Navigation

Tag Archives | #dinner

Puberty Class

May 17, 2017 By

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?

 

Pane Casarau Lasagna Bake
Yum
Print Recipe
Servings Prep Time
6/8 people 30 minutes
Cook Time
35 minutes
Servings Prep Time
6/8 people 30 minutes
Cook Time
35 minutes
Pane Casarau Lasagna Bake
Yum
Print Recipe
Servings Prep Time
6/8 people 30 minutes
Cook Time
35 minutes
Servings Prep Time
6/8 people 30 minutes
Cook Time
35 minutes
Ingredients
  • 2 cups tomato sauce you can use Pomi strained tomatoes
  • 4 cups vegetable stock or water
  • 8/12 crackers pane Casarau I used 1 and 1/2 square pack available at Trader Joe's
  • salt and pepper to season
  • 2 cups meat ragu'
  • 1 pound fresh mozzarella sliced
  • 1/4 cup freshly grated pecorino Romano cheese
  • 1/4 cup freshly grated parmigiano
  • 1 bunch fresh basil leaves
  • extra virgin olive oil for drizzling
Servings: people
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.

Share this Recipe
Continue Reading

Whole Roasted Tomatoes, Garlic and Herbs

May 17, 2017 By

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

Whole Roasted Tomatoes, Garlic and Herbs
Yum
Print Recipe
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.
Servings Prep Time
12 people 30 minutes
Cook Time
45 minutes
Servings Prep Time
12 people 30 minutes
Cook Time
45 minutes
Whole Roasted Tomatoes, Garlic and Herbs
Yum
Print Recipe
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.
Servings Prep Time
12 people 30 minutes
Cook Time
45 minutes
Servings Prep Time
12 people 30 minutes
Cook Time
45 minutes
Ingredients
  • 24 medium plum or roma tomatoes
  • 1/2 cup extra virgin olive oil
  • 8/10 medium cloves of garlic, peeled
  • a handful of fresh basil leaves
  • sprigs of thyme
  • fine sea salt and freshly ground black pepper
Servings: people
Instructions
  1. 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.
  2. 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.
  3. 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.
Share this Recipe
Continue Reading

Risi Bisi Bowl

May 10, 2017 By

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.

Risi Bisi Bowl
Yum
Print Recipe
Servings Prep Time
8/10 people 15 minutes
Cook Time
25 minutes
Servings Prep Time
8/10 people 15 minutes
Cook Time
25 minutes
Risi Bisi Bowl
Yum
Print Recipe
Servings Prep Time
8/10 people 15 minutes
Cook Time
25 minutes
Servings Prep Time
8/10 people 15 minutes
Cook Time
25 minutes
Ingredients
  • 2 tablespoons extra virgin olive oil
  • 1/4 cup diced pancetta
  • 1/2 cup diced onion, yellow or white
  • 1/3 cup diced carrots
  • 1/4 cup diced celery
  • 3 cups arborio rice
  • 3 sprigs fresh thyme
  • 7/8 cups chicken stock
  • 4 cups shelled fresh peas, frozen can be used
  • 1/2 cup grated parmesan
  • 2 tablespoons chopped fresh flat-leaf parsley
  • sea salt and black ground pepper
Servings: people
Instructions
  1. 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.
  2. 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.
  3. 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.
Share this Recipe
Continue Reading

Easy Peasy Spring Peas, Snow Peas and Prosciutto Salad

May 1, 2017 By

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

Spring Peas, Snow Peas and Prosciutto Salad
Yum
Print Recipe
Servings
4 people
Cook Time
15 minutes total
Servings
4 people
Cook Time
15 minutes total
Spring Peas, Snow Peas and Prosciutto Salad
Yum
Print Recipe
Servings
4 people
Cook Time
15 minutes total
Servings
4 people
Cook Time
15 minutes total
Ingredients
  • sea salt for boiling water
  • 1 1/2 cups cups shelled fresh green peas (from about 1¼ pounds pods), or frozen peas, thawed
  • 12 ounces snow peas, trimmed and washed
  • 8 slices prosciutto, sliced medium-thick
  • 1/2 cups shaved parmigiano
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon Dijon mustard
  • 3 tablespoons virgin olive oil
  • sea salt and black pepper
  • 3 tablespoons chopped fresh mint
Servings: people
Instructions
  1. 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.
  2. Whisk lemon juice and mustard in a large bowl. Gradually add oil, whisking constantly until emulsified; season vinaigrette with salt and pepper.
  3. Add green peas, snow peas, and mint to a bowl with vinaigrette and toss until well coated with dressing;
  4. Arrange salad on a platter and top with prosciutto. Add the shaved parmigiano.
Share this Recipe
Continue Reading

Spring Peas, Snow Peas and Prosciutto Salad

May 1, 2017 By

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.

Spring Peas, Snow Peas and Prosciutto Salad
Yum
Print Recipe
Servings
4 people
Cook Time
15 minutes total
Servings
4 people
Cook Time
15 minutes total
Spring Peas, Snow Peas and Prosciutto Salad
Yum
Print Recipe
Servings
4 people
Cook Time
15 minutes total
Servings
4 people
Cook Time
15 minutes total
Ingredients
  • sea salt for boiling water
  • 1 1/2 cups cups shelled fresh green peas (from about 1¼ pounds pods), or frozen peas, thawed
  • 12 ounces snow peas, trimmed and washed
  • 8 slices prosciutto, sliced medium-thick
  • 1/2 cups shaved parmigiano
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon Dijon mustard
  • 3 tablespoons virgin olive oil
  • sea salt and black pepper
  • 3 tablespoons chopped fresh mint
Servings: people
Instructions
  1. 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.
  2. Whisk lemon juice and mustard in a large bowl. Gradually add oil, whisking constantly until emulsified; season vinaigrette with salt and pepper.
  3. Add green peas, snow peas, and mint to a bowl with vinaigrette and toss until well coated with dressing;
  4. Arrange salad on a platter and top with prosciutto. Add the shaved parmigiano.
Share this Recipe
Continue Reading

Pane Casarau Lasagna Bake

May 1, 2017 By

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.

Pane Casarau Lasagna Bake
Yum
Print Recipe
Servings Prep Time
6/8 people 30 minutes
Cook Time
35 minutes
Servings Prep Time
6/8 people 30 minutes
Cook Time
35 minutes
Pane Casarau Lasagna Bake
Yum
Print Recipe
Servings Prep Time
6/8 people 30 minutes
Cook Time
35 minutes
Servings Prep Time
6/8 people 30 minutes
Cook Time
35 minutes
Ingredients
  • 2 cups tomato sauce you can use Pomi strained tomatoes
  • 4 cups vegetable stock or water
  • 8/12 crackers pane Casarau I used 1 and 1/2 square pack available at Trader Joe's
  • salt and pepper to season
  • 2 cups meat ragu'
  • 1 pound fresh mozzarella sliced
  • 1/4 cup freshly grated pecorino Romano cheese
  • 1/4 cup freshly grated parmigiano
  • 1 bunch fresh basil leaves
  • extra virgin olive oil for drizzling
Servings: people
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.

Share this Recipe
Continue Reading

Pistachios and Herbs Roasted Rack of Lamb

April 5, 2017 By

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.

Recipe by Silvia Baldini

Pistachios and Herbs Roasted Rack of Lamb
Yum
Print Recipe
Recipe by Silvia Baldini
Servings Prep Time
6 servings 30 minutes
Cook Time
20-25 minutes
Servings Prep Time
6 servings 30 minutes
Cook Time
20-25 minutes
Pistachios and Herbs Roasted Rack of Lamb
Yum
Print Recipe
Recipe by Silvia Baldini
Servings Prep Time
6 servings 30 minutes
Cook Time
20-25 minutes
Servings Prep Time
6 servings 30 minutes
Cook Time
20-25 minutes
Ingredients
  • 4 cloves garlic, peeled
  • 1/2 cup (packed) fresh mint leaves
  • 1/2 cup (packed) fresh parsley leaves
  • 1/2 cup shelled pistachios
  • 1/2 cup toasted bread crumbs
  • 1 medium grated lemon zest
  • 6 tablespoons extra virgin olive oil
  • 2 tablespoons sea-salt
  • 2 tablespoons ground black pepper
  • 4 tablespoons Dijon mustard
  • 3 1- to1 1/4 pound well trimmed racks of lamb
Servings: servings
Instructions
  1. 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
  2. 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.
  3. 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.
  4. 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.
Share this Recipe
Continue Reading

Little Women

March 20, 2017 By

When I turned 13, my mother gave me a signed first edition of Louisa May Alcott’s Little Women. She asked me to read it and she promised to one day discuss with me
her favorite character.

For years, she had been piling books in my room. Greek and Nordic mythology. Arabian fables. Anthologies of Dante and The Betrothed by Alessandro Manzoni. Dickens’ The Pickwick Papers. Jerome K. Jerome’s Three Men In A Boat. Ulysses. Anything by Primo Levi. And Italo Calvino (please, gift your children with his writings). A full series of Little House books by Laura Ingalls Wilder. And even one small pocket edition of short stories by Edgar Allan Poe that scared the bejesus out of me.

While I loved reading about Laura and became fascinated by her descriptions of churning butter and tapping freshly sugared sap and an attic full of winter squash and other supplies to get her through the winter, which was something very foreign and intriguing to an Italian girl, Little Women became one of my favorites. I immediately gravitated to Jo, the rebel. She lived unchaperoned in NYC, offered inappropriate stories to publishers, cut her hair short and turned down the rich boy next door.

While Jo will forever be my girl, I later concluded that Mrs. March was the true feminist character, the constructive one, the mother who allowed her four girls to thrive and follow their dreams by building their beloved castles in the clouds. She is sort of a gentler, old-fashioned, go-ahead kind of mom. She nourished her daughters with thoughts.

Nourishing is the best part of being a woman and a mother. We feed, listen, cook, teach, work, produce, give life, care, advocate, hug and fight. Nourishing doesn’t preclude  women from being seductive, and it shouldn’t stop us from being leaders. Nourishing is a female privilege. That’s not an insult to men, who, by the way I love and appreciate. But nourish is largely the land of females. Nourishing deserves respect like women deserve equal rights.  

The four March girls have kept coming back into my life in many ways, becoming even more daring, modern and, at times inflammatory. I rooted for the ladies in Sex in the City. I cried and laughed along with Hannah and the Girls on HBO (shall we talk about Matthew Rhys’ prosthetic Penis for a sec?!) And every decade I bump into a real-life incarnation of the four ladies in the form of my formidable girlfriends who are my lifeline. We bond over our need for love, respect and nourishment and our shared knowing of the importance of being allowed to be vocal, heard and successful. And I’m extremely thankful for each and every one of these women in my life.

A short while before the 2016 election, I took a walk with an argumentative friend. It became clear she was not going to vote for Clinton. What distressed me most at the time, though, was not her political viewpoint but a statement she made while discussing her choice. “The least of my concerns,” she said sternly, “is women’s rights.” Not acceptable, lady.

Dilma Rousseff once said, “I hope the fathers and mothers of little girls will look at them and say, ‘Yes women can.’” We, as women, have the responsibility to propel the movement for women’s rights forward. We also need energy and power to continue the journey we have ahead of us the next four years. Our daily fights are many but we need to persevere.

My mother died six months after giving me Little Women. I was never able to discuss with her which character was her favorite, although I like to think she, like me, was fond of Jo, the rebel.  I consider myself incredibly lucky that in the short time she was with me, she fueled my passion for reading, writing and cooking; she supplied me with an insubordinate mind; and that she nurtured me and taught me to stand up for my beliefs. I want my daughter and my son to grow up with the same ideals but hopefully in a more forward-thinking, more accepting society.

So get your favorite foursome together and dial your elected officials to nourish your country back to normal. And remind everyone you know to do the same. And if you’re hungry for more than good intentions, try my mom’s honey and tangerine roasted chicken. It’s a recipe that will keep you happy while satisfying your hunger for food and equality. #RESIST 

Honey, Tangerine and Rosemary Chicken
Yum
Print Recipe
Servings Prep Time
4/6 people 25 minutes
Cook Time
50 minutes
Servings Prep Time
4/6 people 25 minutes
Cook Time
50 minutes
Honey, Tangerine and Rosemary Chicken
Yum
Print Recipe
Servings Prep Time
4/6 people 25 minutes
Cook Time
50 minutes
Servings Prep Time
4/6 people 25 minutes
Cook Time
50 minutes
Ingredients
  • 1 3 1/2 -to - 4 Lb. organic whole chicken
  • 4 cloves of garlic, peeled
  • 4 Sprigs fresh rosemary
  • 4 leaves fresh sage
  • 1 Medium white onion, halved
  • 1/4 cup extra virgin olive oil
  • 3 tangerines
  • 2 tablespoons balsamic vinegar
  • 1/2 cup Honey
  • 2 cloves peeled garlic
  • 2 teaspoons fresh rosemary
  • fine sea salt and freshly ground black pepper
Servings: people
Instructions
  1. Preheat oven to 400 degrees. Use a nonstick roasting pan and line the pan with parchment paper.
  2. Prep the chicken. Season with salt and pepper the cavities and the outside. Stuff the chicken with the garlic, the rosemary, sage and the 2 onions half. Slice one of the tangerines in thin slices and place the slices at the bottom of the pan. Place the prepped chicken on the sliced tangerine in the pan.
  3. Juice the 2 remaining tangerines. In a tall jug combine the tangerine juice with the balsamic vinegar, the honey, the garlic cloves, the rosemary and a pinch of salt and pepper. Whiz with a hand held blender for a minute or two.
  4. Spoon all but 1/4 cup of liquid over all the chicken. Place chicken in oven and roast for 10 minutes. Spoon accumulated juices back over chicken, reverse pan back to front, and return to oven. Repeat a couple of times, basting every 10 minutes and switching pan position each time. If chicken browns too quickly, lower heat a bit. If juices dry up, use reserved liquid and 1 or 2 tablespoons of water.
  5. After 50 minutes of roasting, insert an instant-read thermometer into a thigh; when it reads 155 to 165 degrees, remove chicken from oven, and baste one final time. Let rest 5 minutes before serving.
Recipe Notes

Substitute oranges with tangerines for a sweeter version. I also like adding fresh ginger to the basting sauce.

Share this Recipe
Continue Reading

Honey, Tangerine and Rosemary Roasted Chicken

March 18, 2017 By

I think everyone should learn to roast a chicken properly. It’s a perfect go-to family meal, but you can be sure guests will appreciate it.  This is my mother delicious and nurturing recipe for roasted chicken and it’s a bit different from the usually roasted chickens; it’s comfort food with a twist. It calls for honey and tangerine juice. As the chicken roasts, the honey condenses and caramelizes, becoming thicker and stickier and turning the chicken’s skin crisp and brown, the tangerine adds an unusual citrusy taste to the otherwise bland meat. You have to remember to rotate the chicken and baste the bird  because the skin burns in spots. Rest the chicken for 10 to 15 minutes before carving.  The juices are tangy and sweet, I loved them spooned over a good rice. I love the power of a good family meal, it restores my energy and brings me joy.

Honey, Tangerine and Rosemary Chicken
Yum
Print Recipe
Servings Prep Time
4/6 people 25 minutes
Cook Time
50 minutes
Servings Prep Time
4/6 people 25 minutes
Cook Time
50 minutes
Honey, Tangerine and Rosemary Chicken
Yum
Print Recipe
Servings Prep Time
4/6 people 25 minutes
Cook Time
50 minutes
Servings Prep Time
4/6 people 25 minutes
Cook Time
50 minutes
Ingredients
  • 1 3 1/2 -to - 4 Lb. organic whole chicken
  • 4 cloves of garlic, peeled
  • 4 Sprigs fresh rosemary
  • 4 leaves fresh sage
  • 1 Medium white onion, halved
  • 1/4 cup extra virgin olive oil
  • 3 tangerines
  • 2 tablespoons balsamic vinegar
  • 1/2 cup Honey
  • 2 cloves peeled garlic
  • 2 teaspoons fresh rosemary
  • fine sea salt and freshly ground black pepper
Servings: people
Instructions
  1. Preheat oven to 400 degrees. Use a nonstick roasting pan and line the pan with parchment paper.
  2. Prep the chicken. Season with salt and pepper the cavities and the outside. Stuff the chicken with the garlic, the rosemary, sage and the 2 onions half. Slice one of the tangerines in thin slices and place the slices at the bottom of the pan. Place the prepped chicken on the sliced tangerine in the pan.
  3. Juice the 2 remaining tangerines. In a tall jug combine the tangerine juice with the balsamic vinegar, the honey, the garlic cloves, the rosemary and a pinch of salt and pepper. Whiz with a hand held blender for a minute or two.
  4. Spoon all but 1/4 cup of liquid over all the chicken. Place chicken in oven and roast for 10 minutes. Spoon accumulated juices back over chicken, reverse pan back to front, and return to oven. Repeat a couple of times, basting every 10 minutes and switching pan position each time. If chicken browns too quickly, lower heat a bit. If juices dry up, use reserved liquid and 1 or 2 tablespoons of water.
  5. After 50 minutes of roasting, insert an instant-read thermometer into a thigh; when it reads 155 to 165 degrees, remove chicken from oven, and baste one final time. Let rest 5 minutes before serving.
Recipe Notes

Substitute oranges with tangerines for a sweeter version. I also like adding fresh ginger to the basting sauce.

Share this Recipe
Continue Reading

Clams, Mussels, White Beans and Chorizo Sauce

March 15, 2017 By
I hear microwave cooking on high for 2-3 minutes is the Pop Secret to espionage. I’m a chef, not a spy, I don’t care much for microwaves.  Unlike our advisor to the president, what I really care for is my health and the health of my family. I also deeply care about cooking nourishing dishes for us and I yearn to satisfy my cravings  for clean, light but filling dinners. I choose fish often instead of meat, I always offer crunchy vegetables, good grains and lots of legumes and once in a while, I indulge in the comfort of a bowl of pasta or a thick slice of wholesome, crusty bread; PHO and Ramen amuse me — but spaghetti aglio e olio do it for me.

When I spot fresh clams and mussels at the local store I’m quick to snatch them. Clam and mussels are low in fat and low in cholesterol and they are a great source of fish oils like salmon and cod. Frankly, I find them addictive, sort of like potato chips. I cannot resist them. They are really easy and fast to prepare—no worries, a quick steam it’s all they need, no risk of wiretapping from appliances.

I cook my clams and mussels together with humble white beans, fennel and chorizo.  These lovely treasures always turn out deeply satisfying and saucy. The beans are a powerful and a healthy alternative to high fat proteins and contain lots of iron, something women often need; the fennel adds a clean and bright crunch and the chorizo gives an indulgent smoky flavor to this all star-family favorite. I like to gobble down my big bowl with crusty bread. The kids and my husband “order” them on spaghetti. It’s a win-win situation, the adults pretend to be in the sunny riviera, the children throw the empty shells at each others.


Okay, besides nourishing the family, and cursing at the 5 am 2 hour snow delay text from school, I know you deeply care about what’s happening in congress, so double the portions up, get your “Girl’s Gang” over and in between saucy bites be productive and call your elected officials —non stop. This is – believe you me – the truth: we can eat all the healthy beans we can fit in our tummy, but if the Affordable Care Act is repealed at the end of the month more than 10 million Americans could lose their healthcare and it will be harder for the poorest Americans to afford health insurance. Be a force; the people in your life will be grateful and well fed. #RESIST 

Happy snow day! Share this post if you like it.

Clams, Mussels, White Beans and Chorizo Sauce
Yum
Print Recipe
Servings Prep Time
4-6 people 30 Minutes
Cook Time
25 minutes
Servings Prep Time
4-6 people 30 Minutes
Cook Time
25 minutes
Clams, Mussels, White Beans and Chorizo Sauce
Yum
Print Recipe
Servings Prep Time
4-6 people 30 Minutes
Cook Time
25 minutes
Servings Prep Time
4-6 people 30 Minutes
Cook Time
25 minutes
Ingredients
  • 4 tablespoons extra virgin olive oil
  • 3 medium garlic cloves
  • 1/2 teaspoon hot chili flakes, if desired
  • 1/2 medium white or yellow onion finely diced
  • 1 medium celery stalk finely diced
  • 1 teaspoon tomato paste
  • 1/2 cup diced chorizo or pancetta
  • 1/2 cup parsley leaves chopped
  • 1 15-oz can cannellini beans, drained and rinsed
  • 1/2 medium fennel bulb sliced thin
  • 1/2 cup diced sundried tomatoes, if desired
  • 2 tablespoons sherry vinegar
  • 1/2 cup dry white wine
  • 3 sprigs thyme
  • 36 little neck or manila clams scrubbed and rinsed
  • 36 mussles scrubbed, debearded and rinsed
  • 1/2 lemon
  • fine sea salt and freshly ground black pepper
  • extra virgin olive oil for drizzling
Servings: people
Instructions
  1. Heat the 1/4 cup of olive oil in a large heavy bottom pot over medium to low. Add the garlic cloves, the chili peppers flakes, if using then the onion and the celery. Gently cook and soften the onion for 5 to 7 minute with out browning.
  2. Add the sliced fennel, the chorizo and cook for a couple of minutes. Add the tomato paste and cook stirring for an extra minute. Add the beans, the sun dried tomatoes if using and cook for 3 to 4 minutes over medium.
  3. Add the sherry vinegar and the white wine, stir for 5 minutes on medium low heat to cook the alcohol out. Add the Thyme and a hand full of the chopped parsley. Season lightly with salt and pepper. Set aside.
  4. When ready to serve add the clams and mussel to the beans, squeeze the lemon juice and stir. Then cover with a lid and cook for 4 to 5 minutes. Uncover and stir with a wooden spoon and cook until some of the clams and mussels start to open. Season lighlty with salt and pepper.
  5. Keep cooking and with a slotted spoon transfer the opened clams and mussels to a bowl as they open. It should take 7 to 9 minutes. Discard the unopened ones.
  6. Stir the beans on low heat, loosen with water if necessary, taste and season with salt and pepper, add the remaining chopped parsley. Discard the garlic cloves and thyme.
  7. Add the reserved clams and mussels to the beans, mix and drizzle extra olive oil. Serve with good bread.
Recipe Notes

This is a great dish for a crowd.  You can prep every thing ahead and cook the clams and mussels at the last minute. I like to serve it with good crusty bread or as a delicious sauce for spaghetti.

 

Share this Recipe
Continue Reading

Shiitake Mushrooms, Chicken and Lemon, One-Tray Dinner

March 10, 2017 By

Mushrooms are the only natural source of vitamin D and a study by the American Society for Nutrition found that mushrooms promote immune functions by increasing production of antiviral proteins. Shiitake are really delicious,  and they taste particularly divine in this, always fool-proof, oven roasted lemon and parsley chicken one-tray recipe.

Shiitake Mushrooms, Lemon, Chicken, One-Tray Dinner
Yum
Print Recipe
Servings Prep Time
4-6 people 15 minutes
Cook Time
30-35 minutes
Servings Prep Time
4-6 people 15 minutes
Cook Time
30-35 minutes
Shiitake Mushrooms, Lemon, Chicken, One-Tray Dinner
Yum
Print Recipe
Servings Prep Time
4-6 people 15 minutes
Cook Time
30-35 minutes
Servings Prep Time
4-6 people 15 minutes
Cook Time
30-35 minutes
Ingredients
  • 2 lbs. skinless, boneless chicken thighs
  • sea salt and black pepper
  • 1/2 cup extra virgin olive oil
  • 1 medium organic lemon, juiced
  • 6-8 thyme sprigs
  • 1 lb. Shiitake mushrooms cleaned, stemmed and halved if too large
  • 1 organic lemon sliced
  • 1 tsp. sherry vinegar
  • 2 large cloves of garlic, smashed
  • 2 tsp. thyme leaves
  • 1/2 cup chopped parsley
  • 2 tbsp. sherry vinegar
  • extra lemon slices and parsley for garnish
Servings: people
Instructions
  1. Preheat the oven at 450F. Line a thick rimmed oven tray with parchment. Season the chicken on both sides with salt and pepper then place on the lined oven tray. Drizzle the chicken with 2 tablespoons of olive oil and half of the lemon juice and add the thyme sprigs.
  2. Place the chicken in the oven for 5 to 7 minutes or until the chicken begins to brown, then pull out of the oven.
  3. Meanwhile in a medium bowl, toss the cleaned mushrooms with the lemon slices and two tablespoons of the olive oil, one teaspoon of the sherry vinegar, the garlic and the thyme, then scatter around the browned chicken. Roast for about 30 to 35 minutes, until the chicken is cooked through and the mushrooms are browned at the edges.
  4. While the chicken is cooking, mix the remaining olive oil with the 1/2 a cup of parsley the 2 tablespoons of vinegar. Season the sauce with salt.
  5. When ready to serve, squeeze the remaining half of the lemon on the chicken then spoon some of the parsley sauce on top of the chicken and mushrooms. Serve with the remaining sauce. Garnish with lemon and extra parsley.
Recipe Notes

I adore Shiitake. Of course fresh porcini would  make a wonderful substitute. I have also used marsala instead of the sherry vinegar for a slightly sweeter finish.

Share this Recipe
Continue Reading

Spaghetti, spinach and chili pepper.

February 18, 2017 By
One peeled and smashed clove of garlic gently cooked – never burned –  in two or three tablespoons of good extra virgin olive oil and then chili flakes – as much as your mouth can take. Spaghetti cooked in aboundantly salted water and then drained. Loads of green fresh spinach, a couple of spoons of grated Parmesan and fresh ground pepper all tossed directly in to the cooking pot. Comfort, loads of flavor and an iron clad, no fuss meal. It’s trumpfort food(yes there is an ashtag for that) and good for you. #resist

Continue Reading

Beef, Prunes, Chickpeas and Ginger Slow-Cooked Pot

February 14, 2017 By

The lovely guys and girls at ctbites just published my yummy winter recipe for Beef, Prunes & Chickpeas pot on their beautiful new redesigned blog. Thank you!

Prunes, chickpeas and ginger combine forces in this hearty slow-cooked dinner that’s crammed full of flavor. It’s the perfect dish when a jolt of much-needed energy to sustain our daily actions is needed.

This pot is a darling at my house come winter during Sunday family dinners when warmth and restoration are very much a necessity. Prunes for fiber, chickpeas for nutrient-rich energy, ginger as  antioxidant and a generous amount of sigh-inducingly tender beef.

Let’s put power back in the right hands and the force of sustenance in our family’s bellies.

Beef, Prunes, Chickpeas and Ginger Slow Cooked Pot
Yum
Print Recipe
This is a tagine, or slow cooker, recipe. It takes about 2 1/2 hours to cook but once you prep it, you don't have much else to worry about.
Servings Prep Time
8 people 20 minutes
Cook Time
2 1/2 hours
Servings Prep Time
8 people 20 minutes
Cook Time
2 1/2 hours
Beef, Prunes, Chickpeas and Ginger Slow Cooked Pot
Yum
Print Recipe
This is a tagine, or slow cooker, recipe. It takes about 2 1/2 hours to cook but once you prep it, you don't have much else to worry about.
Servings Prep Time
8 people 20 minutes
Cook Time
2 1/2 hours
Servings Prep Time
8 people 20 minutes
Cook Time
2 1/2 hours
Ingredients
  • 1 tbsp olive oil
  • 1 large yellow onion chopped
  • 2 medium celery stalks chopped
  • 2 medium cloves garlic, minced
  • 2 inches fresh ginger, peeled and grated
  • 1 tsp ground cinnamon
  • salt and pepper
  • 1 pinch saffron threads
  • 1 pound cubed lean beef lamb, chicken or pork would work well
  • 1 cup canned chickpeas drained dried chickpeas could be used, but must be soaked overnight
  • 1 large 28 oz can crushed tomatoes
  • 4 cups chicken or beef stock
  • 3/4 cup pitted prunes
  • 1/2 cup diced eggplant
  • 1/2 medium lemon, juiced
  • 1/2 cup fresh cilantro leaves, chopped
Servings: people
Instructions
  1. Heat the olive oil in a large Dutch oven, heavy pot or slow cooker. Add the onions, celery and garlic and cook, stirring, until the onion softens.
  2. Add the ginger, cinnamon and the salt and pepper. Stir and add the saffron threads; cook always stirring, about 2 minutes. Add the beef and cook for 5 minutes until browned.
  3. Add the chickpeas and the crushed tomatoes and stir. Add the stock, cover and gently simmer on low heat for 45 minutes.
  4. Add the prunes and eggplants, cover and gently simmer for 1 hour.
  5. Taste for seasoning and add salt and pepper if needed. Add the juice of the lemon and stir. Then add the chopped cilantro leaves and serve.
Recipe Notes

Add some chili flakes or harissa to kick up the heat. Freeze any leftovers. Serve with long grain or brown rice.

Share this Recipe
Continue Reading

Beef, Prunes, Chickpeas and Ginger Slow Cooked Pot

February 4, 2017 By

Prunes, chickpeas and ginger combine their forces in to this crammed with hearty flavors slow cooked pot, a perfect combination for a jolt of much needed energy to help us sustain our daily actions.

Prunes for fiber, chickpeas for nutrient-rich energy, ginger as an antioxidant and a generous amount of fork tender bits of beef; this pot is a darling at my house on wintery Sunday family dinners, when warmth and restoring strength are very much a necessity.  Let’s put power back in to the right hands and the force of sustenance in to our family bellies.

Beef, Prunes, Chickpeas and Ginger Slow Cooked Pot
Yum
Print Recipe
This is a tagine, or slow cooker, recipe. It takes about 2 1/2 hours to cook but once you prep it, you don't have much else to worry about.
Servings Prep Time
8 people 20 minutes
Cook Time
2 1/2 hours
Servings Prep Time
8 people 20 minutes
Cook Time
2 1/2 hours
Beef, Prunes, Chickpeas and Ginger Slow Cooked Pot
Yum
Print Recipe
This is a tagine, or slow cooker, recipe. It takes about 2 1/2 hours to cook but once you prep it, you don't have much else to worry about.
Servings Prep Time
8 people 20 minutes
Cook Time
2 1/2 hours
Servings Prep Time
8 people 20 minutes
Cook Time
2 1/2 hours
Ingredients
  • 1 tbsp olive oil
  • 1 large yellow onion chopped
  • 2 medium celery stalks chopped
  • 2 medium cloves garlic, minced
  • 2 inches fresh ginger, peeled and grated
  • 1 tsp ground cinnamon
  • salt and pepper
  • 1 pinch saffron threads
  • 1 pound cubed lean beef lamb, chicken or pork would work well
  • 1 cup canned chickpeas drained dried chickpeas could be used, but must be soaked overnight
  • 1 large 28 oz can crushed tomatoes
  • 4 cups chicken or beef stock
  • 3/4 cup pitted prunes
  • 1/2 cup diced eggplant
  • 1/2 medium lemon, juiced
  • 1/2 cup fresh cilantro leaves, chopped
Servings: people
Instructions
  1. Heat the olive oil in a large Dutch oven, heavy pot or slow cooker. Add the onions, celery and garlic and cook, stirring, until the onion softens.
  2. Add the ginger, cinnamon and the salt and pepper. Stir and add the saffron threads; cook always stirring, about 2 minutes. Add the beef and cook for 5 minutes until browned.
  3. Add the chickpeas and the crushed tomatoes and stir. Add the stock, cover and gently simmer on low heat for 45 minutes.
  4. Add the prunes and eggplants, cover and gently simmer for 1 hour.
  5. Taste for seasoning and add salt and pepper if needed. Add the juice of the lemon and stir. Then add the chopped cilantro leaves and serve.
Recipe Notes

Add some chili flakes or harissa to kick up the heat. Freeze any leftovers. Serve with long grain or brown rice.

Share this Recipe
Continue Reading

Grilled Eggplant, Red Peppers and Pine Nuts Crostone

February 3, 2017 By

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

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

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

Share this Recipe
Continue Reading

One-Pot Lamb, Lentils and Chickpeas Stew

February 1, 2017 By

A woman’s place is everywhere.

Therefore, we need all the help and stamina we can get to gallop through the day and win our battles. Lentils and Chickpeas are a source of ginormous energy and taste darn good when slow cooked with savory ingredients. I like to combine them with ground lamb, tomatoes, potatoes, cumin and a pinch of smoked paprika for an easy, all-inclusive, one-pot family dish. POW!

One Pot Lamb and Lentils Stew
Yum
Print Recipe
Servings Prep Time
8 people 25 minutes
Cook Time
45 minutes
Servings Prep Time
8 people 25 minutes
Cook Time
45 minutes
One Pot Lamb and Lentils Stew
Yum
Print Recipe
Servings Prep Time
8 people 25 minutes
Cook Time
45 minutes
Servings Prep Time
8 people 25 minutes
Cook Time
45 minutes
Ingredients
  • 1 tbsp olive oil
  • 1 medium carrot diced
  • 1 medium celery stalk diced
  • 1 large onion chopped
  • 2 large garlic cloves, minced
  • 1 pound lean ground lamb you can also use small cubes
  • 3 tbsp sherry vinegar
  • 1/4 cup red wine
  • 1 pound black lentils, rinsed
  • 1 can chickpeas, drained
  • 1 tsp cumin powder
  • 1/2 tsp smoked paprika
  • 3 tbsp tomato paste
  • 1 cup canned tomatoes, chopped
  • 1 tsp fresh thyme chopped
  • 1 cup peeled and cubed potatoes
  • 3 cups chicken stock
  • 2 bay leaves
  • 1 salt and pepper
  • 3 tbsp chopped parsley
Servings: people
Instructions
  1. Heat the olive oil in a large heavy-bottomed pan and add the carrot, celery and onion. Cover and cook for until softened, which should take just a couple minutes. Then add the garlic and lamb and cook, stirring and crumbling the ground lamb or turning the lamb chunks as needed, until browned on the outside but still pink on the inside, about 5 minutes. Add the vinegar and wine and cook for 5 minutes or until the liquid evaporates.
  2. Add the lentils, chickpeas, cumin and paprika and cook, stirring occasionally, for a few minutes.
  3. Stir in the tomato paste, tomatoes, thyme, potatoes, chicken stock and bay leaves. Season with salt and pepper and cook on medium heat for 45 minutes, or until the lentils are soft but not mushy, sorta like cooking pasta until it’s al dente. Stir with a wooden spoon from time to time.
  4. Remove and discard the bay leaves, season with salt and pepper and serve sprinkled with the parsley.
Recipe Notes

Add some sliced avocado and fresh spinach for extra green power. Leftovers are outstanding spooned on flat bread—we call it lamb pizza.

Share this Recipe
Continue Reading

One-Pot Lamb, Lentils and Chickpeas Stew

February 1, 2017 By

A woman’s place is everywhere, therefore we need all the help and stamina we can get to get to gallop through the day and win our battles. Lentils and Chickpeas are a ginormous source of energy and they taste darn good when slow cooked with savory ingredients. I like to combine them with ground lamb, tomatoes, potatoes, cumin and a pinch of smoked paprika for an easy all inclusive one pot family dish.

One Pot Lamb and Lentils Stew
Yum
Print Recipe
Servings Prep Time
8 people 25 minutes
Cook Time
45 minutes
Servings Prep Time
8 people 25 minutes
Cook Time
45 minutes
One Pot Lamb and Lentils Stew
Yum
Print Recipe
Servings Prep Time
8 people 25 minutes
Cook Time
45 minutes
Servings Prep Time
8 people 25 minutes
Cook Time
45 minutes
Ingredients
  • 1 tbsp olive oil
  • 1 medium carrot diced
  • 1 medium celery stalk diced
  • 1 large onion chopped
  • 2 large garlic cloves, minced
  • 1 pound lean ground lamb you can also use small cubes
  • 3 tbsp sherry vinegar
  • 1/4 cup red wine
  • 1 pound black lentils, rinsed
  • 1 can chickpeas, drained
  • 1 tsp cumin powder
  • 1/2 tsp smoked paprika
  • 3 tbsp tomato paste
  • 1 cup canned tomatoes, chopped
  • 1 tsp fresh thyme chopped
  • 1 cup peeled and cubed potatoes
  • 3 cups chicken stock
  • 2 bay leaves
  • 1 salt and pepper
  • 3 tbsp chopped parsley
Servings: people
Instructions
  1. Heat the olive oil in a large heavy-bottomed pan and add the carrot, celery and onion. Cover and cook for until softened, which should take just a couple minutes. Then add the garlic and lamb and cook, stirring and crumbling the ground lamb or turning the lamb chunks as needed, until browned on the outside but still pink on the inside, about 5 minutes. Add the vinegar and wine and cook for 5 minutes or until the liquid evaporates.
  2. Add the lentils, chickpeas, cumin and paprika and cook, stirring occasionally, for a few minutes.
  3. Stir in the tomato paste, tomatoes, thyme, potatoes, chicken stock and bay leaves. Season with salt and pepper and cook on medium heat for 45 minutes, or until the lentils are soft but not mushy, sorta like cooking pasta until it’s al dente. Stir with a wooden spoon from time to time.
  4. Remove and discard the bay leaves, season with salt and pepper and serve sprinkled with the parsley.
Recipe Notes

Add some sliced avocado and fresh spinach for extra green power. Leftovers are outstanding spooned on flat bread—we call it lamb pizza.

Share this Recipe
Continue Reading

Cheesy Soft Polenta

January 31, 2017 By

What do you cook on a snowy day? Polenta. Why? Because you not only want but need the energy and warmth offered by a bowl of soft, creamy, cheesy cornmeal cooked until gooey. Add a glass—wait, make it a bottle—of wine to help with the screaming kids.

I like to serve polenta with a scoop of ragù sauce, slow-cooked ribs, veal stew, or, if you dare, rabbit. But frankly, a simple bowl of polenta mixed with milk and whatever melty cheese you happen to have in your fridge is heaven to me.

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

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

Share this Recipe
Continue Reading

Soft, Cheesy Polenta

January 31, 2017 By

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

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

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

Share this Recipe
Continue Reading

Edamame, Fava Beans and Pancetta on Toast

January 18, 2017 By

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

Prep your beans and pancetta ahead of time and store them in the fridge for up to a week, keeping them ready and waiting for whenever you need a quick lunch, side, snack or last-minute and light supper.

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

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

Share this Recipe
Continue Reading

Edamame, Fava Beans and Pancetta on Toast

January 18, 2017 By

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

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

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

Share this Recipe
Continue Reading

Veggie Board and Anchovy Dressing

January 17, 2017 By

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

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

Lemon And Olives Moroccan Chicken

January 12, 2017 By
Lemon And Olives Moroccan Chicken
Yum
Print Recipe
Servings Prep Time
4 people 15 minutes
Cook Time
30 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
30 minutes
Lemon And Olives Moroccan Chicken
Yum
Print Recipe
Servings Prep Time
4 people 15 minutes
Cook Time
30 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
30 minutes
Ingredients
  • 4 tbsp olive oil
  • 2 medium yellow onions finely chopped
  • 4 cloves garlic finely chopped
  • 1 tbsp paprika
  • 1 tbsp ground cumin
  • 1 tsp black ground pepper
  • 1/2 tsp saffron powder or threads
  • 1 tbsp ground turmeric
  • 8 organic chicken thighs on the bone, skinned
  • 1 cup pitted green olives
  • 4 medium organic lemons 2 juiced, 2 sliced
  • 2 cups chicken stock
  • salt and pepper
  • 2 tbsp chopped fresh parsley
Servings: people
Instructions
  1. Heat the oil in a pot over medium heat. Add the onions and cook until softened but not colored, about 5 minutes. Add the garlic, paprika, cumin, pepper, saffron, turmeric, and chicken and cook gently, stirring until the chicken has absorbed the spices and is colored nicely. About 5 minutes.
  2. Add the olives, pour over the lemon juice, the chicken stock and tip in the lemon slices. Simmer gently until the chicken is cook through. About 25 minutes. Season to taste with salt and pepper. Serve with a sprinkle of parsley.
Share this Recipe
Continue Reading

Spinach Couscous

January 12, 2017 By
Spinach and Mint Couscous
Yum
Print Recipe
Servings Prep Time
8 10 minutes
Servings Prep Time
8 10 minutes
Spinach and Mint Couscous
Yum
Print Recipe
Servings Prep Time
8 10 minutes
Servings Prep Time
8 10 minutes
Ingredients
  • 2 cups couscous
  • 2 cups boiling water
  • 1 tbsp olive oil
  • 2 tbsp fresh organic lemon juice
  • 1 medium organic lemon peel grated
  • 2 cups shredded spinach leaves
  • 1/4 cup toasted pinenuts
  • salt and pepper
Servings:
Instructions
  1. Combine the couscous with the boiling water in a large heatproof bowl, cover; stand for 5 minutes or until the water is absorbed, fluffing with the fork occasionally.
  2. Toast the pine nuts in a heated dry pan. Cool off.
  3. Add the olive oil and the lemon juice, the grated peel and gently mix. Fold the spinach and the pine nuts in the couscous and season with salt and pepper.
Share this Recipe
Continue Reading

Charred Roasted Vegetables

January 12, 2017 By
Charred Roasted Vegetables
Yum
Print Recipe
Servings Prep Time
8 people 15 minutes
Cook Time
50 minutes
Servings Prep Time
8 people 15 minutes
Cook Time
50 minutes
Charred Roasted Vegetables
Yum
Print Recipe
Servings Prep Time
8 people 15 minutes
Cook Time
50 minutes
Servings Prep Time
8 people 15 minutes
Cook Time
50 minutes
Ingredients
  • 1 large pumpkin peeled and cut in to thin wedges
  • 4 medium beetroots cleaned and cut in half
  • 2 large parsnip peeled and quartered
  • 2 cups baby carrots cleaned
  • 2 medium red onions quartered
  • 1/4 cup olive oli
  • 1 tsp sea salt flakes
Servings: people
Instructions
  1. Preheat the oven to 400F/ Prep all the vegetables and place on to large baking dishes lined with parchment. Drizzle with olive oil and dot with butter. Sprinkle with salt.
  2. Roast the vegetables for 40/50 minutes, turning once. Remove from the oven when nicely browned.
Share this Recipe
Continue Reading

Beetroot and Walnut Hummus

January 11, 2017 By

This glorious purple beetroot and walnut hummus is a simple concoction that’s perfect as a dip with flatbreads or in a sandwich with some tangy cheese.

purple-humus-silvia-baldini

Beetroot and Walnut Hummus
Yum
Print Recipe
Servings Prep Time
4 15 minutes
Servings Prep Time
4 15 minutes
Beetroot and Walnut Hummus
Yum
Print Recipe
Servings Prep Time
4 15 minutes
Servings Prep Time
4 15 minutes
Ingredients
  • 1/2 cup walnuts
  • 3 medium beetroots cooked, peeled and diced
  • 1/4 cup cubed stale bread crust removed
  • 1 tbsp tahini paste
  • 1/2 clove garlic optional
  • 1 medium lemon, juiced
  • 1/4 tsp cumin powder
  • 3 tbsp olive oil
Servings:
Instructions
  1. Preheat the oven to 350°F.
  2. Spread the walnuts on a rimmed baking sheet and toast in the oven for 5 to 7 minutes. In a food processor, crumble the stale bread. Then add the beets, tahini, the garlic if using, the toasted walnuts, the cumin, half the lemon juice, salt and pepper and blend to a thick paste. Add the olive oil and pulse a couple of times.
  3. Taste the mixture and adjust for lemon juice and seasoning. Cover and refrigerate for up to a couple days. Bring to room temperature prior to serving.
Share this Recipe
Continue Reading

Beetroot and Walnuts Hummus

January 11, 2017 By

A glorious purple beetroot and walnuts hummus. This simple concoction is perfect in a sandwich with a tangy cheese or with flatbreads.

Beetroot and Walnut Hummus
Yum
Print Recipe
Servings Prep Time
4 15 minutes
Servings Prep Time
4 15 minutes
Beetroot and Walnut Hummus
Yum
Print Recipe
Servings Prep Time
4 15 minutes
Servings Prep Time
4 15 minutes
Ingredients
  • 1/2 cup walnuts
  • 3 medium beetroots cooked, peeled and diced
  • 1/4 cup cubed stale bread crust removed
  • 1 tbsp tahini paste
  • 1/2 clove garlic optional
  • 1 medium lemon, juiced
  • 1/4 tsp cumin powder
  • 3 tbsp olive oil
Servings:
Instructions
  1. Preheat the oven to 350°F.
  2. Spread the walnuts on a rimmed baking sheet and toast in the oven for 5 to 7 minutes. In a food processor, crumble the stale bread. Then add the beets, tahini, the garlic if using, the toasted walnuts, the cumin, half the lemon juice, salt and pepper and blend to a thick paste. Add the olive oil and pulse a couple of times.
  3. Taste the mixture and adjust for lemon juice and seasoning. Cover and refrigerate for up to a couple days. Bring to room temperature prior to serving.
Share this Recipe
Continue Reading

Steamed Salmon And Burnt Orange Glaze

January 6, 2017 By

Steaming salmon, or any kind of flaky fish, keeps it moist, healthy and packed with flavor. Add this simple burnt orange glaze and you not only get your omega-3s and antioxidants but you have a truly tasty dinner ready in less than 20 minutes. You can serve it with sticky rice or brown rice for a little starchy comfort.
salmon-orange-glaze

Roasted Salmon & Burnt Orange Glaze
Yum
Print Recipe
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.
Servings Prep Time
4 people 10 minutes
Cook Time
15 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
15 minutes
Roasted Salmon & Burnt Orange Glaze
Yum
Print Recipe
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.
Servings Prep Time
4 people 10 minutes
Cook Time
15 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
15 minutes
Ingredients
  • 1/4 cup granulated sugar
  • 2 tablespoons water
  • 1 tablespoon Honey
  • 1 navel orange
  • 2 tablespoons olive oil
  • 2 tablespoons rice wine vinegar
  • 1 whole salmon side skin on
  • salt and pepper
Servings: people
Instructions
  1. 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.
  2. 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.
  3. 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.

Share this Recipe
Continue Reading

Crushed Berry Infused Vodka

December 19, 2016 By

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

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

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

Share this Recipe
Continue Reading

The Only Tip You Will Need. Happy Thanksgiving.

November 25, 2015 By

I have 3 words for you this Thanks Giving.

Learn to delegate; on second though, let me add, do start the bubbly, vino, beer, bloody Mary, (that’s for you J.P.) relatively early.

new yorker-silvia-baldini

Don’t be shy, give a task to every single one of your guests including all children above 3.  If they have limbs, they can be of use.  Listen to a type A, don’t be stubborn, give up the control.

Once everyone is at work, you will find yourself with plenty time to enjoy and appreciate the day, your meal, the friends, and most importantly your family, not to mention you might even be able to shower and dress up for a change.

To demonstrate my point I’m delegating to my favorite writers, chefs and bloggers my work; instead of sharing my own recipes and advices, I have collected their articles and posts to help you with all your Turkey day needs.

From a truly magnificent and creative Thanksgiving menu from Canal House, or Food52 99 solution to your  food problems, a brilliant argument generator from Huff Post, or a funny video from Giada, or help from David Leite at Culinaria, an elegant recipe from David Lebovitz,fashion tips from the ladies at The New Potato, everything Connecticut from the writers at CTBites, very funny and sparkly last minute help from my stylish friend Jessica Gordon Ryan, invaluable green tips from Analiese Paik, excellent advise from the crew at CTSTYLE, and last but not least a day after, genius idea, from the mavericks at Saveur, I got you covered.

Happy Stress Free Thanksgiving !

 

irvingpenn-turkey-silvia-baldini

Photo By Irving Penn

 

 

Continue Reading