Recipe by Silvia Baldini — This buttery, fluffy dish is a favorite at my table. My son has become the master of the corn pudding and makes it every Thanksgiving. It’s a very easy recipe and it works great in summer or as a luscious side dish in fall and winter.
Recipe by Silvia Baldini — This buttery, fluffy dish is a favorite at my table. My son has become the master of the corn pudding and makes it every Thanksgiving. It’s a very easy recipe and it works great in summer or as a luscious side dish in fall and winter.
8tablespoons(1 stick) unsalted butter, plus more for the baking dish
1mediumyellow onion, finely chopped
1cupwhole milk
1cupcream
4large eggs, lightly beaten
4tablespoonsgranulated sugar
¼teaspoonsweet paprika
1tablespoonfine sea salt
¾tablespoonfresh ground black pepper
5cupsfresh corn kernels cut off the cob, (from about 6 to 8 ears), or 5 cups frozen corn
Servings: people
Instructions
Preheat the oven to 350°F. Grease the inside of an 7-by-11-inch baking dish.
Melt one tablespoon of butter. Cook the onions until translucent. Set aside.
Melt 7 tablespoons of butter in a small saucepan. Butter the inside of a 7-by-11-inch baking dish.
In a large bowl, whisk together the eggs, milk, and cream. Add the cooked onions with the melted butter, sugar, paprika, salt, pepper, corn kernels. Mix gently until combined.
Pour the mixture into the prepared baking dish.
Fold a thin kitchen towel in half and place in the bottom of the large baking dish (see Notes). Transfer the dish with the corn into the center of the larger one. Fill the larger dish with hot tap water until it reaches halfway up the sides of the inner one. Bake for 40 to 45 minutes, until the top begins to brown and a knife inserted in the center comes out clean. Carefully remove from the oven and lift out the inner dish. Serve warm.
Recipe Notes
You can add 1 cup of sharp Cheddar cheese to the mixture before baking for extra flavor.
The kitchen towel will keep the inner baking dish from sliding around as you move it to and from the oven.
Recipe by Silvia Baldini—Zucchini and speck are the stars of the show in this easy to put together pasta. The original recipe was passed down to me by my Mother in Law and it's very dear to me. Speck is a type of cured lightly smoked ham made in South Tyrol, a province in northeast Italy known for its snow-capped Dolomite. It’s a relative to prosciutto but leaner and more flavorful. A dollop of fresh Robiola adds creaminess and a mild tang, but if you cannot find fresh Robiola at your local store use cream cheese or a table spoon of heavy cream.
Recipe by Silvia Baldini—Zucchini and speck are the stars of the show in this easy to put together pasta. The original recipe was passed down to me by my Mother in Law and it's very dear to me. Speck is a type of cured lightly smoked ham made in South Tyrol, a province in northeast Italy known for its snow-capped Dolomite. It’s a relative to prosciutto but leaner and more flavorful. A dollop of fresh Robiola adds creaminess and a mild tang, but if you cannot find fresh Robiola at your local store use cream cheese or a table spoon of heavy cream.
4tablespoonsextra-virgin olive oil, plus 3 tablespoons (or more) for finishing
1largegarlic clove, peeled
¾cupspeck, cut into small ¼-inch cubes
4mediumzucchinis, cut into small about ¼-inch`
2teaspoonslemon zest
½cupfresh mint leaves, thorned
½cupcreamy robiola cheese or cream cheese
12ozshort pasta penne or any spiral shape
½cupgrated parmesan
Servings: people
Instructions
Heat 4 tablespoons of olive oil in a large skillet. Add the garlic and cook for 1 to 2 minutes until golden, then add the speck, cooking for several more minutes until the fat starts to render. Add zucchini and cook for 5 to 7 minutes, until cooked but still a little crunchy in the center. Remove the garlic and set aside.
Add the lemon zest and mint to a large serving bowl.
Meanwhile, cook the pasta in a large pot of boiling salted water, stirring occasionally, until al dente, following package directions for cooking times.
Reserve a cup of pasta cooking water, then drain the pasta.. Return the pasta to the cooking pot and dress with olive oil and a several generous grindings of black pepper.
Add the Robiola cheese and melt it by mixing with the pasta on a very low flame for a few minutes. You may need to add some or all of the reserved cooking liquid, a little bit at the time, to get a creamy consistency.
Transfer the pasta to the serving bowl on top of the lemon zest and mint, adding the speck and zucchini, and toss. Add parmesan and serve.
Recipe Notes
Ask your your deli person to cut you a ¼ inch thick slice of Speck and then dice it before cooking the pasta. You can also use pre-sliced and packaged Speck and slice it into thin ribbons.
Recipe by Silvia Baldini—This is one of my favorite potato salads. The potatoes are dressed with good olive oil not with mayonnaise, so the salad is fresh, and light. When I was a kid, we used to make it each summer with the most tender string beans from our garden. Make sure to dress the salad when the potatoes are still warm to ensure they absorb all of the tanginess of the vinegar and the richness of the olive oil. The potatoes are at their creamiest when served at room temperature, which makes this a great dish for picnics, barbecues and potlucks.
Recipe by Silvia Baldini—This is one of my favorite potato salads. The potatoes are dressed with good olive oil not with mayonnaise, so the salad is fresh, and light. When I was a kid, we used to make it each summer with the most tender string beans from our garden. Make sure to dress the salad when the potatoes are still warm to ensure they absorb all of the tanginess of the vinegar and the richness of the olive oil. The potatoes are at their creamiest when served at room temperature, which makes this a great dish for picnics, barbecues and potlucks.
¼cupextra-virgin olive oil, plus more for finishing
3tablespoonswhite wine vinegar
¼teaspoonfine sea salt
freshly ground black pepper, to taste
¾cupfresh parsley leaves, finely chopped
1cupspring onions or chives, finely chopped
Servings: people
Instructions
Put potatoes in a large pot and add water to cover potatoes. Add salt and bring to a boil. Once boiling, cook for 20 minutes. Add the beans and cook for 7 more minutes, or until the potatoes and beans are just tender.
Turn the potatoes and beans into a colander, separating out the potatoes. Refresh the beans under cold running water until no longer warm and drain well.
When the potatoes are cool enough to handle, peel and chop into ⅓-inch chunks. If the beans are long, halve them crosswise.
In a large bowl, whisk together the oil, vinegar and salt and pepper. Add the potatoes and beans and very gently toss to coat without breaking up the potatoes.
Cover and let stand on the counter for at least 30 minutes.
Just before serving, sprinkle with parsley and a drizzle with oil. Top with chopped spring onions or chives.
Recipe Notes
Feel free to add a handful of black olives or a chopped tomato to add color and depth to this lovely summer salad.
Recipe by Silvia Baldini—Burrata is the sexier and creamier cousin of buffalo mozzarella that’s now easily found in many markets. It has a sweet softness that's perfect for spreading on bread...particularly with a drizzle of good olive oil and a sprinkle of lemon zest.
Recipe by Silvia Baldini—Burrata is the sexier and creamier cousin of buffalo mozzarella that’s now easily found in many markets. It has a sweet softness that's perfect for spreading on bread...particularly with a drizzle of good olive oil and a sprinkle of lemon zest.
Recipe by Silvia Baldini:
Clafoutis is a simple, delicate and sweet dessert. It can be made quickly while the rest of dinner is in the oven. All sorts of berries and even apricots can be used but I prefer the original version with cherries. I leave the pits in the dish because I like the almond, bitter flavor I get when I bake this soft treat with the cherries whole.
The pits contain amygdalin, the chemical that makes almond extract taste like almonds.
Clafoutis is fantastic warm out of the oven, or cold the day after with a dollop of cream, ice cream or yogurt.
Recipe by Silvia Baldini:
Clafoutis is a simple, delicate and sweet dessert. It can be made quickly while the rest of dinner is in the oven. All sorts of berries and even apricots can be used but I prefer the original version with cherries. I leave the pits in the dish because I like the almond, bitter flavor I get when I bake this soft treat with the cherries whole.
The pits contain amygdalin, the chemical that makes almond extract taste like almonds.
Clafoutis is fantastic warm out of the oven, or cold the day after with a dollop of cream, ice cream or yogurt.
1/4 teaspoonalmond extractto be used if cherries are pitted
3 cupsfresh cherriespits on preferred
2tablespoonsconfectioner sugarfor garnishing
Servings: people
Instructions
Preheat the oven to 350°F. Lightly grease a 9" x 2" round cake pan, or a 9" pie pan at least 1 1/2" deep or a medium-size flameproof baking dish at least 1 1/2 inches deep.
In a medium bowl, whisk together cream, flour, the 1/3 of a cup of granulated sugar, eggs, melted butter, vanilla, salt and almond extract if using (use if you prefer to pit the cherries). Let is stand for 10 minutes.
Pour a 1/4-inch layer of batter in the baking dish. Bake in the oven for 10 minutes until a film of batter has set in the bottom of the dish.
Spread cherries over the batter and sprinkle on the remaining 2 tablespoons of granulated sugar. Pour on the rest of the batter and smooth with the back of a spoon. Place in the center of the oven and bake about 45 minutes, until top is puffed and browned and a tester plunged into its center comes out clean.
Remove the clafoutis from the oven, garnish with the confectioners' sugar and serve it in wedges, warm or at room temperature. A dab of whipped cream or ice cream is entirely appropriate and delicious.
Store refrigerated for 2 to 3 days.
Store refrigerated for 2 to 3 days.
Recipe Notes
Don't over whisk the batter, because it forms bubbles on top of the custard when baking.
Recipe by Silvia Baldini — Fresh fried sage leaves are a lovely light starter or snack. They’re crunchy, salty and imbued with the milky, buttery and slightly tangy flavor of farm cheese.
Recipe by Silvia Baldini — Fresh fried sage leaves are a lovely light starter or snack. They’re crunchy, salty and imbued with the milky, buttery and slightly tangy flavor of farm cheese.
Choose sage leaves that are as similar to one another in size as possible. Rinse and pat them dry.
In a bowl, mix
In a bowl, mix together the stracchino or fresh farm cheese, pecorino cheese, pepper, and chives.
Place the cheese mixture in a pastry bag or a large resealable plastic bag. If using a plastic bag, snip off one of the bottom corners with scissors. Squeeze all of the cheese mixture onto half of the sage leaves.Place the remaining sage leaves on top to create stacks.
Place the flour in a shallow bowl. In a separate shallow bowl, lightly beat the eggs.
Dredge the sage stacks in the flour, turning to coat all sides. Dip the floured leaves in the beaten eggs, allowing any excess to drip off, and then dip them in the bread crumbs, then again in the eggs and once more in the bread crumbs.
In a wide, deep-sided saucepan or a pot over medium heat, add enough oil to measure 2 inches and heat it to 350°F. Line a plate or baking sheet with paper towels.
Fry a few of the sage parcels at a time in very hot oil until golden. Drain on paper towels, sprinkle with salt and serve immediately.
Recipe by Silvia Baldini — I'm a big fan of thick and crunchy rhubarb stalks. I especially appreciate the sourness of the field-grown plants, which are pronounced in flavor and have cherry red stalks and deep green leaves. Rhubarb season starts now, in March and it peaks in June-July. I recently found a good looking bunch at my local store and I couldn't resit baking a few tartlets. I prefer to free form my tartlets and bake them on rimmed baking sheets, always lined with baking paper, to catch the inevitable cooking juices. You can also make a large tart in a removable bottom pan, however I personally enjoy a little chaos in my kitchen. I brush the dough with melted butter and sprinkle it with sugar to make a crispy crust. I cover the bottom of the tartlets with a couple of spoons of almond flour to absorb the cooking juices. Even if it's not season yet, I decided to threw in a handful of sliced strawberries to help balance the rhubarb tartness, (blueberries, cherries or pineapple chunks would work as well).
Recipe by Silvia Baldini — I'm a big fan of thick and crunchy rhubarb stalks. I especially appreciate the sourness of the field-grown plants, which are pronounced in flavor and have cherry red stalks and deep green leaves. Rhubarb season starts now, in March and it peaks in June-July. I recently found a good looking bunch at my local store and I couldn't resit baking a few tartlets. I prefer to free form my tartlets and bake them on rimmed baking sheets, always lined with baking paper, to catch the inevitable cooking juices. You can also make a large tart in a removable bottom pan, however I personally enjoy a little chaos in my kitchen. I brush the dough with melted butter and sprinkle it with sugar to make a crispy crust. I cover the bottom of the tartlets with a couple of spoons of almond flour to absorb the cooking juices. Even if it's not season yet, I decided to threw in a handful of sliced strawberries to help balance the rhubarb tartness, (blueberries, cherries or pineapple chunks would work as well).
10mediumstalks rhubarb, (trimmed and cut into 4-inches pieces)
½mediumorange zested, organic
½cupfresh orange juice
2tabelspoonsHoney
⅔ cup granulated sugar
1 ½tablespoons corn starch
4tabelspoonsalmond flour
1 ½ tabelspoonsmelted unsalted butter
granulated sugar, for finishing the tart
Servings: individual tartlets
Instructions
Make the dough
In a food processor, pulse the flour, orange zest and salt. Add the butter and process briefly. Sprinkle over the ice-cold water and pulse for about 5 seconds, until just moistened.
Transfer the dough to a floured work surface and knead it 2 or 3 times until it comes together. Pat the dough into a disc. Lay a sheet of baking parchment on your work surface and dust it with flour. Roll out the dough and shape in 4 individual circles, about 5 inches in diameter or make an individual 13 inches circle, 1/4 of an inch thick to use in a tart pan. Transfer the parchment to a rimmed baking sheet and chill the pastry in the refrigerator for at least 30 minutes.
Make the filling
Preheat the oven to 400°F.
Toss the rhubarb in a bowl with the orange zest, juice, honey, sugar, salt, corn starch and mix well.
Assemble the tartlets
Sprinkle the almond flower at the bottom of the rolled out tart or divide between the individual tartlets.
Arrange the rhubarb on top of the pastry and sprinkle over any remaining sugary mixture. Leave a border of 2 inches around the edge of the pastry, fold in and crimp with a fork. Brush the fruit with melted butter and sprinkle with caster sugar.
Bake for 10–12 minutes, then lower the oven temperature to 375°F and then bake for a further 30–35 minutes.
Recipe by Silvia Baldini— A couple of days after I got married in Tulum, Mexico, my new husband and I ate a late lunch on the beach with our families. We sat right by the ocean at a tiny restaurant called Hemingway. The owner, a lovely woman of Roman descent, fed us gorgeous creamy pasta, infused with curry and topped with fresh lobster and shrimp. It was a completely new dish to us and we became forever devoted to it. Once back in my own kitchen I recreated the recipe. This pasta is not only dear to me for sentimental reasons, but it’s also a truly magnificent and no-fail recipe, loved by everyone that tries it. The shrimp and lobster meat make the dish luxurious, but feel free to omit the seafood completely and enjoy the bright and spicy curry noodles as a weeknight quick-wander pantry meal.
Recipe by Silvia Baldini— A couple of days after I got married in Tulum, Mexico, my new husband and I ate a late lunch on the beach with our families. We sat right by the ocean at a tiny restaurant called Hemingway. The owner, a lovely woman of Roman descent, fed us gorgeous creamy pasta, infused with curry and topped with fresh lobster and shrimp. It was a completely new dish to us and we became forever devoted to it. Once back in my own kitchen I recreated the recipe. This pasta is not only dear to me for sentimental reasons, but it’s also a truly magnificent and no-fail recipe, loved by everyone that tries it. The shrimp and lobster meat make the dish luxurious, but feel free to omit the seafood completely and enjoy the bright and spicy curry noodles as a weeknight quick-wander pantry meal.
Fill a large pot of water and put over high heat to bring to a boil.
Meanwhile, warm the olive oil and butter in a large frying pan over medium heat. When the butter is melted and begins to sizzle, stir in the onion. Cook, stirring often, for about 7 minutes or until the onion is softened but not browned. Stir in the curry powder, salt, and a generous grinding of pepper. Add the lemon juice, raise the heat to medium-high. Let the sauce simmer for about 3 minutes, until slightly thickened. Reduce the heat to medium and stir in the cream. Bring the sauce back to a gentle simmer. Set aside.
Generously salt the boiling water. Cook the spaghetti in the salted water, stirring occasionally, until very al dente, even slightly underdone. Once the pasta is in the water, proceed with finishing the sauce.
Add the shrimp to the sauce, cover, and cook for 2 to 3 minutes, until pink but still translucent. Add the lobster meat and cook for an extra couple of minutes. Do not overcook.
Reserve 1 cup of pasta cooking water, then drain the pasta, and transfer it to the frying pan with the sauce. Toss to combine thoroughly, and add a splash of pasta water, if necessary, to loosen the sauce. Cook for a minute or so to allow the pasta to absorb the sauce. Transfer to a serving bowl or individual bowls and serve, portioning out the seafood along with the sauce. Sprinkle generously with parsley.
Recipe Notes
Frozen and defrosted lobster meat can be used
Omit the lobster and shrimps for a vegan option
I use Madras curry powder, but any curry powder you have in you pantry will work well
This one pot vegan meal is the ultimate immunity buster. It’s packed with a balanced mix of plant based ingredients and natural anti-inflammatories like turmeric and ginger. It’s a pure and simple braise with complex flavors from the fennel and a toothsome touch form the chickpeas.
Vegan Chickpea Stew with Fennel, Ginger and Turmeric
4cupsshredded kale or Swiss chard, or cabbage cabbage or Swiss chard
½lemon
3tablespoonsfresh parsley leaves, roughly chopped
Servings: people
Instructions
Heat 2 tablespoons of olive oil in a large heavy bottom pot. Add the onion, celery, garlic and a pinch of salt and pepper. Cook over moderate heat until the vegetables are softened, 10 minutes. Stir in the ginger, turmeric and cumin powder.
Add chickpeas, fennel and vegetable stock, then bring to a boil over medium high heat. Stir in the tomatoes, parsley and the bay leaf. Lower the temperature to a simmer, cover the pot and cook for about 25 minutes.
Stir in the kale, making sure it’s mostly submerged, and cook until tender, 5 additional minutes. Discard the bay leaves. Squeeze the lemon half into the stew and double check the seasoning, adjusting with salt and pepper if necessary. Serve in bowls garnished with the chopped parsley.
Recipe Notes
Finish with olive oil. You can add some cooked small pasta or rice to the finished dish. Freezes well.
You can add 2 cups of cubed chicken or lean ground beef with the chickpeas and braise for 10 to 15 minutes longer if you desire a heartier dish.
Roasted salmon (oven 14 minute at 350 degrees) would be delicious as well.
Recipe by Silvia Baldini — With sharp Pecorino melted on crispy, bitter florets with tender stalks, this is broccolini heaven. It’s a great everyday dish but it’s also worthy of any dinner party.
Recipe by Silvia Baldini — With sharp Pecorino melted on crispy, bitter florets with tender stalks, this is broccolini heaven. It’s a great everyday dish but it’s also worthy of any dinner party.
Special Equipment: Parchment paper.
Preheat the oven to 425°F.
Cut the trimmed broccolini stems in half lengthwise. Don’t cut the florets. Place the broccolini on a baking sheet lined with parchment paper. Drizzle the olive oil on the broccolini and sprinkle with the salt and pepper. Toss well, making sure the broccolini is lightly coated with oil. Spread the broccolini in one layer and roast for 10 minutes, turning once, until crisp-tender\ and slightly browned at the edges.
Sprinkle the Pecorino over the roasted broccolini and return to the oven for 3 to 4 minutes, just until the cheese melts. Squeeze ½ a lemon over the baking sheet, taste for seasonings, and serve hot.
Recipe by Silvia Baldini — This beloved Italian dish appears often at my dinner table. The veal is thin and tender and coated in bread crumbs before being cooked until golden and crunchy. I love a good cotoletta with lots of lemon squeezed over the top at the last moment to brighten each bite.
It’s also my children’s favorite meal, often accompanied by a heap of roasted potatoes and a peppery arugula salad.
Recipe by Silvia Baldini — This beloved Italian dish appears often at my dinner table. The veal is thin and tender and coated in bread crumbs before being cooked until golden and crunchy. I love a good cotoletta with lots of lemon squeezed over the top at the last moment to brighten each bite.
It’s also my children’s favorite meal, often accompanied by a heap of roasted potatoes and a peppery arugula salad.
2veal cutlet steaks (sliced shoulder or top round), about ½-inch thick
1Largeegg, lightly beaten
3cupsall-purpose flour
4cupsplain dried bread crumbs
1Vegetable oil, for frying
1mediumlemon, quartered lengthwise
Servings:
Instructions
With a sharp knife, trim the veal cutlets. Put the cutlets between two pieces of waxed paper and flatten with a mallet. Use a sharp knife or kitchen shears to make a small snip along the edges of each cutlet to prevent the meat from curling when cooking. Season both sides with salt and pepper.
Line up 3 shallow dishes, adding the flour to the first bowl, the beaten egg to the second and the bread crumbs to the third. Working in batches, dip each cutlet first in the flour, then in the beaten egg and finally in the bread crumbs, ensuring both sides are fully coated before moving on to the next. Press the bread crumbs firmly into the cutlet and gently shake off any loose extra crumbs.
Heat a large, heavy-bottomed frying pan and heat on medium-high until small bubbles come up when a small pinch of bread crumbs is dropped in. Working in batches if necessary, fry the cutlets, turning once halfway through, until golden brown on both sides, for 3-5 minutes total.
Transfer the fried cutlets to a platter lined with paper towels and let any excess oil drain off. Serve hot with an extra sprinkle of salt and the lemon wedges on the side for squeezing.
Recipe Notes
Double the recipe and use the leftovers to make a killer sandwich. Add a dollop of mayonnaise or tartar sauce and use toasted sesame buns.
You can simmer the fried cutlets in Marsala wine or balsamic vinegar as a variation.
Recipe by Silvia Baldini—Spatchcocking, or butterflying, a chicken means cutting out its backbone and opening it like a book so that it lies flat while cooking. It ensures that the chicken will cook quickly and evenly and turn a uniform brown with perfectly crispy skin.
When smothered in mustard and marinated overnight with garlic, lemon and a large bunch of parsley, this chicken grills to perfection and tastes superlative without doing too much work. You can splash the cooked chicken with a quick balsamic vinaigrette like I do or serve it just the way it is. Either way, it’s delicious.
Ask your butcher to spatchcock the chicken for you, but it’s not a hard thing to do yourself. I use my sharp kitchen shears and I cut alongside the backbone, from one end of the bird to the other. Then I cut along the other side of the backbone to remove it completely and then I flatten the whole bird evenly with the palm of my hands.
Happy BBQ season!
Recipe by Silvia Baldini—Spatchcocking, or butterflying, a chicken means cutting out its backbone and opening it like a book so that it lies flat while cooking. It ensures that the chicken will cook quickly and evenly and turn a uniform brown with perfectly crispy skin.
When smothered in mustard and marinated overnight with garlic, lemon and a large bunch of parsley, this chicken grills to perfection and tastes superlative without doing too much work. You can splash the cooked chicken with a quick balsamic vinaigrette like I do or serve it just the way it is. Either way, it’s delicious.
Ask your butcher to spatchcock the chicken for you, but it’s not a hard thing to do yourself. I use my sharp kitchen shears and I cut alongside the backbone, from one end of the bird to the other. Then I cut along the other side of the backbone to remove it completely and then I flatten the whole bird evenly with the palm of my hands.
Happy BBQ season!
2large lemons (1 lemon for 1 teaspoon grated zest and 2 tablespoons of juice; and 1 lemon for slicing)
2mediumgarlic cloves, minced
2tablespoonsextra virgin olive oil
1bunch fresh flat Italian parsley
14 ½- to 5-lbwhole chicken, spatchcocked
Balsamic Vinaigrette
½cupwater
½cupfreshly squeezed lemon juice
1teaspoongranulated sugar
¼cupdark aged balsamic vinegar
2tablespoonsextra virgin olive oil
1bunchbunch fresh flat Italian parsley, finely chopped
¼teaspoonfine sea salt
¼teaspoonfresh ground black pepper
Servings: people
Instructions
In a small bowl, combine salt, pepper, mustard, lemon zest, lemon juice, minced garlic and 1 tablespoon of olive oil.
Rub this mixture generously all over both sides of the chicken. Place the chicken skin-side up in a rimmed and lined baking sheet and top with parsley and lemon slices Cover tightly and store in the refrigerator to marinate for at least 1 hour or up to 24 hours.
When you’re ready to cook, remove the chicken from the fridge and let it stand on the counter for 30 minutes. Preheat the grill or oven to 475°F.
Uncover the chicken, drizzle with 1 tablespoon of olive oil and cook, skin side up, for 20 to 25 minutes.
While the chicken is cooking make the vinaigrette. In a small pan, combine the the water, lemon and sugar, then bring to a boil. Turn down the heat and add the balsamic vinegar. Cook for 5 to 8 minutes, or until thick and slightly reduced.
Turn off the heat and whisk in olive oil, parsley, salt and pepper and set aside.
Flip the chicken skin side down and cook for another 20 to 25 minutes, until the meat is cooked through and the skin is very crispy and brown all over but not burned.
Transfer the chicken to a cutting board to rest. Drizzle the chicken with a couple of tablespoons of the vinaigrette. Carve and serve with the remaining vinaigrette.
Recipe Notes
If you like, you can skip the vinaigrette and just serve the chicken as is or with a generous splash of balsamic vinegar.
Grilled fresh figs or halved peaches make a lovely addition
Peaches and warm biscuits with Amaretto whipped cream are the celebration of summer flavors and they require minimal effort.
To make this heavenly dessert I drench sliced white peaches in lemon and sugar. I add a couple of teaspoons of Amaretto liquor, then I set them aside to macerate. I usually don’t peel my peaches; I use a cloth to remove the fuzz.
It takes less than 15 minutes to make biscuit dough. Use the best fats you can find. I like lard, for its flavor and intensity or European-style butter for its low water content and taste. I work the biscuits with either All-purpose flour or cake flour for a silkier crumb, and I always use cream.
I use a soft touch on the mixing, turning out and patting down of the dough. (Do not fool with a rolling pin. A rolling pin has no place in biscuits.)
Peaches and warm biscuits with Amaretto whipped cream are the celebration of summer flavors and they require minimal effort.
To make this heavenly dessert I drench sliced white peaches in lemon and sugar. I add a couple of teaspoons of Amaretto liquor, then I set them aside to macerate. I usually don’t peel my peaches; I use a cloth to remove the fuzz.
It takes less than 15 minutes to make biscuit dough. Use the best fats you can find. I like lard, for its flavor and intensity or European-style butter for its low water content and taste. I work the biscuits with either All-purpose flour or cake flour for a silkier crumb, and I always use cream.
I use a soft touch on the mixing, turning out and patting down of the dough. (Do not fool with a rolling pin. A rolling pin has no place in biscuits.)
Remove the peaches fuzz gently with a cloth. Slice the peaches, remove the pit, and toss them in a bowl with the sugar, the juice of half a lemon, and the Amaretto liquor. Set-asides to macerate.
If you want to skin peaches, cross the bottom with a sharp paring knife, pour boiling water over them. When ripe they will peel after 15-20 seconds.
To make the biscuits line a cookie sheet with baking paper and preheat the oven at 400°F. Sift the flour, the baking powder, sugar and the salt in a large bowl. Add the butter and with your hands or a pastry cutter or a fork work the mixture into a crumbly dough. Add the cream and stir gently until it forms a rough ball.
Turn the dough out onto a lightly floured surface and shape with your hands, not a rolling pin, into a rectangle about 1 inch thick, fold once and gently reshape the rectangle about 6 inches by 10 inches large. Cut the dough into 6 disks with a metal cutter or a small glass. Shape the remaining dough into a disk. Brush the top of the biscuits with cream or milk and sprinkle with sugar.
Place the biscuits gently onto the lined cookie sheet and bake for 10 to 15 minutes until golden brown. Remove from the oven and let them cool.
Whip the cream in a standing mixer until it begins to get stiff, then add the sugar and the Amaretto liquor. Continue to whip until the cream is firm. Do not overbeat the cream or it will turn in to butter.
To assemble cut the biscuits in half and place the bottom of each plate. You can lightly dunk the cut biscuit halves in some of the maceration juices to mop up the extra flavor. Divide the peaches among the biscuits and spoon more of the macerating liquids over pressing a little so the bottom absorbs more juices. Sprinkle the crumbled amaretto cookies on the peaches. Add a generous dollop of whipped cream, dust lightly with the cocoa powder
Top the whipped cream with the biscuit crown and drizzle the remaining juices around the plate.
Recipe Notes
If your peaches are not perfectly ripe and sweet, you can bake them for 15 to 20 minutes after macerating them. Baking the peaches will develop their sugary flavor and soften them. To bake, place them on a lined cookie sheet and dot them with butter, then place them in the oven at 350°F.
2tablespoonsbalsamic vinegar or white peach balsamic
2teaspoonsHoney
sea-salt
4ripe peaches
2large ripe tomatoesor you can use 1 lb mixed tomatoes
8ozfresh ricotta cheese
4-6thin sliced prosciutto torn in to pieces
1bunchfresh basil leaves
1bunch mint leaves
1/2cuptoasted hazelnut
black pepper
sea salt flakes
Servings: people
Instructions
Poach peaches into hot water. Peel and cut in half and stone.
Whisk oil, vinegar, and honey in a small bowl until honey is dissolved; season with salt.
Toss peaches, tomatoes, and half of dressing in a medium bowl; let sit 5 minutes.
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.
Even before becoming a chef I have been loyal and I confess, obsessed with one and only magazine. I own every issue of this magazine, since its inception in 1994, and I often refer to it as the cooking bible. The precious object of my gastronomic fantasies is Saveur.
Saveur magazine just does it for me. It’s food porn at its best, but classy; it retains an aura of old world, an highbrow tone and an authentic love for wordily cuisine, the photographs are always elegantly real, the writing is impeccable and the recipes are infallible.
So this week, as I was invited by the digital editor in to the test kitchen to make summer fruit pies and jams for a series of videos, I felt extremely honored and even dare I say it, a little kinky. Just imagine. I got to make my own food porn in the reverend kitchen.
Of course, I had a lovely day, not only because I got to fulfill one of my long-time fantasies but also because I uncovered a beautiful truth and the reason why Saveur is so noble.
The graceful team that makes the magic happen, composed by editors, photographers, and food testers, is as food obsessed as I am, and truly dedicated to create perfection in the test kitchen and for the magazine.
The Saveur Team and My Dream Kitchen
So once I settled in to my area and after a brief but succulent moment of reflection on how lucky I am to have left advertising, I happily got to work on my fruit pies.
Making pies and jams is a clever way to investigate and capture all the sweetness of summer fruits and since I had stopped to shop for my ingredients at the Westport farmers market, I arrived in the kitchen with a beautiful bounty from all the local farms.
We decided to work with yellow and white peaches, apricots, sour cherries, berries, nectarines and melons.
I constructed all the pie fillings by macerating the fruit with sugar and lemon, and by then reducing the juices to a syrupy consistency on the stove. This is a great way to condense the flavor and use less starch. In the end I completed 3 baked pies.
A juicy peach and cherry pie, an open faced apricot and raspberries tart, and a nectarines and blackberries crostata. They all came out beautiful even if my crostata almost melted in the heat of the kitchen because the air conditioning was not working, and the temperature reached dangerous peaks melting my dough a couple of times. Even heaven gets hot as hell sometimes.
I then made 2 icebox berries pies, by filling 2 blind baked shells with the fresh fruit mixed with reduced juices, and by letting the fillings set in the fridge, instead of baking the pies. A great techniques for hot summer days when its’ wise not to turn the oven on.
By the end of the day, with halation I got to work on the melon butter. A bright yellow jam, I always do in summer when the melons are at peak, sweet, and full of running down the elbow juices. It’s a fantastic treat to have during a grey winter day to remind your self , the clouds will part and the snow will one day cease.
I like to pair it with prosciutto, smoked and cured meats and strong cheeses.
When I finished I felt exhausted but gloriously satisfied and as all the fantasies even this one came to its end. I packed my tools and I left the Saveur kitchen with a large smile on my face. No walk of shame for me.
Below you can find all the recipes. I hope they will make your summer just a little sweeter. On my tray chic page you’ll find my top picks for all sorts of stylish but smart goodies to help and just perhaps seduce you in to making your own pies and jams.
Roll the bottom crust to a 1/8 of an inch thick 13 inches circle then transfer to a 9 inches pie pan. Fold under the excess and crimp the border. Refrigerate for a minimum of 1 hour.
Remove from fridge, line with parchment and fill with dried beans, rice or weights.
Bake for 20 mines. Lift the parchment and the beans. Prick the bottom with a fork and bake 5 to 10 minutes more. Cool the crust on a rack. you can then if you like brush the crust with egg white for added protection.
Measure 1 cup of blueberries and put them in a saucepan with 1/2 cup of water. Bring to a boil.
Meanwhile, in a small bowl whisk cornstarch and the 2 tablespoons of water and set aside.
When the water and blueberries have come to a boil, simmer for 3 minutes then add the cornstarch mixture, lemon juice and salt, simmer for a couple of minutes, remove from heat and add to the 3 cups of fresh blueberries.
Spoon the mixture in the baked shell and allow to sit room temperature for at least 2 hours before serving.
Can be served with mascarpone cream, whipped cream or creme patisserie.
Store up to 3 days room temperature.
Techniques: Maceration and reduction of fruit juices.
Servings
Prep Time
6/8peple
45minutes
Cook Time
50/60minutes
Servings
Prep Time
6/8peple
45minutes
Cook Time
50/60minutes
Ingredients
19 inches pie crust ( brisee)recipe below
2 and 3/4 poundsfresh apricotsabout 4 cups, halved pitted, sliced in half
6tablespoonssugar75 g
2tablespoonscorn starch19 g
1/2cupraspberries60g
1/3cupapricot preserve113 g
Servings: peple
Instructions
Pre-heat oven at 425F
Roll the bottom crust to 1/8 inch thick and not bigger than 12 inches in diameter. Line a 9 inch pie pan. Trim the edges almost even but leaving a small part overhanging, to prevent shrinkage. Cover and refrigerate for 30 minutes up to 3 hours.
Line the pastry with parchment paper, fill with dry beans or weights and bake for 20 minutes. Remove the paper and beans, prick with a fork and bake for another 5 to 10 minutes until pale golden brown. Cool for 5 minutes on a rack
Transfer the sliced apricots in a large bowl and sprinkle sugar, ans corn starch. Allow to macerate for 15 minutes.
Arrange the apricots decoratively in the baked shell side up. Place a foil ring around the border to protect the edge from over browning and bake for 50 to 60 minutes or until apricots are tender. Cool pie completely. When pie is cool arrange raspberry, if using, in the spaces between the apricots. Heat the apricot jam and using a brush paint the apricots and raspberries with the jam.
Recipe Notes
Brisee, pie crust
Other combinations: Blueberry, nectarines, raspberries and peaches, black berries and peaches, nectarines and raspberries, cherries and berry mix, strawberries and rhubarb. Starch for pies no starch for crostata.
2 and 3/4 poundspeachesabout 8, 1kg, peeled, pitted, sliced in to 16th
1medium lemon juice
1/2 cup sugar112 g
1pinchsalt
4 teaspoonscorn starch12 g
Servings: peple
Instructions
Pre-heat oven at 425F
Roll the bottom crust to 1/8 inch thick and not bigger than 12 inches in diameter. Line a 9 inch pie pan. Trim the edges almost even but leaving a little part overhanging, to prevent shrinkage. Cover and refrigerate for 30 minutes up to 3 hours.
Transfer the sliced peaches in a large bowl and sprinkle with lemon juice and sugar, add the salt and toss them gently. Macerate for minimum of 30 minutes up to 1 hour.
Drain the peaches in a colander over a bowl and reserve the juice.
Reduce the juice on medium to high and boil down to about 1/3 of a cup or until syrupy and lightly caramelized. Don't stir.
Toss peaces in a bowl with corn starch until cornstarch disappear. Transfer in to the pie shell. Pour syrup over the peaches.
Roll out the top crust large enough to cover the pie. Cover the pie. Tuck the overhanging under the bottom crust. Make 5 slashes, crimp and decorate. Refrigerate covered for at least on hour to relax the dough.
Bake for 40 to 50 minutes, until the juices are bubbling over and through the slashes. Cool for at least 3 hours.
Store room temperature up to to 2 days.
Recipe Notes
Brisee, pie crust recipe to follow
Other combinations: Blueberry, nectarines, raspberries and peaches, black berries and peaches, nectarines and raspberries, cherries and berry mix, strawberries and rhubarb.
Do not use starch for crostata, arrange fruit and reduced juices on uncooked pastry, decorate and bake
4cupsstrawberries1 pounds 450g cleaned and hulled, if large halved
3tablespoonscorn starch28g
1/4cupsugar50g
1mediumlemon juice
1/4cupwater or cranberry/orange/raspberry juice
1pinchsalt
1mediumegg whitelightly beaten
Servings: people
Instructions
Pre-heat oven at 425F
In a large bowl mix 3 cups of the strawberries with lemon and sugar. Reserve one cup of strawberries. Macerate for at least half hour up to overnight in the fridge.
Roll the bottom crust to a 1/8 of an inch thick 13 inches circle then transfer to a 9 inches pie pan. Fold under the excess and crimp the border. Refrigerate for a minimum of 1 hour.
Remove from fridge, line with parchment and fill with dried beans, rice or weights.
Bake for 20 mines. Lift the parchment and the beans. Prick the bottom with a fork and bake 5 to 10 minutes more. Cool the crust on a rack. you can then if you like brush the crust with egg white for added protection.
Drain the macerated strawberries over a bowl. Set the strawberries aside and put the drained juices in a small sauce pan.
Add the corn starch, the water or juice if using, mix until smooth.
Bring to a boil over medium heat and boil for 1 minute stirring constantly. Cool.
Gently fold in the macerated strawberries and add the reserved 1 cup of fresh strawberries.
Spoon the mixture in the baked shell and allow to set in the fridge for at least 3 hours before serving.
Can be served with mascarpone cream, whipped cream or creme patisserie.
Store up to 3 days room temperature.
sugar500g for every 1 kilo of melon flesh, peeled and seeded
Servings: 8.5 ounces/ 250 ml jars
Instructions
Peel, remove seeds and dice melon. Weight flesh. Add half of the weight in sugar. 50% sugar ratio. 1 to 2 ratio, add the lemon juice. Bring to a boil then simmer in a non reactive pan for about 40 to 50 minutes. Cook until thik and syrupy. Candy thermometer 108. Transfer in to jars, wipe the rims, apply the lids and rings, and process in a boiling water bath.
Recipe Notes
Works best with cantaloupe or tuscan melons.
Great with prosciutto, smoked meats and strong cheeses.
