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.
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.
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.
Stir in the ginger and curry paste and cook for 1 minute.
Add the sweet potatoes, stock and coconut milk. Bring to the boil, cover and simmer for 20 minutes, or until the potato is soft.
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.
Serve in warmed bowls with a dash of fresh ginger and lime zest on top.
A simple white risotto is the perfect canvas for pungent and creamy Piemontese Toma cheese and luscious toasted hazelnuts.Toma is a very aromatic cheese with fresh notes of earth and grass derived from the high mountain Piemontese pastures.
It's nutty, even a little sweet, and buttery. It makes a good companion to hazelnuts in this extra creamy risotto.
A simple white risotto is the perfect canvas for pungent and creamy Piemontese Toma cheese and luscious toasted hazelnuts.Toma is a very aromatic cheese with fresh notes of earth and grass derived from the high mountain Piemontese pastures.
It's nutty, even a little sweet, and buttery. It makes a good companion to hazelnuts in this extra creamy risotto.
Melt one tablespoon of butter with the olive oil in a large pan over medium heat. Reserve the rest of the butter for later use.
Add the finely chopped onion in the pan and cook slowly until translucent. Add the rice and toast it until you hear it popping.
Add the white wine and deglaze the rice, continuously stirring with a wooden spoon. When the wine is reduced and you don't smell the alcool any longer add a few ladles of the vegetable broth. Continue to stir with a wooden spoon. Add the bay leaf. Lightly season with salt and pepper.
Keep adding the broth in increments, and stir the rice over a low flame. Once the rice is almost cooked, and all the broth is absorbed, discard the bay leaf, add the diced Toma, the reserved butter, and the parmesan. Stir slowly until the cheese is melted and the risotto is very creamy. Cook and stir for one or two extra minutes to make sure the risotto is fully cooked but al dente. The whole process should take about 20 minutes.
Move the risotto away from the heat and set aside for at least 5 minutes before serving.
Portion the risotto in serving bowls and sprinkle with the chopped and toasted hazelnuts. Add the chopped parsley and some extra fresh pepper. Serve.
Recipe by Silvia Baldini—Risi e bisi, Italian for “rice and peas”, is a humble recipe with origins in the countryside of Venice and Vicenza, Italy. It’s a hybrid between a risotto and boiled rice soup and the quintessential spring dish. Vialone rice is the preferred rice because it has a bigger and rounder grain that releases a copious amount of thickening starches during the cooking process. Like the Venetians, I use the peas and the actual pea pods while making the stock because they give a generous amount of sweetness and a stunning vivid green color to this nourishing and delicious family favorite. If pressed for time you can use frozen peas, but know some of the flavor will be lost in translation. It's a personal choice to use the pancetta or to omit it completely, as is whether to use a spoon or a fork to eat your Risi e Bisi; you do you.
Recipe by Silvia Baldini—Risi e bisi, Italian for “rice and peas”, is a humble recipe with origins in the countryside of Venice and Vicenza, Italy. It’s a hybrid between a risotto and boiled rice soup and the quintessential spring dish. Vialone rice is the preferred rice because it has a bigger and rounder grain that releases a copious amount of thickening starches during the cooking process. Like the Venetians, I use the peas and the actual pea pods while making the stock because they give a generous amount of sweetness and a stunning vivid green color to this nourishing and delicious family favorite. If pressed for time you can use frozen peas, but know some of the flavor will be lost in translation. It's a personal choice to use the pancetta or to omit it completely, as is whether to use a spoon or a fork to eat your Risi e Bisi; you do you.
1 1/2cups 400 gramsVialone riceCarnaroli or Arborio can be used
freshly ground black pepper
1/2 bunchparsley leaves, minced
1/2cupfreshly grated parmesan
Servings: people
Instructions
Shell the peas, reserving the pods. Place the pods and ⅓ of the peas in a medium pot with the vegetable stock and 2 tablespoons of the olive oil. Bring to a boil over high heat, then reduce to medium-low and simmer for 20 minutes. Blend with an immersion blender until smooth. Strain broth into a medium pot, pressing on pods and the peas to release the most liquid. Discard the solids in the strainer and keep broth warm over low heat.
In a large heavy-bottomed pot, add the remaining 3 tablespoons of olive oil over medium heat. Add the onions and pancetta,if using,and cook, stirring with a wooden spoon, until onions are soft and golden, about 10 minutes. Add remaining peas and ½ cup of the strained broth. Cover and cook until peas are tender, 5 to10 minutes.
Increase heat to high, uncover, and cook off any remaining liquid. Add the rice and stir to coat well. Add about ¾ cup strained broth and cook, stirring constantly, until most of the broth has been absorbed. Add another ¾ cup broth. Continue cooking, stirring and adding broth as needed until the rice is tender but firm to the bite, about 20 minutes.
Remove from heat and season to taste with salt and pepper. Stir in 1 more cup broth, 2 tbsp. butter or olive oil, parsley and ¼ cup of the Parmesan. Cover and allow to rest for a few minutes. Serve with additional Parmesan.
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.
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.
1cup chopped canned plum tomatoes, with some juice
1sprig fresh rosemary
1/2 poundsmall tubular pasta, spaghetti or mixed shapes
1/2cupfresh parsley, chopped
Extra-virgin olive oil and hot red pepper flakes or hot pepper oil for garnish
freshly grated parmesan
Servings: people
Instructions
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.
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.
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.
Recipe by Silvia Baldini — I adapted this recipe from an original version by Claudia Roden. I enjoy making this delicious and creamy soup often and my whole family loves it.
Recipe by Silvia Baldini — I adapted this recipe from an original version by Claudia Roden. I enjoy making this delicious and creamy soup often and my whole family loves it.
1largeorange pumpkin, such as Cherokee Bush or Cinderella (about 3 to 3 ½ lb)
2lbYukon Gold potatoes, peeled and roughly cubed
12cups(3 quarts) milk, stock, or water
2tablespoonsgranulated sugaroptional
1/2cupapple cideror apple juice
1/2 teaspoon freshly ground nutmeg
Fine sea salt and fresh ground black pepper
1cupsour cream (optional)
Servings: people
Instructions
Peel the pumpkin and roughly cut into 1 ½-inch chunks. Toss the cubes in a large pot with the potatoes, milk and sugar. Season to taste with salt and pepper, keeping the right balance of salt and sugar. Each pumpkin is different and the taste varies. I like to start with a little of each, taste, and then add more later if necessary.
Bring to a boil then reduce heat to maintain a simmer. Add the the apple cider and the nutmeg. Cook, partially covered over low heat for about 30 minutes, or until the pumpkin and potatoes are very soft. Stir from time to time to make sure the milk is not burning at the bottom of the pot.
Remove the pot from the heat and use a potato masher to mash the potato and pumpkin chunks until smooth. Taste and add salt, pepper, and sugar if necessary. Return the pot to low heat until warmed through.
Ladle the soup into bowls. Pass the sour cream around and let guest help themselves to a dollop.
Recipe by Silvia Baldini— Gazpacho is my favorite summer no-cook soup/meal. It's is like a trip to the farmer market in a bowl. Super easy to make = less time in the hot kitchen. It's packed with loads of vitamins and antioxidants and bursting with flavors. Tomatoes are the star here, so be sure to select perfectly ripe tomatoes. I buy the best tomatoes I can find and I store them on the counter not in the fridge to preserve their flavor. Then by mid August (chipmunks willing) I use my own. For a more developed flavor, I chill the tomato gazpacho for a couple of hours or so before serving. You can make it ahead of time and chill it overnight. Top with a drizzle of extra virgin olive oil, a few fresh herbs, lemon wedges and and hot chili oil or Tobasco on the side.
Recipe by Silvia Baldini— Gazpacho is my favorite summer no-cook soup/meal. It's is like a trip to the farmer market in a bowl. Super easy to make = less time in the hot kitchen. It's packed with loads of vitamins and antioxidants and bursting with flavors. Tomatoes are the star here, so be sure to select perfectly ripe tomatoes. I buy the best tomatoes I can find and I store them on the counter not in the fridge to preserve their flavor. Then by mid August (chipmunks willing) I use my own. For a more developed flavor, I chill the tomato gazpacho for a couple of hours or so before serving. You can make it ahead of time and chill it overnight. Top with a drizzle of extra virgin olive oil, a few fresh herbs, lemon wedges and and hot chili oil or Tobasco on the side.
2oz ripe tomatoes, peeled, deseeded and roughly chopped
1medium red onion, peeled and roughly chopped
1medium cucumber, peeled, seeded and roughly chopped
1medium red or yellow pepper, seeded and chopped
2tablespoons fresh Italian parsley leaves
1smallgarlic clove, peeled
2cupstomato juice
3teaspoonssherry vinegar, more to taste
½cup extra virgin olive oil, more to taste, plus more for drizzling
1tablespoon freshly squeezed lemon juice
Sea salt and freshly ground pepper to taste
Tabasco sauce, to taste
Servings: cups
Instructions
Place all ingredients in a large bowl. Use an immersion blender or blend in batches, to desired smoothness. Blend pausing occasionally to scrape down the sides with a rubber spatula.
Place in a container. Chill several hours or overnight to allow the flavors to blend.
Before serving, adjust the seasonings to taste with more salt, vinegar, pepper, lemon or Tabasco. Serve in glasses, over ice if desired, or in a bowl. I like to add a few drops of olive oil on top and chopped tomatoes and cucumbers.
Recipe Notes
You can freeze gazpacho soup for a good 6 months. Add a dollop of crab meat, avocados or grilled shrimps for a heftier meal.
I like my gazpacho somewhat chunky, so I only pulse a few times in the blender. But feel free to blend more and strain it if you prefer a smooth consistency.
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 — A slow-cooked pot roast will provide an excellent Sunday dinner and provide leftovers for easy weekday sandwiches, pasta sauces, and soups. I marinate my pot roast in red wine for an intense flavor and cook it with a bunch of vegetables and fresh herbs for richness and depth. Once the meat is fork tender, I like to blend the vegetables and juices into a sauce to serve with the sliced meat. It’s a delicious heartwarming meal. Whether you cook it in the oven or use the stovetop, Instant Pot, slow-cooker or pressure cooker, the results are guaranteed the same.
Recipe by Silvia Baldini — A slow-cooked pot roast will provide an excellent Sunday dinner and provide leftovers for easy weekday sandwiches, pasta sauces, and soups. I marinate my pot roast in red wine for an intense flavor and cook it with a bunch of vegetables and fresh herbs for richness and depth. Once the meat is fork tender, I like to blend the vegetables and juices into a sauce to serve with the sliced meat. It’s a delicious heartwarming meal. Whether you cook it in the oven or use the stovetop, Instant Pot, slow-cooker or pressure cooker, the results are guaranteed the same.
4lbboneless beef rump or top round in one piece, tied together with butcher string
salt and fresh ground black pepper
¾cupred wine
1clovegarlic,peeled
2cupsroughly chopped onions
1cuproughly chopped carrots
1cuproughly chopped celery
1tablespoonextra virgin olive oil
2tablespoonstomato paste
¼teaspoongrated nutmeg
1stickcinnamon
3 ½cupsbeef or veal stock
1sprigfresh thyme
1bay leaf
1sprigfresh rosemary
¼cupCognac or brandy (optional)
3tablespoonsheavy cream (optional)
Servings: people
Instructions
In a large bowl, season the beef well on all sides with salt and pepper. Add the wine, garlic, and ½ cup each of the onions, carrots and celery. Cover and refrigerate for at least overnight but no more than 16 hours.
The next day, about 3 hours before you want to sit down to dinner, preheat the oven to 350°F.
Remove the meat from the marinade, reserving the marinade. Pat the meat dry on paper towels. In a heavy 3-quart Dutch oven, medium-high heat the oil. Add the beef and brown on all sides.
Transfer the beef to a plate. Add the remaining onions, carrots and celery to the Dutch oven, reduce the heat to medium-low and cook until tender and lightly browned.
Stir in the tomato paste, nutmeg and cinnamon.
Add the stock and reserved marinade and bring to a simmer, scraping the bottom of the pan to incorporate any browned bits. Add the thyme, bay leaf and rosemary. Season with salt and pepper to taste. Return the meat to the casserole.
Cover the Dutch oven and place in the oven. Bake for about 2 hours, until the meat is fork tender.
Remove the meat from the casserole and cut it into thick slices. Arrange the slices on a platter and cover with foil to keep warm while you prepare the sauce.
Discard the herb sprigs, bay leaf and cinnamon stick. Blend the sauce right in the Dutch oven with an immersion blender until the desired consistency.
Add the Cognac and cream, if desired, and simmer the sauce for a few minutes. Check the seasoning and adjust with salt or pepper if needed.
To serve, spoon some of the blended sauce over the sliced roast beef and pass the remaining sauce alongside. (Alternatively, the roast beef can be refrigerated overnight in the cooking liquid, and the next day the meat can be sliced, and the sauce blended and reheated before serving. Doing this will improve both the flavor and texture of the meat and will also allow the layer of chilled fat on the surface of the liquid to be removed and discarded.)
Recipe Notes
For a more complex flavor, upgrade your red wine to a Barolo is a wine from the Piedmont region and it’s used during the holidays for cooking a fancier version of pot roast called Brasato
Recipe by Silvia Baldini and Augusto Baldini — My son and I make Sunday family meals together, often. I cherish the time we spend cooking in the kitchen. Every second is precious to me. This pork shoulder is slow cooked for at least 8 hours at a very low temperature, and believe you me it comes out a masterpiece. The meat melts in your mouth, while the fat is rendered crisp and magnificently delicious. We often use a whole pork shoulder (eleven-twelve pounds of pork and scale up the recipe) We put it in the oven for the all night on a Saturday, then on Sunday morning we have family and friends over and feast on it. It's what life is about.
Recipe by Silvia Baldini and Augusto Baldini — My son and I make Sunday family meals together, often. I cherish the time we spend cooking in the kitchen. Every second is precious to me. This pork shoulder is slow cooked for at least 8 hours at a very low temperature, and believe you me it comes out a masterpiece. The meat melts in your mouth, while the fat is rendered crisp and magnificently delicious. We often use a whole pork shoulder (eleven-twelve pounds of pork and scale up the recipe) We put it in the oven for the all night on a Saturday, then on Sunday morning we have family and friends over and feast on it. It's what life is about.
1tablespoonfive spice powderFive Spice Powder is a blend of cinnamon, cloves, fennel, star anise, and Szechwan peppercorns.
1 1/2teaspoonsfine sea salt
one 8 poundsboneless, skinless pork shoulder
1 1/2cupsorange juice
Servings: people
Instructions
Preheat the oven at 450F(230C)
Combine the ginger, garlic, maple syrup, soy sauce, five-spice powder and salt in a small bowl. Mix well.
Pat the pork shoulder dry with paper towels. Rub the pork all over with the spice mixture. Put the pork in a roasting pan or Dutch oven, fat facing up.
Pour the orange juice in the roasting pan around the shoulder and place in the oven.
Roast for 30 minutes to brown the shoulder.
Lower the temperature to 265F(130C) and roast for 8 hours or more. Open the oven and baste the pork once in a while with the juices.
Pull the pork out of the oven. Use tongs or two forks and shred the meat and stir it in to the juices and fat at bottom. Serve with buns or lettuce leaves.
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.
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.
5poundstrimmed boneless beef short ribs, cut into 2 1/2-inch pieces
6mediumcarrots—5 cut into 2-inch pieces, 4 cut into 1-inch rounds
4mediumcelery ribs, cut into 2-inch pieces
2mediumgarlic cloves
1750-milliliter bottle dry red wine
fine sea salt
freshly ground pepper
1/4cupextra virgin olive oil
6cupsbeef stock
1poundmeaty slab bacon—half cut into 1/4-inch-thick lardons, half cut into 2-in
3bay leaves tied with 10 thyme sprigs, one sprig of rosemary
2poundsstemmed button mushrooms
1poundpeeled cipolline
1bunchchopped flat-leaf parsley, for garnish
Servings: people
Instructions
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.
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.
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.
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.
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.
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.
Braise cipolline until tender in a medium pan with a tablespoon of olive oil and 4 tablespoons water . Season with salt and set aside.
Skim the fat from the stew and reheat. Garnish with braised cipolline, parsley and serve.
Recipe by Silvia Baldini—My Green Goddess Gazpacho drinkable soup is like a trip to the farmer market in a glass. Super easy to make = less time in the kitchen. It's packed with loads vitamins and antioxidants.
Recipe by Silvia Baldini—My Green Goddess Gazpacho drinkable soup is like a trip to the farmer market in a glass. Super easy to make = less time in the kitchen. It's packed with loads vitamins and antioxidants.
2poundsEnglish hothouse cucumbers, chopped2 large cucumbers
2clovesgarlic, smashed
2cupscoarsely chopped arugula
2cupscoarsely chopped mixed herbssuch as basil, parsley, cilantro and/or mint
3tablespoonsbalsamic vinegar
sea-salt
3/4cupextra virgin olive oilplus more for finishing
Servings: people
Instructions
Purée cucumbers, garlic, and 1/2 cup water in a blender until smooth.
Add arugula, herbs, balsamic vinegar, and a large pinch of salt and puréè, stopping to scrape down the sides of the blender as needed, until very smooth.
With the motor running, slowly stream in oil; blend until emulsified.
(The mixture will turn pale green and look creamy, almost like a salad dressing; add more oil and/or water if needed).
Taste gazpacho and season with more salt and vinegar as desired - you want it to be borderline too salty and acidic at room temperature.
Transfer gazpacho to an airtight container, cover and chill until very cold.
Taste gazpacho and adjust with a little more salt and/or vinegar as needed just before pouring into chilled glasses
Recipe by Silvia Baldini—Pungent, fresh with a hint of garlic and loads of walnuts. This is the must do pesto in Spring when wild ramps are briefly abundant.
Recipe by Silvia Baldini—Pungent, fresh with a hint of garlic and loads of walnuts. This is the must do pesto in Spring when wild ramps are briefly abundant.
Clean ramps. Separate greens from bulbs. Blanch ramp greens in a large pot of boiling salted water until wilted, about 10 seconds. Using a slotted spoon r, transfer greens to a bowl of ice water; drain and squeeze out liquid.
Coarsely chop ramp bulbs and stalks and walnuts in a food processor. Add ramp greens, olive oil, pecorino, parmesan and lemon zest; process to a coarse paste. Season with salt and pepper.
In a heavy-bottomed large saucepan, heat the butter and olive oil over medium-high heat. Add the onion and cook until translucent. Add the barley and toast for a couple of minutes, stirring occasionally. The barley will be toasted when slightly translucent. Add the wine and cook until absorbed. Add chopped herbs, spinach, lemon zest and stir. Season with salt.
Gradually add the chicken stock, stirring frequently. Bring to a simmer, lower the heat, and cover. Cook for 20/25 minutes, until the liquid is almost absorbed and barley is tender. Add the butter, the Parmesan, season with salt and pepper and stir. Remove from the heat. Rest the barley for 5/7 minutes before serving. Finish with the chopped parsley.
Recipe by Silvia Baldini— This is a classic Italian bean and pasta soup. It must be served with a generous trickle of good olive oil and abundant grated Parmigiano. It never fails to warm the bellies of my hungry lot. It's a thick and nourishing soup and everyone loves it. Don't use the pancetta for a vegetarian and lighter version.
Recipe by Silvia Baldini— This is a classic Italian bean and pasta soup. It must be served with a generous trickle of good olive oil and abundant grated Parmigiano. It never fails to warm the bellies of my hungry lot. It's a thick and nourishing soup and everyone loves it. Don't use the pancetta for a vegetarian and lighter version.
Drain and rinse the canned beans, place in a wide and large pot, add sage, rosemary, garlic cloves, pancetta and cover with cold water. Bring to a boil then simmer and heat through for about 20 minutes.
Remove the herb sprigs. Reserve half cup of the mixture for later use. Blend the remaining beans and 1/2 cup of the cooking water with a hand blender then push and pass the beans mixtures through a sieve to get rid of the outer husks and unwanted bits.
Place the puree in a saucepan and season with salt and pepper and a little chili-pepper to taste. Mix in the tomato paste.
Cook the pasta in the bean puree, stirring occasionally to prevent sticking. Add about 4 tablespoons of water to finish cooking if necessary. Add the reserved beans and stir gently. Adjust seasoning with salt, pepper and chili-pepper.
Serve in large bowls with a generous drizzle of olive oil and a sprinkle of Parmesan.
Recipe by Silvia Baldini— This is my favorite family recipe for a basic but unforgettable tomato sauce and meatballs. The secret for this velvety and rich sauce is simple. I use a couple of tablespoons of butter to gently fry chopped onions together with sweet tomato paste and aromatic bayleaves. While the sauce cooks I prep my meatballs with a mixture of ground beef, pork and chicken then I stew them in the red sauce. There is nothing fancy about this dish and that's exactly the point. It's pure comfort and unassuming food that everyone loves.
Recipe by Silvia Baldini— This is my favorite family recipe for a basic but unforgettable tomato sauce and meatballs. The secret for this velvety and rich sauce is simple. I use a couple of tablespoons of butter to gently fry chopped onions together with sweet tomato paste and aromatic bayleaves. While the sauce cooks I prep my meatballs with a mixture of ground beef, pork and chicken then I stew them in the red sauce. There is nothing fancy about this dish and that's exactly the point. It's pure comfort and unassuming food that everyone loves.
Combine butter, onions, tomato paste and bayleaves in a large wide pot and slowly fry for 5 to 10 minutes on a low flame. Add chopped canned tomatoes with the juices bring to simmer over medium heat. Reduce the heat, add basil and lightly season with salt and pepper. Simmer semi-covered for 45 minutes to an hour stirring occasionally. Adjust seasoning.
Meatballs
Place beef, pork and chicken in a standing mixer bowl fitted with a dough hook or simply place in a large bowl and use your hand to mix. Combine well then add cheese, breadcrumbs, eggs, parsley, soffritto and mix until all the ingredients are combined. Season with salt and pepper and mix again.
Chill the mixture in a fridge for at least 15 minutes. Then moisten your hands with water and roll the meat mixture between your palms in to small pingpong size balls or smaller. Occasionally moisten your hands with water as needed and arrange meatballs on two large lined baking sheets.
Bake the meatballs in the oven at 350F for 10 minutes then arrange them in single layers in the cooked red sauce in the pot. Simmer on low until the meatballs are cooked through, about 15 to 20 minutes. You can also quickly brown the meatballs in a pan with olive oil instead of baking or simply place them in the sauce uncooked. I like to brown them for extra flavor.
Make sauce and meatballs ahead and keep chilled for up to 2 days or freeze. The sauce is great by its self on pasta, rice, vegetables or for bread dipping.
Recipe Notes
Click here for my recipe for soffritto in Food & Wine
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.
Recipe by Silvia Baldini — Spaghetti aglio, olio e peperoncino is what Italians cook after a night out and it's a must when a bit of late night sustenance is required. It's astonishingly full of flavor and it takes literally 10 minutes or less to fix, plus it will cure any incumbent hangover. Every one I know makes a variation of this staple dish, I personally take the garlic out after I infuse it with the oil and chili flakes and I always discard it. Most italian, contrary to what you might have heard, don't like to bite in to a large piece of garlic. Plus if you are back from a night out you might be sharing this pasta dish with someone of importance and you might not have a tooth brush handy.
Recipe by Silvia Baldini — Spaghetti aglio, olio e peperoncino is what Italians cook after a night out and it's a must when a bit of late night sustenance is required. It's astonishingly full of flavor and it takes literally 10 minutes or less to fix, plus it will cure any incumbent hangover. Every one I know makes a variation of this staple dish, I personally take the garlic out after I infuse it with the oil and chili flakes and I always discard it. Most italian, contrary to what you might have heard, don't like to bite in to a large piece of garlic. Plus if you are back from a night out you might be sharing this pasta dish with someone of importance and you might not have a tooth brush handy.
1/2teaspooncrushed hot chili flakesadd more chili flakes for extra heat
3tablespoonsflat italian parsley chopped
1/2cupgrated parmesan
1 1/2tablespoonssea salt for boiling water
Servings: people
Instructions
Bring water to the boil in a large pot, add sea salt and cook spaghetti al dente, according to packaging instruction.
Meanwhile heat the oil in a pan over medium heat and sauté peeled garlic cloves and chopped hot red pepper. Cook until the garlic is golden. Make sure not to burn the garlic. Set aside and let the oil infuse.
Drain the pasta, remove the garlic cloves from the oil and toss the pasta with the oil and red chili flakes then add the chopped parsley and the parmesan.
Comfort in a bowl in less than 25 minutes. It’s called Risi e Bisi. It’s rice and fresh peas. Onions , celery, carrot, pancetta and good chicken stock.
Warm one tablespoon of the olive oil in a large heavy pot. Add onion and sauté until soft (do not brown), about 5 minutes. Add the carrots, the celery and then the pancetta and cook until light brown, about 3 minutes. Add rice and cook, stirring until coated, about 1 minute. Add the thyme and 1 cup stock. Stir constantly with a wooden spoon until stock is almost absorbed, about 1 minute.
Add 1 cup stock. Stir constantly with a wooden spoon until stock is almost absorbed, about 1 minute. Continue adding stock by the cupful in 5 more additions, stirring constantly and allowing stock to be absorbed between additions, until rice is almost tender. Add peas and remaining cup of stock and cook, stirring constantly, until the rice is creamy and tender but still firm to the bite, about 22 minutes total. Stir in 1/4 cup hot water if rice seems dry.
Remove pan from heat. Stir in the remaining 1 Tbsp. butter, 1 Tbsp. oil, Parmesan, and parsley. Season rice and peas with salt and pepper. Transfer to serving bowls or plates, and serve.
