Navigation

Courses Archives: Main Dish

Red Sauce and Meatballs

January 30, 2019 By
Red Sauce and Meatballs
Yum
Print Recipe
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.
Servings Prep Time
8 people 30 minutes
Cook Time
1-45 minutes
Servings Prep Time
8 people 30 minutes
Cook Time
1-45 minutes
Red Sauce and Meatballs
Yum
Print Recipe
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.
Servings Prep Time
8 people 30 minutes
Cook Time
1-45 minutes
Servings Prep Time
8 people 30 minutes
Cook Time
1-45 minutes
Ingredients
Red Sauce
  • 3 tablespoons unsalted butter
  • 1 medium white or sweet yellow onion diced
  • 1 tablespoon tomato paste
  • 2 medium bayleaves
  • 2 28 onces cans whole peeled tomatoes in juice tomatoes chopped and juice reserved
  • one sprig fresh basil
  • sea salt and fresh ground black pepper
Meatballs
  • 1/2 pound ground beef
  • 1/2 pound ground pork
  • 1/2 pound ground chicken
  • 1 cup ground parmesan cheese
  • 1/2 cup bread crumbs
  • 2 large eggs
  • 1/3 cup chopped italian parsley
  • 1/3 cup soffritto cooked 1/2 onion, 1 celery stick , 1/2 carrot
  • 1 teaspoon fine salt
  • 1/2 teaspoon fresh ground black pepper
Servings: people
Instructions
Red Sauce
  1. 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
  1. 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.
  2. 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.
  3. 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.
  4. 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

Share this Recipe
Continue Reading

Balsamic Caramelized Shallots Tartletts

December 10, 2018 By
Balsamic Caramelized Shallots Tart
Yum
Print Recipe
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
Yum
Print Recipe
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.
Share this Recipe
Continue Reading

Beef Filet Medallions with Balsamic Glaze

October 12, 2018 By
Beef Filet Medallions with Balsamic Glaze
Yum
Print Recipe
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
Yum
Print Recipe
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.
Share this Recipe
Continue Reading

Roasted Tomatoes Puff Pastry Tart

September 20, 2018 By
Roasted Tomatoes, Goat Cheese and Caramelized Onions Fall Taste (puff pastry)
Yum
Print Recipe
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)
Yum
Print Recipe
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.
Share this Recipe
Continue Reading

Fall Veggie Tart

September 20, 2018 By
Power Veggie Fall Tart (whole wheat dough)
Yum
Print Recipe
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)
Yum
Print Recipe
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.

Share this Recipe
Continue Reading

Poached Peaches, Prosciutto, Whipped Ricotta and Hazelnut Balsamic Salad

August 13, 2018 By
Poached Peaches, Prosciutto, Whipped Ricotta and Hazelnut Balsamic Salad
Yum
Print Recipe
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
Yum
Print Recipe
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.
Share this Recipe
Continue Reading

Grilled Herbed Chicken Breast with Balsamic Vinegar and Strawberries

June 11, 2018 By
Grilled Herbed Chicken Breast with Balsamic Vinegar and Strawberries
Yum
Print Recipe
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
Yum
Print Recipe
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.

Share this Recipe
Continue Reading

Easy Grilled Oysters

April 3, 2018 By

Recipe by Silvia Baldini— I live in New England, therefore I love raw oyster. I can eat them by the dozen, freshly shucked and with a simple squeeze of a lemon. However sometimes, throwing them on the grill is so very rewarding. The flame concentrates that briny flavor, which pairs deliciously with butter, herbs, chiles, and all the other things you can toss in the shells on the grill. Plus, the heat naturally opens the oysters, so there’s no obnoxious shucking necessary.

Easy Grilled Oysters
Yum
Print Recipe
Servings Prep Time
6 people 10 minutes
Cook Time
2 minutes
Servings Prep Time
6 people 10 minutes
Cook Time
2 minutes
Easy Grilled Oysters
Yum
Print Recipe
Servings Prep Time
6 people 10 minutes
Cook Time
2 minutes
Servings Prep Time
6 people 10 minutes
Cook Time
2 minutes
Ingredients
  • 3 dozen large oysters
  • tarragon herb butter recipe to follow
  • lemon wedges
  • hot sauce
Tarragon Herbed Butter
  • 1 cup, packed fresh leaves tarragon
  • 1/2 cup, packed fresh herb leaves. Such as flat-leaf parsley, chives.
  • 1/2 smal garlic clove
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1/4 teaspoon finely grated lemon zest
  • 1 teaspoon fresh lemon juice
  • salt and fresh ground black pepper
  • chili flakes
Servings: people
Instructions
  1. Prepare a grill for medium-high heat. Scrub oysters.
  2. Place, cupped side down, on grate, cover grill, and grill until oysters begin to open, about 2 minutes.
  3. Transfer opened oysters to a platter (discard any that do not open). Let cool slightly, then use an oyster knife or screwdriver to pry shells open, keeping cupped side down and retaining as much liquid as possible. Using an oyster knife or paring knife, cut muscles connecting oysters to shells. Serve warm with butter, lemon wedges, chili flakes and hot sauce.
Herbed Butter
  1. Pulse herbs and garlic in a food processor until finely chopped. Add butter, lemon zest, and lemon juice and process until smooth; season with salt and pepper.
  2. Butter can be made 3 days ahead. Cover and chill. Bring to room temperature before using.
Share this Recipe
Continue Reading

New England Lobster Roll

March 23, 2018 By
New England Lobster Roll
Yum
Print Recipe
Recipe by Silvia Baldini— As an Italian chef living in New England I fell quickly for lobster rolls and while I'm all for creativity I learned there are few rules to follow. The lobster meat should include pieces of tail, claw, and knuckle. The bun should be smeared with butter and griddled. The lobster should be coated in mayonnaise and served chilled or lightly sauteed in butter and served warm, I personally like the mayo version best. Celery and other ingredients are tolerable but ultimately superfluous; Simple is best when it comes to lobster roll heaven.
Servings Prep Time
4 people 30 minutes
Cook Time
10 minutes
Servings Prep Time
4 people 30 minutes
Cook Time
10 minutes
New England Lobster Roll
Yum
Print Recipe
Recipe by Silvia Baldini— As an Italian chef living in New England I fell quickly for lobster rolls and while I'm all for creativity I learned there are few rules to follow. The lobster meat should include pieces of tail, claw, and knuckle. The bun should be smeared with butter and griddled. The lobster should be coated in mayonnaise and served chilled or lightly sauteed in butter and served warm, I personally like the mayo version best. Celery and other ingredients are tolerable but ultimately superfluous; Simple is best when it comes to lobster roll heaven.
Servings Prep Time
4 people 30 minutes
Cook Time
10 minutes
Servings Prep Time
4 people 30 minutes
Cook Time
10 minutes
Ingredients
  • 4 1 1/4 pound whole lobsters
  • 1 cup mayonnaise
  • 1 teaspoon fresh lemon juice
  • 1/2 cup minced celery
  • fine salt and freshly ground black pepper
  • 4 top-split hot dog rolls
  • 4 tablespoons unsalted butter, melted
  • 1 tablespoon chopped chives
Servings: people
Instructions
  1. Bring a large pot of water to a boil and fill a clean sink or very large bowl with ice water. Cook the lobsters, covered, in a large pot of boiling water for about 10 minutes. Plunge them into the ice water to halt the cooking.
  2. Remove all of the meat from the tail, knuckle and claw and cut into generous bite size pieces.
  3. Gently toss the lobster meat with the mayonnaise, lemon juice and celery. Season to taste with salt and pepper and refrigerate until ready to serve.
  4. To serve, cut the inside of the hot dog on each side at an angle to make a wider roll. Butter the hot dog rolls on the outside and toast them on a griddle or skillet until nicely golden brown.
  5. Taste the lobster salad again to see if it needs more seasoning and divide the lobster salad among the four rolls, over stuffing them. Garnish the lobster with the chives.
Recipe Notes

A quick side note. Hellman's mayo is a must for a true New England lobster roll. But I cannot resit making my own home-made mayo. It's an italian thing. If you want to try you can follow my easy recipe for blender mayonnaise. Just remember to omit the lemon juice when tossing the lobster salad.

Share this Recipe
Continue Reading

Stove Top Clambake

March 22, 2018 By
Stove Top Clambake
Yum
Print Recipe
Recipe by Silvia Baldini— No need to dig a hole for a sand pit. This delicious clambake is a one pot stove top dish ready in 25 minutes. The secret to this New England showstopper recipe's success is to add the ingredients in the right order. Lobsters are my favorite, of course you can substitute them with shrimps or crabs, just shorten the cooking time by 5 minutes. I promise you, no matter what you use it will always be a crowd pleaser.
Servings Prep Time
8 people 20
Cook Time
20/25 minutes
Servings Prep Time
8 people 20
Cook Time
20/25 minutes
Stove Top Clambake
Yum
Print Recipe
Recipe by Silvia Baldini— No need to dig a hole for a sand pit. This delicious clambake is a one pot stove top dish ready in 25 minutes. The secret to this New England showstopper recipe's success is to add the ingredients in the right order. Lobsters are my favorite, of course you can substitute them with shrimps or crabs, just shorten the cooking time by 5 minutes. I promise you, no matter what you use it will always be a crowd pleaser.
Servings Prep Time
8 people 20
Cook Time
20/25 minutes
Servings Prep Time
8 people 20
Cook Time
20/25 minutes
Ingredients
  • 2 cups white wine
  • 1 large bunch fresh thyme
  • 8 small celery stalks cleaned
  • 1 large yellow onion peeled and quartered
  • 1 head garlic
  • 4 leaves fresh bay leaves
  • 4/6 drops tabasco sauce
  • 2 medium lemons quartered
  • 1 1/2 pounds small baby Dutch yellow or new potatoes
  • 8 1 pound live lobsters
  • 10 large eggs
  • 3 ears sweet corn, cut crosswise in 6 pieces husked and halved
  • 1 pound chorizo, sliced
  • 4 pounds steamer clams scrubbed
  • 2 pounds muscles scrubbed and debearded
  • 1 pound red shrimp cleaned, head on
  • 1 tablespoon Old Bay Seasoning
  • 2 stiks melted butter
Servings: people
Instructions
  1. Place a steamer basket in 30-quart pot. Add wine and 12 cups water; cover and bring to a boil. Add the thyme, garlic, the celery, onion, the bay leaves, tabasco, the lemons and then the potatoes; cover and cook 5 minutes.
  2. Add lobsters and eggs; cover and cook 10 minutes.
  3. Gently place corn and the chorizo in pot. Cover and cook 5 minutes. Add the steamers clams, cover, and cook 10 minutes. Add the mussels, shrimps, cover, and cook until shellfish open, about 5 minutes (discard any that do not open). Peel 1 egg and cut in half. If it's hard-boiled, lobsters are ready.
  4. Using a slotted spoon and tongs, transfer clambake to a very large platter or directly on the table covered with newspaper. Sprinkle with Old Bay Seasoning. Serve clambake with melted butter.
Share this Recipe
Continue Reading

Hangover Pasta

December 4, 2017 By
Hangover Pasta
Yum
Print Recipe
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
Yum
Print Recipe
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

Share this Recipe
Continue Reading

Risi Bisi Bowl

May 10, 2017 By

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.

Risi Bisi Bowl
Yum
Print Recipe
Servings Prep Time
8/10 people 15 minutes
Cook Time
25 minutes
Servings Prep Time
8/10 people 15 minutes
Cook Time
25 minutes
Risi Bisi Bowl
Yum
Print Recipe
Servings Prep Time
8/10 people 15 minutes
Cook Time
25 minutes
Servings Prep Time
8/10 people 15 minutes
Cook Time
25 minutes
Ingredients
  • 2 tablespoons extra virgin olive oil
  • 1/4 cup diced pancetta
  • 1/2 cup diced onion, yellow or white
  • 1/3 cup diced carrots
  • 1/4 cup diced celery
  • 3 cups arborio rice
  • 3 sprigs fresh thyme
  • 7/8 cups chicken stock
  • 4 cups shelled fresh peas, frozen can be used
  • 1/2 cup grated parmesan
  • 2 tablespoons chopped fresh flat-leaf parsley
  • sea salt and black ground pepper
Servings: people
Instructions
  1. 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.
  2. 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.
  3. 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.
Share this Recipe
Continue Reading

Spring Peas, Snow Peas and Prosciutto Salad

May 1, 2017 By

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

Spring Peas, Snow Peas and Prosciutto Salad
Yum
Print Recipe
Servings
4 people
Cook Time
15 minutes total
Servings
4 people
Cook Time
15 minutes total
Spring Peas, Snow Peas and Prosciutto Salad
Yum
Print Recipe
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.
Share this Recipe
Continue Reading

Pane Casarau Lasagna Bake

May 1, 2017 By

Pane Casarau is an ancient flat bread from Sardegna, also known as “carta da musica” (sheet music) due to its resemblance to the parchment paper that sacred music was written on. The airy flat layers are simply delicious, salty and crunchy. They are made of flour, yeast, water, and salt. The dough is rolled out thin and baked, then split into two layers which are baked again. The result is a thin, crispy cracker like, bread.  This crispy bread is great on its own or served together with a fresh but dry pecorino and thick slices of prosciutto. It’s also delicious when layered in this version of the ultimate family comfort food, my easy and light ragu’ and mozzarella lasagna. Click on the link for my family recipe of a hearty meat ragu’. I make a large pot once every two weeks and then I freeze the meat sauce in batches. You can prepare your lasagna a day ahead and bake it for 3o to 35 minutes on the following day or you can freeze the tray for up to 3 months.

Pane Casarau Lasagna Bake
Yum
Print Recipe
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
Yum
Print Recipe
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.

Share this Recipe
Continue Reading

Pistachios and Herbs Roasted Rack of Lamb

April 5, 2017 By

This pistachio and herbs rack of lamb is absolutely delicious and easy to make. I suggest you ask your butcher to French down the racks, so there is no fat or silver skin left – making them extremely tender, lean and juicy. The racks are easy to prepare and they roast in about 20 to 25 minute in a hot oven, the herbs and pistachios will flavor the meat beautifully making this a show off Easter meal.

Recipe by Silvia Baldini

Pistachios and Herbs Roasted Rack of Lamb
Yum
Print Recipe
Recipe by Silvia Baldini
Servings Prep Time
6 servings 30 minutes
Cook Time
20-25 minutes
Servings Prep Time
6 servings 30 minutes
Cook Time
20-25 minutes
Pistachios and Herbs Roasted Rack of Lamb
Yum
Print Recipe
Recipe by Silvia Baldini
Servings Prep Time
6 servings 30 minutes
Cook Time
20-25 minutes
Servings Prep Time
6 servings 30 minutes
Cook Time
20-25 minutes
Ingredients
  • 4 cloves garlic, peeled
  • 1/2 cup (packed) fresh mint leaves
  • 1/2 cup (packed) fresh parsley leaves
  • 1/2 cup shelled pistachios
  • 1/2 cup toasted bread crumbs
  • 1 medium grated lemon zest
  • 6 tablespoons extra virgin olive oil
  • 2 tablespoons sea-salt
  • 2 tablespoons ground black pepper
  • 4 tablespoons Dijon mustard
  • 3 1- to1 1/4 pound well trimmed racks of lamb
Servings: servings
Instructions
  1. Combine the garlic, the mint, the parsley, the pistachios, the bread crumbs and the lemon zest in a food processor. Blend until the garlic is finely chopped. Add 4 tablespoons oil and blend until a coarse paste forms. Transfer half of herb paste to small bowl and reserve
  2. Sprinkle each lamb rack generously with salt and pepper. Preheat the oven to 450°F. Heat the remaining 2 tablespoons of oil in a heavy large skillet over high heat. Place 1 lamb rack, meat side down, in the skillet. Sear until golden, about 2 minutes; return to baking sheet, meat side up. Repeat with remaining lamb racks. Cool off for a couple of minutes.
  3. Spread the Dijon mustard evenly over the lamb, then spread the herb and pistachio paste over the lamb racks. Place on to a lined baking sheet, meat side up.
  4. Roast the lamb until a meat thermometer inserted into the center of the lamb registers 130°F for medium-rare, about 20 minutes. Transfer the lamb to a platter. Let it stand 15 minutes. Mix any pan juices into the reserved herb paste. Cut the lamb between the bones into individual chops. Serve with the herb and pistachio sauce.
Share this Recipe
Continue Reading

Honey, Tangerine and Rosemary Roasted Chicken

March 18, 2017 By

I think everyone should learn to roast a chicken properly. It’s a perfect go-to family meal, but you can be sure guests will appreciate it.  This is my mother delicious and nurturing recipe for roasted chicken and it’s a bit different from the usually roasted chickens; it’s comfort food with a twist. It calls for honey and tangerine juice. As the chicken roasts, the honey condenses and caramelizes, becoming thicker and stickier and turning the chicken’s skin crisp and brown, the tangerine adds an unusual citrusy taste to the otherwise bland meat. You have to remember to rotate the chicken and baste the bird  because the skin burns in spots. Rest the chicken for 10 to 15 minutes before carving.  The juices are tangy and sweet, I loved them spooned over a good rice. I love the power of a good family meal, it restores my energy and brings me joy.

Honey, Tangerine and Rosemary Chicken
Yum
Print Recipe
Servings Prep Time
4/6 people 25 minutes
Cook Time
50 minutes
Servings Prep Time
4/6 people 25 minutes
Cook Time
50 minutes
Honey, Tangerine and Rosemary Chicken
Yum
Print Recipe
Servings Prep Time
4/6 people 25 minutes
Cook Time
50 minutes
Servings Prep Time
4/6 people 25 minutes
Cook Time
50 minutes
Ingredients
  • 1 3 1/2 -to - 4 Lb. organic whole chicken
  • 4 cloves of garlic, peeled
  • 4 Sprigs fresh rosemary
  • 4 leaves fresh sage
  • 1 Medium white onion, halved
  • 1/4 cup extra virgin olive oil
  • 3 tangerines
  • 2 tablespoons balsamic vinegar
  • 1/2 cup Honey
  • 2 cloves peeled garlic
  • 2 teaspoons fresh rosemary
  • fine sea salt and freshly ground black pepper
Servings: people
Instructions
  1. Preheat oven to 400 degrees. Use a nonstick roasting pan and line the pan with parchment paper.
  2. Prep the chicken. Season with salt and pepper the cavities and the outside. Stuff the chicken with the garlic, the rosemary, sage and the 2 onions half. Slice one of the tangerines in thin slices and place the slices at the bottom of the pan. Place the prepped chicken on the sliced tangerine in the pan.
  3. 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.
  4. 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.
  5. After 50 minutes of roasting, insert an instant-read thermometer into a thigh; when it reads 155 to 165 degrees, remove chicken from oven, and baste one final time. Let rest 5 minutes before serving.
Recipe Notes

Substitute oranges with tangerines for a sweeter version. I also like adding fresh ginger to the basting sauce.

Share this Recipe
Continue Reading

Clams, Mussels, White Beans and Chorizo Sauce

March 14, 2017 By

When I spot fresh clams and mussels at the local store I’m quick to snatch them. Clam and mussels are low in fat and low in cholesterol and they are a great source of fish oils like salmon and cod. Frankly, I find them addictive, sort of like potato chips. I cannot resist them.

I cook my clams and mussels together with humble white beans, fennel and chorizo.  These lovely treasures always turn out deeply satisfying and saucy. The beans are a powerful and a healthy alternative to high fat proteins and contain lots of iron, something women often need; the fennel adds a clean and bright crunch and the chorizo gives an indulgent smoky flavor to this all star-family favorite. I like to gobble down my big bowl with crusty bread. The kids and my husband “order” them on spaghetti. It’s a win-win situation, the adults pretend to be in the sunny riviera, the children throw the empty shells at each others.

Clams, Mussels, White Beans and Chorizo Sauce
Yum
Print Recipe
Servings Prep Time
4-6 people 30 Minutes
Cook Time
25 minutes
Servings Prep Time
4-6 people 30 Minutes
Cook Time
25 minutes
Clams, Mussels, White Beans and Chorizo Sauce
Yum
Print Recipe
Servings Prep Time
4-6 people 30 Minutes
Cook Time
25 minutes
Servings Prep Time
4-6 people 30 Minutes
Cook Time
25 minutes
Ingredients
  • 4 tablespoons extra virgin olive oil
  • 3 medium garlic cloves
  • 1/2 teaspoon hot chili flakes, if desired
  • 1/2 medium white or yellow onion finely diced
  • 1 medium celery stalk finely diced
  • 1 teaspoon tomato paste
  • 1/2 cup diced chorizo or pancetta
  • 1/2 cup parsley leaves chopped
  • 1 15-oz can cannellini beans, drained and rinsed
  • 1/2 medium fennel bulb sliced thin
  • 1/2 cup diced sundried tomatoes, if desired
  • 2 tablespoons sherry vinegar
  • 1/2 cup dry white wine
  • 3 sprigs thyme
  • 36 little neck or manila clams scrubbed and rinsed
  • 36 mussles scrubbed, debearded and rinsed
  • 1/2 lemon
  • fine sea salt and freshly ground black pepper
  • extra virgin olive oil for drizzling
Servings: people
Instructions
  1. Heat the 1/4 cup of olive oil in a large heavy bottom pot over medium to low. Add the garlic cloves, the chili peppers flakes, if using then the onion and the celery. Gently cook and soften the onion for 5 to 7 minute with out browning.
  2. Add the sliced fennel, the chorizo and cook for a couple of minutes. Add the tomato paste and cook stirring for an extra minute. Add the beans, the sun dried tomatoes if using and cook for 3 to 4 minutes over medium.
  3. Add the sherry vinegar and the white wine, stir for 5 minutes on medium low heat to cook the alcohol out. Add the Thyme and a hand full of the chopped parsley. Season lightly with salt and pepper. Set aside.
  4. When ready to serve add the clams and mussel to the beans, squeeze the lemon juice and stir. Then cover with a lid and cook for 4 to 5 minutes. Uncover and stir with a wooden spoon and cook until some of the clams and mussels start to open. Season lighlty with salt and pepper.
  5. Keep cooking and with a slotted spoon transfer the opened clams and mussels to a bowl as they open. It should take 7 to 9 minutes. Discard the unopened ones.
  6. Stir the beans on low heat, loosen with water if necessary, taste and season with salt and pepper, add the remaining chopped parsley. Discard the garlic cloves and thyme.
  7. Add the reserved clams and mussels to the beans, mix and drizzle extra olive oil. Serve with good bread.
Recipe Notes

This is a great dish for a crowd.  You can prep every thing ahead and cook the clams and mussels at the last minute. I like to serve it with good crusty bread or as a delicious sauce for spaghetti.

 

Share this Recipe
Continue Reading

Shiitake Mushrooms, Chicken and Lemon, One-Tray Dinner

March 10, 2017 By

Mushrooms are the only natural source of vitamin D and a study by the American Society for Nutrition found that mushrooms promote immune functions by increasing production of antiviral proteins. Shiitake are really delicious,  and they taste particularly divine in this, always fool-proof, oven roasted lemon and parsley chicken one-tray recipe.

Shiitake Mushrooms, Lemon, Chicken, One-Tray Dinner
Yum
Print Recipe
Servings Prep Time
4-6 people 15 minutes
Cook Time
30-35 minutes
Servings Prep Time
4-6 people 15 minutes
Cook Time
30-35 minutes
Shiitake Mushrooms, Lemon, Chicken, One-Tray Dinner
Yum
Print Recipe
Servings Prep Time
4-6 people 15 minutes
Cook Time
30-35 minutes
Servings Prep Time
4-6 people 15 minutes
Cook Time
30-35 minutes
Ingredients
  • 2 lbs. skinless, boneless chicken thighs
  • sea salt and black pepper
  • 1/2 cup extra virgin olive oil
  • 1 medium organic lemon, juiced
  • 6-8 thyme sprigs
  • 1 lb. Shiitake mushrooms cleaned, stemmed and halved if too large
  • 1 organic lemon sliced
  • 1 tsp. sherry vinegar
  • 2 large cloves of garlic, smashed
  • 2 tsp. thyme leaves
  • 1/2 cup chopped parsley
  • 2 tbsp. sherry vinegar
  • extra lemon slices and parsley for garnish
Servings: people
Instructions
  1. Preheat the oven at 450F. Line a thick rimmed oven tray with parchment. Season the chicken on both sides with salt and pepper then place on the lined oven tray. Drizzle the chicken with 2 tablespoons of olive oil and half of the lemon juice and add the thyme sprigs.
  2. Place the chicken in the oven for 5 to 7 minutes or until the chicken begins to brown, then pull out of the oven.
  3. Meanwhile in a medium bowl, toss the cleaned mushrooms with the lemon slices and two tablespoons of the olive oil, one teaspoon of the sherry vinegar, the garlic and the thyme, then scatter around the browned chicken. Roast for about 30 to 35 minutes, until the chicken is cooked through and the mushrooms are browned at the edges.
  4. While the chicken is cooking, mix the remaining olive oil with the 1/2 a cup of parsley the 2 tablespoons of vinegar. Season the sauce with salt.
  5. When ready to serve, squeeze the remaining half of the lemon on the chicken then spoon some of the parsley sauce on top of the chicken and mushrooms. Serve with the remaining sauce. Garnish with lemon and extra parsley.
Recipe Notes

I adore Shiitake. Of course fresh porcini would  make a wonderful substitute. I have also used marsala instead of the sherry vinegar for a slightly sweeter finish.

Share this Recipe
Continue Reading

Beef, Prunes, Chickpeas and Ginger Slow Cooked Pot

February 4, 2017 By

Prunes, chickpeas and ginger combine their forces in to this crammed with hearty flavors slow cooked pot, a perfect combination for a jolt of much needed energy to help us sustain our daily actions.

Prunes for fiber, chickpeas for nutrient-rich energy, ginger as an antioxidant and a generous amount of fork tender bits of beef; this pot is a darling at my house on wintery Sunday family dinners, when warmth and restoring strength are very much a necessity.  Let’s put power back in to the right hands and the force of sustenance in to our family bellies.

Beef, Prunes, Chickpeas and Ginger Slow Cooked Pot
Yum
Print Recipe
This is a tagine, or slow cooker, recipe. It takes about 2 1/2 hours to cook but once you prep it, you don't have much else to worry about.
Servings Prep Time
8 people 20 minutes
Cook Time
2 1/2 hours
Servings Prep Time
8 people 20 minutes
Cook Time
2 1/2 hours
Beef, Prunes, Chickpeas and Ginger Slow Cooked Pot
Yum
Print Recipe
This is a tagine, or slow cooker, recipe. It takes about 2 1/2 hours to cook but once you prep it, you don't have much else to worry about.
Servings Prep Time
8 people 20 minutes
Cook Time
2 1/2 hours
Servings Prep Time
8 people 20 minutes
Cook Time
2 1/2 hours
Ingredients
  • 1 tbsp olive oil
  • 1 large yellow onion chopped
  • 2 medium celery stalks chopped
  • 2 medium cloves garlic, minced
  • 2 inches fresh ginger, peeled and grated
  • 1 tsp ground cinnamon
  • salt and pepper
  • 1 pinch saffron threads
  • 1 pound cubed lean beef lamb, chicken or pork would work well
  • 1 cup canned chickpeas drained dried chickpeas could be used, but must be soaked overnight
  • 1 large 28 oz can crushed tomatoes
  • 4 cups chicken or beef stock
  • 3/4 cup pitted prunes
  • 1/2 cup diced eggplant
  • 1/2 medium lemon, juiced
  • 1/2 cup fresh cilantro leaves, chopped
Servings: people
Instructions
  1. Heat the olive oil in a large Dutch oven, heavy pot or slow cooker. Add the onions, celery and garlic and cook, stirring, until the onion softens.
  2. Add the ginger, cinnamon and the salt and pepper. Stir and add the saffron threads; cook always stirring, about 2 minutes. Add the beef and cook for 5 minutes until browned.
  3. Add the chickpeas and the crushed tomatoes and stir. Add the stock, cover and gently simmer on low heat for 45 minutes.
  4. Add the prunes and eggplants, cover and gently simmer for 1 hour.
  5. Taste for seasoning and add salt and pepper if needed. Add the juice of the lemon and stir. Then add the chopped cilantro leaves and serve.
Recipe Notes

Add some chili flakes or harissa to kick up the heat. Freeze any leftovers. Serve with long grain or brown rice.

Share this Recipe
Continue Reading

Grilled Eggplant, Red Peppers and Pine Nuts Crostone

February 3, 2017 By

Every mother is a working mother. This veggies concoction is lunch in less than 15 minutes. That means less time in the kitchen, more time to call our respective senators and to spread love and kindness to our beautiful families. The eggplant is a major brain food and the pine nuts, besides boosting energy, suppress appetite, helping us staying in tip top shape.

Grilled Eggplant, Red Peppers and Pine Nuts Crostone
Yum
Print Recipe
Servings Prep Time
6 bread slices 15 minutes
Cook Time
10 minutes
Servings Prep Time
6 bread slices 15 minutes
Cook Time
10 minutes
Grilled Eggplant, Red Peppers and Pine Nuts Crostone
Yum
Print Recipe
Servings Prep Time
6 bread slices 15 minutes
Cook Time
10 minutes
Servings Prep Time
6 bread slices 15 minutes
Cook Time
10 minutes
Ingredients
  • 2 medium eggplants sliced
  • 1 tbsp olive oil
  • 1 small white onion chopped
  • 1 small clove garlic, minced
  • 1 medium celery stalk, chopped
  • 1 medium red bell pepper, grilled and diced (a jar of marinated red bell peppers will work fine)
  • 1/4 cup black olives, pitted and chopped
  • 1 tbsp drained and rinsed capers
  • 3 tbsp toasted pine nuts
  • 1/4 cup shredded fresh basil plus more for garnish
  • 6 thick bread slices
  • 2 tbsp olive oil
  • salt and pepper
Servings: bread slices
Instructions
  1. Quickly grill the eggplant slices on a hot griddle or grill pan until you see dark grill marks, about 3 minutes per side. Then chop the slices into a nice bite-size dice.
  2. Heat the olive oil in a medium pan over medium heat. Cook the onion, garlic and celery until softened, about 5 minutes. Transfer to a medium bowl.
  3. Add the eggplant, the red bell pepper, olives, capers, pine nuts and basil to the onion mixture and mix well.
  4. Grill the bread slices on both sides and then brush the surface of one side with the olive oil. Top the grilled bread with the eggplant mixture, season with salt and pepper and add more fresh basil.
Recipe Notes

Quadruple this recipe and keep it in airtight container in the fridge or freezer. It's a low-calorie, full-of-might meal when you combine it with pasta or rice.

Share this Recipe
Continue Reading

One-Pot Lamb, Lentils and Chickpeas Stew

February 1, 2017 By

A woman’s place is everywhere, therefore we need all the help and stamina we can get to get to gallop through the day and win our battles. Lentils and Chickpeas are a ginormous source of energy and they taste darn good when slow cooked with savory ingredients. I like to combine them with ground lamb, tomatoes, potatoes, cumin and a pinch of smoked paprika for an easy all inclusive one pot family dish.

One Pot Lamb and Lentils Stew
Yum
Print Recipe
Servings Prep Time
8 people 25 minutes
Cook Time
45 minutes
Servings Prep Time
8 people 25 minutes
Cook Time
45 minutes
One Pot Lamb and Lentils Stew
Yum
Print Recipe
Servings Prep Time
8 people 25 minutes
Cook Time
45 minutes
Servings Prep Time
8 people 25 minutes
Cook Time
45 minutes
Ingredients
  • 1 tbsp olive oil
  • 1 medium carrot diced
  • 1 medium celery stalk diced
  • 1 large onion chopped
  • 2 large garlic cloves, minced
  • 1 pound lean ground lamb you can also use small cubes
  • 3 tbsp sherry vinegar
  • 1/4 cup red wine
  • 1 pound black lentils, rinsed
  • 1 can chickpeas, drained
  • 1 tsp cumin powder
  • 1/2 tsp smoked paprika
  • 3 tbsp tomato paste
  • 1 cup canned tomatoes, chopped
  • 1 tsp fresh thyme chopped
  • 1 cup peeled and cubed potatoes
  • 3 cups chicken stock
  • 2 bay leaves
  • 1 salt and pepper
  • 3 tbsp chopped parsley
Servings: people
Instructions
  1. Heat the olive oil in a large heavy-bottomed pan and add the carrot, celery and onion. Cover and cook for until softened, which should take just a couple minutes. Then add the garlic and lamb and cook, stirring and crumbling the ground lamb or turning the lamb chunks as needed, until browned on the outside but still pink on the inside, about 5 minutes. Add the vinegar and wine and cook for 5 minutes or until the liquid evaporates.
  2. Add the lentils, chickpeas, cumin and paprika and cook, stirring occasionally, for a few minutes.
  3. Stir in the tomato paste, tomatoes, thyme, potatoes, chicken stock and bay leaves. Season with salt and pepper and cook on medium heat for 45 minutes, or until the lentils are soft but not mushy, sorta like cooking pasta until it’s al dente. Stir with a wooden spoon from time to time.
  4. Remove and discard the bay leaves, season with salt and pepper and serve sprinkled with the parsley.
Recipe Notes

Add some sliced avocado and fresh spinach for extra green power. Leftovers are outstanding spooned on flat bread—we call it lamb pizza.

Share this Recipe
Continue Reading

Soft, Cheesy Polenta

January 31, 2017 By

Soft, creamy and cheesy polenta; yellow corn flour cooked until gooey. I don’t need to say much more. I like to serve polenta with a scoop of my always family favorite ragù sauce, or slow cooked ribs, veal stew, and even if you dare, rabbit. But frankly, a bowl of polenta mixed with hot fresh milk and what ever melty cheese you  have in  your fridge it’s heaven to me.

Soft, Cheesy Polenta
Yum
Print Recipe
Servings
6 to 8 people
Cook Time
25 to 35 minutes
Servings
6 to 8 people
Cook Time
25 to 35 minutes
Soft, Cheesy Polenta
Yum
Print Recipe
Servings
6 to 8 people
Cook Time
25 to 35 minutes
Servings
6 to 8 people
Cook Time
25 to 35 minutes
Ingredients
  • 2 1/2 cups water
  • 2 1/2 cups milk
  • salt and pepper
  • 1 1/4 cups polenta
  • 1/2 cup grated parmesan
  • 2 tbsp unsalted butter
Servings: people
Instructions
  1. Bring the water and the milk to a boil in a large saucepan. Add a generous pinch of salt.
  2. Gradually add the polenta in a steady stream, stirring constantly with a wooden spoon. (I find a whisk doesn't work well.) Reduce the heat and gently simmer, stirring from time to time, for about 25 minutes. If the polenta thickens too quickly, add a little more water or milk.
  3. Remove from the heat, add the Parmesan and butter and stir to combine. Season with salt and pepper.
Recipe Notes

For an even creamier polenta, use half milk and half double cream instead of water. Or substitute Add blue cheese for the Parmesan and add some toasted walnuts for a side dish that's sure to make everyone happy.

Share this Recipe
Continue Reading

One-Pot Chicken Paella

January 27, 2017 By

One-pot chicken paella. No mess, no hassle. In less than 30 minutes you have a meal for the whole family—and leftovers for lunch boxes.

One Pot Paella
Yum
Print Recipe
Servings Prep Time
8 people 15 minutes
Cook Time
25 minutes
Servings Prep Time
8 people 15 minutes
Cook Time
25 minutes
One Pot Paella
Yum
Print Recipe
Servings Prep Time
8 people 15 minutes
Cook Time
25 minutes
Servings Prep Time
8 people 15 minutes
Cook Time
25 minutes
Ingredients
  • 1 tbsp olive oil
  • 1 medium yellow onion diced
  • 1 stalk celery diced
  • 1 carrot diced
  • 1 clove garlic, minced
  • 1 pound chicken breast cubed
  • 2 cups arborio or basmati rice
  • 2 tbsp white wine
  • 4 ounces chorizo or smoked sausage
  • 2 cups chicken broth
  • 1 tsp saffron threads or powder
  • 1 cup fresh or frozen peas
  • 1 cups red bell pepper, diced
  • 1/2 cup diced zucchini
  • 1 bay leaf
  • 1 tsp smoked paprika
  • salt and pepper
  • chopped parsley
Servings: people
Instructions
  1. Heat a large skillet over medium heat. Add the olive oil along with the onion, celery and carrot and cook until softened. Add the chicken and cook until browned, stirring occasionally, for 3 or 4 minutes.
  2. Add the white wine and cook for a couple minutes. Add the chorizo and cook for a couple minutes more. Add the rice and cook until it starts popping, which should take another couple minutes. Add the stock, bring to a boil, and then reduce the heat to a gentle simmer.
  3. Meanwhile, soak the saffron in a small cup of warm water. Then add the saffron and the yellow liquid to the skillet and stir for a couple of minutes.
  4. Add the peas, the bell peppers, the zucchini to the skillet and stir to combine. Add the bay leaf and the smoked paprika, season with salt and pepper and simmer until the rice is cooked, 20 to 25 minutes. Sprinkle with the chopped parsley.
Recipe Notes

You can substitute or add any vegetables. Small cubed potatoes are a great addition. Seafood can be added. Add cleaned shrimps to the paella in the last 6 to 7 minute. Add clams 8 to 9  minutes before the end and cook until they open.

Share this Recipe
Continue Reading

Veggie Board and Anchovy Dressing

January 17, 2017 By

This salty and addictive anchovy-based dressing-similar to my beloved Italian classic Bagna Cauda is very easy to whip up. Serve it with a rainbow of good for you veggies or with steamed broccoli. Keep it in a jar in the fridge for weeks, ready for when you need some extra flavor. I swear, kids love it.

Veggie Board and Anchovy Dressing
Yum
Print Recipe
Servings Prep Time
4 people 10 minutes
Servings Prep Time
4 people 10 minutes
Veggie Board and Anchovy Dressing
Yum
Print Recipe
Servings Prep Time
4 people 10 minutes
Servings Prep Time
4 people 10 minutes
Ingredients
  • 6/8 fillets drained canned anchovies
  • 1/2 cups olive oil
  • 1 small cloves garlic peeled
  • 1/2 tsp thyme leaves chopped
  • 1/2 tsp chili flakes
  • 1 tsp Dijon mustard
  • 2 tsp cider or red wine vinegar
  • butter unsalted
Servings: people
Instructions
  1. Put all the ingredients in a glass jar and whiz together with a hand held blender until cream and smooth. I like to leave the dressing aside before using for at least half hour to allow all the flavors to mingle and develop.
Share this Recipe
Continue Reading

Lemon And Olives Moroccan Chicken

January 12, 2017 By
Lemon And Olives Moroccan Chicken
Yum
Print Recipe
Servings Prep Time
4 people 15 minutes
Cook Time
30 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
30 minutes
Lemon And Olives Moroccan Chicken
Yum
Print Recipe
Servings Prep Time
4 people 15 minutes
Cook Time
30 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
30 minutes
Ingredients
  • 4 tbsp olive oil
  • 2 medium yellow onions finely chopped
  • 4 cloves garlic finely chopped
  • 1 tbsp paprika
  • 1 tbsp ground cumin
  • 1 tsp black ground pepper
  • 1/2 tsp saffron powder or threads
  • 1 tbsp ground turmeric
  • 8 organic chicken thighs on the bone, skinned
  • 1 cup pitted green olives
  • 4 medium organic lemons 2 juiced, 2 sliced
  • 2 cups chicken stock
  • salt and pepper
  • 2 tbsp chopped fresh parsley
Servings: people
Instructions
  1. Heat the oil in a pot over medium heat. Add the onions and cook until softened but not colored, about 5 minutes. Add the garlic, paprika, cumin, pepper, saffron, turmeric, and chicken and cook gently, stirring until the chicken has absorbed the spices and is colored nicely. About 5 minutes.
  2. Add the olives, pour over the lemon juice, the chicken stock and tip in the lemon slices. Simmer gently until the chicken is cook through. About 25 minutes. Season to taste with salt and pepper. Serve with a sprinkle of parsley.
Share this Recipe
Continue Reading

Spinach Couscous

January 12, 2017 By
Spinach and Mint Couscous
Yum
Print Recipe
Servings Prep Time
8 10 minutes
Servings Prep Time
8 10 minutes
Spinach and Mint Couscous
Yum
Print Recipe
Servings Prep Time
8 10 minutes
Servings Prep Time
8 10 minutes
Ingredients
  • 2 cups couscous
  • 2 cups boiling water
  • 1 tbsp olive oil
  • 2 tbsp fresh organic lemon juice
  • 1 medium organic lemon peel grated
  • 2 cups shredded spinach leaves
  • 1/4 cup toasted pinenuts
  • salt and pepper
Servings:
Instructions
  1. Combine the couscous with the boiling water in a large heatproof bowl, cover; stand for 5 minutes or until the water is absorbed, fluffing with the fork occasionally.
  2. Toast the pine nuts in a heated dry pan. Cool off.
  3. Add the olive oil and the lemon juice, the grated peel and gently mix. Fold the spinach and the pine nuts in the couscous and season with salt and pepper.
Share this Recipe
Continue Reading

Beetroot, Orange and Spinach Juice

January 4, 2017 By

Time to reset, clean out and get back in my jeans. Beetroots are packed with iron , folic acid, magnesium and antioxidants. Combined with orange juice and spinach in a delicious, deep red  juice they are sure to kick start my day.

Beetroot, Orange and Spinach Juice
Yum
Print Recipe
Servings Prep Time
4 glasses 5 minutes
Servings Prep Time
4 glasses 5 minutes
Beetroot, Orange and Spinach Juice
Yum
Print Recipe
Servings Prep Time
4 glasses 5 minutes
Servings Prep Time
4 glasses 5 minutes
Ingredients
  • 4 medium red beets roughly chopped
  • 5 medium oranges peeled and segmented or roughly chopped
  • 1 cup spinach leaves, rinsed
  • 2/3 cup cold water
Servings: glasses
Instructions
  1. Push the beet, oranges and spinach through a juice extractor. Stir in the water and serve. If you don't have a juice extractor, use a high-powered blender and then strain it through a fine-mesh sieve.
Share this Recipe
Continue Reading

Citrus and Beets Home-Cured Salmon

December 24, 2016 By

Home cured salmon is an elegant a starter or beautiful for a day after the party breakfast. No cooking required, a great thing when spending hours in the kitchen is not high on the agenda.

Citrus and Beets Home-Cured Salmon
Yum
Print Recipe
Servings Prep Time
8-12 servings 35 minutes
Passive Time
24-48 hours
Servings Prep Time
8-12 servings 35 minutes
Passive Time
24-48 hours
Citrus and Beets Home-Cured Salmon
Yum
Print Recipe
Servings Prep Time
8-12 servings 35 minutes
Passive Time
24-48 hours
Servings Prep Time
8-12 servings 35 minutes
Passive Time
24-48 hours
Ingredients
  • 3 tbsp fennel seeds
  • 3 tbsp coriander seeds
  • 1 tsp juniper berries
  • 1 cup granulated sugar
  • 1 cup sea-salt Himalayan pink works really well
  • 4 large oranges (you want the grated zest)
  • 3 large lemons (you want the grated zest)
  • 1 large skin on boneless salmon fillet 2 pounds
  • 4 medium beets, peeled and coarsely grated
  • 1 bunch dill, chopped
Servings: servings
Instructions
  1. Toast the fennel and coriander seeds in a dry small skillet over medium heat until fragrant. Transfer to a bowl and add the juniper berries, sugar, salt and orange and lemon zests.
  2. Place the salmon, skin side down, on a large sheet of parchment paper set on a large rimmed baking sheet. Pack the spice cure on the flesh side of the salmon, pressing so it adheres.
  3. Toss the beets and chopped dill in a medium bowl and combine. Spread this onto the flesh side of fish and again press. Fold the sides of the parchment over the salmon and then wrap it tightly in plastic wrap. Set another baking sheet on top of salmon and weight it with three 28-oz. cans or the equivalent in cookbooks or other heavy things you have in your kitchen. Refrigerate for 24 to 48 hours before slicing and serving.
Share this Recipe
Continue Reading

Burned Crumbs and Anchovy Paste Spaghetti

October 24, 2016 By
Burned Crumbs and Anchovy Paste Spaghetti
Yum
Print Recipe
Servings
4 people
Cook Time
8/12 minutes
Servings
4 people
Cook Time
8/12 minutes
Burned Crumbs and Anchovy Paste Spaghetti
Yum
Print Recipe
Servings
4 people
Cook Time
8/12 minutes
Servings
4 people
Cook Time
8/12 minutes
Ingredients
  • 1/2 cup olive oil
  • 1 cup bread crumbs
  • 2 tsp anchovy paste
  • 2 cloves garlic
  • 1 pound spaghetti
  • 1/2 cup chopped parsley
  • salt for cooking water
  • 1/2 tsp chili flakes optional
Servings: people
Instructions
  1. Boil the water with the salt. When the water is boiling add the spaghetti and cook al dente. While the pasta is cooking, warm the olive oil in a skillet on medium heat.
  2. Add the anchovy paste and mash in to a paste. Add the garlic cloves, stir in the crumbs and cook until browned and dark brown. Discard the garlic cloves.
  3. Drain the pasta, toss in a bowl with the bread crumbs and anchovies mixture, sprinkle with the chopped parsley and if desired some chili flakes. Enjoy with a cold beer and good friends!
Share this Recipe
Continue Reading

Mozzarella in Carrozza

September 30, 2016 By
Mozzarella in Carrozza
Yum
Print Recipe
Servings Prep Time
4 people 10 minutes
Cook Time
5 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
5 minutes
Mozzarella in Carrozza
Yum
Print Recipe
Servings Prep Time
4 people 10 minutes
Cook Time
5 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
5 minutes
Ingredients
  • 8 slices white bread
  • 2 medium fresh mozzarellas
  • 2 large eggs
  • 1/2 cup bread crumbs
  • salt and pepper
  • 1/4 cup vegetable oil
Servings: people
Instructions
  1. Arrange 4 slices of bread on a wooden board. Whisk the 2 eggs in a shallow dish. Prepare the bread crumbs on a piece of waxed paper. Cut the mozzarella in even thin slices.
  2. Arrange the slices of mozzarella on the bread, sprinkle a little salt and pepper, then cover with the remaining four slices and press to close well.
  3. Dip the sandwiches one by one in the egg mixture and then coat with the bread crumbs, making sure to shake the excess off.
  4. Heat up a pan with the oil and then gently fry the sandwiches until golden brown and crunchy. The Mozzarella will be warm, almost melted and should form ribbons when pulled.
Share this Recipe
Continue Reading