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Whole Roasted Tomatoes, Garlic and Herbs

 

 

Whole Roasted Tomatoes, Garlic and Herbs
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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
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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.
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Cast-Iron Roasted Honey and Citrus Chicken with Crispy Potatoes

Cast-Iron Roasted Honey and Citrus Chicken with Crispy Potatoes
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Recipe by Silvia Baldini — This is one is one of my favorite and deliciously nurturing recipe for roasted chicken. It’s a bit different from the usually roasted chickens; It’s cooked in a cast iron pan or a Dutch oven. This chicken is 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. Honey and tangerines not only donate a sweet and sour taste, they also infuse the meal with vitamins and winter goodness. 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 and the potatoes come out crispy and flavorful. This roasted chicken is great for a family meal or be like Harry and Meg and make it for your engagement night.
Servings Prep Time
4/6 people 30 minutes
Cook Time
50 minutes
Servings Prep Time
4/6 people 30 minutes
Cook Time
50 minutes
Cast-Iron Roasted Honey and Citrus Chicken with Crispy Potatoes
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Print Recipe
Recipe by Silvia Baldini — This is one is one of my favorite and deliciously nurturing recipe for roasted chicken. It’s a bit different from the usually roasted chickens; It’s cooked in a cast iron pan or a Dutch oven. This chicken is 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. Honey and tangerines not only donate a sweet and sour taste, they also infuse the meal with vitamins and winter goodness. 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 and the potatoes come out crispy and flavorful. This roasted chicken is great for a family meal or be like Harry and Meg and make it for your engagement night.
Servings Prep Time
4/6 people 30 minutes
Cook Time
50 minutes
Servings Prep Time
4/6 people 30 minutes
Cook Time
50 minutes
Ingredients
  • 1 3 1/2 - 4 pounds whole chicken
  • 4 cloves of garlic
  • 4 sprigs fresh rosemary
  • 1 medium white onion, halved
  • 4 leaves fresh sage
  • 3 medium tangerines
  • 2 tablespoons balsamic vinegar
  • 1/2 cup Honey
  • 1 1/2 pounds russet potatoes, scrubbed, thinly sliced crosswise
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon thyme leaves
  • 1 tablespoons olive oil
  • freshly ground black pepper
  • fine sea salt
Servings: people
Instructions
  1. 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 chicken and the tangerine slices aside.
  2. Place a rack in upper third of oven and set a 12" cast-iron skillet or 3-qt. enameled cast-iron baking dish on rack. Preheat oven to 425° F.
  3. Meanwhile, toss potatoes, butter, thyme, and 1 tablespoon oil in a large bowl to coat; season with salt and pepper.
  4. Once oven reaches temperature, drizzle the oil into hot skillet (this helps keep the chicken from sticking and tearing the skin). Place the tangerine slice at the bottom of the skillet and the chicken in the center of tangerine and arrange potatoes around.
  5. 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.
  6. 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.
  7. 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.
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Beauty Peach and Mango Smoothie with Ginger and Turmeric

Beauty Peach and Mango Smoothie with Ginger and Tumeric
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Servings Prep Time
4 people 15 minutes
Servings Prep Time
4 people 15 minutes
Beauty Peach and Mango Smoothie with Ginger and Tumeric
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Servings Prep Time
4 people 15 minutes
Servings Prep Time
4 people 15 minutes
Ingredients
  • 2 large peaches, peeled and stoned cut in 1" pieces
  • 2 large mangoes, peeled, cut in 1" pieces
  • 2 1/2 cups coconut water or orange juice
  • 2/3 cup fresh lemon or lime juice from about 4 1/2 lime
  • 1/2 inches piece ginger, peeled, finely grated
  • 3/4 teaspoon ground turmeric more for serving
Servings: people
Instructions
  1. Blend peaches, mangoes, coconut water or orange juice, ginger, 3/4 teaspoon of turmeric, and and 2 cups ice in a blender until smooth.
  2. Divided among glasses, sprinkle with more turmeric.
Recipe Notes

Do ahead: can be made 6 hours ahead. Store in blender jar, then reblend on high speed to reincorporate.

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Poached Peaches, Prosciutto, Whipped Ricotta and Hazelnut Balsamic Salad

Poached Peaches, Prosciutto, Whipped Ricotta and Hazelnut Balsamic Salad
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Servings Prep Time
4 people 20 minutes
Cook Time
5 minutes
Servings Prep Time
4 people 20 minutes
Cook Time
5 minutes
Poached Peaches, Prosciutto, Whipped Ricotta and Hazelnut Balsamic Salad
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Servings Prep Time
4 people 20 minutes
Cook Time
5 minutes
Servings Prep Time
4 people 20 minutes
Cook Time
5 minutes
Ingredients
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons balsamic vinegar or white peach balsamic
  • 2 teaspoons Honey
  • sea-salt
  • 4 ripe peaches
  • 2 large ripe tomatoes or you can use 1 lb mixed tomatoes
  • 8 oz fresh ricotta cheese
  • 4-6 thin sliced prosciutto torn in to pieces
  • 1 bunch fresh basil leaves
  • 1 bunch mint leaves
  • 1/2 cup toasted hazelnut
  • black pepper
  • sea salt flakes
Servings: people
Instructions
  1. Poach peaches into hot water. Peel and cut in half and stone.
  2. Whisk oil, vinegar, and honey in a small bowl until honey is dissolved; season with salt.
  3. Toss peaches, tomatoes, and half of dressing in a medium bowl; let sit 5 minutes.
  4. Place the ricotta In a medium bowl and whip with a whisk until creamy and fluffy. Swirl at the bottom of a large serving platter. Top the ricotta with the peaches and tomatoes and drizzle with remaining dressing. Scatter a few torn basil and mint leaves over and season with sea salt and pepper, then finish with the prosciutto slices and the toasted hazelnuts.
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Grilled Herbed Chicken Breast with Balsamic Vinegar and Strawberries

Grilled Herbed Chicken Breast with Balsamic Vinegar and Strawberries
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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.
Servings Prep Time
4 people 15 minutes
Cook Time Passive Time
20 minutes 2-24 hours
Servings Prep Time
4 people 15 minutes
Cook Time Passive Time
20 minutes 2-24 hours
Grilled Herbed Chicken Breast with Balsamic Vinegar and Strawberries
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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.
Servings Prep Time
4 people 15 minutes
Cook Time Passive Time
20 minutes 2-24 hours
Servings Prep Time
4 people 15 minutes
Cook Time Passive Time
20 minutes 2-24 hours
Ingredients
  • 4 tablespoons Traditional Balsamic Vinegar
  • 1 quart fresh strawberries, hulled and quartered
  • 4 6 oz skinless, boneless chicken breast cutlets
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons chopped fresh flat parsley leaves
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon fresh thyme leaves
  • 3 medium garlic cloves, peeled and smashed
  • fine sea salt
  • ground black pepper
  • 1 medium organic lemon, juiced
Servings: people
Instructions
  1. 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.
  2. 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.
  3. 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.

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Morning Sunshine Healthy Porridge

Recipe by Silvia Baldini— Start the day with a smile and a healthy sustaining breakfast.

Morning Sunshine Healthy Porridge
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Recipe by Silvia Baldini—
Servings
4 people
Servings
4 people
Morning Sunshine Healthy Porridge
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Recipe by Silvia Baldini—
Servings
4 people
Servings
4 people
Ingredients
  • 1/2 cup uncooked long- or short-grain brown rice, rinsed
  • 1/2 cup uncooked oatmeal, rinsed in a strainer
  • 3 cups cups almond milk or coconut plus more for serving
  • 1/4 teaspoon cardamom powder
  • 1/4 teaspoon fine sea salt
  • 3 cups cold water
  • 1 to 4 tablesppons granulated or turbinado sugar, honey, lemon curd or marmalade
  • fresh seasonal fruit, such as figs, berries, or sliced stone fruits
  • almonds, hazelnuts, walnuts, or pecans, toasted
Servings: people
Instructions
  1. Dump the rice, oatmeal, milk, cardamom, salt, water, and sugar in a large saucepan set over medium heat and stir to combine. Let the ingredients warm until the liquid starts to bubble around the edges of the pan. Reduce the heat as necessary to maintain a very gentle simmer and cook, stirring and scraping the bottom of the pan frequently so the grains don’t stick, until the rice is broken down and the porridge has a soupy consistency, 60 minutes. You want to be careful to not let the porridge boil.
  2. Spoon the porridge into bowls and, if desired, stir in some sugar or top with curd, fruit, nuts, and/or a splash more milk. (You can cover and refrigerate any leftover porridge for up to several days and serve cold or warm gently in a small saucepan, covered, over low heat. You may need to add a splash of water or milk as the porridge thickens when cold.
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New England Lobster Roll

New England Lobster Roll
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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.
Servings Prep Time
4 people 30 minutes
Cook Time
10 minutes
Servings Prep Time
4 people 30 minutes
Cook Time
10 minutes
New England Lobster Roll
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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.
Servings Prep Time
4 people 30 minutes
Cook Time
10 minutes
Servings Prep Time
4 people 30 minutes
Cook Time
10 minutes
Ingredients
  • 4 1 1/4 pound whole lobsters
  • 1 cup mayonnaise
  • 1 teaspoon fresh lemon juice
  • 1/2 cup minced celery
  • fine salt and freshly ground black pepper
  • 4 top-split hot dog rolls
  • 4 tablespoons unsalted butter, melted
  • 1 tablespoon chopped chives
Servings: people
Instructions
  1. 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.
  2. Remove all of the meat from the tail, knuckle and claw and cut into generous bite size pieces.
  3. 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.
  4. 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.
  5. 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.

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Stove Top Clambake

Stove Top Clambake
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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.
Servings Prep Time
8 people 20
Cook Time
20/25 minutes
Servings Prep Time
8 people 20
Cook Time
20/25 minutes
Stove Top Clambake
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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.
Servings Prep Time
8 people 20
Cook Time
20/25 minutes
Servings Prep Time
8 people 20
Cook Time
20/25 minutes
Ingredients
  • 2 cups white wine
  • 1 large bunch fresh thyme
  • 8 small celery stalks cleaned
  • 1 large yellow onion peeled and quartered
  • 1 head garlic
  • 4 leaves fresh bay leaves
  • 4/6 drops tabasco sauce
  • 2 medium lemons quartered
  • 1 1/2 pounds small baby Dutch yellow or new potatoes
  • 8 1 pound live lobsters
  • 10 large eggs
  • 3 ears sweet corn, cut crosswise in 6 pieces husked and halved
  • 1 pound chorizo, sliced
  • 4 pounds steamer clams scrubbed
  • 2 pounds muscles scrubbed and debearded
  • 1 pound red shrimp cleaned, head on
  • 1 tablespoon Old Bay Seasoning
  • 2 stiks melted butter
Servings: people
Instructions
  1. 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.
  2. Add lobsters and eggs; cover and cook 10 minutes.
  3. 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.
  4. 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.
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Engagement Chicken

CAST-IRON ROASTED HONEY AND CITRUS CHICKEN WITH CRISPY POTATOES

This is one is one of my favorite and deliciously nurturing recipe for roasted chicken. It’s a bit different from the usually roasted chickens; It’s cooked in a cast iron pan or a Dutch oven. This chicken is 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. Honey and tangerines not only donate a sweet and sour taste, they also infuse the meal with vitamins and winter goodness. 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 and the potatoes come out crispy and flavorful. This roasted chicken is great for a family winter meal or be like Harry and Meg and make it for your engagement night.


Cast-Iron Roasted Honey and Citrus Chicken with Crispy Potatoes
Yum
Print Recipe
Recipe by Silvia Baldini — This is one is one of my favorite and deliciously nurturing recipe for roasted chicken. It’s a bit different from the usually roasted chickens; It’s cooked in a cast iron pan or a Dutch oven. This chicken is 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. Honey and tangerines not only donate a sweet and sour taste, they also infuse the meal with vitamins and winter goodness. 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 and the potatoes come out crispy and flavorful. This roasted chicken is great for a family meal or be like Harry and Meg and make it for your engagement night.
Servings Prep Time
4/6 people 30 minutes
Cook Time
50 minutes
Servings Prep Time
4/6 people 30 minutes
Cook Time
50 minutes
Cast-Iron Roasted Honey and Citrus Chicken with Crispy Potatoes
Yum
Print Recipe
Recipe by Silvia Baldini — This is one is one of my favorite and deliciously nurturing recipe for roasted chicken. It’s a bit different from the usually roasted chickens; It’s cooked in a cast iron pan or a Dutch oven. This chicken is 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. Honey and tangerines not only donate a sweet and sour taste, they also infuse the meal with vitamins and winter goodness. 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 and the potatoes come out crispy and flavorful. This roasted chicken is great for a family meal or be like Harry and Meg and make it for your engagement night.
Servings Prep Time
4/6 people 30 minutes
Cook Time
50 minutes
Servings Prep Time
4/6 people 30 minutes
Cook Time
50 minutes
Ingredients
  • 1 3 1/2 - 4 pounds whole chicken
  • 4 cloves of garlic
  • 4 sprigs fresh rosemary
  • 1 medium white onion, halved
  • 4 leaves fresh sage
  • 3 medium tangerines
  • 2 tablespoons balsamic vinegar
  • 1/2 cup Honey
  • 1 1/2 pounds russet potatoes, scrubbed, thinly sliced crosswise
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon thyme leaves
  • 1 tablespoons olive oil
  • freshly ground black pepper
  • fine sea salt
Servings: people
Instructions
  1. 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 chicken and the tangerine slices aside.
  2. Place a rack in upper third of oven and set a 12" cast-iron skillet or 3-qt. enameled cast-iron baking dish on rack. Preheat oven to 425° F.
  3. Meanwhile, toss potatoes, butter, thyme, and 1 tablespoon oil in a large bowl to coat; season with salt and pepper.
  4. Once oven reaches temperature, drizzle the oil into hot skillet (this helps keep the chicken from sticking and tearing the skin). Place the tangerine slice at the bottom of the skillet and the chicken in the center of tangerine and arrange potatoes around.
  5. 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.
  6. 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.
  7. 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.
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No Butter Coffee and Nutella Cake

No Butter Coffee and Nutella Cake
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Recipe by Silvia Baldini — This coffee and Nutella cake is another soft, no butter bundt cake. There is a secret to keep the center gooey and chocolatey. Simply bake half of the cake batter for 12 minutes and then add the Nutella. Cover with the remaining batter and finish to bake. YUM! A heart of Nutella!
Servings Prep Time
10/12 people 15 minutes
Cook Time
35-40 minutes
Servings Prep Time
10/12 people 15 minutes
Cook Time
35-40 minutes
No Butter Coffee and Nutella Cake
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Recipe by Silvia Baldini — This coffee and Nutella cake is another soft, no butter bundt cake. There is a secret to keep the center gooey and chocolatey. Simply bake half of the cake batter for 12 minutes and then add the Nutella. Cover with the remaining batter and finish to bake. YUM! A heart of Nutella!
Servings Prep Time
10/12 people 15 minutes
Cook Time
35-40 minutes
Servings Prep Time
10/12 people 15 minutes
Cook Time
35-40 minutes
Ingredients
  • 1 single espresso shot
  • 2 teaspoons instant coffee powder
  • 4 large eggs
  • 1 1/4 cup granulated sugar 220 g
  • 3/4 cup whole milk 180 ml
  • 1 teaspoon pure vanilla extract
  • 3/4 cup sunflower oil 80 ml
  • 2 1/4 cups pastry flour or 00 flour, sifted 280 g
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 8 tablespoons nutella 250 g
  • powder sugar or cocoa powder for decorating
Servings: people
Instructions
  1. Preheat the oven at 350 degrees F. Grease the bottoms and the sides of a 9 inches round tube cake pan. Line with parchment paper. You can use a bundt cake but I would select a simple design or the cake will stick to the pan. A spring form pan works as well.
  2. Make one espresso shot and add the two teaspoons of instant coffee to it. Mix and set aside.
  3. In a stand in mixer, fitted with a wire whisk attachment, cream the eggs with the sugar until light and fluffy. About 10 minutes.
  4. Slow down the whisk and add the milk a little bit at the time until mixed in, then add the vanilla extract, the coffee and then slowly add the sunflower oil and then the flour, the baking powder and the salt. Keep mixing until well combined scraping down after each addition.
  5. Pour half of the cake batter in the prepared pan and spread with a knife or a silicon spatula. Bake for 12 minutes in the preheated oven. Take the cake out of the oven and spoon the Nutella on the half baked batter in a concentric circle. Cover with the remaining cake batter.
  6. Put back in the hot oven for another 25 to 27 minutes, until golden and firm. Use a toothpick to test the cake to see if it is cooked in the center.
  7. Remove the cake and place on a wire rack to cool. Do not remove the cake from the pan until cooled. Sprinkle with powder sugar before serving or with sifted cocoa powder.
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Yogurt and Strawberry Cake

Yogurt and Strawberry Cake
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Recipe by Silvia Baldini — One more super soft, moist and easy to make breakfast cake. Strawberry, yogurt, no butter- 15 minute to mix- 35 minute in the oven.
Servings Prep Time
10/12 people 15 minutes
Cook Time
35-40 minutes
Servings Prep Time
10/12 people 15 minutes
Cook Time
35-40 minutes
Yogurt and Strawberry Cake
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Recipe by Silvia Baldini — One more super soft, moist and easy to make breakfast cake. Strawberry, yogurt, no butter- 15 minute to mix- 35 minute in the oven.
Servings Prep Time
10/12 people 15 minutes
Cook Time
35-40 minutes
Servings Prep Time
10/12 people 15 minutes
Cook Time
35-40 minutes
Ingredients
  • 3 large eggs
  • 1 cup granulated sugar
  • 5 oz plain yogurt
  • 1 teaspoon pure vanilla extract
  • 1 medium lemon peel grated
  • 2/3 cup sunflower oil you can also use grapes seeds or vegetable oil
  • 2 1/4 cups all-purpose flour, sifted
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 1/4 cup fresh strawberries, quartered
  • powder sugar
Servings: people
Instructions
  1. Preheat the oven at 350 degrees F. Grease the bottoms and the sides of a 9 inches round tube cake pan. Line with parchment paper. You can use a bundt cake but I would select a simple design or the cake will stick to the pan. A spring form pan works as well.
  2. In a stand in mixer, fitted with a wire whisk attachment, cream the eggs with the sugar until light and fluffy. About 10 minutes.
  3. Slow down the whisk and add the yogurt a little bit at the time until mixed in, then add the vanilla extract, the grated lemon peel, slowly add the sunflower oil and then the flour, the baking powder and the salt. Keep mixing until well combined scraping down after each addition.
  4. Pour half of the cake batter in the prepared pan and spread with a knife or a silicon spatula. Spread the half of the strawberries on top of the batter, then cover with the remaining cake batter. Place the remaining strawberries on top of the batter.
  5. Put in the hot oven for 35 to 40 minutes, until golden and firm. After 20 minute in the oven you can quickly add some strawberries to the top of the cake, without taking the cake out of the oven, then finish baking. Use a toothpick to test the cake to see if it is cooked in the center.
  6. Remove the cake and place on a wire rack to cool. Do not remove the cake from the pan until cooled. I cover the cake while it's cooling with plastic wrap for moisture. Sprinkle with powder sugar before serving.
Recipe Notes

Bake for 25 minutes and add extra strawberries to the top then finish to bake.

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Mixed Berry Jam Bundt Cake

Mixed Berry Jam Bundt Cake
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Recipe By Silvia Baldini—No butter but super soft, with a hint of lemon and packed with the last berries of the season. Power snack, italian style!
Servings Prep Time
10/12 people 15 minutes
Cook Time
40-45 minutes
Servings Prep Time
10/12 people 15 minutes
Cook Time
40-45 minutes
Mixed Berry Jam Bundt Cake
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Print Recipe
Recipe By Silvia Baldini—No butter but super soft, with a hint of lemon and packed with the last berries of the season. Power snack, italian style!
Servings Prep Time
10/12 people 15 minutes
Cook Time
40-45 minutes
Servings Prep Time
10/12 people 15 minutes
Cook Time
40-45 minutes
Ingredients
  • 3 large eggs
  • 3/4 cup granulated sugar
  • 1 1/4 cup fresh ricotta, drained
  • 1 teaspoon pure vanilla extract
  • 1/2 medium lemon peel grated
  • 1/3 cup sunflower oil you can also use grapes seeds or vegetable oil
  • 2 cups all-purpose flour, sifted
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 8 ounces mixed berry jam you can use fresh berries
  • powder sugar to decorate
Servings: people
Instructions
  1. Preheat the oven at 350 degrees F. Grease the bottoms and the sides of a 9 inches round tube cake pan. Line with parchment paper. You can use a bundt cake but I would select a simple design or the cake will stick to the pan. A spring form pan works as well.
  2. In a stand in mixer, fitted with a wire whisk attachment, cream the eggs with the sugar until light and fluffy. About 10 minutes.
  3. Slow down the whisk and add the fresh drained ricotta a little bit at the time until mixed in, then add the vanilla extract, the grated lemon peel, slowly add the sunflower oil and then the flour, the baking powder and the salt. Keep mixing until well combined scraping down after each addition.
  4. Pour half of the cake batter in the prepared pan and spread with a knife or a silicon spatula. Spread the jam or the fresh berries on top of the batter, then cover with the remaining cake batter.
  5. Put in the hot oven for 40-45 minutes, until golden and firm. Use a toothpick to test the cake. Remove and place on a wire rack to cool. Do not remove the cake from the pan until cooled. I cover the cake while it's cooling with plastic wrap for moisture.
  6. Once cooled, invert the cake on a serving plate, peel the paper off, invert again and sprinkle with powder sugar before serving.
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Birthday Hell

What kind of mom are you? Tiger mom, helicopter mom, MILF, sanctimommy, yummy mommy, alpha mommy, holistic mommy, yelly-bossy mommy? I’m the kind of mom that needs a glass of wine at the end of the day or even better a Negroni neat.

Welcome to September. September is not only back to school, clean last year wrappers from the back packs, realize all shoes smell and look like a wet rat, sign up for swimming at incredibly inconvenient to reach pool, travel soccer bonanza month. It is also lucky me, every-one in my family, birthday month. Don’t get me wrong. I do love a good birthday party and I give it up big for my kids. No restraints when it comes to baking a layer cake or singing as loud as I can the happy birthday tunes at Skyzone — in case you don’t know, that’s were lucifer fell from the sky and decided the build his headquarters while making a profit off kids high on sugar jumping on trampolines and hitting each others as hard as the can during the ultimate dodgeball game.

My son has simple taste when it comes to cakes. Boston Cream is his favorite cake. Every year we leaf together through all my recipes and my cooking books in search of the perfect birthday cake. Every year we come back to this custardy and chocolaty three layer wander. The soft sponge cake layers are sandwiched and kept in place with a smooth and silky vanilla custard and then topped with an intense and bittersweet chocolate ganache, the kind that drips gracefully down the sides. The cake looks impressive and it might seem hard to make but it’s actually very simple — if you get organized and follow the directions step by step. I make the sponge layers and the custard they day before the birthday; then I assemble the cake on a pretty stand and make the ganache an hour or two before I need  to serve it. My son measures all the ingredients and he is in charge of bowl and spoons licking, something he manages to do very efficiently.

Oh, hey just in case  you are interested, a good and nerve calming Negroni is 1 part dry Gin, 1 part Campari, 1 part Vermouth rosso. Ice. Stir. Repeat.

 

 

 

 

Boston Cream Cake
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Servings Prep Time
16/18 people 40 minutes
Cook Time Passive Time
25/35 minutes 2 hours minimum
Servings Prep Time
16/18 people 40 minutes
Cook Time Passive Time
25/35 minutes 2 hours minimum
Boston Cream Cake
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Servings Prep Time
16/18 people 40 minutes
Cook Time Passive Time
25/35 minutes 2 hours minimum
Servings Prep Time
16/18 people 40 minutes
Cook Time Passive Time
25/35 minutes 2 hours minimum
Ingredients
Sponge Cake
  • 3 sticks butter unsalted room temperature and cut in to pieces
  • 3 cups granulated sugar
  • 6 large eggs room temperature
  • 1 1/2 teaspoon pure vanilla extract
  • 2 3/4 cups self rising flour
  • 1/4 cup corn flour
  • 2 teaspoons baking powder
  • 6 tablespoons whole milk lukewarm
Vanilla Custard
  • 2 tablespoons cornstarch
  • 2 cups whole milk
  • 6 large eggs yolks
  • 3/4 cups granulated sugar
  • 2 teaspoons vanilla extract
Chocolate Ganache
  • 1/4 cup heavy cream
  • 2 tablespoons light corn syrup
  • 1 cup semi sweet chocolate in small pieces about 6 ounces
Servings: people
Instructions
Sponge Cake
  1. Preheat the oven to 350F. Butter and line three 9 inches cake pans with parchment paper. Put all the ingredients except the milk in a bowl of a standing mixer fitted with a blade. Beat until you get a smooth batter and then slowly add the milk a little bit at the time. You can be a purist and beat cream the butter and sugar first and then add the eggs one at time, the vanilla and then the flour, corn flour and baking powder one spoon at the time then the milk; but honestly, for this kind of sponge, it doesn't make much of difference.
  2. Pour the batter in the prepared cake pans and level with a knife. Bake in the hot oven for 25 minutes or until golden brown, the cakes come away from the pans sides and the sponge is springy to the touch.
  3. Leave the cakes to cool in the pans on a rack for 10 minutes, then gently turn them and leave them on the racks to cool completely. Once they have cooled I wrap them in plastic wrap and store them in the fridge until ready to plate.
Vanilla Custard
  1. Combine the corn starch and 1/4 cup of the milk in a non reactive medium bowl. Whisk in the eggs yolks Set aside.
  2. In a stainless steel medium saucepan combine the remaining 3/4 cups milk and the sugar, the vanilla extract and bring to a boil then simmer unit the sugar is all dissolved.
  3. Ladle one third of the sweet milk on to the egg mixture in a thin stream, whisking constantly. Gradually whisk the egg mixture in to the remaining hot milk in the pan. Whisking constantly bring to a boil then reduce the heat and boil very gently for a minute until thick and smooth.
  4. Transfer the custard in a metal bowl, cover with plastic wrap to prevent a skin to form. Refrigerate to chill and keep cold until ready to use. If the custard curdle, don't panic, you can strain it through a thin mech strainer or blend it.
Chocolate Ganache
  1. In a small heavy pan saucepan, combine the cream and the corn syrup. Bring to a simmer over low heat and stir to blend. Remove from the heat, add the chocolate, let is stand for a minute or two then whisk well until smooth and shiny.
Recipe Notes

You can freeze the sponge cakes up to 3 months.

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Summer Zucchini Ratatouille

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

 

Summer Vegetable Ratatouille
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Recipe by Silvia Baldini
Summer Vegetable Ratatouille
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Recipe by Silvia Baldini
Ingredients
  • 3 medium ripe plum tomatoes
  • 1 medium shallot, peeled and chopped
  • 1 small peeled and roughly chopped carrot
  • 1 small peeled garlic clove
  • 4 tablespoons virgin olive oil
  • 4 tablespoons 3 tsp fresh thyme, basil, parsley finely chopped
  • 3 medium zucchini
  • 3 medium yellow squash
  • fine sea salt and freshly ground black pepper
Servings:
Instructions
  1. Preheat oven to 400°F.
  2. 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.
  3. 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.
  4. Using a mandolin, or a really sharp knife, thinly and evenly, slice the vegetables. Make the slices thin, about 1/8’ (3mm) thick.
  5. 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.
  6. 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.
  7. Bake for 40 minutes -1 hour
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Summer Survival Tips

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. 


Right after the Country Living Fair I got swept away to the beautiful Culinary Institute of America  for the annual Chef Challenge sponsored by Barilla and organized by  NY Moves Magazine I was paired with super talented  Anthony DiLorenzo, Pixx 11 News  reporter.

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 Barilla Restaurant 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!  RealEats is 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

Photo By Silvia Baldini

Photo by Silvia Baldini

 

Fresh Summer Tomatoes Pasta Bowl
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Servings Prep Time
4 10 minutes
Cook Time
10-12 minutes
Servings Prep Time
4 10 minutes
Cook Time
10-12 minutes
Fresh Summer Tomatoes Pasta Bowl
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Servings Prep Time
4 10 minutes
Cook Time
10-12 minutes
Servings Prep Time
4 10 minutes
Cook Time
10-12 minutes
Ingredients
  • 1 pack pasta penne, sedanini or rigatoni
  • 2 cups chopped tomatoes
  • 1 large fresh mozzarella, drained and diced
  • 1/2 cup grated parmesan
  • a handful of fresh basil leaves
  • 2 large cloves of garlic, peeled sliced really thin
  • 1/2 cups extra virgin olive oil
  • sea salt and black pepper
Servings:
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. With a slotted spoon remove the garlic and place on paper towel to drain. Reserve the garlic oil and the slivers for later use.
  5. 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.

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Whole Roasted Tomatoes, Garlic and Herbs

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 skinI 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
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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
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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.
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Risi Bisi Bowl

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
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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
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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.
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Bad Ass Moms

The moment I become a mom I felt like I had made it to the top, then I came back from the hospital with a hungry, screaming, pooping machine. I looked like shit, I smelled even worst and I was pretty convinced I would not make it through the night; I’m happy to report back, 10 years later, I am alive, showered and somewhat mentally stable.

Being a mother, so far, has been the best and most fulfilling job/career/racket/diversion/horror-comedy show I have been in charge of. I love my kids; I love nurturing them. I love having a family.

Unlike Ivanka T., mommy survival mode to me has nothing to do with not having enough time to meditate or treat myself to a massage, but rather it reflects the constant state of chaos I live in as a working mom, burning the candle at both ends just hoping to make it all work.

Let’s give a shout to all the bad-ass mothers who don’t have millions under their mattresses, or a butler to make sure their every need is met along with their children’s. The ones who are just trying to raise good (clean) humans and make it from one day to the next in one piece. And the ones hoping that the folks in Washington will finally have our backs.

Once we are done shouting, lets cook a nice brunch for mom. I suggest a frittata.

The frittata is to Italy as the omelet is to France and just as much an art form. Every Italian family has its own recipe and masterful way of turn it. My mom made a great soufflé-like frittata by adding stiffly beaten egg whites, and she turned it on a large lid over the sink without ever breaking it. When turning my version of her frittata, I prefer to use a large plate and turn it by firmly holding the pan and the plate together with two hands and then quickly inverting both. Once the frittata is turned, I gently place it back in the pan and cook for a couple minutes more.

When I want to impress and am seeking extra height on my frittata, I don’t invert it. I finish it in the oven instead. You can also use a special double frittata pan. (Once, on a long overnight trip to Paris to visit family, my father, tired of my brothers and me quarrelling, produced one of these and swiftly but not so gently hit us over our heads. We were quiet the whole remainder of the trip. The pan was a gift for my relatives, or so he told us.)

I call this frittata No-Fear Soufflé because the texture is light and fluffy, and it can rise pretty high after the egg whites are folded in. It makes a lovely present for Mother’s Day when presented in a cast-iron pan, sprinkled with edible flowers and accompanied by a green salad and a sizable hug. #RESIST

photo by silvia baldini

Soufflé-Like Herbed Frittata
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Recipe by Silvia Baldini—This is a mix between an Italian frittata and a Soufflé because the texture is light and fluffy. It rises high after you beat the egg whites to stiff peaks and you gently fold them in the egg mixture before cooking it in a hot pan with a splash of good olive oil. Herbs are a great addition to this frittata but any leftover cheese, ham or chopped vegetable would make a great filling. I particularly like a variation made with zucchini flowers if you can find any at the local market or in your garden. I like to serve it with green salad tossed with vinaigrette homemade by whisking extra virgin olive oil and peach or grapefruit white Balsamic.
Servings Prep Time
4 people 15 minutes
Cook Time
15/20 minutes total
Servings Prep Time
4 people 15 minutes
Cook Time
15/20 minutes total
Soufflé-Like Herbed Frittata
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Recipe by Silvia Baldini—This is a mix between an Italian frittata and a Soufflé because the texture is light and fluffy. It rises high after you beat the egg whites to stiff peaks and you gently fold them in the egg mixture before cooking it in a hot pan with a splash of good olive oil. Herbs are a great addition to this frittata but any leftover cheese, ham or chopped vegetable would make a great filling. I particularly like a variation made with zucchini flowers if you can find any at the local market or in your garden. I like to serve it with green salad tossed with vinaigrette homemade by whisking extra virgin olive oil and peach or grapefruit white Balsamic.
Servings Prep Time
4 people 15 minutes
Cook Time
15/20 minutes total
Servings Prep Time
4 people 15 minutes
Cook Time
15/20 minutes total
Ingredients
  • 4 large organic eggs
  • 4 large organic eggs whites
  • 1/2 cups grated parmesan
  • 1/4 cups heavy cream
  • 1 cup parsley, finely chopped
  • salt and freshly ground pepper
  • 1 pinch freshly grated nutmeg
  • 1/4 teaspoon white vinegar
  • extra virgin olive oil
Servings: people
Instructions
  1. Preheat the oven to 350°F. In a large metal bowl, whisk the 4 eggs. Add the Parmesan, heavy cream, parsley, and salt. Add the nutmeg and mix well. In a large metal bowl, beat the eggs whites with a small pinch of salt and the vinegar until they form stiff peaks. Slowly fold the whites into the frittata mixture.
  2. Heat a seasoned medium cast-iron pan or nonstick pan over high and add enough oil to coat the bottom, then lower to medium. Gently pour the frittata mixture into the pan, lower the flame, and cook until the frittata doesn’t stick to the bottom, about 7 to 10 minutes. Finish the frittata in the oven, 5 to 10 minutes. The center should still be a little creamy. Serve immediately.
Recipe Notes

Tips:

  • If you are using a cast-iron pan, make sure to rub it with 1 cup kitchen salt and 4 tbsp oil. I also use a paper towel to rub the bottom of the pan in circular motions. This helps seal the pan and make it nonstick. Throw out the paper towel and salt mixture when you’re done.
  • Folding is a simple technique. The goal is to preserve the air you worked so hard to produce by beating the eggs. First spoon a small amount of egg whites into the mixture and beat vigorously to combine the molecules and even out the texture, then gently fold the rest of the whites in with a rubber spatula in 3 batches. If you really want to be precise and make sure the mixture is well combined, you can slowly turn the mixture from one bowl to the other and keep folding, repeating this process at least twice.

 

Variations:

Anything you have in your fridge will make a great frittata add-in. Some ideas and traditional variations:
Cubed Fontina Cheese and Ham
Four Cheeses
Sautéed Zucchini
Caramelized Onions
Cooked Spinach
Herbs
Leftover Spaghetti (a kids’ favorite)
Pancetta and Peas

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Easy Peasy Spring Peas, Snow Peas and Prosciutto Salad

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
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Servings
4 people
Cook Time
15 minutes total
Servings
4 people
Cook Time
15 minutes total
Spring Peas, Snow Peas and Prosciutto Salad
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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.
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Pane Casarau Lasagna Bake

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
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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.

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Little Women


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
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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
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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.

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Raw Cacao, Dark Chocolate and Hazelnuts No-Bake Pots

It’s Valentine and I’m always on the look out for delicious recipes to help us make the most of our every indulgence.

My little no- bake pots are crammed with clever ingredients, good for your body and your heart. It’s no secret that chocolate is an aphrodisiac, a mood and libido enhancer and that mega-superfood raw cacao, rich in flavanols and powerful antioxidant may protect us against cardiovascular disease, reduce the risk of stroke, and help us improve our blood circulation.

There you have it, my raw cocoa no-bake pots are silky rich, deep in flavor and they are easy to make and GOOD FOR YOU. I think of them as the energy bullets of desserts – sure to please your loved ones, no matter what color, gender or age they happen to be.

Chocolate No Bake Pots
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Servings Prep Time
8 ramekins 25 minutes
Servings Prep Time
8 ramekins 25 minutes
Chocolate No Bake Pots
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Print Recipe
Servings Prep Time
8 ramekins 25 minutes
Servings Prep Time
8 ramekins 25 minutes
Ingredients
  • 3/4 cup raw cacao powder plus more for dusting
  • 6 ounces 70% bittersweet chocolate, broken into pieces
  • 1/2 cup toasted and peeled hazelnuts
  • 1/2 cups heavy cream
  • 1/3 cup whole milk
  • 1 large egg
  • 1/2 tsp pure vanilla extract
  • 1 small pinch sea-salt
Servings: ramekins
Instructions
  1. Place the raw cacao, the pieces of chocolate and the hazelnuts in a food processor.
  2. In a medium saucepan, heat the cream and the milk over medium heat until bubbles appear around the edge of the pan. Do not allow it to boil. Remove the pan from the heat and let it cool slightly.
  3. Add the cooled off cream and milk mixture to the chocolate and hazelnuts with the motor running and process until smooth. Keep the motor running and add the egg, vanilla and salt.
  4. Pour the mixture into 8 ramekins, small espresso cups or cute shot glasses.
  5. Refrigerate until set, at least 4 hours. Take them out at least 1/2 hour before serving to ensure the perfect creamy and silky consistency. Dust with extra raw cacao before serving.
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Artichoke Toast

Move over, avocado, the mighty artichoke is
a powerful defender against cancer, high cholesterol, heart disease and stomach troubles.

Since women hold up half of the sky, this sublime artichoke toast is the perfect lunch to sustain our tired bodies while we keep our dailyaction.org going.

Share: Text your zip code to 1-520-200-2223. You’ll get a text back with the names and numbers of your federal and state reps and senators. Easy way to get the numbers into your phone.

Artichoke Toast
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Print Recipe
Servings Prep Time
8 to 10 toasts 20 minutes
Cook Time
45 minutes
Servings Prep Time
8 to 10 toasts 20 minutes
Cook Time
45 minutes
Artichoke Toast
Yum
Print Recipe
Servings Prep Time
8 to 10 toasts 20 minutes
Cook Time
45 minutes
Servings Prep Time
8 to 10 toasts 20 minutes
Cook Time
45 minutes
Ingredients
  • 6 medium artichokes
  • 1 tbsp olive oil
  • 2 sprigs thyme
  • 2 tbsps olive oil
  • 1 medium lemon
  • 1 small cloves garlic, minced and mashed into a paste
  • salt and pepper
Servings: toasts
Instructions
  1. Prep the artichokes. This is easier than you think. Set a large pot filled with water next to your cutting board. Squeeze half the lemon into the water and then toss the squeezed lemon half into the pot, too.
  2. With a serrated knife, slice off the top of each artichokes about 1 inch from the bottom, exposing the heart. Trim the stems and all the remaining leaves to expose the heart. Place the artichoke hearts in the lemon water. If you have the time and patience, use a vegetable peeler to peel the trimmed artichoke stems and toss the tender center of each stem in the pot containing the artichoke hearts.
  3. Add the salt, 1 tbsp olive oil and thyme to the pot and bring to a boil. Reduce the heat and gently simmer for 35 to 45 minutes, or until a knife inserted in an artichoke goes in easily.
  4. Drain the artichokes and let them cool. Using a small spoon, scrape away the hairy choke to expose the heart of each artichoke.
  5. Place the artichokes hearts in a bowl, add the remaining 1 tablespoon olive oil, the juice of the remaining 1/2 lemon, the garlic paste and salt and mash with a fork or purée with an immersion blender.
  6. Spread the artichoke paste on thick toasted bread slices and finish with a sprinkle of salt and pepper.
Recipe Notes

Don't get intimidated by the artichoke. All you have to do is to learn to expose the heart. I keep this artichoke spread in an airtight container in the fridge for up to 2 weeks. It's great as an appetizer when spread on crunchy crostini or pastry tartlets. It also makes a superb pesto for a last-minute pasta dinner. And it goes great with shrimp.

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Artichoke Toast

Move over avocado, the mighty artichoke is toast. Packed with antioxidant, the artichoke is a powerful defender against cancer, high cholesterol, heart disease, and stomach troubles. Since women hold up half of the sky, my recipe for this sublime artichoke toast is the perfect lunch to sustain our tired bodies while we keep our daily action  going.

Artichoke Toast
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Print Recipe
Servings Prep Time
8 to 10 toasts 20 minutes
Cook Time
45 minutes
Servings Prep Time
8 to 10 toasts 20 minutes
Cook Time
45 minutes
Artichoke Toast
Yum
Print Recipe
Servings Prep Time
8 to 10 toasts 20 minutes
Cook Time
45 minutes
Servings Prep Time
8 to 10 toasts 20 minutes
Cook Time
45 minutes
Ingredients
  • 6 medium artichokes
  • 1 tbsp olive oil
  • 2 sprigs thyme
  • 2 tbsps olive oil
  • 1 medium lemon
  • 1 small cloves garlic, minced and mashed into a paste
  • salt and pepper
Servings: toasts
Instructions
  1. Prep the artichokes. This is easier than you think. Set a large pot filled with water next to your cutting board. Squeeze half the lemon into the water and then toss the squeezed lemon half into the pot, too.
  2. With a serrated knife, slice off the top of each artichokes about 1 inch from the bottom, exposing the heart. Trim the stems and all the remaining leaves to expose the heart. Place the artichoke hearts in the lemon water. If you have the time and patience, use a vegetable peeler to peel the trimmed artichoke stems and toss the tender center of each stem in the pot containing the artichoke hearts.
  3. Add the salt, 1 tbsp olive oil and thyme to the pot and bring to a boil. Reduce the heat and gently simmer for 35 to 45 minutes, or until a knife inserted in an artichoke goes in easily.
  4. Drain the artichokes and let them cool. Using a small spoon, scrape away the hairy choke to expose the heart of each artichoke.
  5. Place the artichokes hearts in a bowl, add the remaining 1 tablespoon olive oil, the juice of the remaining 1/2 lemon, the garlic paste and salt and mash with a fork or purée with an immersion blender.
  6. Spread the artichoke paste on thick toasted bread slices and finish with a sprinkle of salt and pepper.
Recipe Notes

Don't get intimidated by the artichoke. All you have to do is to learn to expose the heart. I keep this artichoke spread in an airtight container in the fridge for up to 2 weeks. It's great as an appetizer when spread on crunchy crostini or pastry tartlets. It also makes a superb pesto for a last-minute pasta dinner. And it goes great with shrimp.

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