Tag Archives | cooking
The 10 stages of a mother summer holiday.
- Euphoria dissipation
- Screaming Phase
- Swearing Phase
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.
Of course if you feel euphoric enough to get back in to the kitchen and cook for the family click on this link to get the recipe for my satisfying shiitake chicken. It’s a delicious one tray dinner the whole family will love!
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.
The COUNTRY LIVING FAIR RETURNS TO RHINEBECK, NEW YORK, JUNE 2-4
I’m so excited to be part of the Country Living Fair this year and very honored to be cooking on the stage where I’ll be doing a demo on Spring Power Lunches.
The Country Living Fair brings the magazine’s content to life and gives readers access to a unique shopping experience featuring more than 200 vendors from 25 states, including antiques sellers, food purveyors, artists, furniture makers, crafters, and more. Guests will also have a chance to meet Country Living editors and their special guests; attend cooking, crafting, and DIY demonstrations, workshops, and book signings; sample locally sourced, artisanal food; and shop the Country Living General Store.
Don’t miss out on this fabulous three day event! Come And Meet Me On:
Friday, June 2 @ 2:30 pm on the Kitchen Stage
The Fair is June 2, 3, 4 from 10 a.m. – 5 p.m.
Gates open for Early Bird ticket holders at 8:30 a.m. Friday & Saturday at the Duchess County Fairgrounds at 6550 Spring Brook Avenue in Rhinebeck, NY 12572 for more in formations click on the Country Living Magazine link.
The 2017 Country Living Fair in Rhinebeck is sponsored by The 2017 Ford Experience Tour, Jelly Belly®, and JOANN Stores, and is produced by Stella Show Management Company. For tickets and additional information, including a list of vendors and discounted hotel rates, contact Stella Show Management Co. at 1-866-500-FAIR or www.stellashows.com.
I love the fair and I cannot wait to meet all the amazing artists, chefs, crafters and designer that will be there, plus I’m giving away 6 3-day weekend passes to the Country Living Fair.
To be eligible simply share this post and leave a comment here or tag me and share on my Facebook page or on my Facebook StrawberryandSage page on my Instagram or my Twitter account, and let me know WHY I should give YOU a 3 day weekend pass to the event… Contest runs through Tuesday, May 30th and the winners will be announced on May 31st
See You The Fair!
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
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?
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 this handy 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
A woman’s place is everywhere, therefore we need all the help and stamina we can get to get to gallop through the day and win our battles. Lentils and Chickpeas are a ginormous source of energy and they taste darn good when slow cooked with savory ingredients. I like to combine them with ground lamb, tomatoes, potatoes, cumin and a pinch of smoked paprika for an easy all inclusive one pot family dish.
Time to reset, clean out and get back in my jeans. Beetroots are packed with iron, folic acid, magnesium and antioxidants. Combined with orange juice and spinach in a delicious, gorgeous, deep red juice, they’re sure to kick start my day.
Everyone has a favorite pancake recipe and this is mine. It rises high and with a soft, sponge like texture, ready to soak up creamy butter and syrup. Add bananas, or berries and a dollop of whipped cream for a truly decadent breakfast. Sometimes I have the kids prepare and weight all the ingredients the night before. Wet ingredients in a bowl and dry in another bowl, even the eggs. Then in the morning we are ready to go.
Very grown up cookies, with a double hit of chocolate and a hint of ginger. TrayChic gift for the holidays.
My mother taught me how to use a knife and prep at a young age. I started helping her in the kitchen when I was 5 or 6. I would peel potatoes, carrots and apples for her. I shelled peas and beans, chopped herbs, I stirred sauces and I coated baking pans for her cakes. She was very adamant I should not waste anything. I had to learn to scrape the flesh from the peel of an apple and to squeeze a lemon till the last drop. While I prepped, my mother would cook and bond with me. Those were precious years where I learned mothers have infinite patience, women have been working for no money in the kitchen for years, and a savvy cook must know how to use and finish everything she buys to cook for the family. Zero waste cooking, scrap cooking, frugal gourmet, it’s what thrifty and smart women have done for century. I believe the ability to use all parts of produce, reinvent leftovers, not only reheat them in to a chewy microwave blob, repurpose everyday food scraps into useful ingredients, it’s what separates a real cook from the pretender.
Since we never threw away anythings, stale bread turned in to useful bread crumbs and crunchy crostini; used vanilla pods were saved in glass jars to scent sugar and baking powder; the rendered fat from the pancetta was reserved for frying delicious potatoes; we even kept espresso grounds in an air tight container to get rid of odors and to keep ants away. I believe cooking with scraps is a must not only for the thrifty but also our obligation to our enormously abused planet.
In the next couple of weeks I’ll be sharing some of my favorite frugal tips and recipes here on my blog as well as in an article, soon to be published, in Reader’s Digest. Today, I’m starting with the basic.
To make my bread crumbs I keep the left overs loafs of breads out on the counter for at least a day. Once the bread is hard and stale I pulverize it in a food processor. If I’m in a rush and I don’t have stale bread I slice fresh bread and bake in the oven at 250F for 10 minutes and then pulverize it. I store the bread crumbs in air tight container for up to two months. I like to add dried herbs to the crumbs, or even grated lemon or orange peel, ground pepper, cayenne pepper or curry powder for a bit of a kick. If I add spices or herbs to the crumbs, I save them in parchment paper for up to one week. Bread crumbs are perfect for breading cutlets, to thicken soups and sauces, to soften meatballs mixes, to line molds and baking pans.
Croutons and Crostini:
Saving energy tip:
Then there is the best ever recipe for hassleback potatoes, a big favorite at my Thanksgiving table. I have attached the recipe below, it’s always a winner.
Thank you for all the great comments and posts about why you would love to attend the Taste of Fairfield on Sunday October the 9th, the scrumptious event organized by TownVibe and Fairfield Magazine !
We worked hard to read through all the comments; Then we realized we have a bit of a soft spot for cute romantic couples, so Kirsten won the two free tickets and she will be celebrating with her foodie husband on his birthday at the Southport’s Delamar Hotel.
There is still time to buy your tickets online at tasteoffairfield.com
General Admission tickets cost $50: including food, drink, and entertainment. VIP Admission—with access to the Black Rock Galleries Fusion Lounge costs $100 and includes ongoing food service, drinks from VIP bar, entertainment, private parking, and a TV.
For more information you can contact TownVibe at 203-431-1708 or Robin Phillips at email@example.com
After reading all your comments I got really hungry, so I decided to make a quick late dinner and wouldn’t you know it! my fridge was full of cheese. Tuesday, after listening to my wise foodie and glutton friend Alina, I had stopped by at Liuzzi in Hamden, Ct and loaded up and I mean, loaded UP, with fresh mozzarella.
So what does a hungry chef make late at night with a lot of fresh, gooey mozzarella in less than 15 minutes?
Mozzarella in carrozza is the ultimate italian, comfort food. Bread, cheese, salt, egg, bread crumbs, FRY. Yeassss! move over grilled cheese.I have attached the recipe below. It’s so easy and good once you make it and bite in to it, you will never go back. Carrozza means chariot. So even if this sandwich is perfect for a quick dinner or a cozy meal, I think it is truly a royal treat. You can also add some prosciutto for extra saltiness and substance, but I’m kind of a purist and I like to bite trough the crunchy and salty bread, in anticipation of a mouth full of the warm and melty mozzarella.
I made a Kit Kat cake for my daughter 8th birthday and it was a huge success. You can find similar cakes on Instagram and Pinterest but this is my decadent version. It’s homemade, it’s fun to bake, it’s easy decorate and it tastes like a birthday cake should; sinful, gooey and of all things chocolates. It’s definitely a show off kind of cake. Kids go crazy for it and adults turn into kids when they see it.
The base for the layer cake is similar to an Italian sponge cake, except I use baking powder in my version. Sponge cake is an airy and fluffy cake. It’s the base for many desserts. You can slice it, fill it and layer it. (Hello Zuppa Inglese)
It’s best if you make it the day before and cool it well. It keeps for up to 3 days in an air tight container and it can be frozen.
Now, if making a sponge cake intimidates you, just bake two vanilla box cakes, I won’t tell anyone, but I encourage you do give it a try. Once you learn to make a sponge, it will become your go to cake, I promise.
The filling for the cake is a chocolate custard. Yum! If you don’t’ want to make a custard (but why not!), then use a chocolate frosting.
Finally, I use Nutella to cover the whole cake and to glue the bars, but again you may use frosting if you prefer or if you have a nut allergy.
Finally, if you are making the cake for adults you can soak each layer with rum or an orange liquor before spreading the custard, it gives it a delicious boozy extra kick!
I’m sharing the recipes below. If you have any questions, email me! I love hearing from you and if you bake this fab cake share it on your socials and tag me #silviabaldini #traychic #sharefood
Happy Birthday to all and happy end of the summer!
Christmas is gone, lips have locked under the mistletoe, the Tiffany ball has dropped, 2016 has made an entrance. Here we are, some/many pounds heavier, with a bit of a hangover, decorations to take down, a long cold winter pushing in and no good holidays till Valentine. I say the hell with it.
There is no better time than now to get some glitter on and attack the next few months and extra pounds with some tasty but clean foods and listen to some good advice not only on how to keep the party going but also on how to start the New Year with positive energy.
I personally foresee sunshine, no remorse and unquestionably no sad or limp vegetables in the future. To confirm my predictions I contact Janet Horton. Janet is a one of the most accredited psychics in NY. She has been successfully reading cards in Manhattan for years.
She has a huge and devoted following and she is the trusted psychic to the stars and to the exclusive Broadway set. For years she turned her tarots upstairs, at Raoul’s on Prince Street, one of my favorite hangouts in the city. I find her on LinkedIn and after a quick exchange of emails we set up a phone meeting.
I call Janet Horton in the morning and she graciously agrees to give me a reading and a prediction on the outlook of 2016 for women, specifically for my women readers. She pulls two cards, and I immediate feel a surge of positive energy and relief coming from her voice. Janet takes her reading very seriously, and she tells me she is extremely pleased with what she has uncovered, she affirms she couldn’t have turned 2 better cards.
The Lovers and the Ace of Pentacles.
She continues explaining the Lover Card represents perfection, harmony and attractiveness. The Lovers card also symbolizes the establishment of a personal belief system and becoming clearer about your own values. This is a time when you are figuring out what you stand for and what your personal philosophy on life is. This card means a lot to women in 2016.
It means they will connect with someone that gets them; they will feel more attractive and will connect with a special soul mate.
Then Janet talks about the Ace of Pentacles. She tells me this card is one of the most important ones in the deck. It expresses financial matters, empowering, balance, new opportunity, and it’s very positive. In short it means money is coming in. That’s good news for all of us! She also adds that the Ace of Pentacles is about manifestation of your goals, and that you are moving into a more positive state of mind about what you are capable of achieving. Your ideas are ready to be turned into something tangible. Figure out what will work and make it a reality.
I couldn’t be happier with Janet positive reading. She was truly surprised to get both these cards. I can hear a little bit of a snicker and skepticism coming my way, let me just add, many years ago, she predicted I would marry at 38 a very detail oriented, math obsessed man.
And wouldn’t you know it.
I thank her and I make an appointment to see her in a couple of Mondays.
If you are interested in a personal reading you can find Janet on Sunday evenings at La Lanterna
in the Village from 6 to 11 pm and at Winnie’s Jazz Bar in the Refinery Hotel on Monday evenings
6-10PM I suggest you make an appointment to see her because she books really quickly and she is also busy finishing her novel titled “Behind the Veil.” A murder mystery set in Manhattan in 1939.
The plot revolves around a Psychic that predicts a murder and she consequently becomes in danger of being killed her self.
You can contact her via email at TarotbyJanet@gmail.com , by phone on her office number at
201-963-3173 or on her mobile at 201-360-9958. She is also available for events, parties and phone readings by appointment.
With such a positive out look on 2016 I move on to the next issue. Exercising and getting back in to my jeans. I call upon Jill Valente. Jill is my favorite instructor at SoulCycle. She describes herself as a dancer for life. She is stunningly beautiful and motivating. I love taking her classes. When I ride with her I feel, not only the pounds literally melt away, but I also recharge my positive attitude.
Jill is focused on making every class a journey, filled with amazing songs, hard work, passion and sweat. Let me also add, when not on the bike, Jill is busy teaching her daughter how to be a rock star and making sure people don’t confuse her identical twin boys.
I ask Jill for some advice on how to squeeze back in to some form of non-elastic pant and she writes me back a.s.a.p. I can feel the sweat starting to percolate from my back. Jill thinks that dealing with post holiday weight gain is tricky mainly because we have all fallen into so many bad habits. We have been indulging and enjoying special foods and while that’s fabulous, it categorically should be done only once a year. Then she writes: “…after the holidays I like to attack those extra few pounds slow and steady. I am not a fan of cleansing or completely restricting your diet because I just don’t think that’s a realist habit to maintain. I pick a few problems foods that I have been indulging in and I cut them out week by week. Right now I’m having a huge issue with eating too much pizza so on week 1 of January I cut out pizza, week 2 will be bagels and week 3 will be sweets. After I return my body to better foods and/or I have reached my normal weight I start to introduce them back in moderation”. Jill also writes me her thoughts about exercise. She says: “The trick to exercise and staying fit it’s finding something YOU LOVE! There are so many incredible options nowadays that it is easy to find the one that best suits you. Obviously my heart is with SoulCycle but I also do a lot of hot vinyasa yoga and love to power walk outside. People often ask me how to prepare to come to a SoulCycle class and there is one thing you have to do…BOOK A BIKE!!! There is no preparation, there is nothing you have to do or be, you just have to SHOW UP and that goes for almost anything!”.
Jill you are right! I have booked my bike already. The more the better! Here’s Jill schedule in CT,
I hope to see you there.
With my butt in check I finally attack the elephant in the room. That would be food, not me.
We all have been eating and drinking too much. It’s time to clean out the fridge and our arteries. Like Jill, I don’t believe in cleansing, or in completely eliminating and restricting food. I like to eat and I like to be happy. I say life is too short to crunch on a celery stick. I believe in smaller portions, fresh produce, good oils, no snacking on empty calories and a good dose of planning. That means think a week in advance what you are going to have for dinner. Change your protein every night. Plan 7 good and satisfying dishes, shop for all the ingredients, make enough to have left overs for lunch, spend some time in the kitchen prepping them and enjoy dinner time with your family.
This is my 7 day plan:
- Orange lentils and carrots soup, Meyer lemons roasted salmon and brown garlic long beans.
- Whole grain pasta with a chick peas rosemary sauce, poached chicken and charred broccoli
- Black-Eyed peas and pancetta minestrone, roasted lemon and rosemary potatoes salad
- Herbs and prosciutto frittata, salad and lemon steamed zucchini
- Fennel steamed Mussels, rice and peas
- Black lentils, feta, avocado and pistachio salad with baby spinach and pomegranate seeds
- Quick grilled flat iron steak, a crunchy green salad and steamed parsley purple potatoes.
You can shop for all the ingredients in less than 45 minutes. Prep all in one day, and cook each meal every evening in less than 30 minute. I pay attention to my portions and I load the plate with vegetables.
I give out small desserts to the kids/husband. Something simple, a couple of cookies, a chocolate pudding or a scoop of ice cream and I keep my fruit bowl filled with good seasonal choices.
In January I love to cook with a lot of lentils, black eye peas, pomegranate, fish, long beans and even longer noodles. These ingredients are eaten at the beginning of the year and they are meant to bring wealth, good luck, long lives and good health. You can watch me on CTSTYLE talking about my 10 favorite lucky foods and making my very simple but delicious and filling black lentil and avocado salad.
I also believe in keeping a little of the party going. Just because the holidays are over it doesn’t mean you have to leave in darkness and gloom. The Italians believe in wearing red to encourage good and plenty of sex during the year. I say why not!
My friend Jana Platina Phipps, the famous and much admired TrimQueen, decorates her table and her house with her exquisite trim creations. She has an impeccable eyes and even more fabulous collections of napkin rings created out of vintage brooches. Read about Jana and drool over her creations in my sharing corner.
Finally the recipes are below. Feel free to email me with any cooking question you might have, or questions about a 7 day plan, but mostly I hope you have a sparkling, healthy, wealthy 2016.
Keep the party going!
I have had this Julia Child picture, framed and hanging on my wall for years. It makes me smile, it reminds me to slow down, and it’s a delightful prompt for someone like me who has a bit of a hard time asking for help.
“Back to School” is one of those times I wish I had a team of professional handlers, shadowing me and making my life just a little less muddy. I don’t. Therefore the last couple of weeks have been, more or less, hell and spent arming the whole family with new soccer shoes, tennis outfits, cellos, violins and let’s not forget, discovering the virtues of my new favorite, Mode Podge Glue and did I mention consulting about new cute outfits?
I also have had to organize 2 birthday’s celebrations, inclusive of multi-layered, glittery cakes, I have been at one open house, a welcome back coffee, I had a drum stick drama and I worked on a lengthy time line project. I cannot wait for week 3 in September.
I have commiserated with many of the parents and apparently I’m not the only one with these kinds of issues. Generally speaking back to school is a war zone for all.
One place where I do better than the organizational inferno of my kids closets and their activities, it’s the kitchen. My pantry is ready to go and my fridge and freezers are stocked up for lunches, snacks, dinners and post games hunger freak-outs—I didn’t know, before becoming a mother and a wife, men turn in to famished werewolves immediately after sport practice.
Furthermore, since I suspect, you are like me at home and don’t employ a swarm of chefs and pot washers ready to chop, prep and clean at your command, I thought you might enjoy learning about my 5 favorite, ready to go meals and pantry helpers that make my life easier and my dinners more enjoyable.
- Roasted Tomatoes Sauce– It’s a simple, healthy, quick but brilliant way to make a tomatoes sauce. The full power, garlicky flavor and the smooth consistency make it a perfect versatile companion for pastas , soups and a phenomenal base for sauces and stews. I make it in large batches and freeze it in my latest obsession, stand alone ziplock bags.
- Bolognese- We all have a bolognese recipes. This is my version and It reminds me of home. My kids know the taste so well by now, if I change the recipe even by one ingredient they complain. It’s a slow cooked project I usually do once a months on a weekend. I like to lace a mix of equal parts of double ground veal, pork and beef with a small amount of cumin and nutmeg and once it’s cooked and cooled I freeze it in pre weighted portions. I use it on pasta, rice, mashed potatoes, roasted vegetables, polenta or semolina.
- Olive Oil Frozen Herbs- This is my favorite last minute flavor trick and a great way to preserve all the herbs I grow in summer. I wash, dry and chop finely my leafy herbs like basil, parsley, cilantro and tarragon. I put them in ice cube containers packing at least half of the cube and cover them with good olive oil. I then freeze them, pop them out and keep them in ziplock bags ready to use in sauces and sautés. Read more about Olive Oil in my sharing corner post about Alina Lawrence, she is the fab owner of Olivette.
- End of Summer Minestrone- I make huge pots of this healthy and hearty minestrone. It’s loaded with beans and good vegetables. I add cooked orzo, barley, pasta or rice and finish it with parmesan and crispy pancetta for a full power one dish meal.
- Mashed Potatoes for the week-I keep a container of home made mashed potatoes in the fridge. They last for a good 5 to 7 days. They are a smart and efficient way to produce a meal in less than 10 minutes. Just add bolognese, cheese, a fried egg, peas and bacon, sausages for a cozy dinner or use them to top left over stews, grilled salmon, or really what ever you have in the fridge, sprinkle them with a mix of cheddar and parmesan, then brown them under the broiler for a couple of minutes.
So welcome back to school with an empathizing nod to all of you trying to get a last minutes cello delivered to your door!