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Aromatic Sweet Potato Soup with Ginger and Lime

Aromatic Sweet Potato Soup with Ginger and Lime
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Recipe By Silvia Baldini — Elevate your comfort food game with this vibrant sweet potato soup. This delightful blend of wholesome ingredients makes it a breeze to prepare. Loaded with sweet potatoes, this soup brings a wealth of vitamins and nutrients. Not only does it taste fantastic, but it also nourishes your body with every spoonful. Infused with the perfect blend of red curry and ginger, this soup adds a delightful touch of warmth to keep you cozy and satisfied. To tie it all together, I have incorporated coconut milk, giving the soup a luxurious and velvety texture. It's the secret ingredient that elevates this dish to a whole new level of comfort. Warm your soul and treat your taste buds to the perfect balance of flavors and textures.
Servings Prep Time
6 people 15 minutes
Cook Time
20 minutes
Servings Prep Time
6 people 15 minutes
Cook Time
20 minutes
Aromatic Sweet Potato Soup with Ginger and Lime
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Recipe By Silvia Baldini — Elevate your comfort food game with this vibrant sweet potato soup. This delightful blend of wholesome ingredients makes it a breeze to prepare. Loaded with sweet potatoes, this soup brings a wealth of vitamins and nutrients. Not only does it taste fantastic, but it also nourishes your body with every spoonful. Infused with the perfect blend of red curry and ginger, this soup adds a delightful touch of warmth to keep you cozy and satisfied. To tie it all together, I have incorporated coconut milk, giving the soup a luxurious and velvety texture. It's the secret ingredient that elevates this dish to a whole new level of comfort. Warm your soul and treat your taste buds to the perfect balance of flavors and textures.
Servings Prep Time
6 people 15 minutes
Cook Time
20 minutes
Servings Prep Time
6 people 15 minutes
Cook Time
20 minutes
Ingredients
  • 1 tablespoon olive oil
  • 1 medium white onion chopped
  • 1 medium leek cleaned, white part and only sliced
  • 1 large clove garlic, crushed
  • 1 teaspoon grated fresh ginger
  • 1-1 1/2 teaspoons red Thai curry paste
  • 1 lb sweet potato, peeled and sliced
  • 1/2 pint chicken stock
  • 7 fl oz coconut milk 1 can
  • seasalt
  • freshly ground black pepper
GARNISH
  • 1 teaspoon grated fresh ginger
  • 1/2 teaspoon finely grated zest of a lime
Servings: people
Instructions
  1. Heat the oil in a large lidded saucepan, add the onion, the leek and garlic, cover and sweat for 10 minutes, shaking the pan occasionally.
  2. Stir in the ginger and curry paste and cook for 1 minute.
  3. Add the sweet potatoes, stock and coconut milk. Bring to the boil, cover and simmer for 20 minutes, or until the potato is soft.
  4. Cool sightly before blending until smooth and creamy. You may need to add a little more stock to achieve the right consistently. Season to taste and re-heat gently.
  5. Serve in warmed bowls with a dash of fresh ginger and lime zest on top.
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Creamy Lentils Pasta

Creamy Lentils Pasta (Pasta e Lenticchie)
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Recipe by Silvia Baldini — On New Years Eve Italians eat lentils for good luck and prosperity. This lentils pasta dish is a hearty classic meal that comes together quickly and satisfies everyone. You can dress it up with a handful of crispy pancetta, a drizzle of olive oil and few tablespoons of grated Parmesan. The sauce is mildly spicy, bold, and packed with lentils. The consistency is very creamy and comforting. The creaminess comes from the lentils, the starches in the pasta and the slow gentle cooking of all the ingredients. I like to use pre-steamed lentils or dry Puy lentils because they keep the shape once cooked. This is not soup. It is very thick and it is eaten with a fork. Spaghetti or small tubular pasta work well, or you can mix the broken bits and small leftovers that have been collecting at the bottom of boxes of dried pasta. It's a great way to clean up the pantry and start the new year fresh. Buon Anno.
Servings Prep Time
4 people 20 minutes
Cook Time
40 minutes
Servings Prep Time
4 people 20 minutes
Cook Time
40 minutes
Creamy Lentils Pasta (Pasta e Lenticchie)
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Recipe by Silvia Baldini — On New Years Eve Italians eat lentils for good luck and prosperity. This lentils pasta dish is a hearty classic meal that comes together quickly and satisfies everyone. You can dress it up with a handful of crispy pancetta, a drizzle of olive oil and few tablespoons of grated Parmesan. The sauce is mildly spicy, bold, and packed with lentils. The consistency is very creamy and comforting. The creaminess comes from the lentils, the starches in the pasta and the slow gentle cooking of all the ingredients. I like to use pre-steamed lentils or dry Puy lentils because they keep the shape once cooked. This is not soup. It is very thick and it is eaten with a fork. Spaghetti or small tubular pasta work well, or you can mix the broken bits and small leftovers that have been collecting at the bottom of boxes of dried pasta. It's a great way to clean up the pantry and start the new year fresh. Buon Anno.
Servings Prep Time
4 people 20 minutes
Cook Time
40 minutes
Servings Prep Time
4 people 20 minutes
Cook Time
40 minutes
Ingredients
  • 3 tablespoon extra virgin olive oil
  • 1 medium yellow onion chopped
  • 1/2 medium carrot, peeled and chopped
  • 1 stalk celery, chopped
  • 1/2 cup pancetta, cubed
  • 1 tablespoon tomato paste
  • 1 medium garlic clove, peeled
  • 1/2 teaspoon hot red pepper flakes
  • 2 sprigs fresh thyme
  • 1 1/2 cups steamed lentils
  • 2 teaspoons fine sea salt
  • 4 cups chicken or vegetable broth
  • 1 cup chopped canned plum tomatoes, with some juice
  • 1 sprig fresh rosemary
  • 1/2 pound small tubular pasta, spaghetti or mixed shapes
  • 1/2 cup fresh parsley, chopped
  • Extra-virgin olive oil and hot red pepper flakes or hot pepper oil for garnish
  • freshly grated parmesan
Servings: people
Instructions
  1. Heat the olive oil in a large pan over medium-low heat. Add onion, carrots and celery, and cook, stirring occasionally, for 5 to 7 minutes until softened but not colored. Add the pancetta, stir and cook for a couple of minutes until the pancetta starts rendering the fat. Add tomato paste, garlic clove, thyme and red pepper flakes. Stir and cook for a couple of minutes.
  2. Remove the garlic. Stir in lentils and season with salt. Add 2 cups of stock, chopped canned plum tomatoes, rosemary, stir and cook for a about 15 minutes.
  3. Stir in the pasta and add more stock if necessary. Cook stirring occasionally until pasta is cooked trough but al dente. Remove the rosemary and thyme sprigs. Finish with fresh chopped parsley, a splash of olive oil and Parmesan. Add a sprinkle of red pepper flakes for extra heat. Rest for 3 to 5 minutes before serving.
Recipe Notes

Substitute the pre-steamed lentils with uncooked dry Puy lentils. Cook for 20 minutes longer adding stock as necessary.

You can cook ahead and re-heat.

Use all  the broken bits and small leftovers that have been collected from the bottom of boxes of dried pasta. It's a great way to clean up the pantry and start the new year fresh.

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Fettuccine with White Chicken Ragù

Fettuccine with White Chicken Ragù
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Recipe by Silvia Baldini— This creamy chicken ragù is easy to make and boasts remarkable depth thanks to the flavors of an Italian-style soffritto made with onions, carrots, celery, and parsley.
Servings Prep Time
6 people 30 minutes
Cook Time Passive Time
50 minutes 1 and 45 minutes
Servings Prep Time
6 people 30 minutes
Cook Time Passive Time
50 minutes 1 and 45 minutes
Fettuccine with White Chicken Ragù
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Recipe by Silvia Baldini— This creamy chicken ragù is easy to make and boasts remarkable depth thanks to the flavors of an Italian-style soffritto made with onions, carrots, celery, and parsley.
Servings Prep Time
6 people 30 minutes
Cook Time Passive Time
50 minutes 1 and 45 minutes
Servings Prep Time
6 people 30 minutes
Cook Time Passive Time
50 minutes 1 and 45 minutes
Ingredients
  • 2 tablespoons olive oil
  • 4 ounces pancetta or guanciale, finely chopped
  • 2 medium garlic cloves
  • 2 pound bone-in, skin-on chicken thighs
  • 1 teaspoon sea salt, plus more to taste
  • 1/2 teaspoon black pepper, plus more to taste
  • 1 1/2 cups soffritto
  • 6 tablespoons dry white wine
  • 2 cups organic chicken stock
  • 2 leaves leek (from 1 leek) or 2 scallions
  • 2 springs rosemary
  • 1 leaf fresh bay
  • 1/2 cup heavy cream
  • 1 cup cups frozen sweet peas, thawed
  • 12 ounces uncooked dried fettuccine pr 16 ounces fresh fettuccine
  • 1 1/2 ounces Parmesan cheese, grated about 1/3 cup
  • 1 1/2 tablespoons unsalted butter
  • 1 teaspoon lemon zest
  • 2 tablespoons chopped fresh flat-leaf parsley
Servings: people
Instructions
  1. Heat oil in a large Dutch oven over medium. Add pancetta; cook, stirring often, until fat has rendered, about 5 minutes. Using a slotted spoon, transfer pancetta to a plate, reserving drippings in Dutch oven. Add garlic to Dutch oven; increase heat to medium-high. Sprinkle chicken all over with salt and pepper. Working in batches if needed, add chicken, skin side down, to Dutch oven. Cook until golden brown on both sides, about 6 minutes. Transfer chicken thighs to a plate.
  2. Reserve garlic and 2 tablespoons drippings in Dutch oven; discard remaining drippings. Add sofrito and wine; bring to a simmer over medium. Cook, stirring and scraping up browned bits, until mixture is reduced by half, about 3 minutes. Return chicken to Dutch oven in a snug single layer; add stock, ensuring chicken is barely covered. Return mixture to a simmer over medium. While mixture comes to a simmer, bundle together leek leaves, rosemary sprigs, thyme sprigs, and bay leaf; secure with kitchen twine, and add to Dutch oven. Reduce heat to medium-low; cover and cook until chicken is tender, 45 minutes to 1 hour.
  3. Remove Dutch oven from heat. Transfer chicken to a cutting board; partially cover Dutch oven. Let chicken and sauce stand 10 minutes. Skim and discard fat from sauce; remove and discard garlic cloves and leek-herb bundle. Stir reserved pancetta into sauce. Remove and discard skin and bones from chicken; finely shred chicken meat.
  4. Stir cream into sauce. Cook over medium-high, stirring occasionally, until sauce is reduced by nearly half and has slightly thickened, 8 to 12 minutes. Stir peas and shredded chicken into sauce; cook until peas are just tender, about 2 minutes. Season with salt and pepper to taste. Remove from heat, and cover to keep warm.
  5. Cook pasta according to package directions; drain pasta, reserving 1/2 cup cooking liquid.
  6. Add pasta, Parmesan, butter, and lemon zest to sauce. Stir to combine, adding splashes of reserved cooking liquid as needed to form a creamy sauce. Sprinkle with parsley. Serve in large bowls.
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Short Ribs Boeuf Bourguignon

Short Ribs Boeuf Bourguignon
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Recipe by Silvia Baldini — I’m a big fan of boeuf bourguignon. I learned to make it as child from my mom, and later I perfection it while training at Cordon Bleu. Of course Julia Child's boeuf bourguignon is a classic, however I have adapted her recipe and I use short ribs instead of stew meat. I slow cook the ribs for at least 3 hours in the oven until fork tender. They come out melt in your mouth delicious every time. Boeuf bourguignon is one of my go to dishes when I need to feed a large crowd in winter. I always make it one or two days in advance because it taste better after all the flavors mingle while resting for at least 24 hours. The secret of a good boeuf bourguignon is patience and very slow cooking. I sear the ribs to a brown crisp before slow cooking them. I sear two or three ribs at the time and then I drain them from the extra fat. I also like to braise cipolline (small sweet onions) separately and add them at the last moment as a garnish; they bring a smooth texture to the stew. At the beginning of the process take your time to cook each ingredient properly, and you will be happy by the results. Boeuf bourguignon is a braise. Braised meat is essentially a piece of meat that is browned on all sides, and then cooked gently in liquid. You want to do this in a large pot that is oven-friendly, since there is no better way to ensure even, low, gentle cooking than by placing the entire vessel in the oven at a low temperature. Pay attention to the bottom of the pan while you are cooking. As you sear, little pieces of meat will brown and stick to the bottom. The French call these golden suc, tiny bits of flavor for sauce. The best way to scrape up these little flavor bombs is with wine. Use a glass of wine, some good homemade stock, or even water and scrape all the bits of the bottom then reduce before doing the ingredients. This will gift your bourguignon (or any braised dish) with the foundation for layers of flavors.
Servings Prep Time
10/12 people 45 minutes
Cook Time Passive Time
3 hours 4 hours for marinating
Servings Prep Time
10/12 people 45 minutes
Cook Time Passive Time
3 hours 4 hours for marinating
Short Ribs Boeuf Bourguignon
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Recipe by Silvia Baldini — I’m a big fan of boeuf bourguignon. I learned to make it as child from my mom, and later I perfection it while training at Cordon Bleu. Of course Julia Child's boeuf bourguignon is a classic, however I have adapted her recipe and I use short ribs instead of stew meat. I slow cook the ribs for at least 3 hours in the oven until fork tender. They come out melt in your mouth delicious every time. Boeuf bourguignon is one of my go to dishes when I need to feed a large crowd in winter. I always make it one or two days in advance because it taste better after all the flavors mingle while resting for at least 24 hours. The secret of a good boeuf bourguignon is patience and very slow cooking. I sear the ribs to a brown crisp before slow cooking them. I sear two or three ribs at the time and then I drain them from the extra fat. I also like to braise cipolline (small sweet onions) separately and add them at the last moment as a garnish; they bring a smooth texture to the stew. At the beginning of the process take your time to cook each ingredient properly, and you will be happy by the results. Boeuf bourguignon is a braise. Braised meat is essentially a piece of meat that is browned on all sides, and then cooked gently in liquid. You want to do this in a large pot that is oven-friendly, since there is no better way to ensure even, low, gentle cooking than by placing the entire vessel in the oven at a low temperature. Pay attention to the bottom of the pan while you are cooking. As you sear, little pieces of meat will brown and stick to the bottom. The French call these golden suc, tiny bits of flavor for sauce. The best way to scrape up these little flavor bombs is with wine. Use a glass of wine, some good homemade stock, or even water and scrape all the bits of the bottom then reduce before doing the ingredients. This will gift your bourguignon (or any braised dish) with the foundation for layers of flavors.
Servings Prep Time
10/12 people 45 minutes
Cook Time Passive Time
3 hours 4 hours for marinating
Servings Prep Time
10/12 people 45 minutes
Cook Time Passive Time
3 hours 4 hours for marinating
Ingredients
  • 5 pounds trimmed boneless beef short ribs, cut into 2 1/2-inch pieces
  • 6 medium carrots—5 cut into 2-inch pieces, 4 cut into 1-inch rounds
  • 4 medium celery ribs, cut into 2-inch pieces
  • 2 medium garlic cloves
  • 1 750-milliliter bottle dry red wine
  • fine sea salt
  • freshly ground pepper
  • 1/4 cup extra virgin olive oil
  • 6 cups beef stock
  • 1 pound meaty slab bacon—half cut into 1/4-inch-thick lardons, half cut into 2-in
  • 3 bay leaves tied with 10 thyme sprigs, one sprig of rosemary
  • 2 pounds stemmed button mushrooms
  • 1 pound peeled cipolline
  • 1 bunch chopped flat-leaf parsley, for garnish
Servings: people
Instructions
  1. Place the short ribs, 2-inch carrot pieces, celery, onions, garlic and red wine in a large bowl and marinate for at least 4 hours or refrigerate overnight.
  2. Preheat the oven to 325°. Strain the beef and vegetables over a bowl; reserve the wine. Separate the short ribs from the vegetables. Pat the meat dry and season with salt and pepper. In a large enameled cast-iron casserole, heat the olive oil. In batches, sear the meat over high heat until browned on all sides, 30 minutes; transfer the meat to a bowl as you go.
  3. Reduce the heat to moderate, add the marinated vegetables and cook until softened, 8 minutes. Add the reserved wine, stock, large bacon pieces, herbs and meat along with any juices; bring to a simmer.
  4. Braise the stew in the oven for 3 1/2 hours, until the meat is fork tender. Using a slotted spoon, transfer the meat and bacon to a bowl. Strain the liquid, discarding the solids.
  5. Wipe out the casserole. Add the lardons and crisp over moderately high heat, 10 minutes; transfer to paper towels. Working in batches, add the mushrooms to the casserole and cook until golden, 8 minutes per batch. Add the mushrooms to the meat.
  6. Add the carrot rounds and braising liquid to the pot and simmer until the liquid is reduced by one-third. Add the meat, bacon, lardons and mushrooms; simmer until the sauce reduces slightly. Season with salt and pepper and let cool. Refrigerate overnight.
  7. Braise cipolline until tender in a medium pan with a tablespoon of olive oil and 4 tablespoons water . Season with salt and set aside.
  8. Skim the fat from the stew and reheat. Garnish with braised cipolline, parsley and serve.
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Summer Vegetable Ratatouille

A Ratatouille is a beautiful summer excuse to transform humble ingredients like onions, garlic and herbs in to a glorious and delicious  dish. This recipe is very healthy but packed with big flavors. I use zucchini but you could add eggplant, peppers and thin slices of potatoes for a more powerful version.

Summer Vegetable Ratatouille
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Recipe by Silvia Baldini
Summer Vegetable Ratatouille
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Recipe by Silvia Baldini
Ingredients
  • 3 medium ripe plum tomatoes
  • 1 medium shallot, peeled and chopped
  • 1 small peeled and roughly chopped carrot
  • 1 small peeled garlic clove
  • 4 tablespoons virgin olive oil
  • 4 tablespoons 3 tsp fresh thyme, basil, parsley finely chopped
  • 3 medium zucchini
  • 3 medium yellow squash
  • fine sea salt and freshly ground black pepper
Servings:
Instructions
  1. Preheat oven to 400°F.
  2. In a food processor add the chopped tomatoes, shallot, carrot and the garlic. Chop all the vegetable but stop before they become a puree', leaving a rough texture.
  3. Pour the chopped vegetables, 1 Tablespoon of olive oil and half of the chopped fresh herbs into a medium baking dish. Season with salt and pepper.
  4. Using a mandolin, or a really sharp knife, thinly and evenly, slice the vegetables. Make the slices thin, about 1/8’ (3mm) thick.
  5. Make mini-stacks of about 20 slices in sequence. Arrange a few stacks at a time into the prepared baking dish in a concentric spiral from the outer edge to the inside, fanning them out a bit so that you can see the top 1/8” of all the slices. “Stand” them up a little, so you can it as many vegetable slices in as possible, but you may still have some leftover veggies. Save the smaller rounds for the center of the dish.
  6. Drizzle with the remaining tablespoon of olive oil and season with more salt and pepper. Sprinkle the remaining chopped herbs. Cover the dish with a piece of parchment paper cut to it just inside the dish rim, directly on top of the vegetable arrangement.
  7. Bake for 40 minutes -1 hour
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Whole Roasted Tomatoes, Garlic and Herbs

 

 

Whole Roasted Tomatoes, Garlic and Herbs
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Recipe by Silvia Baldini— Roasting a big batch of whole tomatoes it's a simple way to stash away a useful dish with and intense, concentrate flavor. Tomatoes are not only delicious but they have cooling and astringent properties. They are rich in vitamin C, which can eliminate acne and brighten dull skin. I use Plum, Roma or any firm, meaty and ripe tomato. I skin them by plunging them in boiling water for 10 seconds then I roast them with garlic, good extra virgin olive oil, basil and thyme for 45 minutes. I always add salt and pepper after cooking them, because tomatoes don't take to seasoning well before roasting them, and it's just better that way.Roasted Tomatoes can be used as a garnish, or as a healthy and fast sauce scooped on pasta and grains. I chop leftovers with ripe peaches, cilantro and small red onion and hot peppers for an assertive salsa.The tomatoes keep, covered in the fridge for a week but no matter how many I make they never last that long.
Servings Prep Time
12 people 30 minutes
Cook Time
45 minutes
Servings Prep Time
12 people 30 minutes
Cook Time
45 minutes
Whole Roasted Tomatoes, Garlic and Herbs
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Recipe by Silvia Baldini— Roasting a big batch of whole tomatoes it's a simple way to stash away a useful dish with and intense, concentrate flavor. Tomatoes are not only delicious but they have cooling and astringent properties. They are rich in vitamin C, which can eliminate acne and brighten dull skin. I use Plum, Roma or any firm, meaty and ripe tomato. I skin them by plunging them in boiling water for 10 seconds then I roast them with garlic, good extra virgin olive oil, basil and thyme for 45 minutes. I always add salt and pepper after cooking them, because tomatoes don't take to seasoning well before roasting them, and it's just better that way.Roasted Tomatoes can be used as a garnish, or as a healthy and fast sauce scooped on pasta and grains. I chop leftovers with ripe peaches, cilantro and small red onion and hot peppers for an assertive salsa.The tomatoes keep, covered in the fridge for a week but no matter how many I make they never last that long.
Servings Prep Time
12 people 30 minutes
Cook Time
45 minutes
Servings Prep Time
12 people 30 minutes
Cook Time
45 minutes
Ingredients
  • 24 medium plum or roma tomatoes
  • 1/2 cup extra virgin olive oil
  • 8/10 medium cloves of garlic, peeled
  • a handful of fresh basil leaves
  • sprigs of thyme
  • fine sea salt and freshly ground black pepper
Servings: people
Instructions
  1. With a pairing knife core the tomatoes (cut out a small wedge from the stem end) then score a small cross on the bottom, it facilitate peeling them. Plunge the tomatoes in boiling water for 10 seconds. Then scoop them out on a paper towel and remove the skin.
  2. Line a large baking dish with parchment paper, then fit all the tomatoes in the dish. It's ok if they are a bit crowed. Distribute the garlic and the herbs among the tomatoes. Drizzle with the olive oil.
  3. Roast with-out touching the tomatoes for 40 to 45. Once cooked they should still hold their shape but they should be soft to the touch and slightly caramelized. Season with salt and pepper. Store with the liquids, herbs and garlic for up to a week in the fridge.
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Chocolate Christmas Tree

Chocolate Christmas Tree
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Recipe by Silvia Baldini— We make this yummy Nutella tree every year for the holidays. It's super easy delicious and it looks stunning. The kids make stars out of the left over puff pastry to decorate the plate. It's a great dessert to bring to your next Christmas party.
Servings Prep Time
6/8 people 20 minutes
Cook Time
12-15 minutes
Servings Prep Time
6/8 people 20 minutes
Cook Time
12-15 minutes
Chocolate Christmas Tree
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Recipe by Silvia Baldini— We make this yummy Nutella tree every year for the holidays. It's super easy delicious and it looks stunning. The kids make stars out of the left over puff pastry to decorate the plate. It's a great dessert to bring to your next Christmas party.
Servings Prep Time
6/8 people 20 minutes
Cook Time
12-15 minutes
Servings Prep Time
6/8 people 20 minutes
Cook Time
12-15 minutes
Ingredients
  • 2 sheets frozen puff pastry defrosted.
  • 1 cup nutella
  • 1 large egg
Servings: people
Instructions
  1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper. Roll out one puff pastry sheet into a large rectangle on a lightly floured surface and place on the prepared baking sheet.
  2. Lightly score puff pastry into the shape of a Christmas tree (triangle) with a wide base. Spread the Nutella over the triangle in a thin layer with the back of a spoon.
  3. Roll out the second sheet of puff pastry to a large rectangle and place on top of the first one. Carefully trace the shape of the chocolate covered triangle underneath and cut out the Christmas tree shape and the trunk. Pull away excess pastry.
  4. Lightly score 2 lines down the middle of the triangle to form a tree trunk that is narrower at the top and gets wider towards the base. Using the trunk as a guide, cut branches into the sides of the triangle.
  5. Twist the branches away from you, trying to get in 2 turns on the lower branches. Continue moving up the tree, twisting away from you as you go. Beat the egg in a bowl with a teaspoon of water and brush the tree with the egg wash.
  6. Bake in the preheated oven until puffy and golden brown, 12 to 15 minutes. Cool slightly, about 5 minutes. Slide onto a serving plate, using a piece of parchment paper if needed.
Recipe Notes

You can substitute the Nutella with  jam or peanut butter. You can make a savory version with grated cheese and ham.

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Balsamic Caramelized Shallots Tartletts

Balsamic Caramelized Shallots Tart
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Recipe by Silvia Baldini— I used the Aceto Balsamic di Modena to caramelize the shallots for these savory tarts to create a sweet and balanced but intense flavor. The Balsamic reduction coats the shallots and pairs beautifully with the tanginess of the goat cheese in the filling. The tarts are perfect for brunch, lunch or as an interesting appetizer. Aceto Balsamico di Modena has been produced for centuries in the countryside of the province of Modena in the North of Italy. It is produced from the must of fermented white grapes, with the addition of aged vinegar and wine vinegar. As it ages, a syrup develops, thickens and evaporates. The aging vinegar is stored in successively smaller barrels made of different types of wood that contribute to the complex and delicious flavors of balsamic vinegar. The consistency releases a complex and pleasantly penetrating bouquet, coupled with a balanced sweet and sour taste, rounded with woody overtones. Sweet, tangy bold in flavor and with the perfect flaky crust. These tarts are always a success.
Servings
6 individual tart
Servings
6 individual tart
Balsamic Caramelized Shallots Tart
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Recipe by Silvia Baldini— I used the Aceto Balsamic di Modena to caramelize the shallots for these savory tarts to create a sweet and balanced but intense flavor. The Balsamic reduction coats the shallots and pairs beautifully with the tanginess of the goat cheese in the filling. The tarts are perfect for brunch, lunch or as an interesting appetizer. Aceto Balsamico di Modena has been produced for centuries in the countryside of the province of Modena in the North of Italy. It is produced from the must of fermented white grapes, with the addition of aged vinegar and wine vinegar. As it ages, a syrup develops, thickens and evaporates. The aging vinegar is stored in successively smaller barrels made of different types of wood that contribute to the complex and delicious flavors of balsamic vinegar. The consistency releases a complex and pleasantly penetrating bouquet, coupled with a balanced sweet and sour taste, rounded with woody overtones. Sweet, tangy bold in flavor and with the perfect flaky crust. These tarts are always a success.
Servings
6 individual tart
Servings
6 individual tart
Ingredients
  • 13 ounces puff pastry One Box of Frozen Puff Pastry
  • 12 to 14 medium whole shallots, peeled
  • 1 teaspoon Butter
  • 2 teaspoons white sugar
  • 2 1/2 tablespoons Aceto balsamico di Modena
  • 5 to 6 thyme springs
  • 1 cup water
  • 8 ounces semi-hard goat cheese or robiola
  • 3 large organic eggs
  • 1/4 cup double cream
  • salt and pepper
Servings: individual tart
Instructions
  1. Preheat the oven at 400F degrees. Prep 6 fluted, loose bottom tartelette pans or an individual 24 inches one. Roll out the puff pastry in to circles and line the pans. Prick the bottom with a fork. Fill with weights and blind bake for 15-20 minutes in the pre-heated 400F degrees oven. Remove from the oven and remove the weights. Bake for further 5 to 10 minutes until the puff pastry is golden. Remove from the oven and set aside. Reduce the oven to 325F.
  2. Meanwhile, while the tarts are baking, prep and cook the shallots. Put the peeled shallots in a pan with the butter, sugar, Original Aceto Balsamic di Modena, the thyme and water. Add salt and pepper. Bring to a boil, then lower the temperature and simmer on a medium flame for about 10 minutes until the liquid has reduced and the shallots are caramelized and coated in a dark caramel syrup but still intact. Set aside.
  3. Assemble the tarts. Break the cheese in small pieces and divide in the baked cases. In a bowl whisk the eggs with the double cream and some salt and pepper, add chopped thyme leaves. Pour the mixture on the cheese and fill the gaps. Arrange the caramelized shallots on the egg mixture. Drizzle some of the balsamic syrup on the shallots and add a pinch of salt.
  4. Place the tartelettes on a lined baking sheet and bake in the preheated 325F oven for about 30-35 minutes, or until the filling has set. Remove from the oven and cool for a couple of minutes. Remove from the tins and serve with some of the remaining Aceto Balsamico Reduction.
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Coconut and Orange Baked French Toast

Coconut and Orange Baked French Toast
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Recipe by Silvia Baldini —My version of coconut and orange baked French Toast is creamy and comforting. It takes not time to prep and the coconut milk and orange zest combination is a bit different than the usual vanilla custard. It has a bright and creamy finish and it fills the kitchen with a delicious and homemade scent. This French toast is perfect for the holidays and it is a no-fail-recipe that can easily be prepped or baked ahead of time. I like to serve it for brunch or at a family breakfast.
Servings Prep Time
4/6 people 10 minutes
Cook Time
45 minutes
Servings Prep Time
4/6 people 10 minutes
Cook Time
45 minutes
Coconut and Orange Baked French Toast
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Recipe by Silvia Baldini —My version of coconut and orange baked French Toast is creamy and comforting. It takes not time to prep and the coconut milk and orange zest combination is a bit different than the usual vanilla custard. It has a bright and creamy finish and it fills the kitchen with a delicious and homemade scent. This French toast is perfect for the holidays and it is a no-fail-recipe that can easily be prepped or baked ahead of time. I like to serve it for brunch or at a family breakfast.
Servings Prep Time
4/6 people 10 minutes
Cook Time
45 minutes
Servings Prep Time
4/6 people 10 minutes
Cook Time
45 minutes
Ingredients
  • 1 tablespoon unsalted butter at room temperature
  • 6 large eggs
  • 3/4 cups double cream
  • 1 can light coconut milk(8 ounces)
  • 2 tablespoons granulated sugar
  • 1/3 cup light brown sugar lightly packed
  • 1 tablespoon pure vanilla extract
  • 1 teaspoon grated orange zest plus extra for servings
  • 1/2 cup orange juice
  • 1/4 teaspoon fine sea salt salt
  • 1 loaf (1-inch-diced) 1 day-old loaf of bread French brioche, six grains, challah bread or baguette
  • 6 ounces fresh raspberries and black berries
  • confectioner sugar for serving
  • pure maple syrup or honey for serving
Servings: people
Instructions
  1. Grease a 9 x 13 x 2-inch baking dish with the butter and set aside. In a large bowl, whisk together the eggs, double cream, coconut milk, 1 tablespoon of granulated sugar, the brown sugar, vanilla, the orange zest, orange juice, and salt
  2. Spread the diced bread in the prepared baking dish and pour on the egg mixture, pressing down lightly to moisten the bread. Sprinkle with the remaining tablespoon of sugar, cover with plastic wrap, and refrigerate for 1 hour or overnight.
  3. Preheat the oven to 350 degrees. Place the baking dish on a sheet pan and bake it for 45 to 50 minutes, until the custard is set and the top is puffed and browned. Check after 25 minutes; if the top is getting too browned, cover it lightly with aluminum foil. Cool for 10 minutes, sprinkle with confectioners' sugar, dust with extra orange zest, and serve warm with maple syrup and the berries.
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Citrus Salad with a Peach and Lime Dressing

Citrus Salad with a Peach and Lime Dressing
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Recipe by Silvia Baldini — A gorgeous end of fall and wintery salad, generous in flavor and packed with immune system busting vitamins. The peach and Persian lime dressing ties this simple dish together with an infusion of sweet and sour aromas redolent of the Mediterranean. You can find the ingredients for the dressing at www.thesecretingredientgirls.com
Servings Prep Time
4 people 20 minutes
Servings Prep Time
4 people 20 minutes
Citrus Salad with a Peach and Lime Dressing
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Recipe by Silvia Baldini — A gorgeous end of fall and wintery salad, generous in flavor and packed with immune system busting vitamins. The peach and Persian lime dressing ties this simple dish together with an infusion of sweet and sour aromas redolent of the Mediterranean. You can find the ingredients for the dressing at www.thesecretingredientgirls.com
Servings Prep Time
4 people 20 minutes
Servings Prep Time
4 people 20 minutes
Ingredients
  • 1 pink grapefruit
  • 2 oranges
  • 1 lime
  • 3 tangerines
  • 1 fennel
  • 1/4 cup Peach Balsamic
  • 1/4 cup Persian Lime Oil
  • sea-salt
  • ground black pepper
Servings: people
Instructions
  1. Peel and section all the citrus. Discard seeds and pith. Slice the fennel thin with a sharp knife or a mandolin. Arrange the sliced fennel on a serving dish then add the citrus slices.
  2. In a cup whisk the Peach Balsamic and Persian Lime Oil with the salt and pepper. Drizzle 3 or 4 tablespoons on top of the citrus. Serve immediately. Reserve the remaining dressing for later use.
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Beef Filet Medallions with Balsamic Glaze

Beef Filet Medallions with Balsamic Glaze
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Recipe by Silvia Baldini— This is an uncomplicated but delicious recipes. The filet is tender and bursting with flavor from the balsamic vinegar. It's a perfect dish for weeknights or for guest night.
Servings Prep Time
4 people 5 minutes
Cook Time
8 minutes
Servings Prep Time
4 people 5 minutes
Cook Time
8 minutes
Beef Filet Medallions with Balsamic Glaze
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Recipe by Silvia Baldini— This is an uncomplicated but delicious recipes. The filet is tender and bursting with flavor from the balsamic vinegar. It's a perfect dish for weeknights or for guest night.
Servings Prep Time
4 people 5 minutes
Cook Time
8 minutes
Servings Prep Time
4 people 5 minutes
Cook Time
8 minutes
Ingredients
  • 4-6 oz filet beef medallions, trimmed
  • 2 tablespoons traditional aged balsamic vinegar
  • 1 teaspoon sea-salt
  • 1 tablespoon coarsely cracked black pepper
Servings: people
Instructions
  1. Preheat the oven to 450 degrees.
  2. Season the medallions well on both sides with the salt, then brush them evenly over the top and sides with the balsamic. Sprinkle the cracked pepper evenly all over the meat.
  3. Sear the filet on both sides in a hot pan with a tablespoon of vegetable oil. About 2 minutes per side or until golden brown.
  4. Roast the filet in the oven for 8 minutes exactly for medium-rare (6 minutes for rare and 10 minutes for medium/well).
  5. Remove the pan from the oven, cover tightly with aluminum foil, and allow the beef to rest on the pan for 5 minutes. Slice and serve hot or warm.
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Roasted Tomatoes Puff Pastry Tart

Roasted Tomatoes, Goat Cheese and Caramelized Onions Fall Taste (puff pastry)
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Recipe by Silvia Baldini— Everyone loves this easy to make tomato tart. Make two they go fast.
Servings
4/6 people
Cook Time
35 minutes
Servings
4/6 people
Cook Time
35 minutes
Roasted Tomatoes, Goat Cheese and Caramelized Onions Fall Taste (puff pastry)
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Recipe by Silvia Baldini— Everyone loves this easy to make tomato tart. Make two they go fast.
Servings
4/6 people
Cook Time
35 minutes
Servings
4/6 people
Cook Time
35 minutes
Ingredients
Dough
  • 1 sheet puff pastry at room temperature
Toppings
  • 1 cup mild goat cheese
  • 1 cup caramelized onions
  • 1 cup roasted tomatoes
  • 3 tablespoons The Secret Ingredient Girls EVOO
  • Flaky sea salt
  • 3 tablespoons The Secret Ingredient Girls Traditional Balsamic
  • 1 bunch basil leaves
Servings: people
Instructions
  1. Preheat oven to 400°. Roll out the puff pastry on a lightly floured sheet of parchment. Prick the bottom with a fork and shape the borders to form a rectangular tart. Transfer on parchment to a baking sheet.
  2. Scatter all the ingredient starting from the goat cheese at the bottom. Drizzle le EVOO and season with salt. Bake, rotating once, until crust is golden brown and cooked through, 30-35 minutes. Let cool slightly on baking sheet.
  3. Season with salt. Finish with the remaining EVOO and Balsamic. Scatter the basil.
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Fall Veggie Tart

Power Veggie Fall Tart (whole wheat dough)
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Recipe by Silvia Baldini— This is a power tart. Loads of roasted and slightly caramelized vegetables generously piled up on a wholewheat crust. A perfect fall family meal.
Servings
4/6 people
Cook Time
25/30 minutes
Servings
4/6 people
Cook Time
25/30 minutes
Power Veggie Fall Tart (whole wheat dough)
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Recipe by Silvia Baldini— This is a power tart. Loads of roasted and slightly caramelized vegetables generously piled up on a wholewheat crust. A perfect fall family meal.
Servings
4/6 people
Cook Time
25/30 minutes
Servings
4/6 people
Cook Time
25/30 minutes
Ingredients
Dough
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 teaspoon sea-salt
  • 3/4 cup chilled unsalted butter, cut into pieces 1/2 stick
  • 1 tablespoon apple cider vinegar
Toppings
  • 3 tablespoons EVOO
  • 4 tablespoons tomato sauce
  • 1 large grilled and sliced eggplant
  • 1 bunch large Swiss chard ribs and stems removed, leaves cut into bite-size pieces
  • 1 cup roasted brussels sprouts
  • 1 cup roasted tomatoes
  • Flaky sea salt Maldon
  • 2 tablespoons The Secret Ingredient Girls Traditional Balsamic
  • 1 bunch basil leaves
Servings: people
Instructions
  1. Pulse all-purpose flour, whole wheat flour, and salt in a food processor to combine. Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining.
  2. Transfer mixture to a large bowl; drizzle with vinegar and ¼ cup ice water.
  3. Mix with a fork, adding more ice water by the tablespoonful if needed, just until a shaggy dough comes together; lightly knead until no dry spots remain (do not overwork). Pat into a disk and wrap in plastic. Chill at least 2 hours.
  4. Preheat oven to 400°
  5. Roll out dough on a lightly floured sheet of parchment to a 14” round about ⅛” thick. Transfer on parchment to a baking sheet. Spread the tomato sauce on the dough. Drizzle some EVOO and season with salt.
  6. Scatter all the ingredient on the sauce and finish with the olive oil.
  7. Bake, rotating once, until crust is golden brown and cooked through, 25-30 minutes. Let cool slightly on baking sheet.
  8. Season with salt. Finish with the remaining EVOO and Balsamic. Scatter the basil
Recipe Notes

DO AHEAD: Dough can be made 2 days ahead. Keep chilled.

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Beauty Peach and Mango Smoothie with Ginger and Turmeric

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

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

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Poached Peaches, Prosciutto, Whipped Ricotta and Hazelnut Balsamic Salad

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

Grilled Herbed Chicken Breast with Balsamic Vinegar and Strawberries
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Recipe by Silvia Baldini— A perfect combination for a late spring or summer day meal when strawberries are juicy, naturally sweet and in season. The balsamic vinegar adds a rich and unexpected note that highlights and deepens the flavor of both the strawberries and the chicken. This is a wholesome and healthy dish that tastes delicious and fresh.
Servings Prep Time
4 people 15 minutes
Cook Time Passive Time
20 minutes 2-24 hours
Servings Prep Time
4 people 15 minutes
Cook Time Passive Time
20 minutes 2-24 hours
Grilled Herbed Chicken Breast with Balsamic Vinegar and Strawberries
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Recipe by Silvia Baldini— A perfect combination for a late spring or summer day meal when strawberries are juicy, naturally sweet and in season. The balsamic vinegar adds a rich and unexpected note that highlights and deepens the flavor of both the strawberries and the chicken. This is a wholesome and healthy dish that tastes delicious and fresh.
Servings Prep Time
4 people 15 minutes
Cook Time Passive Time
20 minutes 2-24 hours
Servings Prep Time
4 people 15 minutes
Cook Time Passive Time
20 minutes 2-24 hours
Ingredients
  • 4 tablespoons Traditional Balsamic Vinegar
  • 1 quart fresh strawberries, hulled and quartered
  • 4 6 oz skinless, boneless chicken breast cutlets
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons chopped fresh flat parsley leaves
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon fresh thyme leaves
  • 3 medium garlic cloves, peeled and smashed
  • fine sea salt
  • ground black pepper
  • 1 medium organic lemon, juiced
Servings: people
Instructions
  1. Combine the quartered strawberries with the balsamic vinegar and set aside in a covered container to macerate in the fridge for a minimum of two hours or overnight.
  2. In a large bowl combine the chicken breasts with the herbs, garlic and the olive oil and the juice of the lemon. Season with salt and pepper, mix well. Cover and set aside in the fridge for a minimum of two hours or overnight.
  3. When ready, discard the herbs and the garlic, then grill the chicken on a hot grill pan or over a BBQ until cooked in the center. Slice the chicken on a diagonal and arrange in a serving platter. Adjust the seasoning and cover with the macerated strawberries and the juices from the balsamic marinade. Sprinkle with extra chopped basil. Serve warm or room temperature.
Recipe Notes

Macerate the strawberries with the Traditional Balsamic from our collection at www.thesecretingredientgirls.com This is one of our finest grade Balsamic, it is aged for up to 18 years in chestnut, oak, mulberry, cherry and ash barrels. It is exceedingly rich, complex and dense.

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COOKING DEMO AND COUNTRY LIVING FAIR IN RHINEBECK TICKET GIVE AWAY.

COME AND SEE MY COOKING DEMO ON THE MAIN KITCHEN STAGE AT THE COUNTRY LIVING FAIR IN RHINEBECK, NEW YORK, JUNE 1ST AT  2:30PM
I’LL BE MAKING A FRESH GREEN GODESS GAZPACHO AND A GORGEOUS OLIVE OIL CROSTATA

PLUS YOU WILL GET AN EXCLUSIVE PREVIEW OF SOME OF THE WHOLESOME PRODUCTS WE WILL BE OFFERING ON THESECRETINGREDIENTGIRLS.COM


 


BEST PART!

I’m giving away two pairs of 3-day weekend passes to the Country Living Fair.

To enter your name in to the raffle simply share this post and leave a comment here or tag me and share on my Facebook page or on my Facebook StrawberryandSage page or on my  Instagram

The contest starts on May 29th and ends on May 30th at 8pm.
The winners will be chosen by draw and they will be notified on May 31st.

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 1 @ 2:30 pm on the Kitchen Stage

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Morning Sunshine Healthy Porridge

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

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

CAST-IRON ROASTED HONEY AND CITRUS CHICKEN WITH CRISPY POTATOES

This is one is one of my favorite and deliciously nurturing recipe for roasted chicken. It’s a bit different from the usually roasted chickens; It’s cooked in a cast iron pan or a Dutch oven. This chicken is comfort food with a twist. It calls for honey and tangerine juice. As the chicken roasts, the honey condenses and caramelizes, becoming thicker and stickier and turning the chicken’s skin crisp and brown, the tangerine adds an unusual citrusy taste to the otherwise bland meat. Honey and tangerines not only donate a sweet and sour taste, they also infuse the meal with vitamins and winter goodness. You have to remember to rotate the chicken and baste the bird because the skin burns in spots. Rest the chicken for 10 to 15 minutes before carving.  The juices are tangy and sweet and the potatoes come out crispy and flavorful. This roasted chicken is great for a family winter meal or be like Harry and Meg and make it for your engagement night.


Cast-Iron Roasted Honey and Citrus Chicken with Crispy Potatoes
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Recipe by Silvia Baldini — This is one is one of my favorite and deliciously nurturing recipe for roasted chicken. It’s a bit different from the usually roasted chickens; It’s cooked in a cast iron pan or a Dutch oven. This chicken is comfort food with a twist. It calls for honey and tangerine juice. As the chicken roasts, the honey condenses and caramelizes, becoming thicker and stickier and turning the chicken’s skin crisp and brown, the tangerine adds an unusual citrusy taste to the otherwise bland meat. Honey and tangerines not only donate a sweet and sour taste, they also infuse the meal with vitamins and winter goodness. You have to remember to rotate the chicken and baste the bird because the skin burns in spots. Rest the chicken for 10 to 15 minutes before carving.  The juices are tangy and sweet and the potatoes come out crispy and flavorful. This roasted chicken is great for a family meal or be like Harry and Meg and make it for your engagement night.
Servings Prep Time
4/6 people 30 minutes
Cook Time
50 minutes
Servings Prep Time
4/6 people 30 minutes
Cook Time
50 minutes
Cast-Iron Roasted Honey and Citrus Chicken with Crispy Potatoes
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Recipe by Silvia Baldini — This is one is one of my favorite and deliciously nurturing recipe for roasted chicken. It’s a bit different from the usually roasted chickens; It’s cooked in a cast iron pan or a Dutch oven. This chicken is comfort food with a twist. It calls for honey and tangerine juice. As the chicken roasts, the honey condenses and caramelizes, becoming thicker and stickier and turning the chicken’s skin crisp and brown, the tangerine adds an unusual citrusy taste to the otherwise bland meat. Honey and tangerines not only donate a sweet and sour taste, they also infuse the meal with vitamins and winter goodness. You have to remember to rotate the chicken and baste the bird because the skin burns in spots. Rest the chicken for 10 to 15 minutes before carving.  The juices are tangy and sweet and the potatoes come out crispy and flavorful. This roasted chicken is great for a family meal or be like Harry and Meg and make it for your engagement night.
Servings Prep Time
4/6 people 30 minutes
Cook Time
50 minutes
Servings Prep Time
4/6 people 30 minutes
Cook Time
50 minutes
Ingredients
  • 1 3 1/2 - 4 pounds whole chicken
  • 4 cloves of garlic
  • 4 sprigs fresh rosemary
  • 1 medium white onion, halved
  • 4 leaves fresh sage
  • 3 medium tangerines
  • 2 tablespoons balsamic vinegar
  • 1/2 cup Honey
  • 1 1/2 pounds russet potatoes, scrubbed, thinly sliced crosswise
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon thyme leaves
  • 1 tablespoons olive oil
  • freshly ground black pepper
  • fine sea salt
Servings: people
Instructions
  1. Prep the chicken. Season with salt and pepper the cavities and the outside. Stuff the chicken with the garlic, the rosemary, sage and the 2 onions half. Slice one of the tangerines in thin slices and place the chicken and the tangerine slices aside.
  2. Place a rack in upper third of oven and set a 12" cast-iron skillet or 3-qt. enameled cast-iron baking dish on rack. Preheat oven to 425° F.
  3. Meanwhile, toss potatoes, butter, thyme, and 1 tablespoon oil in a large bowl to coat; season with salt and pepper.
  4. Once oven reaches temperature, drizzle the oil into hot skillet (this helps keep the chicken from sticking and tearing the skin). Place the tangerine slice at the bottom of the skillet and the chicken in the center of tangerine and arrange potatoes around.
  5. Juice the 2 remaining tangerines. In a tall jug combine the tangerine juice with the balsamic vinegar, the honey, the garlic cloves, the rosemary and a pinch of salt and pepper. Whiz with a hand held blender for a minute or two.
  6. Spoon all but 1/4 cup of liquid over all the chicken. Place chicken in oven and roast for 10 minutes. Spoon accumulated juices back over chicken, reverse pan back to front, and return to oven. Repeat a couple of times, basting every 10 minutes and switching pan position each time. If chicken browns too quickly, lower heat a bit. If juices dry up, use reserved liquid and 1 or 2 tablespoons of water.
  7. After 50 minutes of roasting, insert an instant-read thermometer into a thigh; when it reads 155 to 165 degrees, remove chicken from oven, and baste one final time. Let rest 5 minutes before serving.
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Hangover Pasta

Hangover Pasta
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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.
Servings Prep Time
8 people 5 minutes
Cook Time
8/10 minutes
Servings Prep Time
8 people 5 minutes
Cook Time
8/10 minutes
Hangover Pasta
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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.
Servings Prep Time
8 people 5 minutes
Cook Time
8/10 minutes
Servings Prep Time
8 people 5 minutes
Cook Time
8/10 minutes
Ingredients
  • 1 box spaghetti
  • 3 large peeled garlic cloves
  • 1/2 cup extra virgin olive oil
  • 1/2 teaspoon crushed hot chili flakes add more chili flakes for extra heat
  • 3 tablespoons flat italian parsley chopped
  • 1/2 cup grated parmesan
  • 1 1/2 tablespoons sea salt for boiling water
Servings: people
Instructions
  1. Bring water to the boil in a large pot, add sea salt and cook spaghetti al dente, according to packaging instruction.
  2. 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.
  3. 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 Notes

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No Butter Coffee and Nutella Cake

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

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

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

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Mixed Berry Jam Bundt Cake

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

Spiced pumpkin wedges with spinach, apple & pine nuts
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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.
Servings
4/6 people
Servings
4/6 people
Spiced pumpkin wedges with spinach, apple & pine nuts
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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.
Servings
4/6 people
Servings
4/6 people
Ingredients
PUMPKIN
  • 2 teaspoons coriander seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon fennel seeds
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon crushed chilli flakes
  • 1/4 teaspoon coarse salt
  • 2 garlic cloves
  • 2 tablespoons olive oil
  • 1 medium pumpkin, peeled, halved lengthwise, seeded and cut into 6-8 wedges
SPINACH
  • 3 tablespoons pine nuts
  • 2 tablespoons olive oil
  • 1 red onion, sliced
  • 1/2 teaspoon crushed chilli flakes
  • 1 tart apple (Granny Smith or similar), peeled, cored and diced
  • 2 garlic cloves crushed
  • 1 teaspoon ground cumin
  • 2 teaspoons runny honey
  • 1 pound washed spinach sliced in ribbons
  • 5 tablespoons double cream
  • 1 tablespoon chopped fresh cilantro
  • 1 pinch salt
  • 1 pinch fresh ground black pepper
Servings: people
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.

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Eggplant, Almond, Tumeric and Apricot Soup

Eggplant, Almond, Tumeric and Apricot Soup
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Recipe By Silvia Baldini — I'm big fan of eggplant and this soup is made with an unexpected combination of healthy and powerful ingredients that taste sublime together. Eggplant, toasted almonds, dried soft apricots and turmeric. Grilling and charring the eggplant gives smoky flavor while the apricots and the almonds bring sweetness and a lovely texture. A sprinkle of turmeric and cumin gives a mediterranean touch to the soup and a hefty squeeze of lemon brightens it up. I serve the soup hot or even better at room temperature, in big bowls for supper or a sustaining lunch.
Servings Prep Time
4/6 people 25 minutes
Cook Time
25 minutes
Servings Prep Time
4/6 people 25 minutes
Cook Time
25 minutes
Eggplant, Almond, Tumeric and Apricot Soup
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Recipe By Silvia Baldini — I'm big fan of eggplant and this soup is made with an unexpected combination of healthy and powerful ingredients that taste sublime together. Eggplant, toasted almonds, dried soft apricots and turmeric. Grilling and charring the eggplant gives smoky flavor while the apricots and the almonds bring sweetness and a lovely texture. A sprinkle of turmeric and cumin gives a mediterranean touch to the soup and a hefty squeeze of lemon brightens it up. I serve the soup hot or even better at room temperature, in big bowls for supper or a sustaining lunch.
Servings Prep Time
4/6 people 25 minutes
Cook Time
25 minutes
Servings Prep Time
4/6 people 25 minutes
Cook Time
25 minutes
Ingredients
  • 2 medium eggplants
  • 1 tablespoon extra virgin olive oil
  • salt
  • 1 onion chopped
  • 1 clove garlic crushed
  • 2 teaspoons grated gresh ginger
  • 2 teaspoons ground coritander
  • 1 teaspoon cumin seeds
  • 1/4 teaspoon turmeric
  • 2 pints vegetable stock
  • 4 oz dried apricots, roughly chopped
  • 4 tablespoons Marsala or Sherry
  • 2 tablespoons clear honey
  • 1/2 medium fresh lemon juice
  • 3 oz lightly toasted grounds almonds
Servings: people
Instructions
  1. Heat a grill pan to fairly high. Spread the eggplants out on a rack over the grill pan. Brush lightly with oil and season. Grill on both sides for about 12-20 minutes until golden. You can also use the oven broiler.
  2. Meanwhile, heat the oil in a large lidded saucepan. Add the onion, garlic, ginger, coriander, cumin seeds and turmeric. Cover and sweat for 10 minutes.
  3. Stir the grilled eggplants into the onion mixture with the stock, apricots, Marsala, honey and lemon juice. Bring to the boil, cover and simmer for 20 minutes.
  4. Add the almonds and simmer for 5 minutes.
  5. Allow to cool slightly before puréeing until smooth. Check seasoning.
  6. Return to the rinsed out pan and re-heat slowly. Divide between warmed serving bowls and serve.
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Birthday Hell

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

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

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

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

 

 

 

 

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

You can freeze the sponge cakes up to 3 months.

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Summer Zucchini Ratatouille

A ratatouille is a beautiful summer excuse to transform humble ingredients like onions, garlic and herbs in to a glorious and delicious  dish. This recipe is very healthy but packed with big flavors. I use zucchini and yellow squash in this version but you could add eggplant, peppers and thin slices of potatoes for a more powerful version.
I quickly chop all the tomatoes, shallot, carrot and garlic with a food processor and then I pour all the chopped vegetables in a baking dish with my herbs and good olive oil. I layer the zucchini by making mini-stacks of about 20 slices in sequence, and then I arrang a few stacks at a time into the prepared baking dish in a concentric spiral from the outer edge to the inside, fanning them out.

I made the ratatouille with my kids for dinner. I sliced the zucchini, they stacked the slices for me in neat piles. We talked about summer plans and they filled me in on the latest stories. We played a game of badmington on the lawn and while I miserably lost every set, I won precious time with them, away from twitter and the unwatchable news #RESIST

 

Summer Vegetable Ratatouille
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Recipe by Silvia Baldini
Summer Vegetable Ratatouille
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Recipe by Silvia Baldini
Ingredients
  • 3 medium ripe plum tomatoes
  • 1 medium shallot, peeled and chopped
  • 1 small peeled and roughly chopped carrot
  • 1 small peeled garlic clove
  • 4 tablespoons virgin olive oil
  • 4 tablespoons 3 tsp fresh thyme, basil, parsley finely chopped
  • 3 medium zucchini
  • 3 medium yellow squash
  • fine sea salt and freshly ground black pepper
Servings:
Instructions
  1. Preheat oven to 400°F.
  2. In a food processor add the chopped tomatoes, shallot, carrot and the garlic. Chop all the vegetable but stop before they become a puree', leaving a rough texture.
  3. Pour the chopped vegetables, 1 Tablespoon of olive oil and half of the chopped fresh herbs into a medium baking dish. Season with salt and pepper.
  4. Using a mandolin, or a really sharp knife, thinly and evenly, slice the vegetables. Make the slices thin, about 1/8’ (3mm) thick.
  5. Make mini-stacks of about 20 slices in sequence. Arrange a few stacks at a time into the prepared baking dish in a concentric spiral from the outer edge to the inside, fanning them out a bit so that you can see the top 1/8” of all the slices. “Stand” them up a little, so you can it as many vegetable slices in as possible, but you may still have some leftover veggies. Save the smaller rounds for the center of the dish.
  6. Drizzle with the remaining tablespoon of olive oil and season with more salt and pepper. Sprinkle the remaining chopped herbs. Cover the dish with a piece of parchment paper cut to it just inside the dish rim, directly on top of the vegetable arrangement.
  7. Bake for 40 minutes -1 hour
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Puberty Class

Euphoria has been building in our home. The infamous puberty class is happening today. Questions have been flying in for months as well as large packs of manly Axe Deodorant. I have spent hours at the local pharmacy waiting for my son to choose between Gold Temptation, Anarchy For Him and yes, something named Excite Deodorant Stick.

Secretly I want my boy to remain cute, cuddly and stinky forever but as a mother I feel the responsibility to give him the chance to grow up in to a strong, confident, respectful, kind and hopefully succesful man.  The way I see it, we have enough puberty-trapped, spoiled men-children disrupting our lives at the moment.

Below you’ll find some of the questions my husband and I answered this year. My younger daughter of course felt the need to jump in abundantly and she was not shy with her queries. The creatures  seem to be the most curious at inopportune times and/or when guests, grandparents or church ladies are close by, but we have learned to deflect when necessary and to answer with— I hope — honesty and humor.

If you feel the need to sit with your family and have “the talk” or any talk, consider making my recipe for a lighter version of a lasagna tray made with pane Casarau. Pane Casarau is an ancient flat bread from Sardegna. The airy flat layers are simply delicious, salty and crunchy. They are made of flour, yeast, water, and salt. The dough is rolled out thin and baked, then split into two layers which are baked again. The result is a thin, crispy cracker like, bread. This crispy bread is great on its own or served together with a fresh but dry pecorino and thick slices of prosciutto. It’s also delicious when layered in this version of the ultimate family comfort food, my easy and light ragu’ and mozzarella lasagna. This lasagna is healthier, lighter than the original version. The Casarau bread while satisfying has less gluten than pasta resulting in a more digestible dish.

I believe ancient wisdom is always the best ingredient therefore I cannot wait to sit around the family table tonight and dispense my knowledge. I’m sure the discussions will not disappoint. Happy Wednesday to all the ladies working hard at growing boys in to good men, not an easy task. #RESIST

 

Puberty Questions:

Does it hurt to get a baby created?
Why do you have sex?
How do you have sex
When you are going through puberty would a person have mood swings?
When do you start having your period?
When do you start growing hair under your armpits?
Does it feel good to have sex?
What happens if puberty doesn’t happen to you?
Why does puberty happen?
Why do people stop doing puberty?
What is it called when you have a tingling in your private part? Is it called an orgasm?
Can a man have a woman’s part and a woman have a man’s part?
What is an orgasm?
What are the side effects of sex?
What makes semen?
What color is sperm?
If I had all the symptoms of a period would I get it soon even if I’m only 10?
What do men and women have to have to make a child?
Does the flow of the period last days?
How many hormones are in the human body?
What age do you start have and stop having baby?
Why do girls go through more things than boys do?
Why do you have a half cup of blood when you have your period? Why not ¼ or 3/8?
How does the HIV virus go into other person by having sex?
What are AIDS?
What happens when a man’s penis becomes hard?
Why is it wrong to have sex before you are married and who came up with the idea that it is?
How do you know someone is in love with you?
Why do people have sexual change of feelings about a man or woman?
How do I know it’s time to wear deodorant?
Why can some women can’t have baby?
Is it normal for a 5th grader to have pubic hairs?
Why does my penis get big? I mean I know what’s supposed to happen but why does it happen randomly?
Do you have to have sex?
I just wanted to know if the sack behind penis ever runs out of sperm?
Why are kids mental when there parents are related?
Is having sex the only way to have a baby?
What are the positions for having sex?
Where do you have sex?
How does sex change your life?
How large does your penis grow when you hit puberty?
How do condoms work?
Can a man to man make babies?
Will my personality change in puberty? Will I become unnaturally gloomy?
Can puberty be disturbing sometimes?
Where does the liquid from the boy’s penis come from?
How are ferternal twins born?
My question is, what happens to your body after experiencing “it”!
For breast feeding where does the milk come from?
When is the right time to start wearing bras?
What happens if one of your breasts is bigger than the other? Is that bad?
Will it hurt when my body changes?
Why are we even talking about these things?

 

Pane Casarau Lasagna Bake
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Servings Prep Time
6/8 people 30 minutes
Cook Time
35 minutes
Servings Prep Time
6/8 people 30 minutes
Cook Time
35 minutes
Pane Casarau Lasagna Bake
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Servings Prep Time
6/8 people 30 minutes
Cook Time
35 minutes
Servings Prep Time
6/8 people 30 minutes
Cook Time
35 minutes
Ingredients
  • 2 cups tomato sauce you can use Pomi strained tomatoes
  • 4 cups vegetable stock or water
  • 8/12 crackers pane Casarau I used 1 and 1/2 square pack available at Trader Joe's
  • salt and pepper to season
  • 2 cups meat ragu'
  • 1 pound fresh mozzarella sliced
  • 1/4 cup freshly grated pecorino Romano cheese
  • 1/4 cup freshly grated parmigiano
  • 1 bunch fresh basil leaves
  • extra virgin olive oil for drizzling
Servings: people
Instructions
  1. Preheat the oven at 350°F. Spoon a thin layer of tomato sauce into the bottom of a 9-by-12-inch lasagna pan. Wet the Pane Casarau crackers with the vegetable stock or the water to soften them. Then cover the tomato sauce with one layer of the Pane Casaurau. You can break the bread to fit pan.
  2. Spoon a thin layer of tomato sauce on the bread and season highly with salt and pepper. Add a thin layer of ragu' sauce and spread. Sprinkle with a couple of teaspoons of the grated pecorino and parmigiano. Add 4 to 6 thin slices of the mozzarella cheese and sprinkle with basil leaves.
  3. Cover with a layer of the softened Pane Casarau and repeat for 2 or 3 more layers using all the ingredients. Top with a layer of tomato sauce and sprinkle evenly with the grated cheeses.
  4. Bake for 30 to 35 minute, or until the cheese on the top is melted and slightly golden brown. Drizzle with olive oil to finish.
Recipe Notes

I used a square version of Pane Casarau from Trader Joe's.  You can find the bread online at hwww.amazon.com/Pane-Carasau-Flatbread-Classic-gram/dp/B007W5OUB6

I have made the lasagna without ragu' and I increased the amount of tomato sauce and the mozzarella.

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Whole Roasted Tomatoes, Garlic and Herbs

Roasting a big batch of whole tomatoes is a simple way to stash away a useful dish with and intense, concentrate flavor. Tomatoes are not only delicious but they have cooling and astringent properties. They are rich in vitamin C, which can eliminate acne and brighten dull skinI use Plum, Roma or any firm, meaty and ripe tomato. I skin them by plunging them in boiling water for 10 seconds then I roast them with garlic, good extra virgin olive oil, basil and thyme for 45 minutes. I always add salt and pepper after cooking them, because tomatoes don’t take to seasoning well before roasting them, and it’s just better that way.

Roasted Tomatoes can be used as a garnish, or as a healthy and fast sauce scooped on pasta and grains. I chop leftovers with ripe peaches, cilantro and small red onion and hot peppers for an assertive salsa.

The tomatoes keep, covered in the fridge for a week but no matter how many I make they never last that long. #RESIST

Whole Roasted Tomatoes, Garlic and Herbs
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Recipe by Silvia Baldini— Roasting a big batch of whole tomatoes it's a simple way to stash away a useful dish with and intense, concentrate flavor. Tomatoes are not only delicious but they have cooling and astringent properties. They are rich in vitamin C, which can eliminate acne and brighten dull skin. I use Plum, Roma or any firm, meaty and ripe tomato. I skin them by plunging them in boiling water for 10 seconds then I roast them with garlic, good extra virgin olive oil, basil and thyme for 45 minutes. I always add salt and pepper after cooking them, because tomatoes don't take to seasoning well before roasting them, and it's just better that way.Roasted Tomatoes can be used as a garnish, or as a healthy and fast sauce scooped on pasta and grains. I chop leftovers with ripe peaches, cilantro and small red onion and hot peppers for an assertive salsa.The tomatoes keep, covered in the fridge for a week but no matter how many I make they never last that long.
Servings Prep Time
12 people 30 minutes
Cook Time
45 minutes
Servings Prep Time
12 people 30 minutes
Cook Time
45 minutes
Whole Roasted Tomatoes, Garlic and Herbs
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Recipe by Silvia Baldini— Roasting a big batch of whole tomatoes it's a simple way to stash away a useful dish with and intense, concentrate flavor. Tomatoes are not only delicious but they have cooling and astringent properties. They are rich in vitamin C, which can eliminate acne and brighten dull skin. I use Plum, Roma or any firm, meaty and ripe tomato. I skin them by plunging them in boiling water for 10 seconds then I roast them with garlic, good extra virgin olive oil, basil and thyme for 45 minutes. I always add salt and pepper after cooking them, because tomatoes don't take to seasoning well before roasting them, and it's just better that way.Roasted Tomatoes can be used as a garnish, or as a healthy and fast sauce scooped on pasta and grains. I chop leftovers with ripe peaches, cilantro and small red onion and hot peppers for an assertive salsa.The tomatoes keep, covered in the fridge for a week but no matter how many I make they never last that long.
Servings Prep Time
12 people 30 minutes
Cook Time
45 minutes
Servings Prep Time
12 people 30 minutes
Cook Time
45 minutes
Ingredients
  • 24 medium plum or roma tomatoes
  • 1/2 cup extra virgin olive oil
  • 8/10 medium cloves of garlic, peeled
  • a handful of fresh basil leaves
  • sprigs of thyme
  • fine sea salt and freshly ground black pepper
Servings: people
Instructions
  1. With a pairing knife core the tomatoes (cut out a small wedge from the stem end) then score a small cross on the bottom, it facilitate peeling them. Plunge the tomatoes in boiling water for 10 seconds. Then scoop them out on a paper towel and remove the skin.
  2. Line a large baking dish with parchment paper, then fit all the tomatoes in the dish. It's ok if they are a bit crowed. Distribute the garlic and the herbs among the tomatoes. Drizzle with the olive oil.
  3. Roast with-out touching the tomatoes for 40 to 45. Once cooked they should still hold their shape but they should be soft to the touch and slightly caramelized. Season with salt and pepper. Store with the liquids, herbs and garlic for up to a week in the fridge.
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Easy Peasy Spring Peas, Snow Peas and Prosciutto Salad

This bright, green and crunchy salad is a take on the classic italian side dish of Peas and Prosciutto.  I like this nutritious salad, it makes a very yummy power lunch or a delicious side dish and since I care about what I eat but I don’t want to lose sleep over it –the past 100 days have been enough of a snooze disruptor — I’m happy when a recipe this balanced takes less than 15 minutes to throw together. #RESIST

Spring Peas, Snow Peas and Prosciutto Salad
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Servings
4 people
Cook Time
15 minutes total
Servings
4 people
Cook Time
15 minutes total
Spring Peas, Snow Peas and Prosciutto Salad
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Servings
4 people
Cook Time
15 minutes total
Servings
4 people
Cook Time
15 minutes total
Ingredients
  • sea salt for boiling water
  • 1 1/2 cups cups shelled fresh green peas (from about 1¼ pounds pods), or frozen peas, thawed
  • 12 ounces snow peas, trimmed and washed
  • 8 slices prosciutto, sliced medium-thick
  • 1/2 cups shaved parmigiano
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon Dijon mustard
  • 3 tablespoons virgin olive oil
  • sea salt and black pepper
  • 3 tablespoons chopped fresh mint
Servings: people
Instructions
  1. Cook green peas and snow peas in a large pot of boiling salted water until crisp-tender, about 5-7 minutes per batch. Immediately transfer to a bowl of ice water then drain and dry on paper towels.
  2. Whisk lemon juice and mustard in a large bowl. Gradually add oil, whisking constantly until emulsified; season vinaigrette with salt and pepper.
  3. Add green peas, snow peas, and mint to a bowl with vinaigrette and toss until well coated with dressing;
  4. Arrange salad on a platter and top with prosciutto. Add the shaved parmigiano.
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