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 but you could add eggplant, peppers and thin slices of potatoes for a more powerful version.
In a food processor add the chopped tomatoes, shallot, carrot and the garlic. Chop all the vegetable but stop before they become a puree', leaving a rough texture.
Pour the chopped vegetables, 1 Tablespoon of olive oil and half of
the chopped fresh herbs into a medium baking dish. Season with salt and pepper.
Using a mandolin, or a really sharp knife, thinly and evenly, slice the vegetables. Make the slices thin, about 1/8’ (3mm) thick.
Make mini-stacks of about 20 slices in sequence. Arrange a few stacks at a time into the prepared baking dish in a concentric spiral from the outer edge to the inside, fanning them out a bit so that you can see the top 1/8” of all the slices. “Stand” them up a little, so you can it as many vegetable slices in as possible, but you may still have some leftover veggies. Save the smaller rounds for the center of the dish.
Drizzle with the remaining tablespoon of olive oil and season with more salt and pepper. Sprinkle the remaining chopped herbs. Cover the dish with a piece of parchment paper cut to it just inside the dish rim, directly on top of the vegetable arrangement.
Recipe by Silvia Baldini—This is a mix between an Italian frittata and a Soufflé because the texture is light and fluffy. It rises high after you beat the egg whites to stiff peaks and you gently fold them in the egg mixture before cooking it in a hot pan with a splash of good olive oil. Herbs are a great addition to this frittata but any leftover cheese, ham or chopped vegetable would make a great filling. I particularly like a variation made with zucchini flowers if you can find any at the local market or in your garden. I like to serve it with green salad tossed with vinaigrette homemade by whisking extra virgin olive oil and peach or grapefruit white Balsamic.
Recipe by Silvia Baldini—This is a mix between an Italian frittata and a Soufflé because the texture is light and fluffy. It rises high after you beat the egg whites to stiff peaks and you gently fold them in the egg mixture before cooking it in a hot pan with a splash of good olive oil. Herbs are a great addition to this frittata but any leftover cheese, ham or chopped vegetable would make a great filling. I particularly like a variation made with zucchini flowers if you can find any at the local market or in your garden. I like to serve it with green salad tossed with vinaigrette homemade by whisking extra virgin olive oil and peach or grapefruit white Balsamic.
Preheat the oven to 350°F.
In a large metal bowl, whisk the 4 eggs. Add the Parmesan, heavy cream, parsley, and salt. Add the nutmeg and mix well. In a large metal bowl, beat the eggs whites with a small pinch of salt and the vinegar until they form stiff peaks. Slowly fold the whites into the frittata mixture.
Heat a seasoned medium cast-iron pan or nonstick pan over high and add enough oil to coat the bottom, then lower to medium. Gently pour the frittata mixture into the pan, lower the flame, and cook until the frittata doesn’t stick to the bottom, about 7 to 10 minutes. Finish the frittata in the oven, 5 to 10 minutes. The center should still be a little creamy. Serve immediately.
Recipe Notes
Tips:
If you are using a cast-iron pan, make sure to rub it with 1 cup kitchen salt and 4 tbsp oil. I also use a paper towel to rub the bottom of the pan in circular motions. This helps seal the pan and make it nonstick. Throw out the paper towel and salt mixture when you’re done.
Folding is a simple technique. The goal is to preserve the air you worked so hard to produce by beating the eggs. First spoon a small amount of egg whites into the mixture and beat vigorously to combine the molecules and even out the texture, then gently fold the rest of the whites in with a rubber spatula in 3 batches. If you really want to be precise and make sure the mixture is well combined, you can slowly turn the mixture from one bowl to the other and keep folding, repeating this process at least twice.
Variations:
Anything you have in your fridge will make a great frittata add-in. Some ideas and traditional variations:
Cubed Fontina Cheese and Ham
Four Cheeses
Sautéed Zucchini
Caramelized Onions
Cooked Spinach
Herbs
Leftover Spaghetti (a kids’ favorite)
Pancetta and Peas
Recipe by Silvia Baldini— Roasting a big batch of whole tomatoes it's a simple way to stash away a useful dish with and intense, concentrate flavor. Tomatoes are not only delicious but they have cooling and astringent properties. They are rich in vitamin C, which can eliminate acne and brighten dull skin. I use Plum, Roma or any firm, meaty and ripe tomato. I skin them by plunging them in boiling water for 10 seconds then I roast them with garlic, good extra virgin olive oil, basil and thyme for 45 minutes. I always add salt and pepper after cooking them, because tomatoes don't take to seasoning well before roasting them, and it's just better that way.Roasted Tomatoes can be used as a garnish, or as a healthy and fast sauce scooped on pasta and grains. I chop leftovers with ripe peaches, cilantro and small red onion and hot peppers for an assertive salsa.The tomatoes keep, covered in the fridge for a week but no matter how many I make they never last that long.
Recipe by Silvia Baldini— Roasting a big batch of whole tomatoes it's a simple way to stash away a useful dish with and intense, concentrate flavor. Tomatoes are not only delicious but they have cooling and astringent properties. They are rich in vitamin C, which can eliminate acne and brighten dull skin. I use Plum, Roma or any firm, meaty and ripe tomato. I skin them by plunging them in boiling water for 10 seconds then I roast them with garlic, good extra virgin olive oil, basil and thyme for 45 minutes. I always add salt and pepper after cooking them, because tomatoes don't take to seasoning well before roasting them, and it's just better that way.Roasted Tomatoes can be used as a garnish, or as a healthy and fast sauce scooped on pasta and grains. I chop leftovers with ripe peaches, cilantro and small red onion and hot peppers for an assertive salsa.The tomatoes keep, covered in the fridge for a week but no matter how many I make they never last that long.
With a pairing knife core the tomatoes (cut out a small wedge from the stem end) then score a small cross on the bottom, it facilitate peeling them. Plunge the tomatoes in boiling water for 10 seconds. Then scoop them out on a paper towel and remove the skin.
Line a large baking dish with parchment paper, then fit all the tomatoes in the dish. It's ok if they are a bit crowed. Distribute the garlic and the herbs among the tomatoes. Drizzle with the olive oil.
Roast with-out touching the tomatoes for 40 to 45. Once cooked they should still hold their shape but they should be soft to the touch and slightly caramelized. Season with salt and pepper. Store with the liquids, herbs and garlic for up to a week in the fridge.
It will take me approximately 3 to 7 days to pack for the whole family; we will have had 37 different marital blow ups before even leaving the house.
Immediately upon arrival to destination everyone, including my husband, will develop an ear infection or an obscure rash that will require a) finding a pharmacy open in the middle of the night and b) a winner disposition for Charades to explain, in a foreign language, what hurts.
The guilty feeling I nurture when I pretend my kids haven’t been on their tablets for 48 hours straight watching twat Jelly on youtube playing Minecraft.
The “ME FIRST” arguments. Me first in the car, me first out of the car, me first opening the hotel door, me first taking a shower. Note nobody never, ever shouts: Me first to bed!
Hotel room sex interrupted by wandering children looking for their tablets.
Things I do look forward during School Break:
Even if I’ll be tired as hell when I get back I know I’ll have great memories about my lovely family. I’ll remember with warmness my daughter shoving her gigantic bunny toy through the tiny security detector at the airport, while a line of disgruntle travelers forms behind us.
My son talking poop and farts non stop and making me laugh so hard my Prosecco comes out from my nostrils.
Sharing time with the people I love the most and eating unforgettable meals that I didn’t have to prepare.
If you are smarter than me and decide not to travel but you have to cook for the family I suggest my ginger, turmeric, chickpea, cumin and tomatoes Braise
This meal is the ultimate immune boosting secret packed with plant based ingredients and natural anti-inflammatories like turmeric & ginger. Flu season and kids snot ? bring it on.
Watch my video recipe on FabFitFun.com or just follow the recipe below.
Vegan Chickpea Stew with Fennel, Ginger and Turmeric
4cupsshredded kale or Swiss chard, or cabbage cabbage or Swiss chard
½lemon
3tablespoonsfresh parsley leaves, roughly chopped
Servings: people
Instructions
Heat 2 tablespoons of olive oil in a large heavy bottom pot. Add the onion, celery, garlic and a pinch of salt and pepper. Cook over moderate heat until the vegetables are softened, 10 minutes. Stir in the ginger, turmeric and cumin powder.
Add chickpeas, fennel and vegetable stock, then bring to a boil over medium high heat. Stir in the tomatoes, parsley and the bay leaf. Lower the temperature to a simmer, cover the pot and cook for about 25 minutes.
Stir in the kale, making sure it’s mostly submerged, and cook until tender, 5 additional minutes. Discard the bay leaves. Squeeze the lemon half into the stew and double check the seasoning, adjusting with salt and pepper if necessary. Serve in bowls garnished with the chopped parsley.
Recipe Notes
Finish with olive oil. You can add some cooked small pasta or rice to the finished dish. Freezes well.
You can add 2 cups of cubed chicken or lean ground beef with the chickpeas and braise for 10 to 15 minutes longer if you desire a heartier dish.
Roasted salmon (oven 14 minute at 350 degrees) would be delicious as well.
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
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.
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.
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.
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.
Meanwhile, toss potatoes, butter, thyme, and 1 tablespoon oil in a large bowl to coat; season with salt and pepper.
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.
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.
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.
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 by Silvia Baldini — Spaghetti aglio, olio e peperoncino is what Italians cook after a night out and it's a must when a bit of late night sustenance is required. It's astonishingly full of flavor and it takes literally 10 minutes or less to fix, plus it will cure any incumbent hangover. Every one I know makes a variation of this staple dish, I personally take the garlic out after I infuse it with the oil and chili flakes and I always discard it. Most italian, contrary to what you might have heard, don't like to bite in to a large piece of garlic. Plus if you are back from a night out you might be sharing this pasta dish with someone of importance and you might not have a tooth brush handy.
Recipe by Silvia Baldini — Spaghetti aglio, olio e peperoncino is what Italians cook after a night out and it's a must when a bit of late night sustenance is required. It's astonishingly full of flavor and it takes literally 10 minutes or less to fix, plus it will cure any incumbent hangover. Every one I know makes a variation of this staple dish, I personally take the garlic out after I infuse it with the oil and chili flakes and I always discard it. Most italian, contrary to what you might have heard, don't like to bite in to a large piece of garlic. Plus if you are back from a night out you might be sharing this pasta dish with someone of importance and you might not have a tooth brush handy.
1/2teaspooncrushed hot chili flakesadd more chili flakes for extra heat
3tablespoonsflat italian parsley chopped
1/2cupgrated parmesan
1 1/2tablespoonssea salt for boiling water
Servings: people
Instructions
Bring water to the boil in a large pot, add sea salt and cook spaghetti al dente, according to packaging instruction.
Meanwhile heat the oil in a pan over medium heat and sauté peeled garlic cloves and chopped hot red pepper. Cook until the garlic is golden. Make sure not to burn the garlic. Set aside and let the oil infuse.
Drain the pasta, remove the garlic cloves from the oil and toss the pasta with the oil and red chili flakes then add the chopped parsley and the parmesan.
Recipe by Silvia Baldini — This coffee and Nutella cake is another soft, no butter bundt cake.
There is a secret to keep the center gooey and chocolatey. Simply bake half of the cake batter for 12 minutes and then add the Nutella. Cover with the remaining batter and finish to bake. YUM! A heart of Nutella!
Recipe by Silvia Baldini — This coffee and Nutella cake is another soft, no butter bundt cake.
There is a secret to keep the center gooey and chocolatey. Simply bake half of the cake batter for 12 minutes and then add the Nutella. Cover with the remaining batter and finish to bake. YUM! A heart of Nutella!
Preheat the oven at 350 degrees F. Grease the bottoms and the sides of a 9 inches round tube cake pan. Line with parchment paper. You can use a bundt cake but I would select a simple design or the cake will stick to the pan. A spring form pan works as well.
Make one espresso shot and add the two teaspoons of instant coffee to it. Mix and set aside.
In a stand in mixer, fitted with a wire whisk attachment, cream the eggs with the sugar until light and fluffy. About 10 minutes.
Slow down the whisk and add the milk a little bit at the time until mixed in, then add the vanilla extract, the coffee and then slowly add the sunflower oil and then the flour, the baking powder and the salt. Keep mixing until well combined scraping down after each addition.
Pour half of the cake batter in the prepared pan and spread with a knife or a silicon spatula.
Bake for 12 minutes in the preheated oven. Take the cake out of the oven and spoon the Nutella on the half baked batter in a concentric circle. Cover with the remaining cake batter.
Put back in the hot oven for another 25 to 27 minutes, until golden and firm. Use a toothpick to test the cake to see if it is cooked in the center.
Remove the cake and place on a wire rack to cool. Do not remove the cake from the pan until cooled. Sprinkle with powder sugar before serving or with sifted cocoa powder.
Recipe by Silvia Baldini — One more super soft, moist and easy to make breakfast cake. Strawberry, yogurt, no butter- 15 minute to mix- 35 minute in the oven.
Recipe by Silvia Baldini — One more super soft, moist and easy to make breakfast cake. Strawberry, yogurt, no butter- 15 minute to mix- 35 minute in the oven.
2/3cupsunflower oilyou can also use grapes seeds or vegetable oil
2 1/4cupsall-purpose flour, sifted
1 1/2teaspoonsbaking powder
1/4teaspoon salt
1 1/4cupfresh strawberries, quartered
powder sugar
Servings: people
Instructions
Preheat the oven at 350 degrees F. Grease the bottoms and the sides of a 9 inches round tube cake pan. Line with parchment paper. You can use a bundt cake but I would select a simple design or the cake will stick to the pan. A spring form pan works as well.
In a stand in mixer, fitted with a wire whisk attachment, cream the eggs with the sugar until light and fluffy. About 10 minutes.
Slow down the whisk and add the yogurt a little bit at the time until mixed in, then add the vanilla extract, the grated lemon peel, slowly add the sunflower oil and then the flour, the baking powder and the salt. Keep mixing until well combined scraping down after each addition.
Pour half of the cake batter in the prepared pan and spread with a knife or a silicon spatula. Spread the half of the strawberries on top of the batter, then cover with the remaining cake batter. Place the remaining strawberries on top of the batter.
Put in the hot oven for 35 to 40 minutes, until golden and firm. After 20 minute in the oven you can quickly add some strawberries to the top of the cake, without taking the cake out of the oven, then finish baking. Use a toothpick to test the cake to see if it is cooked in the center.
Remove the cake and place on a wire rack to cool. Do not remove the cake from the pan until cooled. I cover the cake while it's cooling with plastic wrap for moisture. Sprinkle with powder sugar before serving.
Recipe Notes
Bake for 25 minutes and add extra strawberries to the top then finish to bake.
Recipe By Silvia Baldini—
A lovely sustaining and tasty fall salad. Sweet roasted and spicy pumpkin is topped with layers of crunchy apples, woodsy pine nuts and a load of spinach. I'm in love with this dish.
Recipe By Silvia Baldini—
A lovely sustaining and tasty fall salad. Sweet roasted and spicy pumpkin is topped with layers of crunchy apples, woodsy pine nuts and a load of spinach. I'm in love with this dish.
1medium pumpkin, peeled, halved lengthwise, seeded and cut into 6-8 wedges
SPINACH
3tablespoons pine nuts
2tablespoonsolive oil
1red onion, sliced
1/2teaspooncrushed chilli flakes
1tart apple (Granny Smith or similar), peeled, cored and diced
2garlic cloves crushed
1teaspoonground cumin
2 teaspoons runny honey
1poundwashed spinach sliced in ribbons
5tablespoonsdouble cream
1tablespoonchopped fresh cilantro
1pinchsalt
1pinchfresh ground black pepper
Servings: people
Instructions
Heat the oven to 400F
Put coriander, cumin, fennel, cinnamon and chilli with the salt into a mortar and pestle and crush until finely ground. Add the garlic and olive oil and pound to a paste. Rub this spice mix evenly all over the pumpkin wedges. Arrange in a single layer in a roast until tender, about 40 minutes.
Make the spinach topping when the pumpkin is nearly done. Toast the pine nuts in a dry heavy frying pan over the low heat, shaking the pan once or twice, until nutty and golden, about 5 minutes.
Put the oil in a large pan over medium heat. When it's hot, add the onion and chilli and cook until soft and wilted, 5 to 10 minutes. Stir in the apple and garlic ad cook until the apple starts to turn gold, about 5 minutes. Stir in the cumin, honey and two tablespoons of the pine nuts. Add the spinach and cook until just wilted, about 3 minutes, then pour in the cream and heat through. Add salt and pepper to taste.
Arrange the roast pumpkin onto a serving platter, pour over the spinach sauce and sprinkle over the chopped cilantro and remaining pine nuts. Serve at once.
Recipe Notes
THINK AHEAD
You can bake the pumpkin a day ahead; reheat gently in a 300F oven, about 20 minutes. The spinach sauce is best made just before serving as it loses its bright green colour if you leave it sitting around but it takes only a few minutes if you have your pine nuts ready and toasted and your spinach chopped.
What kind of mom are you? Tiger mom, helicopter mom, MILF, sanctimommy, yummy mommy, alpha mommy, holistic mommy, yelly-bossy mommy? I’m the kind of mom that needs a glass of wine at the end of the day or even better a Negroni neat.
Welcome to September. September is not only back to school, clean last year wrappers from the back packs, realize all shoes smell and look like a wet rat, sign up for swimming at incredibly inconvenient to reach pool, travel soccer bonanza month. It is also lucky me, every-one in my family, birthday month. Don’t get me wrong. I do love a good birthday party and I give it up big for my kids. No restraints when it comes to baking a layer cake or singing as loud as I can the happy birthday tunes at Skyzone — in case you don’t know, that’s were lucifer fell from the sky and decided the build his headquarters while making a profit off kids high on sugar jumping on trampolines and hitting each others as hard as the can during the ultimate dodgeball game.
My son has simple taste when it comes to cakes. Boston Cream is his favorite cake. Every year we leaf together through all my recipes and my cooking books in search of the perfect birthday cake. Every year we come back to this custardy and chocolaty three layer wander. The soft sponge cake layers are sandwiched and kept in place with a smooth and silky vanilla custard and then topped with an intense and bittersweet chocolate ganache, the kind that drips gracefully down the sides. The cake looks impressive and it might seem hard to make but it’s actually very simple — if you get organized and follow the directions step by step. I make the sponge layers and the custard they day before the birthday; then I assemble the cake on a pretty stand and make the ganache an hour or two before I need to serve it. My son measures all the ingredients and he is in charge of bowl and spoons licking, something he manages to do very efficiently.
Oh, hey just in case you are interested, a good and nerve calming Negroni is 1 part dry Gin, 1 part Campari, 1 part Vermouth rosso. Ice. Stir. Repeat.
3sticksbutter unsaltedroom temperature and cut in to pieces
3cups granulated sugar
6large eggsroom temperature
1 1/2teaspoonpure vanilla extract
2 3/4cupsself rising flour
1/4cupcorn flour
2teaspoonsbaking powder
6tablespoons whole milk lukewarm
Vanilla Custard
2tablespoonscornstarch
2cups whole milk
6large eggs yolks
3/4cupsgranulated sugar
2teaspoonsvanilla extract
Chocolate Ganache
1/4cupheavy cream
2tablespoonslight corn syrup
1cupsemi sweet chocolate in small piecesabout 6 ounces
Servings: people
Instructions
Sponge Cake
Preheat the oven to 350F. Butter and line three 9 inches cake pans with parchment paper. Put all the ingredients except the milk in a bowl of a standing mixer fitted with a blade. Beat until you get a smooth batter and then slowly add the milk a little bit at the time. You can be a purist and beat cream the butter and sugar first and then add the eggs one at time, the vanilla and then the flour, corn flour and baking powder one spoon at the time then the milk; but honestly, for this kind of sponge, it doesn't make much of difference.
Pour the batter in the prepared cake pans and level with a knife. Bake in the hot oven for 25 minutes or until golden brown, the cakes come away from the pans sides and the sponge is springy to the touch.
Leave the cakes to cool in the pans on a rack for 10 minutes, then gently turn them and leave them on the racks to cool completely. Once they have cooled I wrap them in plastic wrap and store them in the fridge until ready to plate.
Vanilla Custard
Combine the corn starch and 1/4 cup of the milk in a non reactive medium bowl. Whisk in the eggs yolks Set aside.
In a stainless steel medium saucepan combine the remaining 3/4 cups milk and the sugar, the vanilla extract and bring to a boil then simmer unit the sugar is all dissolved.
Ladle one third of the sweet milk on to the egg mixture in a thin stream, whisking constantly. Gradually whisk the egg mixture in to the remaining hot milk in the pan. Whisking constantly bring to a boil then reduce the heat and boil very gently for a minute until thick and smooth.
Transfer the custard in a metal bowl, cover with plastic wrap to prevent a skin to form. Refrigerate to chill and keep cold until ready to use. If the custard curdle, don't panic, you can strain it through a thin mech strainer or blend it.
Chocolate Ganache
In a small heavy pan saucepan, combine the cream and the corn syrup. Bring to a simmer over low heat and stir to blend. Remove from the heat, add the chocolate, let is stand for a minute or two then whisk well until smooth and shiny.
Welcome back to school!
Of course with peace and back to school we also get back to lunches, dinner, snacks and the dreaded stinky soccer shoes. I don’t know what to do about smelly shoes, but I know how to cope with meal’s prep anxiety.
I personally enjoy cooking for my family because I believe nourishing is the best part of being a woman and a mother.
The food I like to cook straddles both my vision, and passion for eating well and my love for taking care of family and friends. I truly enjoy cooking wholesome recipes that are good for the mind and body. Then I find immense joy in sharing my recipes. Essentially, I believe in the power of food to nourish the body and in the power of women to nourish loved ones. I also know how hard it is to find the time to shop and cook healthy but delicious meals for a family every day.
This is way I’m excited to be working and to be sharing my recipes with RealEats.com RealEats is a prepared meal subscription service that makes it quick and simple to eat real food. Meals are vacuum-sealed in food-safe, recyclable pouches to lock in the freshness, flavor and nutrients, then shipped directly from our kitchen to consumers weekly. Meals stay fresh for seven days when refrigerated, and can simply be reheated in a pot of boiling water, ready to eat in under 10 minutes. The first 3 meals are $30 Among many yummy recipes you can try my shrimp, beans and pancetta, a shiitake chicken and a braised chickpeas and tomatoes vegetarian stew, a brilliant meat free dish. It’s served with a delicious spinach couscous for extra energy. This toothsome and tender chickpeas stew is seasoned to perfection. The tenderness comes from the slow and low cooking; the punchy flavors come from the healthy and powerful blend of spices. The braised chickpeas and tomatoes vegetarian stew is a brilliant meat free dish. It’s served with a delicious spinach couscous for extra energy.
If you are still not convinced you can read the raving reviews in The Manual or watch me tomorrow live on Good Morning CT at 9 when I demonstrate how easy it is to prep a meal in less than 8 minutes.
1lb.Shiitake mushroomscleaned, stemmed and halved if too large
1organic lemon sliced
1tsp.sherry vinegar
2large cloves of garlic, smashed
2 tsp.thyme leaves
1/2cupchopped parsley
2tbsp.sherry vinegar
extra lemon slices and parsley for garnish
Servings: people
Instructions
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.
Place the chicken in the oven for 5 to 7 minutes or until the chicken begins to brown,
then pull out of the oven.
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.
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.
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.
A ratatouille is a beautiful summer excuse to transform humble ingredients like onions, garlic and herbs in to a glorious and delicious dish. This recipe is very healthy but packed with big flavors. I use zucchini and yellow squash in this version but you could add eggplant, peppers and thin slices of potatoes for a more powerful version.
I quickly chop all the tomatoes, shallot, carrot and garlic with a food processor and then I pour all the chopped vegetables in a baking dish with my herbs and good olive oil. I layer the zucchini by making mini-stacks of about 20 slices in sequence, and then I arrang a few stacks at a time into the prepared baking dish in a concentric spiral from the outer edge to the inside, fanning them out.
I made the ratatouille with my kids for dinner. I sliced the zucchini, they stacked the slices for me in neat piles. We talked about summer plans and they filled me in on the latest stories. We played a game of badmington on the lawn and while I miserably lost every set, I won precious time with them, away from twitter and the unwatchable news #RESIST
In a food processor add the chopped tomatoes, shallot, carrot and the garlic. Chop all the vegetable but stop before they become a puree', leaving a rough texture.
Pour the chopped vegetables, 1 Tablespoon of olive oil and half of
the chopped fresh herbs into a medium baking dish. Season with salt and pepper.
Using a mandolin, or a really sharp knife, thinly and evenly, slice the vegetables. Make the slices thin, about 1/8’ (3mm) thick.
Make mini-stacks of about 20 slices in sequence. Arrange a few stacks at a time into the prepared baking dish in a concentric spiral from the outer edge to the inside, fanning them out a bit so that you can see the top 1/8” of all the slices. “Stand” them up a little, so you can it as many vegetable slices in as possible, but you may still have some leftover veggies. Save the smaller rounds for the center of the dish.
Drizzle with the remaining tablespoon of olive oil and season with more salt and pepper. Sprinkle the remaining chopped herbs. Cover the dish with a piece of parchment paper cut to it just inside the dish rim, directly on top of the vegetable arrangement.
It has been a long month. News and astonishing tweets kept coming fast and furious and I just couldn’t keep up with all of it. Potus, Flotus and annex circus went on their fist big boys and girls trip. There was a hand swat, an unhappy-unlucky Pope photo op, a Covfefe frenzy, followed by awkward tweets about the British Mayor; lets not forget the mocking video from a former Mexican president, the inflated non conclusive FBI hearing and the oncoming Sessions’s Russia testimony.
Luckily I had the opportunity to take a break from all the frenzy and enjoy a visit at the Country Living Fair in Rhinebeck. I was very honored to be invited to cook on the main kitchen stage. We prepared a Power Lunch and we ended the demonstration by tasting my recipe for Slow Baked Rhubarb, one of my Spring obsession. At the Country Living Fair I had the chance to clear my head and I was happy to meet many talented artists and friends. I did some great shopping, I ate yummy food and I attended many inspiring craft demonstrations. Including three fabulous workshops by my dear friend Jana Platina, the famous Trim Queen.
We cooked our hearts out. We had 30 minutes to prepare a 3 courses meal with a basket of secret ingredients. The judges got to taste our creations. We had a surprise visit from stunning Jessica Pimentel who plays Maria Ruiz on the girl-power cast of Netflix Original Series Orange Is The New Black. Loved her! We then headed to a star studded red carpet event at BarillaRestaurant where I got to hang out with the delicious editors of NYMoves Magazine.
Meanwhile, and this I’m excited for, we are testing my recipes for RealEats. If you sign up now you will get three free meals! RealEatsis like having your very own personal chef at home. We use our own version of a helpful cooking method called sous-vide. We craft the recipes, prep and cook the meals, then vacuum-pack them to seal in the freshness, flavors, and nutrients. All you need to do is put the vacuum-packed pouch in a pot of boiling water, and in under 10 minutes, voila, you have a fresh, delicious and nutritious meal. We are getting ready to start shipping my recipes in July. I hope you are hungry.
Finally, I’m sure we are all painfully aware school is coming to an end. Translation — all kids are expected to be home for three months. As a loving mom I’m looking forward to the cozy, lazy afternoons in the sunshine and lots of cuddles in the hummock but as an older and wiser woman I’m preparing for two bored and always hungry children with waaaay too much time to waste and not enough WIFI privilege.
These are few of my summer tips:
Put the kids at work. The little one are expensive and often smelly. Force them to earn their living and wash often; example of acceptable chores are : car washing, patio furniture cleaning, garden weeding. Give them water , sponges and soap; then promise, after inspection, a couple of dollars. Please don’t kill it for all of us by throwing ungodly amounts of money at them.
Play bank: dump all your coins, lose change and pennies on the table and ask them to organize them and count them. Tell them you will, after they complete the task, give them the loot and perhaps even throw in their own personal bank account, your local bank will let them open a free of charges account with a minimum of $25
Start a “Bored Jar”: fill a big jar with written tasks – the grosser the better – that range from cleaning their room or the toilette after they use it, or baking to doing laundry and cleaning the basement. If they say they are bored send them to the jar. No pity please.
Send them to the neighbor (sorry Amy)
Make them run up and down the garden at least 25 times. Time them. The kid with the fastest time at the end of the races wins an ice-cream. No mercy win. This will keep the game competitive and you will be able to milk it for a couple of days.
Organize a tag sale. Give them a label machine and tell them to price all the items. Negotiate how much they will be able to keep from the sale before hand.
Give them water soakers and put them in charge of chipmunk control in the garden. They can take pictures and start a youtube channel. Tell them the best pictures will be uploaded at the end of the day. This will give them a break on their mounting online addiction and some sort of computer time relief.
Last but not least cook together. This is my favorite under 20 minutes summer pasta. It is a bowl of fresh chopped tomatoes, diced mozzarella, basil and garlic oil tossed with a short cooked noodle, then sprinkled with parmesan. It’s very easy to prepare and it taste better at room temperature or cold. Make sure your tomatoes are ripe and local and choose good quality mozzarella. This is a simple and humble dish but it’s packed with flavor and the whole process is ridiculously easy. It will keep the little one occupied and well fed. #RESIST
Boil a large pot of water, add sea salt and cook your pasta according to the directions. Drain, quickly rinse under cold water and place in a large bowl. Toss with a couple of tablespoons of olive oil and set aside.
While the pasta is cooking, toss the tomatoes and mozzarella in a bowl with the basil leaves. I like to rip the basil leaves by hand in small pieces. Season with salt and pepper and add a couple of tablespoons of olive oil. Set aside.
In a small pan add the olive oil and the slivers of garlic. Cook on low until the garlic is golden then remove from the heat and set aside.
With a slotted spoon remove the garlic and place on paper towel to drain. Reserve the garlic oil and the slivers for later use.
Toss the tomatoes mixture with the pasta. Add the some of the garlic oil and the parmesan. Add a touch of black pepper and toss well. Serve at room temperature with extra parmesan and the garlic slivers on the side.
Recipe Notes
You can make the garlic oil in advance and keep in a glass container at room temperature for up to three weeks. I like to substitute pecorino cheese to the parmesan. Burrata is a delicious and creamy alternative to regular mozzarella.
Euphoria has been building in our home. The infamous puberty class is happening today. Questions have been flying in for months as well as large packs of manly Axe Deodorant. I have spent hours at the local pharmacy waiting for my son to choose between Gold Temptation, Anarchy For Him and yes, something named Excite Deodorant Stick.
Secretly I want my boy to remain cute, cuddly and stinky forever but as a mother I feel the responsibility to give him the chance to grow up in to a strong, confident, respectful, kind and hopefully succesful man. The way I see it, we have enough puberty-trapped, spoiled men-children disrupting our lives at the moment.
Below you’ll find some of the questions my husband and I answered this year. My younger daughter of course felt the need to jump in abundantly and she was not shy with her queries. The creatures seem to be the most curious at inopportune times and/or when guests, grandparents or church ladies are close by, but we have learned to deflect when necessary and to answer with— I hope — honesty and humor.
If you feel the need to sit with your family and have “the talk” or any talk, consider making my recipe for a lighter version of a lasagna tray made with pane Casarau. Pane Casarau is an ancient flat bread from Sardegna. The airy flat layers are simply delicious, salty and crunchy. They are made of flour, yeast, water, and salt. The dough is rolled out thin and baked, then split into two layers which are baked again. The result is a thin, crispy cracker like, bread. This crispy bread is great on its own or served together with a fresh but dry pecorino and thick slices of prosciutto. It’s also delicious when layered in this version of the ultimate family comfort food, my easy and light ragu’ and mozzarella lasagna. This lasagna is healthier, lighter than the original version. The Casarau bread while satisfying has less gluten than pasta resulting in a more digestible dish.
I believe ancient wisdom is always the best ingredient therefore I cannot wait to sit around the family table tonight and dispense my knowledge. I’m sure the discussions will not disappoint. Happy Wednesday to all the ladies working hard at growing boys in to good men, not an easy task. #RESIST
Puberty Questions:
Does it hurt to get a baby created?
Why do you have sex?
How do you have sex
When you are going through puberty would a person have mood swings?
When do you start having your period?
When do you start growing hair under your armpits?
Does it feel good to have sex?
What happens if puberty doesn’t happen to you?
Why does puberty happen?
Why do people stop doing puberty?
What is it called when you have a tingling in your private part? Is it called an orgasm?
Can a man have a woman’s part and a woman have a man’s part?
What is an orgasm?
What are the side effects of sex?
What makes semen?
What color is sperm?
If I had all the symptoms of a period would I get it soon even if I’m only 10?
What do men and women have to have to make a child?
Does the flow of the period last days?
How many hormones are in the human body?
What age do you start have and stop having baby?
Why do girls go through more things than boys do?
Why do you have a half cup of blood when you have your period? Why not ¼ or 3/8?
How does the HIV virus go into other person by having sex?
What are AIDS?
What happens when a man’s penis becomes hard?
Why is it wrong to have sex before you are married and who came up with the idea that it is?
How do you know someone is in love with you?
Why do people have sexual change of feelings about a man or woman?
How do I know it’s time to wear deodorant?
Why can some women can’t have baby?
Is it normal for a 5th grader to have pubic hairs?
Why does my penis get big? I mean I know what’s supposed to happen but why does it happen randomly?
Do you have to have sex?
I just wanted to know if the sack behind penis ever runs out of sperm?
Why are kids mental when there parents are related?
Is having sex the only way to have a baby?
What are the positions for having sex?
Where do you have sex?
How does sex change your life?
How large does your penis grow when you hit puberty?
How do condoms work?
Can a man to man make babies?
Will my personality change in puberty? Will I become unnaturally gloomy?
Can puberty be disturbing sometimes?
Where does the liquid from the boy’s penis come from?
How are ferternal twins born?
My question is, what happens to your body after experiencing “it”!
For breast feeding where does the milk come from?
When is the right time to start wearing bras?
What happens if one of your breasts is bigger than the other? Is that bad?
Will it hurt when my body changes?
Why are we even talking about these things?
2cupstomato sauceyou can use Pomi strained tomatoes
4cupsvegetable stock or water
8/12crackers pane CasarauI used 1 and 1/2 square pack available at Trader Joe's
salt and pepper to season
2cupsmeat ragu'
1poundfresh mozzarella sliced
1/4cupfreshly grated pecorino Romano cheese
1/4cupfreshly grated parmigiano
1bunchfresh basil leaves
extra virgin olive oil for drizzling
Servings: people
Instructions
Preheat the oven at 350°F.
Spoon a thin layer of tomato sauce into the bottom of a 9-by-12-inch lasagna pan. Wet the Pane Casarau crackers with the vegetable stock or the water to soften them. Then cover the tomato sauce with one layer of the Pane Casaurau. You can break the bread to fit pan.
Spoon a thin layer of tomato sauce on the bread and season highly with salt and pepper. Add a thin layer of ragu' sauce and spread. Sprinkle with a couple of teaspoons of the grated pecorino and parmigiano. Add 4 to 6 thin slices of the mozzarella cheese and sprinkle with basil leaves.
Cover with a layer of the softened Pane Casarau and repeat for 2 or 3 more layers using all the ingredients. Top with a layer of tomato sauce and sprinkle evenly with the grated cheeses.
Bake for 30 to 35 minute, or until the cheese on the top is melted and slightly golden brown. Drizzle with olive oil to finish.
Recipe Notes
I used a square version of Pane Casarau from Trader Joe's. You can find the bread online at hwww.amazon.com/Pane-Carasau-Flatbread-Classic-gram/dp/B007W5OUB6
I have made the lasagna without ragu' and I increased the amount of tomato sauce and the mozzarella.
Roasting a big batch of whole tomatoes is a simple way to stash away a useful dish with and intense, concentrate flavor. Tomatoes are not only delicious but they have cooling and astringent properties. They are rich in vitamin C, which can eliminate acne and brighten dull skin. I use Plum, Roma or any firm, meaty and ripe tomato. I skin them by plunging them in boiling water for 10 seconds then I roast them with garlic, good extra virgin olive oil, basil and thyme for 45 minutes. I always add salt and pepper after cooking them, because tomatoes don’t take to seasoning well before roasting them, and it’s just better that way.
Roasted Tomatoes can be used as a garnish, or as a healthy and fast sauce scooped on pasta and grains. I chop leftovers with ripe peaches, cilantro and small red onion and hot peppers for an assertive salsa.
The tomatoes keep, covered in the fridge for a week but no matter how many I make they never last that long. #RESIST
Recipe by Silvia Baldini— Roasting a big batch of whole tomatoes it's a simple way to stash away a useful dish with and intense, concentrate flavor. Tomatoes are not only delicious but they have cooling and astringent properties. They are rich in vitamin C, which can eliminate acne and brighten dull skin. I use Plum, Roma or any firm, meaty and ripe tomato. I skin them by plunging them in boiling water for 10 seconds then I roast them with garlic, good extra virgin olive oil, basil and thyme for 45 minutes. I always add salt and pepper after cooking them, because tomatoes don't take to seasoning well before roasting them, and it's just better that way.Roasted Tomatoes can be used as a garnish, or as a healthy and fast sauce scooped on pasta and grains. I chop leftovers with ripe peaches, cilantro and small red onion and hot peppers for an assertive salsa.The tomatoes keep, covered in the fridge for a week but no matter how many I make they never last that long.
Recipe by Silvia Baldini— Roasting a big batch of whole tomatoes it's a simple way to stash away a useful dish with and intense, concentrate flavor. Tomatoes are not only delicious but they have cooling and astringent properties. They are rich in vitamin C, which can eliminate acne and brighten dull skin. I use Plum, Roma or any firm, meaty and ripe tomato. I skin them by plunging them in boiling water for 10 seconds then I roast them with garlic, good extra virgin olive oil, basil and thyme for 45 minutes. I always add salt and pepper after cooking them, because tomatoes don't take to seasoning well before roasting them, and it's just better that way.Roasted Tomatoes can be used as a garnish, or as a healthy and fast sauce scooped on pasta and grains. I chop leftovers with ripe peaches, cilantro and small red onion and hot peppers for an assertive salsa.The tomatoes keep, covered in the fridge for a week but no matter how many I make they never last that long.
With a pairing knife core the tomatoes (cut out a small wedge from the stem end) then score a small cross on the bottom, it facilitate peeling them. Plunge the tomatoes in boiling water for 10 seconds. Then scoop them out on a paper towel and remove the skin.
Line a large baking dish with parchment paper, then fit all the tomatoes in the dish. It's ok if they are a bit crowed. Distribute the garlic and the herbs among the tomatoes. Drizzle with the olive oil.
Roast with-out touching the tomatoes for 40 to 45. Once cooked they should still hold their shape but they should be soft to the touch and slightly caramelized. Season with salt and pepper. Store with the liquids, herbs and garlic for up to a week in the fridge.
Comfort in a bowl in less than 25 minutes. It’s called Risi e Bisi. It’s rice and fresh peas. Onions , celery, carrot, pancetta and good chicken stock.
Warm one tablespoon of the olive oil in a large heavy pot. Add onion and sauté until soft (do not brown), about 5 minutes. Add the carrots, the celery and then the pancetta and cook until light brown, about 3 minutes. Add rice and cook, stirring until coated, about 1 minute. Add the thyme and 1 cup stock. Stir constantly with a wooden spoon until stock is almost absorbed, about 1 minute.
Add 1 cup stock. Stir constantly with a wooden spoon until stock is almost absorbed, about 1 minute. Continue adding stock by the cupful in 5 more additions, stirring constantly and allowing stock to be absorbed between additions, until rice is almost tender. Add peas and remaining cup of stock and cook, stirring constantly, until the rice is creamy and tender but still firm to the bite, about 22 minutes total. Stir in 1/4 cup hot water if rice seems dry.
Remove pan from heat. Stir in the remaining 1 Tbsp. butter, 1 Tbsp. oil, Parmesan, and parsley. Season rice and peas with salt and pepper. Transfer to serving bowls or plates, and serve.
The moment I become a mom I felt like I had made it to the top, then I came back from the hospital with a hungry, screaming, pooping machine. I looked like shit, I smelled even worst and I was pretty convinced I would not make it through the night; I’m happy to report back, 10 years later, I am alive, showered and somewhat mentally stable.
Being a mother, so far, has been the best and most fulfilling job/career/racket/diversion/horror-comedy show I have been in charge of. I love my kids; I love nurturing them. I love having a family.
Unlike Ivanka T., mommy survival mode to me has nothing to do with not having enough time to meditate or treat myself to a massage, but rather it reflects the constant state of chaos I live in as a working mom, burning the candle at both ends just hoping to make it all work.
Let’s give a shout to all the bad-ass mothers who don’t have millions under their mattresses, or a butler to make sure their every need is met along with their children’s. The ones who are just trying to raise good (clean) humans and make it from one day to the next in one piece. And the ones hoping that the folks in Washington will finally have our backs.
Once we are done shouting, lets cook a nice brunch for mom. I suggest a frittata.
The frittata is to Italy as the omelet is to France and just as much an art form. Every Italian family has its own recipe and masterful way of turn it. My mom made a great soufflé-like frittata by adding stiffly beaten egg whites, and she turned it on a large lid over the sink without ever breaking it. When turning my version of her frittata, I prefer to use a large plate and turn it by firmly holding the pan and the plate together with two hands and then quickly inverting both. Once the frittata is turned, I gently place it back in the pan and cook for a couple minutes more.
When I want to impress and am seeking extra height on my frittata, I don’t invert it. I finish it in the oven instead. You can also use a special double frittata pan. (Once, on a long overnight trip to Paris to visit family, my father, tired of my brothers and me quarrelling, produced one of these and swiftly but not so gently hit us over our heads. We were quiet the whole remainder of the trip. The pan was a gift for my relatives, or so he told us.)
I call this frittata No-Fear Soufflé because the texture is light and fluffy, and it can rise pretty high after the egg whites are folded in. It makes a lovely present for Mother’s Day when presented in a cast-iron pan, sprinkled with edible flowers and accompanied by a green salad and a sizable hug. #RESIST
Recipe by Silvia Baldini—This is a mix between an Italian frittata and a Soufflé because the texture is light and fluffy. It rises high after you beat the egg whites to stiff peaks and you gently fold them in the egg mixture before cooking it in a hot pan with a splash of good olive oil. Herbs are a great addition to this frittata but any leftover cheese, ham or chopped vegetable would make a great filling. I particularly like a variation made with zucchini flowers if you can find any at the local market or in your garden. I like to serve it with green salad tossed with vinaigrette homemade by whisking extra virgin olive oil and peach or grapefruit white Balsamic.
Recipe by Silvia Baldini—This is a mix between an Italian frittata and a Soufflé because the texture is light and fluffy. It rises high after you beat the egg whites to stiff peaks and you gently fold them in the egg mixture before cooking it in a hot pan with a splash of good olive oil. Herbs are a great addition to this frittata but any leftover cheese, ham or chopped vegetable would make a great filling. I particularly like a variation made with zucchini flowers if you can find any at the local market or in your garden. I like to serve it with green salad tossed with vinaigrette homemade by whisking extra virgin olive oil and peach or grapefruit white Balsamic.
Preheat the oven to 350°F.
In a large metal bowl, whisk the 4 eggs. Add the Parmesan, heavy cream, parsley, and salt. Add the nutmeg and mix well. In a large metal bowl, beat the eggs whites with a small pinch of salt and the vinegar until they form stiff peaks. Slowly fold the whites into the frittata mixture.
Heat a seasoned medium cast-iron pan or nonstick pan over high and add enough oil to coat the bottom, then lower to medium. Gently pour the frittata mixture into the pan, lower the flame, and cook until the frittata doesn’t stick to the bottom, about 7 to 10 minutes. Finish the frittata in the oven, 5 to 10 minutes. The center should still be a little creamy. Serve immediately.
Recipe Notes
Tips:
If you are using a cast-iron pan, make sure to rub it with 1 cup kitchen salt and 4 tbsp oil. I also use a paper towel to rub the bottom of the pan in circular motions. This helps seal the pan and make it nonstick. Throw out the paper towel and salt mixture when you’re done.
Folding is a simple technique. The goal is to preserve the air you worked so hard to produce by beating the eggs. First spoon a small amount of egg whites into the mixture and beat vigorously to combine the molecules and even out the texture, then gently fold the rest of the whites in with a rubber spatula in 3 batches. If you really want to be precise and make sure the mixture is well combined, you can slowly turn the mixture from one bowl to the other and keep folding, repeating this process at least twice.
Variations:
Anything you have in your fridge will make a great frittata add-in. Some ideas and traditional variations:
Cubed Fontina Cheese and Ham
Four Cheeses
Sautéed Zucchini
Caramelized Onions
Cooked Spinach
Herbs
Leftover Spaghetti (a kids’ favorite)
Pancetta and Peas
This bright, green and crunchy salad is a take on the classic italian side dish of Peas and Prosciutto. I like this nutritious salad, it makes a very yummy power lunch or a delicious side dish and since I care about what I eat but I don’t want to lose sleep over it –the past 100 days have been enough of a snooze disruptor — I’m happy when a recipe this balanced takes less than 15 minutes to throw together. #RESIST
1 1/2 cupscups shelled fresh green peas (from about 1¼ pounds pods), or frozen peas, thawed
12 ouncessnow peas, trimmed and washed
8slices prosciutto, sliced medium-thick
1/2cupsshaved parmigiano
1tablespoonfresh lemon juice
1/2teaspoonDijon mustard
3tablespoonsvirgin olive oil
sea salt and black pepper
3tablespoonschopped fresh mint
Servings: people
Instructions
Cook green peas and snow peas in a large pot of boiling salted water until crisp-tender, about 5-7 minutes per batch. Immediately transfer to a bowl of ice water then drain and dry on paper towels.
Whisk lemon juice and mustard in a large bowl. Gradually add oil, whisking constantly until emulsified; season vinaigrette with salt and pepper.
Add green peas, snow peas, and mint to a bowl with vinaigrette and toss until well coated with dressing;
Arrange salad on a platter and top with prosciutto. Add the shaved parmigiano.
This bright, green and crunchy salad is a take on the classic italian side dish of Peas and Prosciutto. I like this nutritious salad, it makes a very yummy power lunch or a delicious side dish and since I care about what I eat but I don’t want to lose sleep over –the past 100 days have been enough of a snooze disruptor — I’m happy when a recipe this balanced takes less than 15 minutes to throw together.
1 1/2 cupscups shelled fresh green peas (from about 1¼ pounds pods), or frozen peas, thawed
12 ouncessnow peas, trimmed and washed
8slices prosciutto, sliced medium-thick
1/2cupsshaved parmigiano
1tablespoonfresh lemon juice
1/2teaspoonDijon mustard
3tablespoonsvirgin olive oil
sea salt and black pepper
3tablespoonschopped fresh mint
Servings: people
Instructions
Cook green peas and snow peas in a large pot of boiling salted water until crisp-tender, about 5-7 minutes per batch. Immediately transfer to a bowl of ice water then drain and dry on paper towels.
Whisk lemon juice and mustard in a large bowl. Gradually add oil, whisking constantly until emulsified; season vinaigrette with salt and pepper.
Add green peas, snow peas, and mint to a bowl with vinaigrette and toss until well coated with dressing;
Arrange salad on a platter and top with prosciutto. Add the shaved parmigiano.
Pane Casarau is an ancient flat bread from Sardegna, also known as “carta da musica” (sheet music) due to its resemblance to the parchment paper that sacred music was written on. The airy flat layers are simply delicious, salty and crunchy. They are made of flour, yeast, water, and salt. The dough is rolled out thin and baked, then split into two layers which are baked again. The result is a thin, crispy cracker like, bread. This crispy bread is great on its own or served together with a fresh but dry pecorino and thick slices of prosciutto. It’s also delicious when layered in this version of the ultimate family comfort food, my easy and light ragu’ and mozzarella lasagna. Click on the link for my family recipe of a hearty meat ragu’. I make a large pot once every two weeks and then I freeze the meat sauce in batches. You can prepare your lasagna a day ahead and bake it for 3o to 35 minutes on the following day or you can freeze the tray for up to 3 months.
2cupstomato sauceyou can use Pomi strained tomatoes
4cupsvegetable stock or water
8/12crackers pane CasarauI used 1 and 1/2 square pack available at Trader Joe's
salt and pepper to season
2cupsmeat ragu'
1poundfresh mozzarella sliced
1/4cupfreshly grated pecorino Romano cheese
1/4cupfreshly grated parmigiano
1bunchfresh basil leaves
extra virgin olive oil for drizzling
Servings: people
Instructions
Preheat the oven at 350°F.
Spoon a thin layer of tomato sauce into the bottom of a 9-by-12-inch lasagna pan. Wet the Pane Casarau crackers with the vegetable stock or the water to soften them. Then cover the tomato sauce with one layer of the Pane Casaurau. You can break the bread to fit pan.
Spoon a thin layer of tomato sauce on the bread and season highly with salt and pepper. Add a thin layer of ragu' sauce and spread. Sprinkle with a couple of teaspoons of the grated pecorino and parmigiano. Add 4 to 6 thin slices of the mozzarella cheese and sprinkle with basil leaves.
Cover with a layer of the softened Pane Casarau and repeat for 2 or 3 more layers using all the ingredients. Top with a layer of tomato sauce and sprinkle evenly with the grated cheeses.
Bake for 30 to 35 minute, or until the cheese on the top is melted and slightly golden brown. Drizzle with olive oil to finish.
Recipe Notes
I used a square version of Pane Casarau from Trader Joe's. You can find the bread online at hwww.amazon.com/Pane-Carasau-Flatbread-Classic-gram/dp/B007W5OUB6
I have made the lasagna without ragu' and I increased the amount of tomato sauce and the mozzarella.
This pistachio and herbs rack of lamb is absolutely delicious and easy to make. I suggest you ask your butcher to French down the racks, so there is no fat or silver skin left – making them extremely tender, lean and juicy. The racks are easy to prepare and they roast in about 20 to 25 minute in a hot oven, the herbs and pistachios will flavor the meat beautifully making this a show off Easter meal.
Combine the garlic, the mint, the parsley, the pistachios, the bread crumbs and the lemon zest in a food processor. Blend until the garlic is finely chopped. Add 4 tablespoons oil and blend until a coarse paste forms. Transfer half of herb paste to small bowl and reserve
Sprinkle each lamb rack generously with salt and pepper. Preheat the oven to 450°F. Heat the remaining 2 tablespoons of oil in a heavy large skillet over high heat. Place 1 lamb rack, meat side down, in the skillet. Sear until golden, about 2 minutes; return to baking sheet, meat side up. Repeat with remaining lamb racks. Cool off for a couple of minutes.
Spread the Dijon mustard evenly over the lamb, then spread the herb and pistachio paste over the lamb racks. Place on to a lined baking sheet, meat side up.
Roast the lamb until a meat thermometer inserted into the center of the lamb registers 130°F for medium-rare, about 20 minutes. Transfer the lamb to a platter. Let it stand 15 minutes. Mix any pan juices into the reserved herb paste. Cut the lamb between the bones into individual chops. Serve with the herb and pistachio sauce.
The Life-Changing Magic of Not Giving a F**K is a delicious little gem of a book by Sara Knight and it’s my kind of self-help book. Read what she said to the Guardian:
1 What Other People Think. This one is non-negotiable. All anxiety stems from here.
2 Having a bikini body. The day I stopped caring about how I looked in a bathing suit, it was like a litter of kittens in black leotards had tumbled down from heaven to perform Single Ladies for the sole enjoyment of my thighs and belly.
3 Taylor Swift. Nope.
4 Feigning sincerity. I am the embodiment of “If you don’t have anything nice to say, don’t say anything at all.” I just don’t fake it.
The Life-Changing Magic of Not Giving a F**K is liberating advise for all women stressed out, overbooked, underwhelmed by life. I follow the same philosophy in my kitchen. I keep it simple, if a guest doesn’t like my food it’s their problem not mine and when disaster strikes — say, dinners goes up in flames — I dial in for Sushi.
Here’s one more thought: spend your free time in the sunshine, away from the news and definitely not stressing in the kitchen.
Asparagus is easy enough to prepare. I geek out for asparagus at the farmers market or my local shops, as soon as March and April come around and I choose spears that are brightly colored and have a compact tip. Asparagus mimosa is a simple, fresh and easy way to cook this crisp, sweet spring vegetable. It’s also one of my Easter brunch favored dishes. Asparagus is a very good source of fiber, folate, vitamins A, C, E and K, as well as chromium, a trace mineral that enhances the ability of insulin to transport glucose from the bloodstream into cells. Asparagus is also a brain booster because it’s loaded with vitamin B12, a vitamin with anti-aging property and known to prevent cognitive impairment. Brain power for pretty ladies, now that’s my kind of no brainer brunch and the kind of veggie I love. #RESIST
Place your eggs in a pot of boiling water. Simmer for 9 minutes. Remove the eggs from the water and after cooling down for a couple of minutes, peel them.
Separate the yolks from the whites. Grate the yolks and the white in two different bowls. I like to use a coarse cheese grater.
Bend the asparagus until the tough bottom end snaps off. Discard the end. With a peeler gently remove some of the tough skin from the stalks.
Place the spears in a large pot of salted boiling water and cook for 3 to 6 minutes.
Drain and place in a large bowl. Drizzle the olive oil over the asparagus and sprinkle with the salt and pepper. Top with grated eggs, making sure not to cover thetas of the asparagus.
I have a badass little daughter. She loves science, math, singing songs from Matilda the musical, unicorns and all things rainbow. I’m fond of cooking and since cooking is also a science, we teamed up for her school fair project. I knew she had her eyes on the rain and clouds experiment so after some digging in our pantry we managed to turn a tin of spun sugar in to fluffy clouds and butterfly pea flowers tea in to pretty rain. We filled the glass with bright yellow lemonade, we topped the lemonade with a cloud of spun sugar and we poured the hot blue tea on to the sugar. We wanted to prove that as a cloud gets full of water or mass, the water has to go somewhere and will break through the cloud and start to fall to the ground. As we poured our hot tea over the spun sugar cloud, we watched the sugar/cloud disappear and change its composition; we were mesmerized by the blue tea slowly dripping like rain in the yellow lemonade and then turning in to a lovely and might I add, yummy rainbow. The cotton candy will melt and the lemonade will react with the tea and change color. The color of the butterfly pea flower tea changes depending on the pH of whatever it’s mixed with. That, dear ladies, is culinary science! If you add, as suggested by one of the parent at the fair, a generous shot of vodka, its’ also a mother’s helper.
Our cloud was not the only disappearing act. Last week our administration revealed the budget outline known as the skinny budget. The cuts in the proposed educational budget are fast and furious; among other debilitating cuts, they include eliminating support for after-school programs and teacher professional development. If science, and the dreams of your children are important to you, download thishandy pocket-sized action guide and get to work on your next project. Your kids can help you writing postcards while sipping on rainbow tea(the non alcoholic one, that is). #RESIST
1/4cupbutterfly pea flowers teaavailable at whole foods and online
4cupslemonade
white cotton candy
Servings:
Instructions
Boil the water for the tea. Rinse the butterfly pea flowers with a couple of spoon of hot water. Place the rinsed flowers in to a tea pot and pour the boiled water on the flowers. Infuse the flowers with the water for a couple of minutes.
Divide the lemonade in to four heat-resistant tall glasses. Top the glasses with a generous cloud of cotton candy.
When ready to serve, slowly pour the hot tea on the cotton candy. The cotton candy will melt and the lemonade will react with the tea and change color. The color of the butterfly pea flower tea changes depending on the pH of whatever it's mixed with. Have fun!
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 andThe 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 yourelected 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
Preheat oven to 400 degrees. Use a nonstick roasting pan and line the pan with parchment paper.
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.
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.
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.
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.
Good Night Stories for Rebel Girls is a children’s book packed with 100 bedtime stories about the life of 100 extraordinary women from the past and the present, illustrated by 60 female artists from all over the world.
Real women of the past and the present who have achieved incredible results, despite all odds. Rebel girls whose actions have changed the course of history. Painters, scientists, dancers, chefs, astronauts, jazz singers, pharaohs, boxers, writers, political leaders… from every corner of the globe!
It’s a collection of bedtime stories that will inspire young girls (and their mothers, their aunts, their cousins…) to be confident, to dream big, to cultivate their strength.
In a small bowl whip the cream cheese until soft and fluffy. Add the blue coloring a little at the time. It looks better when you have some white streaks combined with blue, so don't over mix
Spread the cream cheese on the toasted bread and go to town with glitter.
Recipe Notes
I also make the mermaid toast with ricotta and whipped cream. YUM!
A girl’s sleepover must. Mermaid toast is blue, glittery and actually kind of healthy. All you need is cream cheese and butterfly pea flower tea or a natural plant base blue dye and of course LOTS of edible gold or pink glitter.
In a small bowl whip the cream cheese until soft and fluffy. Add the blue coloring a little at the time. It looks better when you have some white streaks combined with blue, so don't over mix
Spread the cream cheese on the toasted bread and go to town with glitter.
Recipe Notes
I also make the mermaid toast with ricotta and whipped cream. YUM!
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.
Preheat oven to 400 degrees. Use a nonstick roasting pan and line the pan with parchment paper.
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.
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.
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.
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.
What kind of mom are you? Tiger mom, helicopter mom, MILF, sanctimommy, yummy mommy, alpha mommy, holistic mommy, yelly-bossy mommy? I’m the kind of mom that needs a glass of wine at the end of the day or even better a Negroni neat.
The moment I become a 
