven-friendly, since there is no better way to ensure even, low, gentle cooking than by placing the entire vessel in the oven at a low temperature. Pay attention to the bottom of the pan while you are cooking. As you sear, little pieces of meat will brown and stick to the bottom. The French call these golden suc, tiny bits of flavor for sauce. The best way to scrape up these little flavor bombs is with wine. Use a glass of wine, some good homemade stock, or even water and scrape all the bits of the bottom then reduce before doing the ingredients. This will gift your bourguignon (or any braised dish) with the foundation for layers of flavors.
5poundstrimmed boneless beef short ribs, cut into 2 1/2-inch pieces
6mediumcarrots—5 cut into 2-inch pieces, 4 cut into 1-inch rounds
4mediumcelery ribs, cut into 2-inch pieces
2mediumgarlic cloves
1750-milliliter bottle dry red wine
fine sea salt
freshly ground pepper
1/4cupextra virgin olive oil
6cupsbeef stock
1poundmeaty slab bacon—half cut into 1/4-inch-thick lardons, half cut into 2-in
3bay leaves tied with 10 thyme sprigs, one sprig of rosemary
2poundsstemmed button mushrooms
1poundpeeled cipolline
1bunchchopped flat-leaf parsley, for garnish
Servings: people
Instructions
Place the short ribs, 2-inch carrot pieces, celery, onions, garlic and red wine in a large bowl and marinate for at least 4 hours or refrigerate overnight.
Preheat the oven to 325°. Strain the beef and vegetables over a bowl; reserve the wine.
Separate the short ribs from the vegetables. Pat the meat dry and season with salt and pepper. In a large enameled cast-iron casserole, heat the olive oil. In batches, sear the meat over high heat until browned on all sides, 30 minutes; transfer the meat to a bowl as you go.
Reduce the heat to moderate, add the marinated vegetables and cook until softened, 8 minutes.
Add the reserved wine, stock, large bacon pieces, herbs and meat along with any juices; bring to a simmer.
Braise the stew in the oven for 3 1/2 hours, until the meat is fork tender.
Using a slotted spoon, transfer the meat and bacon to a bowl. Strain the liquid, discarding the solids.
Wipe out the casserole. Add the lardons and crisp over moderately high heat, 10 minutes; transfer to paper towels. Working in batches, add the mushrooms to the casserole and cook until golden, 8 minutes per batch. Add the mushrooms to the meat.
Add the carrot rounds and braising liquid to the pot and simmer until the liquid is reduced by one-third. Add the meat, bacon, lardons and mushrooms; simmer until the sauce reduces slightly. Season with salt and pepper and let cool. Refrigerate overnight.
Braise cipolline until tender in a medium pan with a tablespoon of olive oil and 4 tablespoons water . Season with salt and set aside.
Skim the fat from the stew and reheat. Garnish with braised cipolline, parsley and serve.
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— The risotto rules are simple. Start by sweating the onions, toast the rice until translucent, add wine and reduce, then add the main ingredient and cook for about 20 minutes by adding stock a ladle at time letting the liquid absorbs, then finish with butter and Parmesan and let the risotto rest for at least 5/7 minutes before serving to allow the starches and the butter to solidify together and become smooth and creamy. This process is called "mantecare" in italian. This mushroom Risotto is a perfect family meal but also sufficiently elegant for company and large dinner parties. If you are lucky enough to find fresh porcini, by all means go for it, but dried ones will do just fine. One last word about risotto. Keep it simple, use one star ingredient with few enhancing aromas and herbs, don't crowd the pot.
Recipe by Silvia Baldini— The risotto rules are simple. Start by sweating the onions, toast the rice until translucent, add wine and reduce, then add the main ingredient and cook for about 20 minutes by adding stock a ladle at time letting the liquid absorbs, then finish with butter and Parmesan and let the risotto rest for at least 5/7 minutes before serving to allow the starches and the butter to solidify together and become smooth and creamy. This process is called "mantecare" in italian. This mushroom Risotto is a perfect family meal but also sufficiently elegant for company and large dinner parties. If you are lucky enough to find fresh porcini, by all means go for it, but dried ones will do just fine. One last word about risotto. Keep it simple, use one star ingredient with few enhancing aromas and herbs, don't crowd the pot.
Soak dried porcini in 3 cups warm water until rehydrated, at least 20 minutes or until soft. Strain the mushrooms, reserving the broth for the risotto. (Discard the last 1/2 inch of the liquid; it will contain dirt from the porcini.) Heat the chicken stock and mushroom broth to a simmer.
Heat the oil and the butter in a large saucepan over medium heat; add onion; cook until slightly translucent. Add rice and stir; season with salt and pepper and cook until slightly translucent and lightly toasted. Add wine and stir until almost all the liquid has cooked off. Add the drained porcini and wild mushrooms and the tied herbs. Add hot stock and broth mixture, a ladleful at a time, completely stirring in the liquid each time. Keep adding broth as needed so there is always a 1/4-inch liquid layer over the rice.
After 15 to 20 minutes, the rice should be close to al dente. Taste and adjust seasoning, remove the herbs, stir in butter, then Parmesan cheese. Remove from heat and let rest for 5 to 7 minutes. Add the chopped parsley and serve with extra Parmesan cheese.
Recipe Notes
Risotto can be made in a pressure cooker or an Instapot. I suggest you follow all the steps from the original recipe but add the stock all at once then close and cook for 5/6 minutes. The timing might need to be adjusted depending from what kind of cooker you use, but with some practice the rice turns out perfectly, and you save a lot of time and effort.
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.
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.
Recipe by Silvia Baldini— No need to dig a hole for a sand pit. This delicious clambake is a one pot stove top dish ready in 25 minutes. The secret to this New England showstopper recipe's success is to add the ingredients in the right order. Lobsters are my favorite, of course you can substitute them with shrimps or crabs, just shorten the cooking time by 5 minutes. I promise you, no matter what you use it will always be a crowd pleaser.
Recipe by Silvia Baldini— No need to dig a hole for a sand pit. This delicious clambake is a one pot stove top dish ready in 25 minutes. The secret to this New England showstopper recipe's success is to add the ingredients in the right order. Lobsters are my favorite, of course you can substitute them with shrimps or crabs, just shorten the cooking time by 5 minutes. I promise you, no matter what you use it will always be a crowd pleaser.
1 1/2poundssmall baby Dutch yellow or new potatoes
81 poundlive lobsters
10largeeggs
3earssweet corn, cut crosswise in 6 pieceshusked and halved
1poundchorizo, sliced
4poundssteamer clamsscrubbed
2poundsmusclesscrubbed and debearded
1poundred shrimpcleaned, head on
1tablespoonOld Bay Seasoning
2stiks melted butter
Servings: people
Instructions
Place a steamer basket in 30-quart pot. Add wine and 12 cups water; cover and bring to a boil. Add the thyme, garlic, the celery, onion, the bay leaves, tabasco, the lemons and then the potatoes; cover and cook 5 minutes.
Add lobsters and eggs; cover and cook 10 minutes.
Gently place corn and the chorizo in pot. Cover and cook 5 minutes. Add the steamers clams, cover, and cook 10 minutes. Add the mussels, shrimps, cover, and cook until shellfish open, about 5 minutes (discard any that do not open). Peel 1 egg and cut in half. If it's hard-boiled, lobsters are ready.
Using a slotted spoon and tongs, transfer clambake to a very large platter or directly on the table covered with newspaper. Sprinkle with Old Bay Seasoning. Serve clambake with melted butter.
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 —
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.
A ratatouille is a beautiful summer excuse to transform humble ingredients like onions, garlic and herbs in to a glorious and delicious dish. This recipe is very healthy but packed with big flavors. I use zucchini and yellow squash in this version but you could add eggplant, peppers and thin slices of potatoes for a more powerful version.
I quickly chop all the tomatoes, shallot, carrot and garlic with a food processor and then I pour all the chopped vegetables in a baking dish with my herbs and good olive oil. I layer the zucchini by making mini-stacks of about 20 slices in sequence, and then I arrang a few stacks at a time into the prepared baking dish in a concentric spiral from the outer edge to the inside, fanning them out.
I made the ratatouille with my kids for dinner. I sliced the zucchini, they stacked the slices for me in neat piles. We talked about summer plans and they filled me in on the latest stories. We played a game of badmington on the lawn and while I miserably lost every set, I won precious time with them, away from twitter and the unwatchable news #RESIST
In a food processor add the chopped tomatoes, shallot, carrot and the garlic. Chop all the vegetable but stop before they become a puree', leaving a rough texture.
Pour the chopped vegetables, 1 Tablespoon of olive oil and half of
the chopped fresh herbs into a medium baking dish. Season with salt and pepper.
Using a mandolin, or a really sharp knife, thinly and evenly, slice the vegetables. Make the slices thin, about 1/8’ (3mm) thick.
Make mini-stacks of about 20 slices in sequence. Arrange a few stacks at a time into the prepared baking dish in a concentric spiral from the outer edge to the inside, fanning them out a bit so that you can see the top 1/8” of all the slices. “Stand” them up a little, so you can it as many vegetable slices in as possible, but you may still have some leftover veggies. Save the smaller rounds for the center of the dish.
Drizzle with the remaining tablespoon of olive oil and season with more salt and pepper. Sprinkle the remaining chopped herbs. Cover the dish with a piece of parchment paper cut to it just inside the dish rim, directly on top of the vegetable arrangement.
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.
