APPETIZER

ROASTED RED PEPPERS WITH GREEN OLIVE TAPENADE

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INGREDIENTS:

1/3 cup of Seasons green olive Tapenade

1/2 lb. Red bell pepper

1 French baguette sliced

Seasons Extra Virgin Olive Oil as needed

1 clove of garlic minced

Kosher salt and freshly ground pepper to taste

STEPS:

How to roast red peppers:

Using tongs, place each bell pepper on the center of a burner of a gas stove, turn the heat to high and char them directly on the flame
Rotate the peppers until every side has blacked and blistered evenly.
Transfer the blackened peppers to a paper bag and close tightly. Let stand for about 15 minutes then you will be able to peel away the charred skin easily, then remove the stems, seeds and ribs.
Thinly slice the peppers and place in a bowl, add the minced garlic, salt and pepper then cover with Extra Virgin Olive Oil.

Drizzle the baguette with olive oil and bake for about 5 to 7 minutes or until crisp.
Spread the green olive tapenade on toasted baguette and top with roasted red pepper.

POULTRY

CHICKEN KEBAB WITH TURKISH BLEND

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INGREDIENTS:

Kebabs:

1 Lb. skinless, boneless chicken breasts, trimmed of any fat and cut into cubes

10-inch wooden skewers

Marinade:

2 tablespoons Extra Virgin Olive Oil

1 tablespoon lemon juice

2 tablespoons Turkish spices blend*

Salt and freshly ground pepper to taste

STEPS:

Preheat the grill on medium.
Combine all the ingredients for the marinade, add the chicken cubes and toss gently to coat.
Let marinate for 15 minutes.
Thread the marinated chicken cubes onto the skewers.
Place the skewers onto the grill and cook for about 3 minutes per side or until the internal temperature reach 165 F.
Remove the kebabs from the grill and sprinkle more Turkish blend over.

Serve hot with your favorite side.

Turkish spices blend:

1 tablespoon each; dried mint, black pepper, Aleppo pepper, sumac, ground cumin, ground coriander, kosher salt

1/2 tablespoon each dried coriander, cardamon, nutmeg, cinnamon, garlic powder, all spices

Combine all the herbs and spices into an airtight jar and shake to combine.

PASTA

SPAGHETTI WITH CHERRY TOMATOES & PARMESAN CREAM SAUCE

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Ingredients:

1 Lb. Spaghetti

4 tbsp Extra Virgin Olive Oil

2 cloves of garlic, sliced

1 Lb cherry tomatoes, halved

1 cup heavy cream

8 oz grated parmesan cheese

Salt and freshly ground pepper to taste

Steps:

Cook the spaghetti in salted water according to the package directions or till al dente.

Meanwhile, heat the oil in a small non-stick pan, add the garlic and fry, stirring frequently, until golden brown. Add the tomatoes and fry for a further 3-4 minutes until the tomatoes start to break down. Add about some cooking pasta water

Drain the pasta and pour in the tomato sauce and toss everything together.

For the Parmesan cream:

In deep saucepan, combine the parmesan cheese and the heavy cream and cook on low heat stirring occasionally until thickened.

PASTA

SPAGHETTI WITH ARTICHOKES & PROSCIUTTO

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Ingredients:

1/2 Lb. Spaghetti pasta 

6 Oz. ready artichokes in brine, drained

2 slices prosciutto 

4 tbsp pan toasted breadcrumbs

2 garlic cloves finely chopped 

1 tbsp lemon juice

6 oz Extra Virgin Olive oil

Pinch of chili flakes

Salt and freshly ground pepper

Grated Parmesan cheese (optional)

Baby arugula leaves to garnish (optional)

Steps:

Preheat oven to 350 °F.

On greased sheet tray, lay the prosciutto slices and cook for about 4 minutes or until crispy.

Cook the pasta just short al dente, drain.

Meantime, in a large frying pan, heat up the olive oil, add the chopped garlic and sauté stirring frequently.

Once the garlic is softened and fragrant, add the lemon juice, chili flakes, artichokes, 1/4 cup of cooking pasta water and season well with salt and pepper.

Add drained pasta, toasted breadcrumbs, parmesan cheese, stir until well coated and if needed add cooking pasta water, heat through briefly, stir through baby arugula.

Garnish with chopped prosciutto and a drizzle of Extra Virgin Olive Oil.

DESSERT, SNACKS

Homemade Dried Fruit & Pomegranate Dark Chocolate Bark

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This fully loaded showstopper is not only quick and easy, but would make a lovely homemade holiday gift.

It is also a great way to use up any dried fruits you have available in your kitchen cabinet. 

Ingredients

1 cup  60% or higher cacao dark chocolate chips

1/2 cup classic cocoa powder 

1 tablespoon unsalted butter 

1/2 cup pomegranate seeds 

Optional : chopped almonds ,dried apricots, dried cranberry and unsalted pistachios shelled, chopped

Directions:

Combine dark chocolate chips and butter in a Bain-Marie over medium-low heat. Cook until melted, about 10 minutes, stirring occasionally.

Spread melted chocolate on a baking sheet lined with wax paper or plastic wrap, spread evenly and top with pomegranate seeds and the dried fruits. Transfer to freezer for 30 minutes.

POULTRY

THE PERFECT CHICKEN COQ AU VIN

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Coq au Vin is a timeless dish that loved by nearly everyone during the cold weather.

Whole chicken cut into pieces, marinated in red wine with mirepoix and aromatic herbs for at least 12 hours, then braised with vegetables and gently simmered to enhance the flavors.

It usually served  with starchy sides such as mashed potatoes or noodles. In my case, I added cooked fusilli pasta which paired perfectly in capturing the rich sauce.

INGREDIENTS:

1 bottle of dry wine (750 ml)

1 whole organic chicken cut into pieces

3 ounces thick cut smoked bacon

½ pound mushrooms

1 Bouquet Garni*

1 carrots peels and diagonally cut to 1 inch pieces

4 cloves garlic minced

1 onion chopped

3 tablespoons tomato paste

3 tablespoons flour

2 tablespoons olive oil

Salt/ freshly ground pepper to taste

2 cups chicken stock or water

1/2 cup cooked fusilli pasta

STEPS:

Cover the chicken in red wine, add bay leaf, parsley stems, thyme and rosemary sprigs and let it marinated overnight in the fridge.

Drain the chicken and dry with paper towel, season generously with salt and pepper.

Heat oil in a large pan over high heat and start searing the chicken until the skin is crispy brown, then set aside.

In the same pan, over medium high heat cook the bacon until crisp, then discard all the excess fat and transfer to paper towel.

Cook the chopped onion until translucent, add the mushroom and pearl onion and cook for about 5 minutes, then add the carrots, chopped garlic add the flour stirring frequently as well as scraping the bottom of the pan with a wooden spoon.

Add the seared chicken back to the pot, the bacon, the red wine, the chicken stock, tomato paste and the bouquet Garni.

Reduce heat to medium high and let simmer for about 1:30 minutes or until the chicken is cooked.

Add short cooked pasta and garnish with chopped parsley.

If you desire thicker sauce, transfer the chicken to a plate and set the pot over medium high heat and let simmer until the desired thickness.

Add the cooked pasta and serve hot.

Bouquet Garni: in cheesecloth combine 4 parsley stems, 1 bay leaf, 2 fresh thyme sprigs or any available aromatic herbs such as sage, rosemary, tarragon, oregano, cilantro, and 1 teaspoon pepper corns,) tie with a twine to secure.

MEAT

HOMEMADE SLOW-COOKED BEEF BRISKET 

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A homemade brisket should be hearty, rich and packed with flavor.

A slow cooking method with great results; a crispy brown crust on the outside and juicy, tender on the inside, cooked in red wine and beef broth with aromatic herbs to enhance and add deep rich flavor.

Ingredients:

U.S. Choice grade whole boneless brisket about 3-4 Lbs trimmed

Sea salt and freshly ground black pepper 

1 quart beef stock or water

1 glass red wine 

1 each onion, carrot, leek, celery cut into mirepoix 

For aromatic; bay leaf, thyme, rosemary, sage, black peppercorn, coriander and mustard seeds.

Homemade slow-cooked beef brisket

Steps:

Preheat oven to 450 °F

Season the meat by rubbing salt and pepper all over the brisket.

In large baking dish, layer the mirepoix, the aromatic herbs. Add the brisket, pour the beef stock and the red wine. 

Bake for about 20 minutes until the outside is crispy, turn the oven to 300°F . Place a sheet of aluminum paper on top and cover tightly. Bake for about 2 1/2 to 3 hours or until tender.

Remove the brisket from the broth and allow it to cool down. Drain the broth using a strainer and discard the mirepoix and the aromatic.

In medium saucepan over high heat, bring the broth to a boil then let simmer for about 10 to 15 minutes or until thicken, check the seasoning.

Serve over mash potatoes or your favorite side dish.

RISOTTO, VEGETABLES

ROASTED BUTTERNUT SQUASH RISOTTO 

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This butternut squash risotto is full of flavor and has a thick creamy texture. Easy, simple and delicious, this risotto is essential recipe during the autumn when the squash is in season.

Serve 4

Time about 40 minutes 

Ingredients

1 Lb butternut squash, peeled and cubed

1 tbsp olive oil

4 tbsp unsalted butter, divided

1 leek thinly sliced

1 garlic, crushed 

11 Oz Arborio rice

About 2 quarts vegetable stock

2 Oz grated Parmesan cheese

2 tbsp heavy cream 

Salt

Freshly ground pepper

Aromatic herbs such as fresh sage, thyme, oregano 

Steps

Preheat the oven to 350 °F degrees

Put the prepared butternut squash with aromatic herbs in a roasting pan, drizzle with olive oil and season with salt and pepper and roast for up to 30 minutes or until soft, discard the aromatic herbs. In food processor; blend the roasted squash with half of the butter, heavy cream  until smooth then season with salt and pepper.

Meanwhile, in frying pan gently melt the remaining half of the butter, add the leek, garlic and cook until translucent about 3 to 5 minutes.

Add the rice, stirring constantly by adding 1/2 cup of hot vegetable stock at the time and cook until the stock is absorbed.

Repeat this process until all the stock has been used, it will take about 20 minutes, if the rice is not cooked just add more stock or water. The rice is done when is soft but has a bite (Al Dente).

Add the blended butternut squash, the parmesan cheese and stir very well.

Serve immediately.

FISH

STEAMED MUSSELS IN SPICY TOMATO SAUCE

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I think most people love the Mussels because of the sauce. That is why I always make sure there is a lot of it. And  serve it with some crispy and chunky bread to soak it all up.

INGREDIENTS:

1 Lb. Mussels 

1 tablespoon unsalted butter, divided

1 medium chopped shallots 

3 cloves garlic, minced

1 cup dry white wine

1 cup homemade tomato sauce

1/2 tablespoon hot chili flakes 

Kosher salt to taste 

DIRECTIONS:

In a large pot with a lid over medium heat, melt 1/2 of the butter.

Add the shallots and the garlic and cooke stirring frequently until soft and fragrant but not browned about 5 minutes.

Increase the heat to high, add the wine and simmer until the wine is reduced by about half.

Add the the tomato sauce, chili flakes and stir well, then add the mussels, cover and cook, shaking the pot every few moments.

Cook for about 4 to 5 minutes, or until most of the mussels have opened.

Taste and season with salt. 

Serve warm with crispy bread.

SALADS

SLICED APPLE & CITRUS SALAD WITH CHERRY VINAIGRETTE

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This fresh salad is beautifully colorful, healthy and easy to make. Combining in season ingredients makes it refreshing and delicious. 

Whisk together cherry vinegar, olive oil salt and freshly ground pepper. 

Peel the orange and grapefruit and cut to wedges. Using a mandoline, thinly slice the apple and  the radishes.

Combine all ingredients in a serving plate and drizzle with the vinaigrette. 

Top with pomegranate seeds, mint, chives and toasted pine nuts.

SLICED APPLE & CITRUS SALAD
FRUIT, SALADS

CITRUS AND POMEGRANATE SALAD WITH MAPLE SYRUP

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Since we are in December, grapefruit and oranges are in season, so making a salad based on them is a good choice. Not only citrus salad does look amazing, light and refreshing, but also it is rich in vitamin C, which boosts your immune system during this cold weather. Therefore making this healthy citrus salad is win-win for everyone.

INGREDIENTS:

1 grapefruit

1 orange

1-tablespoon grapefruit

Mint leaves

2-tablespoon maple syrup

1 extra virgin olive oil

STEPS:

Using a sharp knife, remove peel and white pith from grapefruit and orange.

Slice citrus crosswise into rounds and arrange on a plate.

Drizzle the olive oil and the maple syrup.

Top with mint leaves.

FISH

OVEN BAKED SEA BREAM WITH FENNEL AND SCALLIONS

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The key to this dish is the lemony flavor of the funnel and the aromatic of the white wine which pair very well with the rich flavor of the sea bream.

INGREDIENTS:

1 medium Sea Bream

½ pound scallions cut lengthwise

1 small fresh fennel sliced

1/3 pound compare tomatoes

2 cloves of garlic

½ cup white wine

One sprig each thyme, rosemary

½ lemon sliced

½ lime sliced

Fennel seeds, 1 red chili pepper

3-tablespoon olive oil

Salt and white pepper to taste

Sliced jalapeño (optional)

STEPS:

Preheat the oven to 400 degrees F.
Pat the Sea Bream dry, and season the fish on both sides with salt and white pepper, Stuff the inside with herb, sliced lemon, lime and 1 clove of garlic.
Place the Sea Bream fish in the center of lightly oiled roasting pan. Add the scallions, the sliced fennel, and the tomatoes around the fish. Sprinkle salt and white pepper, add white wine and drizzle generously with olive oil.

Bake on the lower rack for about 30 to 40 minutes or until the fish flakes.

Note:

Cooking the whole fish can be a bit intimidating, but it may be easy than you think. First, choose your favorite fish with clear, bright eyes and shiny skin. Then make sure you ask the fishmonger to clean it for you, and finally all you have to do is stuff it with aromatic herbs such as thyme, rosemary, lemon and garlic.

FISH

SEARED TROUTS WITH FRESH TOMATO SALSA

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This dish feels fancy and impressive as it is got that prefect crispy skin. It is really an easy recipe to make as it required less effort.

INGREDIENTS:

SERVE 4

Fresh tomato salsa:

1 1/2  cups diced roma tomatoes

1/2 cup diced red onion

1/4 cup basil cut to chiffonade

1/2 lemon juice

2 tablespoons olive oil

Salt and pepper to taste 

STEPS:

Combine all the ingredients in a large bowl and toss until evenly combined. 

FOR THE TROUTS

INGREDIENTS:

4 trout fillets

1 vegetable oil

2 cloves of garlic

4 Sprigs of thyme

Salt and freshly ground pepper to taste

STEPS:

Pat the trout fillets dry with paper towel. Season the flesh with salt and freshly ground pepper.

Add oil in non-stick skillet over medium high heat. When started to smoke add the thyme, the garlic and the trout skin down. Cook for about 3 minutes. 

Turn the fish over and continue to cook for another 2 to 3 minutes.

transfer to warmed serving plates and serve immediately topped with fresh salsa.

SEARED TROUTS WITH FRESH TOMATO SALSA
FISH

PAN- SEARED COD

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Cod is the kind of white fish that I like , it is nice and flaky. In this recipe. It is seared to perfection and served with mashed potatoes and orange braised carrots.

INGREDIENTS:

1 Lb. fresh cod fillets cut to 4 inch pieces 

2-tablespoon olive oil 

1 clove of garlic crushed

1 sprig each of thyme, rosemary, oregano 

Kosher salt and freshly ground pepper to taste

Lemon Zest and fried capers  (optional)

PAN- SEARED COD

STEPS:

Pat-dry the cod with paper towel and season with salt and pepper and olive oil.

Warm oil in large non stick skillet over medium high heat; add the cod the skin side down along with crushed garlic and thyme. 

Sear for about 3 minutes on each side or until the fish is flaky and moist.

Garnish with lemon zest and fried capers.

Serve immediately with your favorite sides such as mashed potatoes and orange braised carrots.

PAN- SEARED COD
FISH

SEARED SCALLOPS WITH PEAS & RADISHES

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It is very important not to overcook the scallops as they quickly become rubbery. In this recipe, I used big sea scallops to be fancy as they are ideal for searing unlike the little bay scallops which are much more smaller and are wonderful in stir-frying.

INGREDIENTS:

1/2 Lb. scallops

1 tablespoon olive oil

2 tablespoon unsalted butter

Salt and freshly ground pepper to taste

1/2 cup green peas blanched and shocked in cold water

1/4 Lb. red radishes cut to quarters

2 tablespoon red wine vinegar 

1 tablespoon unsalted butter 

SEARED SCALLOPS WITH PEAS & RADISHES

STEPS:

In sautée pan, melt the butter over medium heat, then add the radishes cook for about 2 minutes season with salt and  pepper . Add the red wine vinegar and cook for about 5 more minutes or the radishes are tender.

Heat non-stick skillet over medium high heat.

Pat dry the scallops with paper towel, season with salt and pepper and drizzle with olive oil; sear for about 3 minutes or until golden brown, then turn and sear for another 2 minutes. Add the butter and start spooning over the scallops until cooked for about 1 more minute.

Remove from heat and top with fresh thyme.

In serving plate, place the blanched peas, the radishes on the center and top with seared scallops.

SEARED SCALLOPS WITH PEAS & RADISHES
SIDES, VEGETABLES

TRY THIS EASY FRESH GREEN BEANS WITH CARAMELIZED ONION RECIPE

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Normally green beans should not be often related to thanksgiving. I like eating green beans anytime I can. Either baked, blanched, roasted or just sautéed in butter or olive oil.

INGREDIENTS:

½ pound fresh green beans

1-tablespoon each of olive oil and unsalted butter

1 large white onion thinly sliced

Salt/pepper freshly ground pepper to taste

Chopped parsley (optional)

STEPS:

First, in salted boiling water, blanche the green beans for about 3 minutes (it should be crunchy and not overcooked). Next, transfer the green beans directly to an ice bath to stop the cooking and to keep the shiny bright green color.

Meantime, in cast iron pan, heat olive oil over medium high heat, then, add the sliced onion and season with salt and pepper, then cook until the onion is caramelized, making sure by stirring frequently with spatula and scraping the bottom of the pan by adding water from time to time if necessary.

Finally, when the onion is caramelized and the water is evaporated add the butter, chopped parsley and green beans. Finally, start sautéing to combine all the flavors.

Serve hot with your favorite protein.

FRESH GREEN BEANS WITH CARAMELIZED ONION
SIDES, VEGETABLES

FAVORITE MASHED SWEET POTATOES

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Mashed Sweet Potatoes is the perfect side dish to kick off the fall season.

INGREDIENTS:

1 1/2 lb. pounds sweet potatoes, peeled and cut into 1-inch pieces

1/2 cup half and half or milk

3 tablespoons unsalted butter

Kosher salt and freshly ground pepper to taste 

STEPS:

Combine the potatoes in a large saucepan with enough cold water to cover by 2-inches. 

Bring to a boil over medium-high heat. Reduce the heat to medium and simmer, uncovered, until the potatoes are very tender about 15 minutes. 

Drain the potatoes then return to the saucepan.

Add the butter , half and half, salt and pepper to the potatoes and mash until smooth.

SOUP

CREAMY CHESTNUT – APPLE SOUP

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The chestnut soup is one of my favorite soups during wintertime. It combines the perfect nutty flavor, the creamy texture and the rich taste.

I find out that the best time to buy fresh chestnuts at grocery stores in the United State is between Thanksgiving and New Year’s Day, otherwise you can substitute with cooked and peeled whole chestnuts.

INGREDIENTS:

2 tbsp. unsalted butter

1 large white onion chopped

1 stalk celery sliced

2 lb. roasted chestnuts shelled & ready to eat

2 large apples diced

Vegetables stock

½ cup heavy cream

Kosher salt and freshly ground black pepper to taste

Bouquet garni: wrap 1 bay leaf, 1 sprig thyme, 1 whole clove and 3 whole black pepper in cheesecloth and tie with kitchen twine.

STEPS:

Heat butter in saucepan over medium-high heat, Add butter, onion, and celery then cook and stirring occasionally until the vegetables are soft.

Add chestnuts, bouquet garni and cover with vegetable stock, Season to taste with salt and pepper and bring to a boil.

Reduce heat to medium; and cook until chestnuts are very tender, about 20 to 30 minutes. Remove from heat and let cool slightly. Make sure you discard the bouquet garni.

In a Blender, purée soup in small batches until getting a smooth texture.

Finally return soup to saucepan over low heat and stir in heavy cream and check the seasoning.

CHESTNUT – APPLE SOUP RECIPE
FISH

LOBSTER ROLL SLIDERS

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I have always loved lobster. Every summer I cook freshly caught lobsters, boiled or steamed but served with just melted butter; doing so, I always felt like I am eating my summer vacation.

These lobster sliders are easy to make but are definitely delicious and they will impress your friends and family this summer.

INGREDIENTS:

About 4 pound live lobsters

Split top hot dog buns

4-tablespoon of unsalted butter

2-tablespoon lemon juice

STEPS:

In Large pot, Bring about 2 inches of salted water to a boil, then add the lobsters, cover, and cook for about 9 to 10 minutes or until lobsters turn bright red.

Transfer to a plate and let red let cool.

Remove the meat from lobster shells, tails and claws, and chop to medium size chunks about  1/2-inch pieces. In Medium Bowl, Mix lobster with lemon juice, melted butter and season with salt and pepper.

Lightly Brush the buns with butter and fill with lobster mixture.

Serve immediately.

LOBSTER ROLL SLIDERS
EGGS

SPRING HERB FRITTATA

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The Garden State grows a large selection of herbs such as basil, mint, parsley, cilantro and so on.
Since we are in spring season, I decided to add aroma and flavors to my frittata by using variety of local grown herbs which pair very well with the satisfying flavor and the richness of the eggs.

SPRING HERB FRITTATA

Preparation time: about 5 to 6 minutes
Cooking time: about 13 to 17 minutes
Yield: 4 to 6 servings

INGREDIENTS:

½ pound scallions sliced in half lengthwise and then 1/3-inch pieces

2 cups of fresh chopped herbs such as parsley, cilantro, mint and dill

4 to 5 eggs

2 tablespoon unsalted butter

4-tablespoon olive oil

Salt and freshly ground pepper to taste

STEPS:

Heat 2 tablespoon of olive oil in nonstick skillet or cast iron pan over medium heat. Add the scallions; cook stirring often, until soft about 2 to 3 minutes. Transfer to bowl. Mix the chopped herbs into cooked scallions and season with salt and pepper.
Crack one egg at the time into the scallions and herbs stirring the mixture until combined.
In the same skillet heat the butter and the rest of the olive oil over medium heat. When hot, add the mixture and gently stir the edges into the middle for about the first minute.
Lower the heat to medium low and continue cooking without stirring for about 6 to 7 minutes or until the underneath is golden brown. Flip on the other side with the help of plate and cook for about 3 to 4 minutes.
Serve hot.

PASTA

SPRING PASTA SALAD

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It is almost time for cookouts and this pasta salad is the perfect dish to enjoy outdoors with friends and family. It is delicious, refreshing, elegant and simple.

INGREDIENTS:

1/2 Lb. penne pasta, cooked and cooled

1/2 cup bite size broccoli florets blanched 

Asparagus heads blanched and cut int 2 inch pieces

1/2 small red onion thinly sliced

1/4 cup cherry tomatoes cut in halves

2 tablespoon parmesan cheese shaved

2 tablespoons parmesan cheese grated

3 tablespoons olive oil

2 tablespoons fresh corn kernel cooked 

Basil and parsley leaves and for garnish 

Lemon zest 

Salt and freshly ground pepper to taste 

STEPS:

Mix all ingredients together in a bowl. Refrigerate for 1 to 2 hours before serving. 

SPRING PASTA SALAD
DESSERT, FRUIT

FRESH STRAWBERRY SALAD WITH MASCARPONE CHEESE

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Strawberries are in peak season, which means I am going to use them in everything such as this beautiful and quick dessert made with a refreshing mascarpone cheese with dead-ripe and fragrant native blueberries and sweet strawberries.

FOR THE SAUCE:

INGREDIENTS:

1/4 lb. of strawberries seemed and cut to pieces

2 Tablespoons of sugar

lemon squeezed

Pinch of salt

FOR THE SALAD:

1/4 cup of mascarpone cheese

1/2 Lb strawberries washed and cut in halves

1/4 blueberries washed

Mint leaves for garnish

TO MAKE THE STRAWBERRY SAUCE

STEPS:

Place strawberries in saucepan, Add sugar, lemon and salt and mix.

Cook strawberries on medium heat for 10 minutes or until the mixture is thickened.

Spread the mascarpone on the serving plate, top with the strawberries and blueberries then drizzle with strawberry sauce.

Garnish with mint leaves.

Serve immediately.

FRESH STRAWBERRY SALAD WITH MASCARPONE CHHESE
FRUIT, SALADS

FRESH STRAWBERRY SALAD WITH STRAWBERRY VINAIGRETTE

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If you are looking for a light and a refreshing salad for the first day of summer, then this beautiful strawberry salad would make an excellent choice.

SEVRVE 6:

INGREDIENTS:

FOR THE VINAIGRETTE

1/4 cup olive oil

2 Tps. cherry vinegar

1 Tsp. Dijon mustard

1/4 Lb. Fresh strawberry cored, blended and passed through a sieve

Kosher salt and freshly ground pepper

1/2 Lb. Green salad

1/2 Lb. Fresh strawberry cut in halves

1/4 cup pecan

Mozarella cheese

2 red radishes thinly sliced

STEPS:

To make the vinaigrette, in a small bowl, whisk together the olive oil, vinegar, mustard, strawberry and salt and pepper to taste.

In a large bowl, combine the salad, strawberry, pecan. Pour the vinaigrette over the salad and toss gently to combine.

Add the Mozzarella and the radishes, season with salt and pepper to taste and serve immediately.

APPETIZER, FRUIT

STRAWBERRY & GOAT CHEESE BRUSCHETTA

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The best part about strawberry picking is that at the end of the day you end up with an abundance of fresh strawberries.

This strawberry Bruschetta is one of my favorite appetizers during spring and summer time when the strawberries are juicy and sweet.

INGREDIENTS:

1/2 Lb. Fresh strawberries trimmed of their top and cut in halves

1/4 Lb. Fresh blueberries

8 oz. goat cheese

About 8 of 1/4 inch slices of French baguette 

2 tablespoon balsamic vinegar 

1 tablespoon olive oil

Basil leaves for garnish

STEPS:

Brush the sliced bread with olive oil and toast on both sides under the broiler.

Spread the goat cheese on the crostini and top it with the berries.

Drizzle with the balsamic vinegar and garnish with basil leaves.

STRAWBERRY & GOAT CHEESE BRUSCHETTA
MEAT

THE PERFECT BEEF BURGUNDY

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One of the most popular recipes during winter time is this earthy and robust dish. Beef Burgundy is delicious stew served over mushed potatoes, rice or egg noodles . I like to make a large quantity when I am having company or during the snowy days.

INGREDIENTS:


1 pound boneless beef trimmed and cut to pieces

4 ounces thick cut smoked bacon

2 beef bones

1 big white onion chopped

½ small mushroom cleaned

½ pound pearl onion cleaned

1/3 pound potatoes peeled and quartered

2 tablespoon all purpose flour

2-cup beef broth

1 red Burgundy bottle (750ml)

1cup tomato sauce

2 cloves chopped garlic

2 carrots peeled and cut

Bouquet garni (thyme, bay leaf, sage, rosemary, basil, whole peppercorns)

Salt/ freshly ground black pepper to taste.

1-tablespoon olive oil

STEPS:

In large deep pan, heat olive oil over medium high heat, season beef generously with salt and pepper and start searing until brown.

Add the chopped onion and stir frequently until the onion is lightly brown add the chopped garlic and stir in flour to combine all the ingredients, then glaze the pan with the red wine by scraping the bottom with a wooden spoon.

Add the bouquet Garni and pour the tomato sauce and the beef stock and let simmer over medium heat.

Meanwhile, in sauce pan, sauté bacon, beef bone and pearl onions over high heat until brown and crisp then drain the excess fat, add the mushrooms and sauté for about 4 minutes, transfer all to the beef deep pan.

Let simmer on medium low heat for 1:40 minutes.

I usually add the carrots and potatoes 30 minutes before the meat is totally tender.

THE PERFECT BEEF BURGUNDY
SALADS

PEAR SALAD WITH ENDIVES GORGONZOLA CHEESE AND POMEGRANATE

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Normally salads considered a mix of lettuce and raw fruits or vegetables with a dressing. Something special with colorful salad that all the ingredients  pair together.

INGREDIENTS:

Serve 2 

2 heads Belgian endives

2 pears cored and sliced lengthwise 

1 orange cut in supreme

¼ lb. Gorgonzola cheese

¼ cup of toasted pecan 

¼ pomegranate seeds 

Fresh mint leaves.

1/2 cup extra-virgin olive oil

Juice of 1 lemon

Salt and freshly ground pepper to taste

Making the vinaigrette:

In n a small bowl, whisk together the 1/2 cup olive oil and lemon juice, then season with salt and freshly ground pepper and set aside.

STEPS:

Trim the ends from the endive, separate the leaves and place in a large bowl. 

Add the cheese, pomegranate seeds, orange and the pears to the bowl with the endive. 


Drizzle the vinaigrette over the salad and gently toss together. Taste and adjust the seasonings with salt and freshly ground pepper. 

Garnish with fresh mint leaves.

Serve immediately. 

SIDES

HOMEMADE SWEET ONION JAM & CARAMELIZED ONION

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Sweet onion jam & caramelized onion are great accompaniment to your meat, poultry and vegetables. They also makes perfect topping for burgers, spread for sandwiches and Crostini and a delicious compliment for cheese board.

SWEET ONION JAM

INGREDIENTS:

1 Lb. red onion, peeled and thinly sliced

4 tablespoons balsamic vinegar  

4 tablespoons white wine vinegar

1/2 cup brown sugar 

1/2 cup sugar

1 Bay leaf

2 cloves

Water if needed 

STEPS:

In Large bowl, combine all the ingredients and let macerate in cold and dry place for at least 2 hours, and then discard the bay leaf and cloves.

In deep saucepan, cook the onion over lower heat stirring frequently and let simmer for about 30 to 40 minutes or until the liquid thickens with syrupy consistency. (you may need to add more water to get the desired texture).

Cool and store in an airtight container in the refrigerator for up to 2 weeks.

Serve at room temperature.

CARAMELIZED ONIONS

CARAMELIZED ONIONS:

INGREDIENTS:

1 Lb. yellow onion peeled and thinly sliced 

2 tablespoons Extra Virgin Olive Oil

Kosher salt to taste 

Water as needed 

STEPS:

Place the oil and the onion in a skillet over medium heat. When the onion begins to sizzle, add a pinch of salt and sauté for about 3 minutes. Sprinkle some water and reduce heat to low. Cook, stirring frequently, until the onion begins to caramlize, this can take about 20 to 25 minutes.

HOMEMADE SWEET ONION JAM & CARAMELIZED ONION
MEAT, PASTA

BEST PENNE WITH LAMB RAGÙ

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This is such a great, tasty dish. The savory flavor of the lamb combines so beautifully with the freshness of the rosemary and the bay leaf.

Lamb ragù is great sauce to make during the cold season; It is warm, rich, comforting as well as the slow simmering makes it easy to make.

INGREDIENTS:

1 lb. Penne Rigate pasta

2 tbsp. extra-virgin olive oil

2 medium onions, finely chopped 

13 oz. ground lamb

2 celery stalks, finely chopped 

2 carrots, peeled and finely chopped 

1 lb. tomato purée

1 Tbsp. tomato paste

Salt and freshly ground black pepper

1 sprig rosemary 

1 fresh bay leaf

Finely grated Parmesan 

STEPS:

In saucepan over medium heat pour the olive oil; add the diced carrot, celery, and onion and cook for about 10 minutes or until soft stirring frequently with a wooden spoon.

Add the ground lamb and stir repeatedly by breaking up any lumps, then cook until all the meat is browned about 10 minutes. Then add the crushed garlic and stir.

Pour the tomato purée, tomato paste and stir to blend, add the rosemary, bay leaf and season with salt and freshly ground pepper.

Let simmer on low heat for at least 1 hours stirring occasionally, add more water if needed. 

Bring a large pan of water to a boil. Once boiling, add salt and cook the pasta until al dente, drain then add the sauce to the pasta and stir.

Serve warm with grated Parmesan cheese and drizzle with olive oil.

BEST PENNE WITH LAMB RAGÙ
SIDES, SNACKS

5 HOMEMADE SALSA RECIPES

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These homemade Salsa recipes are all-time favorites when it comes to Sunday Football. So grab your Cerveza and dip your chips into these creative homemade salsa bowls. 

ROASTED TOMATO SALSA

INGREDIENTS:

1 medium white onion cleaned and quartered

2 small Jalapeños seeded

5 large roma or plum tomatoes 

½ bunch of cilantro chopped

2-tablespoon lime juice

1 clove of garlic

2-tablespoon olive oil

Salt and pepper to taste

STEPS:

First of all, set oven to broil.

Combine the quartered white onion, the whole tomatillos (papery husks removed), the seeded Jalapeno, the garlic in sheet pan and season with salt, pepper and drizzle of olive oil, then place under the broiler until having a dark char, turning once. In blender or food processor, combine all the charred vegetables with cilantro, lime juice, olive oil and salt and blend to a chunky consistency.

CLASSIC GUACAMOLE

INGREDIENTS:

1 ripe avocado

½ freshly squeezed lime juice

½ small white onion minced

1 tablespoon finely chopped cilantro

½ Jalapeno seeded and minced

1 clove of garlic minced

½ tomato chopped, seeded and pulp removed

Salt and pepper to taste

STEPS:

In large bowl, combine the scooped avocado pulp and freshly squeezed lime juice to prevent the color from oxidizing, and then start mashing with a fork to desired consistency. Mix with onion, tomato, garlic, cilantro and Jalapeño and gently fold all the ingredients until well combined. Season to taste.

Pico de Gallo

INGREDIENTS:

2 medium tomatoes seeded and diced

1/4 white or red onion diced

1 jalapeño finely minced

1 small tablespoon lime juice

3 tablespoons olive oil

1 tablespoon minced cilantro

Salt and freshly ground pepper to taste 

STEPS:

Combine all the ingredients in a serving bowl. Taste and adjust the seasoning.

CORN SALSA

Same recipe as pico de Gallo; add 1 cup fresh corn Kernels steamed.

RHUBARB SALSA

Same recipe Pico de Gallo: add 1 cup minced red rhubarb, 2 tablespoons red pepper minced, you can switch lime juice with lemon juice.

5 HOMEMADE SALA RECIPES
PASTA

PASTA AL FORNO

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The best part about shared family meal is that it is the perfect moment to relax, refuel and reconnect. Pasta al Forno is the ideal meal to share with friends and family in every occasion.

INGREDIENTS:

1Lb. of penne Rigate pasta

1 ½ fresh plum tomatoes (for canned tomatoes use 2 cups with their juice)

½ cup olive oil

1 medium white chopped onion

2 clove of chopped garlic

Salt and freshly ground pepper to taste

1/2 cup grated parmesan cheese

1/2 Lb. fresh mozzarella shredded

Granulated sugar (optional)

PASTA AL FORNO

STEPS:

Preheat the oven to 400 F.

Meanwhile, wash the tomatoes and cut in ½ inch thick cubes. In saucepan over medium heat, put the olive oil, the chopped onion and sauté until the onion is translucent then add the garlic and cook for about 2 minutes.

Add the tomatoes, salt and pepper and sugar (I usually add the sugar to balance the acidity of the tomatoes).

Then simmer uncovered for about 30 minutes by stirring from time to time while cooking.

Cook the pasta al dente in boiling salted water. Drain.

Stir in the sauce, then pour in baking dish half of the pasta and sprinkle half of the cheeses.

Pour the rest of the pasta in the dish and top with the remaining of parmesan and mozzarella cheese. Bake for about 20 to 25 minutes, until the cheese is melted and the corners are golden and crusty.

Let cool slightly and serve.

PASTA AL FORNO


MEAT, PASTA

HOMEMADE BEEF RAGÚ WITH FRESH PAPPARDELLE PASTA

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Fresh handmade Pappardelle pasta coated with savory, rich and deeply flavored ragú sauce. It is absolutely delicious and totally worths the wait.

INGREDIENTS:

1 lb. fresh Pappardelle pasta

2 tbsp. extra-virgin olive oil

2 medium onions, finely chopped 

13 oz. ground beef (85% lean)

2 celery stalks, finely chopped 

2 carrots, peeled and finely chopped 

1 lb. tomato purée

1 Tbsp. tomato paste

Salt and freshly ground black pepper

1 sprig rosemary 

Finely grated Parmesan 

HOMEMADE BEEF RAGÚ WITH FRESH PAPPARDELLE PASTA

STEPS:

In saucepan over medium heat pour the olive oil; add the diced carrot, celery, and onion and cook for about 10 minutes or until soft stirring frequently with a wooden spoon.

Add the ground beef and stir repeatedly by breaking up any lumps, then cook until all the meat is browned about 10 minutes. Then add the crushed garlic and stir.

Pour the tomato purée, tomato paste and stir to blend, add the rosemary, bay leaf and season with salt and freshly ground pepper.

Let simmer on low heat for at least 1 hour and half stirring occasionally, add more water if needed. 

Bring a large pan of water to a boil. Once boiling, add salt and cook the pasta, drain then add the sauce to the pasta and stir.

Serve warm with grated Parmesan cheese and drizzle with olive oil.

POULTRY

ROASTED CHICKEN WITH SMOKED PAPRIKA AND CAYENNE PEPPER

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Give your roasted chicken intense flavor and deep red color by rubbing it with smoked paprika and cayenne pepper. Perfectly cooked whole chicken that is tasty, juicy and tender.

INGREDIENT:

1 1/2 lb. chicken patted dry with pepper towels

1 tablespoon smoked paprika

2 tablespoons extra virgin olive oil 

1 tablespoon cayenne pepper 

kosher salt and freshly ground pepper to taste

STEPS:

Preheat the oven to 400 F.

In small bowl stir in the smoked paprika, cayenne pepper, salt and freshly ground pepper.

Massage the oil all over the skin of the chicken.

Sprinkle some of the smoked paprika mixture into the cavity and rub with the remaining all over the bird.

Add the bird to a baking dish and roast for about 45 minutes to 1 hour or until golden brown and the inside temperature registers 165 F°,  turning the bird over half way and basting from time to time.

ROASTED CHICKEN WITH SMOKED PAPRIKA AND CAYENNE PEPPER
PASTA, SOUP

PASTA E CECI (pasta and chickpeas soup)

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Pasta with chickpeas (Pasta e Cecil) is the perfect winter soup. This Italian classic is nutritious, full of protein and rich in carbohydrates; it is just what we need once the weather gets chilly.

Serves 6 

Prep time 10 minutes 

Cooking time 30 minutes

INGREDIENTS:

2 1/2 cups cooked chickpeas well drained 

1 cup small shape pasta such as Ditalini 

1 garlic clove peeled and crushed 

2 tablespoons Extra Virgin Olive Oil

1/2 small onion finely chopped 

6 cups vegetable broth more if needed 

Freshly grated parmesan cheese

Salt and freshly ground pepper to taste

STEPS

In deep saucepan, heat oil over medium heat. 

Add the garlic, the chopped onion and sauté for about 2 minutes or until the onion is translucent, stirring frequently. Remove the garlic and set aside.

Add the chickpeas, salt and pepper to taste, then add the broth and bring to a boil. 

Remove about a quarter of the chickpeas and mash or purée with a fork or hand food processor.

Return the puréed chickpeas to the soup and bring to a boil again, over moderate heat, stirring occasionally. Add the pasta and simmer, covered, until the pasta is al dente. 

Remove from heat and stir on the parmesan cheese. Let stand for 2 to 3 minutes.

Garnish with more parmesan cheese and drizzle olive oil.

Serve immediately, while the soup is hot.

PASTA E CECI (pasta and chickpeas soup)
SIDES

GRILLED POLENTA

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Polenta can be served as an appetizer, side dish or as an entrée topped with your favorite sauce.

INGREDIENTS:

1 cup polenta

1 tablespoon salt 

About 4 cups cold water 

STEPS:

In medium heavy saucepan over high heat, bring the water to a boil.

Add the salt, using a wire whisk, slowly whisk in the polenta. 

Reduce the heat to moderate and cook, stirring constantly with a wooden spoon to prevent scorching for about 20 minutes or until the polenta is thick and smooth.

If the polenta is too thick, stir in a few tablespoons more water. 

Remove from the heat.

Pour the polenta into a nonstick deep pan or cake pan and even the surface with a spatula. Let cool to a room temperature, then wrap with plastic wrap . Refrigerate  until firm at least 2 to 3 hours.

Cut the cold polenta with a knife into your square shapes with 2 to 3 inches thick.

Preheat the grill to high. When ready, brush the grill with oil as well as the polenta on both sides with olive oil. 

Cook the polenta on hot grill about 2 to 3 minutes a side carefully turning with a spatula.

Serve hot.

GRILLED POLENTA
PASTA, SOUP

KALE & CHICKPEAS SOUP

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It is a challenge to make a delicious soup with very few ingredients. In this recipe, I find out that kale, chickpeas and Fido pasta make perfect combination for a flavorful soup.

INGREDIENTS:

1 shallots finely diced

1/4 cup Fido cut spaghetti 

1 quarter chicken stock

1 clove of garlic

2 tablespoon extra virgin oil

1 bunch kale washed, stemmed and leaves cut in chiffonade

1 1/2 can chickpeas 

Freshly grated parmesan cheese 

Salt and freshly ground peppers

STEPS:

In a large pot, sautée the diced shallots in olive oil until translucent, add the garlic and cook for another 2 minutes. 

Stir in the chicken broth, the chickpeas and bring to a boil then add the pasta, the kale and cook for about 8 minutes. 

Season with salt and pepper to taste and let rest for about 10 minutes.

Ladle the soup into serving bowls, garnish with drizzle of olive oil and freshly grated parmesan cheese.

KALE & CHICKPEAS SOUP
PASTA

SPAGHETTI ALLA CARBONARA

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Spaghetti cooked al dente coated with creamy sauce made with sharp Pecorino cheese and rich egg yolk topped with crispy pancetta for the perfect flavor of sweetness and crunchiness.

INGREDIENTS:

1 Lb. Spaghetti

1 tablespoon olive oil

4 Oz. Pancetta cut in 1/2 inch pieces

1 egg yolk 

1 cup grated Pecorino Romano

Kosher Salt and freshly ground pepper

STEPS:

In a large pot of boiling salted water, cook the pasta al dente.

In a small bowl, combine the egg yolk, the grated Pecorino Romano and freshly ground pepper until getting well blended paste and set aside.

In large skillet, heat the olive oil over medium heat and cook the pancetta until crispy and set aside on paper towel (reserving the fat), then  chop very well.

Add about 1/2 cup of pasta water to the skillet, the spaghetti and toss very well until well coated and the water vaporized. Remove from heat, add the paste to the pasta and stir constantly with a spatula until nicely coated with a golden creamy texture.

Top with chopped pancetta and garnish with freshly ground pepper.

SPAGHETTI ALLA CARBONARA
POULTRY

GARLIC HERB MARINATED CHICKEN BREAST

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A quick an easy recipe to serve with your favorite sides, topping your salad or as a sandwich;  using a basic garlic sauce that will quickly become your favorite go-to marinades.

INGREDIENTS:

1 Lb. of chicken breast

3 garlic cloves peeled and crushed

2 tablspoons white wine vinegar

3 tablspoons Exstra Virgin Olive Oil

2 tablspoons of dried herbs such as sage, rosemary, thyme, marjoram, oregano, parsely cilantro

Salt and freshly ground pepper

STEPS:

Pat dry the chicken breast with paper towels on all sides.

Using a zip bag, combine, chicken breast, garlic, herbs, olive oil salt and pepper. Marinade for at least 1 hour and then refrigerate. 

Remove the breast from the refrigerator 10 minutes in advance.

In sautéed pan over high heat, add oil then start searing the breast for about 3 minutes. Turn the meat with a wood spatula and cook for another 2 minutes or until cooked through (or until internal temperature registers 165 F in thickest part of the chicken breast).

GARLIC HERB MARINATED CHICKEN BREAST
POULTRY

OVEN BAKED CHICKEN WITH HOMEMADE TERIYAKI SAUCE

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Transform an ordinary chicken dinner into a delicious, flavorful alternative with this easy recipe.  Teriyaki sauce adds the perfect smooth, light flavor.

INGREDIENTS:

1 Lb. Chicken thighs

2 tbsp. Extra Virgin Olive Oil

Salt and freshly ground pepper

FOR TERIYAKI SAUCE

7 tablespoons Japanese dark soy sauce

3 tablespoons sugar

7 tablespoons Mirin

7 tablespoons  Saké 

1 scallion finely chopped (optional) 

STEPS:

In saucepan, combine the soy sauce, mirin, sake, sugar and bring to a boil until the sugar is dissolved. Let cool and add the chopped scallion.

Store in the refrigerator.


Pat-dry the chicken thighs with paper towel and season with salt and freshly ground pepper on both side.


First, start marinating the chicken with the homemade Teriyaki sauce using a zip bag for at least 1 hour and then refrigerate. 

Remove the chicken thighs from the refrigerator 10 minutes in advance.

In sautéed pan over high heat, add oil and start searing with the skin side facing down for about 2 to 3 minutes or until golden brown.

Transfer to a baking dish and generously coat the chicken on both sides with teriyaki sauce using a brush and cook for about 10 minutes or until the internal temperature registers 165 F.

Serve hot.

OVEN BAKED CHICKEN WITH HOMEMADE TERIYAKI SAUCE
MEAT

CLASSIC MEATLOAF

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This classic meatloaf recipe is the ultimate comfort food.  Made with a good, organic ketchup, with no unpronounceable ingredients, fitting perfectly as a topping for my homemade meatloaf. Meatloaf makes great leftovers as well, just chill and reheat.

INGREDIENTS:


1/2 LB of ground beef

1 egg

1 clove of garlic minced

1/2 cup of breadcrumbs

1 tbsp. dried oregano

1 carrots peeled and finely diced

2 stalks of celery peeled and finely diced

1/2 onion finely chopped

1/3 cup chopped parsley

Organic ketchup

2 tbsp. olive oil

Salt and Freshly ground pepper

STEPS:

Preheat the oven to 375 F.

In hot skillet, add olive oil and the mirepoix ( onion, celery and carrots) cook for about 4 minutes or until soft by stirring occasionally, then set aside to cool down.

In large mixing bowl, add the egg, garlic, breadcrumbs, oregano, parsley, seasoning and the cooked mirepoix.

Mix using your hands until all ingredients are well combined, then transfer the meat mixture to deep loaf pan by pressing down.

Finally, spread the organic ketchup evenly all over the top using brush.

Cook for about 30 to 40 minutes or until the internal temperature registers 160 degree.

Remove the meatloaf from the oven and let rest before serving.

CLASSIC MEATLOAF
PASTA

CLASSIC PASTA PUTTANESCA

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There are various stories about the name of Pasta Puttanesca, but everyone agrees that it is a dish made with simple ingredients that tastes so delicious and smells so good while it is cooking.

Pasta Puttanesca is one of my favorite dishes, the saltiness of the capers and the anchovies and the sweetness of the tomatoes are a perfect combination for this sauce.

Flavorful sauce made with tomatoes, pitted olives, capers, anchovies, garlic and olive oil, which all sound like a basic Mediterranean diet.

INGREDIENTS:

1-Pound spaghetti or linguini

1-pound fresh tomato diced

1 small can anchovies

2 tablespoons capers

Pitted olives preferably Kalamata or black olives

3 tablespoons Olive oil

2 cloves of garlic

Crushed red pepper flakes to taste

Salt/ fresh ground pepper to taste

Parsley chopped (Optional)

CLASSIC PASTA PUTTANESCA

STEPS:

Cook pasta in salted boiling water according to the package instructions.

Firs, in saucepan heat olive oil on medium low heat, add clove of garlic and the anchovies and start stirring until the garlic is golden brown and the anchovies are well blended with the oil.

Then, add the diced tomatoes and stir occasionally, until tomatoes break down with a sauce texture. Finally, season with salt and pepper add the olives, capers, red chili flakes, and continue to simmer for about 10 minutes.

Finally, garnish with chopped parsley.

CLASSIC PASTA PUTTANESCA RECIPE
SIDES, VEGETABLES

CRISP RÖSTI POTATOES

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These potato fritters should not be mixed up with the famous latkes. Rösti potatoes are a great traditional Swiss dish, they are good for breakfast, lunch or anytime.


INGREDIENTS:

1 Lb. Russet potatoes peeled

1 medium white onion chopped

2 tablespoons chopped fresh parsley

½ cup flour

Salt and freshly ground pepper to taste

Vegetable oil for frying

STEPS:

Grate the potatoes and the onion and squeeze out all the liquids using cheesecloth.

In large bowl, stir the potatoes, chopped parsley, onion, flour and season with salt and pepper until well mixed.

Heat vegetable oil in iron cast pan over medium high heat, working in batches spoon about 2 tablespoons potato mixture into hot pan. Use you fork to spread and flatten into disc shapes. Cook until golden brown and flip until the second side is crisp and brown, then transfer to paper towel to drain and season with salt and pepper.

Serve hot with applesauce and sour cream.

DRINK

HOMEMADE HOT CHOCOLATE

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This homemade hit chocolate was designed for the cold season. Make it extra creamy by using whole milk.

INGREDIENTS:

2 tablespoons unsweetened cocoa powder 

2 tablespoons sugar

1 oz. bittersweet dark chocolate and some grated for garnish

2 1/2 whole milk

Pinch of salt

STEPS:

In medium saucepan over medium heat, combine dark chocolate, the cocoa powder, the sugar, the salt and the milk.

Begin whisking until the chocolate is melted and the cocoa is dissolved.

Remove from heat.

Pour the hot chocolate into serving cups and serve immediately with grated dark chocolate.

HOMEMADE HOT CHOCOLATE


DRINK

MULLED WINE

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This is a fairly standard recipe of mulled wine but feel free to experiment with your favorite spices and fruit that suits you best.

INGREDIENTS:

1 bottle of red one 750 ml

1 cut fresh cranberries

2-anise star

6 pieces black pepper corn

6 pieces whole all spice

4 pieces cardamom

3 pieces crystallized ginger

1 stick cinnamon

3 whole cloves

1/2 cup brown sugar

½ lemon peel

½ orange peel

STEPS:

In large saucepan, combine the red wine and all the ingredients and bring to a gentle simmer over low heat for about 20 minutes until the sugar is dissolved and the spices are fully integrated.

Strain the spices and serve hot with your favorite Christmas cookies.

MULLED WINE
APPETIZER, VEGETABLES

STUFFED GRILLED EGGPLANT

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This dish makes a nice appetizer. The fresh tomato basil salsa makes a great combination with the grilled eggplants. A refreshing dish to enjoy with family and friends.

FOR FRESH TOMATO BASIL SALSA

INGREDIENTS:

2 medium tomatoes seeded and diced

1/4 white or red onion diced

1 small tablespoon lemon juice

3 tablespoons olive oil

4 basil leaves cut in chiffonade

Salt and freshly ground pepper to taste 

STEPS:

Combine all the ingredients in a serving bowl. Taste and adjust the seasoning.

GRILLED EGGPLANTS:

INGREDIENTS:

1 large firm eggplant, trimmed and cut crosswise into even thickness about 1/4 inch slice 

3 tablespoon olive oil

Salt and freshly ground pepper 

STEPS:

Preheat the grill.

Meanwhile, season the eggplant slices with salt, pepper and a drizzle of olive oil on both sides.

Place the eggplant slices in the grill and cook for two minutes on each side, then transfer to a plate and set a side while cooking the rest of the batches.

Stuff the eggplant slice with one 1 tablespoon of the salsa and roll.

Serve immediately.

STUFFED GRILLED EGGPLANT
SIDES, VEGETABLES

ROASTED CAULIFLOWER FLORETS

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Roasted cauliflower florets is one of my favorite dishes. It can be served as an appetizer or as a side dish, with a dip or just with vinegar.

INGREDIENTS:

1/2 Lb. cauliflower washed and cut to florets

1 tablespoon extra virgin olive

Salt and freshly ground pepper

STEPS:

Preheat the oven to 450 degrees

Put the cauliflower florets in large bowl and season with salt, freshly ground pepper and drizzle of extra virgin olive oil. Toss to coat.

Place the cauliflower in baking pan and roast for about 20 minutes.

FISH

PERFECTLY PAN-SEARED SCALLOPS

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To get that restaurant-style seared scallops with that perfect brown crusts and juicy interiors; make sure to pat dry the scallops and use a smoking hot non-stick skillet.

INGREDIENTS:

1/2 Lb. scallops

1 tablespoon olive oil

2 tablespoon unsalted butter

Salt and freshly ground pepper to taste

STEPS:

Heat non-stick skillet over medium high heat.

Pat dry the scallops with paper towel, season with salt and pepper and drizzle with olive oil; sear for about 3 minutes or until golden brown, then turn and sear for another 2 minutes. Add the butter and start spooning over the scallops until cooked for about 1 more minute.

Remove from heat and top with fresh thyme.

Serve with your favorite side dish.

PASTA

PENNE RIGATE WITH MEATBALLS

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You can use any type of pasta you have available. In this recipe, I used short pasta such as penne rigate because it matches perfectly with the consistency of the dish and its shape make it kids-friendly as this dish becomes a family favorite.

SERVE 4

INGREDIENTS:

1 Lb. penne rigate pasta

1/2 Lb. ground meat

2 bay leaves

1 spring of rosemary

1 each small white onion chopped, celery stack chopped, carrot peeled chopped

2 cloves of garlic; 1 crushed and 1 chopped 

2 cups tomato purée

3 tablespoon olive oil

1 egg lightly beaten

1 tablespoon fresh breadcrumb

2 tablespoon chopped parsley leaf 

Salt and freshly ground pepper to taste

Grated Parmesan cheese 

STEPS:

Combine the ground meat, chopped parsley, chopped garlic, beaten egg and breadcrumbs, stir well and season with salt and pepper.

Shape the mixture into small meatballs and set aside.

Heat oil in a pan over medium low heat, then add the onion, celery, carrots and cook for about 5 minutes stirring frequently.

Increase the heat to medium then add the meatballs and cook until lightly brown. Add the tomato purée, rosemary sprig, bay leaves and simmer for for about 30 minutes stirring frequently. Check the seasoning.

Cook the pasta in salted boiling water until al dente, Drain well.

Mix well with the sauce and serve immediately with a drizzle of oil and parmesan cheese.

PENNE RIGATE WITH MEATBALLS
SIDES

BUTTER SAUTÉED APPLE

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This recipe is extremely easy to prepare and it makes perfect garnish for pancakes and waffles aw well as good accompaniment for poultry and meat.

INGREDIENTS:

2 large apples peeled, cored and cut to cubes

3 tablespoons butter

2 tablespoons brown sugar

1 sprig of fresh thyme 

Pinch nutmeg

1 cinnamon stick 

1 anise star 

STEPS:

Melt butter in sautéed pan over medium heat, add the apples and cook for about 3 minutes until golden brown stirring frequently. 

Sprinkle the lemon juice, brown sugar, the spices, thyme and cook for 2 more minutes or until the apples are tender and the sugar melted.

Serve hot over pancakes or waffles.

BUTTER SAUTÉED APPLE
PASTA

CHICKPEAS ZITI WITH BASIL PESTO & STRING BEANS

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Chickpeas pasta meets its match in this recipe, fresh basil pesto and string beans made a great combination for an elegant meal. Blanching my string beans using the same water for cooking the pasta helped me minimizing dirty pots and saving time.

INGREDIENTS:

FOR THE BASIL PESTO

About ½ pound fresh basil leaves

½ cup pine nuts

½ cup olive oil

1/2 cup grated Parmesan cheese

4 large garlic cloves

Sea salt to taste 

STEPS:

Combine all the ingredients in food processor and purée until a smooth paste is formed.

1 box chickpeas pasta

1/4 Lb. green beans blanched

1/2 cup peas blanched 

Garnish: basil leaves, pine nuts

STEPS:

Combine all the ingredients in food processor and purée until a smooth paste is formed.

Bring a large pot of salted water to a boil and cook the pasta according the package instructions, drain then add the basil pesto to the pasta, the string beans and toss until well coated.

CHICKPEAS ZITI WITH BASIL PESTO & STRING BEANS
SALADS

PERFECT WNTER SALAD

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This light and refreshing salad has winter season written all over it. I love the combination of the Brussel sprout and Belgium endives. For some added crunch, I sprinkle toasted shaved almonds.

INGREDIENTS:

Serve 2 

PREP TIME 15 MINUTES

2 heads of Belgian endives 

2 headS Brussels sprout 

1 orange cut in supreme

1 grapefruit cut in supreme

¼ cup of pomegranate seeds

¼ cup shaved almonds

Extra-virgin olive oil

Sherry vinegar

Sea salt and freshly ground pepper, to taste

Fresh mint leaves for garnish

STEPS:

Trim the ends of the Brussels sprout and separate the leaves, then blanche in salted boiling water for about 1 minute then merge in ice water. 

Trim the ends from the Belgian endive, separate the leaves and place in a large bowl with the citrus, the Brussels sprout leaves and season with salt and pepper. 

Drizzle with the olive oil and sherry vinegar and toss to coat. Transfer the salad to a serving platter and garnish with the mint leaves and shaved almonds. 

Serve immediately.

GRAINS, SOUP

TUSCAN WHITE BEANS WITH TOMATO SAUCE

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So filling, this make a warming soup supper during the cold days. This soup just makes the whole house smell so warm and cozy.

INGREDIENTS:

½ pound dry Cannellini beans

3-tablespoon olive oil

3-tablespoon tomato paste

2 cloves of garlic crushed

1 Bay leaf

3 fresh sage leaves

Salt/black freshly ground pepper

Vegetable broth or Water as needed

1 red chili pepper

STEPS:

Cover the beans with cold water and soak over night.

In deep pan, cook the beans in low heat covered with water for about 50 minutes. Drain the beans and keep the liquid.

Heat oil in deep saucepan, over medium heat, add the garlic and cook for about 2 minutes, then add the bay leaf, the drained beans, red chili pepper, sage and season with salt and pepper, finally, cover the beans with the liquid we kept earlier and add the tomato paste stirring well but gently, cook covered for about 20 minutes check the seasoning and serve immediately.

You can serve it with your favorite sausages.

DESSERT, FRUIT

OVEN BAKED WHOLE PEARS

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This recipe is so simple, but it tastes as delicious as it looks. 

Whole Juicy pears with the stems on baked in honey and topped with silvered almonds.

INGREDIENTS:

4 firm-ripe Posc pears peeled 

1/2 cup honey

1/3 white wine

1 tablespoon melted unsalted butter 

1/2 cup silvered almonds 

STEPS:

Preheat the oven to 300 F.

Stand the pears in the bottom of ovenproof baking dish and drizzle with honey, white wine and melted butter. Sprinkle on the slivered almonds.

Bake basting occasionally with pan juice for about 1 hour or until tender and soft but not mushy. The pears are done when pierced with a knife.

Serve warm or at room temperature. 

APPETIZER, CHEESE

BAKED BRIE WITH CRANBERRY SAUCE & POMEGRANATE

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There are many delicious variation of cranberry sauce. The apple and the orange juice makes great combination for a tangy and sweet taste.

INGREDIENTS:

12 Oz. Bag of fresh cranberries

1 cup brown sugar

1 cinnamon stick

1/2 cup orange juice

1 anise star

1 orange peel 

1/4 water

1/2 small apple peeled cored and diced to small pieces.

1/2 cup pomegranate seeds

STEPS:

Preheat the oven to 375 F.

In medium saucepan, combine all the ingredients and bring to a gentle boil. Cook for about 10 minutes or until the cranberries have popped open.

Let cool and discard the anise star, cinnamon stick and orange peel.

Place the brie on a baking sheet and bake for about 8 to 12 minutes, or until softens.

Remove from the oven and serve the cranberry sauce over the baked brie.

Top with pomegranate seeds.

SIDES, VEGETABLES

ROASTED POTATO WEDGES

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Roasted potato wedges are as satisfying as potato fries but without the grease, they are crispy on the outside and tender on the inside. It is easy and delicious; makes perfect side dish for your Christmas dinner.

INGREDIENTS:

1/2 Lb. Russet potatoes pealed and cut into wedges.

2 tablespoons Extra Virgin Olive Oil 

2 sprigs of fresh rosemary 

Salt and freshly ground pepper to taste

STEPS:

Preheat oven to 475 degree F.

In large mixing bowl, combine the potato wedges, oil, rosemary and season with salt and pepper. Toss very well.

Place potatoes in a single layer by arranging the wedges skin side down on a roasting pan.

Bake for about 20 to 30 minutes or until golden brown.

POULTRY

PERFECT ROAST CHICKEN

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This is truly a remarkable and impressive dinner that is so easy to make. If you are looking for easy recipe to make this holiday season that will feed a crown, look no further. This roasted chicken is flavorful, juicy  and delicious served with your favorite side dish such as rice and vegetables.

INGREDIENTS:

1 1/2 lb. chicken 

3 tablespoons unsalted butter at room temperature 

Salt and freshly ground pepper to taste 

3 tablespoons olive oil 

2 tablespoons Extra virgin olive oil

Filling the cavity: 4 sprigs of thyme, 2 sprigs of sage, 1/2 lemon cut in half, 4 cloves of garlic crushed, 2 bay leaves, handful of parsley.

Salt and freshly ground pepper to taste

STEPS:

Preheat the oven to 375 F°.

ground pepper inside and out and stuff the cavity with thyme, garlic, parsley, lemon, sage and close with cooking twine.

Rub the bird very well with butter on all sides.

Season the chicken with salt and freshly.

Add the bird to a baking dish and drizzle with olive oil. 

Roast for 1 hour 20 minutes or until golden brown and the inside temperature registers 165 F°,  turning the bird over half way and basting from time to time.

Let the chicken rest for 15 minutes before carving.

Serve the chicken hot with roasted potatoes.

PERFECT ROAST CHICKEN
SALADS

SAUTÉED BRUSSELS SPROUTS WITH CARROTS & POMEGRANATE

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If you are looking for Brussels sprouts recipe to make this Christmas, try this sautéed Brussels sprouts with carrots and pomegranate.

INGREDIENTS:

1/2 Lb. Brussels sprouts trimmed and cut into quarters

2 blanched peeled carrots cut into 1/2 inch pieces

1 tablespoon unsalted butter  

2 tablespoons pomegranate seeds

1 tablespoon chopped pecan 

1 tablespoon Extra Virgin Olive Oil 

Salt and freshly ground pepper to taste 

STEPS:

In non-stick pan, Sauté the Brussels sprouts in olive oil until browned.

Add the carrots, the butter and toss to coat.

Season with salt and pepper to taste and finish with chopped pecan.

Top with pomegranate seeds and drizzle with olive oil.

SOUP

ROASTED TOMATO SOUP

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My favorite version for this recipe is adding the carrots, celery, onion and fresh basil leaves, otherwise the tomato soup will end up tasting like a marinara or tomato sauce. 

Moreover, I have found that roasting the tomatoes will elevate them and add rich flavor to the soup.

Serves 4-6

Prep time 15 minutes

Cook time about 30 minutes

INGREDIENTS:

2 Lb. ripe tomatoes washed, cut in halves

1 medium white onion peeled and sliced

3 tablespoons Extra Virgin Olive Oil

2 stacks of celery cut to 1/2 inch pieces

2 carrots trimmed, peeled and cut to ½ inch pieces

1-teaspoon sugar

2 cloves garlic peeled and crushed

¼ cup fresh basil leaves

4 cups vegetable stock

Salt and freshly ground black pepper taste

Grated Parmesan cheese for garnish (optional)

STEPS:

Place tomatoes cut side down on a baking sheet and drizzle them with olive oil. Broil on high for about 10 minutes or until tomatoes are nicely charred.

Meanwhile, heat the oil in a large saucepan. When it is hot, add the onions, carrots, celery and crushed garlic.

Cook for about 4 minutes stirring occasionally until the vegetables are soft and lightly brown.

Add the roasted tomatoes to the saucepan then add the vegetable stock, sugar and season with salt and pepper. Bring to a boil.

Then reduce the heat to medium low, add the basil and gently simmer for about 20 minutes.

Remove the pan from the heat and blend with hand blender until mostly smooth.

Check the seasoning again and serve hot with grated parmesan cheese.

Drizzle with Extra Virgin Olive Oil.

ROASTED TOMATO SOUP
GRAINS, SOUP

FARRO SOUP

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I like farro, it is nutty, chewy and low in gluten. Farro is a nutritious grain and can be used in soups, salads and deserts.
This flavorful soup is so hearty and comforting, perfect for cold winter days.

Serves 4

Prep time about 15 minutes

Cooking time: 40 minutes

INGREDIENTS:

2 cups uncooked farro, rinsed and drained

1 cup each chopped onion, chopped carrots, chopped celery

1 clove of garlic crushed 

2 tablespoons extra Virgin olive oil

1 bay leaf

1 sprig of fresh thyme

4 cups homemade chicken stock

Salt and freshly ground pepper

STEPS:

Heat oil in large pot over medium heat. Add onion, carrot, garlic, celery then sauté for about 5 minutes, stirring frequently.

Stir in the stock, farro, bay leaf, thyme, salt, pepper and bring to a boil.

Cover, reduce heat and let simmer for about 30 minutes or until the faro is cooked but not mushy.

Discard bay leaf and serve hot with a drizzle of olive oil.

SIDES, VEGETABLES

SPICY ROASTED POTATO WEDGES

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This is a family favorite when it comes to side dish. 

INGREDIENTS:

4 large Idaho potatoes peeled and cut into 1/2 inch wedges

1/4 cup extra virgin olive oil

1 tablespoon of smoked paprika 

1 teaspoon of cayenne pepper

Salt and freshly ground pepper to taste 

STEPS

Preheat oven to 475 degrees F.

In a large bowl, combine olive oil, paprika, salt and pepper. Stir in potatoes until evenly coated. 

Place potatoes in a single layer on a roasting pan and bake for about 20 to 30 minutes or until golden brown, turning occasionally.

Serve hot or at room temperature with your favorite dish.


HOLIDAYS

BAKED BRIE

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Creamy cheese topped with warm honey-nuts mixture is a classic combination; the sweetness of the topping makes perfect balance with the creaminess of the cheese.

INGREDIENTS:

8 Oz. wheels of brie cheese

1/2 cup honey

2 tbsps walnuts

1/2 tbsp toasted silvered almonds

2 tbsps pecan

1 tbsp dried cranberry

1 tbsp unsalted shelled pistacchio 

Pinch of kosher salt

STEPS:

Preheat the oven to 375 F.

Meanwhile, in a medium saucepan over medium heat , combine the honey, the pecan the cranberry, the walnuts, salt and cook for abut 2 minutes, stirring occasionally.

Place the brie on a baking sheet and bake for about 8 to 12 minutes, or until softens.

Remove from the oven and pour warm honey mixture over the top and sprinkle with pistachio and toasted slivered almonds.

SOUP

ROASTED BUTTERNUT SQUASH & APPLE SOUP

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Some of the best fall flavors comes to butternut squash and apple. They are perfect combination for a warm and comforting soup on a chilly fall day.

INGREDIENTS:

1 medium whole butternut squash cut in halves

1 whole apples peeled and cored 

1/2 white onion chopped

1 stack of celery chopped

1/3 heavy cream or half and half 

2 sprigs each of fresh sage and thyme

1 clove of garlic crushed 

5 cups organic chicken stock 

1 tsp. ground cinnamon

½ tsp. of freshly ground nutmeg

1 tsp. Kosher salt

2 tbsp. of olive oil

Freshly ground pepper to taste 

Pinch of ground cloves

Pinch of all spices

Fresh chives  for garnish (optional)

STEPS:

Preheat the oven to 375 degree F.

Cut the butternut squash in half then season with salt, freshly ground pepper and drizzle with olive oil. Place the springs of thyme and sage on top and roast for about 45 minutes or until cooked through.

Discard the herbs and take the skin and set a side.

Meanwhile, in a large pot over medium heat, sauté chopped the onion and the celery in olive oil for about 5 minutes or until soft.

Add the roasted butternut squash to the pot, the cinnamon, nutmeg, clove, all spice and then pour in the broth.

Cook the mixture for about 15 minutes then add the apple, cook for 5 more stirring occasionally.

Working in batches, puree the soup in a food processor or high-speed blender until smooth, then pass through a chinois sieve. Finally, stir in the heavy cream.

Garnish with chives.

ROASTED BUTTERNUT SQUASH & APPLE SOUP
APPETIZER, SIDES, VEGETABLES

ROASTED BUTTERNUT SQUASH

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So you love butternut squash season but you are tired of making the same old soup. Luckily; there is a big selection on how to use it such as roasted butternut squash cubes which are great for salads, stuffing, pasta and so on.

SERVE: 2 to 4

PREP: 10 minutes

COOKING TIME: about 25 minutes

INGREDIENTS:

1/2 Lb. butternut squash trimmed, peeled and cut in cubes

2 tablespoons Extra Virgin Olive Oil

1 sprig each of fresh thyme, oregano and age 

Kosher salt and freshly ground pepper

STEPS:

Preheat the oven to 400 Degree.

In large bowl, Toss butternut squash with half portion of olive oil, fresh herbs and season with salt and pepper.

Place on baking sheet in one single layer.

Roast in the preheated oven for about 20 to 25 minutes or until tender; when knife easily goes into the squash.

Serve on salad, stuffing or as a side dish.

ROASTED BUTTERNUT SQUASH


SOUP

CREAMY TOMATO BISQUE

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Soup season is going strong. A hot bowl of creamy tomato bisque is comforting on a chilly fall day.

INGREDIENTS:

1 ½ Lb. ripe fresh tomato washed and cut

1 medium shallot diced

3-½ cups vegetables stock

1 clove garlic crushed

2 cups whole milk

2 tablespoon of olive oil

1-tablespoon sugar

3 basil leaves

Salt and freshly ground pepper taste

STEPS:

Heat the oil in large saucepan over medium heat, add the diced shallots and crushed garlic and cook for about 3 to 4 minutes or until the shallots are translucent. Add the tomato, the stock, salt, pepper, sugar and basil.

Cover the saucepan and bring to a boil. Then reduce the heat to low and let simmer for about 20 minutes. 

In a blender, purée the soup in small batches until getting a smooth texture, then pass through a fine sieve.

Return to the saucepan, whisk in the milk and check the seasoning. 

Serve hot or cold and garnish with basil leaves.

CREAMY TOMATO BISQUE
SIDES, VEGETABLES

ROASTED FALL VEGETABLES WITH FRESH HERBS

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A combination of colorful roasted vegetables is perfect side dish to kick off fall season.

INGREDIENTS:

4 cup assorted vegetables (such as carrot, russet potatoes, white onion, turnip, cherry tomato, parsnip, butternut squash) cut into 1 inch pieces 

2 cloves of garlic

cherry tomatoes

1 Sprig each of fresh thyme, rosemary, marjoram, oregano and sage chopped 

2 tablespoons Extra virgin olive oil 

Salt and freshly ground pepper to taste 

ROASTED FALL VEGETABLES WITH FRESH HERBS

STEPS:

Preheat oven to 425 degree.

In a large bowl, toss the vegetables, the olive oil, the chopped herbs, salt and freshly ground pepper.

Scatter the vegetables evenly on baking sheet and spread into a single layer.

Roast for about 30 to 40 minutes, stirring halfway through, until tender brown.

Remove from the oven and drizzle some olive oil.

ROASTED FALL VEGETABLES WITH FRESH HERBS
APPETIZER, VEGETABLES

OVEN BAKED ACORN SQUASH WITH QUINOA

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Acorn squash might be one of fall’s most beloved vegetables. This delicious recipe takes your acorn squash to another level and helps you with the fall celebration.

Sevrce 2 to 4

Prep 15 minutes

Cooking time about 60 minutes

For the oven roasted acorn

INGREDIENTS:

1 medium whole Acorn squash cut in halves

2 sprigs of thyme

Extra Virgin Olive Oil

Salt and Freshly ground pepper

STEPS:

Preheat the oven to 375 degree F.

Cut the acorn in half then season with salt, freshly ground pepper and drizzle with olive oil. Place the springs of thyme on top and roast for about 40 minutes or until cooked through.

Discard thyme and let cool down.

OVEN BAKED ACORN SQUASH WITH QUINOA

FOR THE QUINOA:

INGREDIENTS:

1 cup quinoa

2 cups vegetable broth or water

3 tablespoons fresh lemon juice

2 tablespoons extra-virgin olive oil

½ cup raisins soaked in warm water

½ cup toasted shaved almonds

1 cup chopped fresh parsley

1/4 cup chopped fresh mint

Pumpkin seeds 

Pecan 

Salt & freshly ground black pepper to taste

STEPS:

Cover the quinoa with broth and simmer over medium heat until soft about 15 to 17 minutes, stirring occasionally. 

Strainer and let cool.

In large mixing bowl combine the quinoa with drained golden raisins, chopped parsley, mint, olive oil, lemon juice, pecan, pumpkin seeds and toasted shaved almonds then season with salt and pepper, stir the mixture very well. Fill the acorn squash with quinoa and serve with a drizzle of olive oil.

PIZZA

HOMEMADE PIZZA

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It’s finally here. October is National Pizza Month and let us not be confused with National Pizza Day which is February 9. Pizza definitely needs more than one day to be celebrated.


INGREDIENTS:

CRUST

2 cups of all-purpose flour

2/3-cup warm water

1 package of active dry yeast (8 g)

1 tablespoon of olive oil

¼ teaspoon of salt

Pinch of sugar (optional)

STEPS:

Place the water, the olive oil, the yeast, and the sugar in a mixing bowl. Stir well then add the flour and salt then mix at low speed for about 4 minutes.

Place the dough in a bowl, cover with a plastic wrap and set aside for at least 2 hours or until the dough has doubled the size. (The dough can be made the night before)

Spray a pizza sheet with cooking spray or brush very well with olive oil.

Place the dough on the pizza sheet then press and spread it according to the shape of the sheet.

Make fork holes all over the dough, season with the dried oregano then spread the tomato sauce evenly over the dough.

Top with fresh mozzarella cut to pieces, basil leaves and drizzle the pizza with olive oil.

Preheat the oven to 450 degree.

Bake the pizza for 30 to 45 minutes or until the crust is golden brown. 

Let the pizza cool down for about 3 minutes before serving.

SOUP

ROASTED ACORN SQUASH SOUP

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The best flavors of fall come together in this delicious Acorn squash soup.

ROASTED ACORN SQUASH SOUP

INGREDIENTS:

2 Medium size whole Acorn squash cut in halves

Mirepoix: 1 whole onion chopped, 1 stack of celery chopped, 1 carrot peeled and cut

2 sprigs of thyme

1 clove of garlic

5 cups organic chicken stock 

1 tsp. ground cinnamon

½ tsp. of freshly ground nutmeg

1 tsp. salt

2 tbsp. of olive oil

Freshly ground pepper 

Pinch of ground cloves

Pinch of all spices

Pumpkin and sunflower seeds for garnish (optional)

ROASTED ACORN SQUASH SOUP

STEPS

Preheat the oven to 375 degree F.

Cut the acorn squash in half then season with salt, freshly ground pepper and drizzle with olive oil. Place the springs of thyme on top and roast for about 45 minutes or until cooked through.

Discard sprigs of thyme, take the skin and set a side.

Meanwhile, in a large pot over medium heat, sauté chopped onion, celery and carrots in olive oil for about 5 minutes or until soft making sure to stir frequently.

Add the roasted acorn squash to the pot, Add in cinnamon, nutmeg, clove, all spice and then pour in the broth.

Cook the acorn squash mixture for about 20 minutes by stirring occasionally.

Puree soup in a food processor or high-speed blender until smooth, then pass through a chinois sieve.

Garnish with pumpkin seeds, sunflower seeds and milk.

ROASTED ACORN SQUASH SOUP
VEGETABLES

ROASTED BEETS WITH GOAT CHEESE

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Roasting is the best method when it comes to cooking beets as it retains their bright colors and their natural sweet flavor.

INGREDIENTS:

1/2 Lb beets, trimmed 

6 Oz. Fresh goat cheese

2 tablespoons Extra Virgin Olive Oil

Salt and freshly ground pepper to taste

Walnut for garnish (optional) 

STEP:

Preheat oven to 400 degrees.

Wrap beets individually in aluminum foil and place on baking sheet.

Roast beets for about 1 1/4 our or until tender. The beets are done when they are easily pierced with a fork.

Remove and let cool then gently rub off skins using paper towels and cut into slices.

Place beets in serving plates, add the goat cheese, season with salt and pepper then drizzle with Extra Virgin Olive Oil.

Garnish with chives and walnuts.

APPETIZER, SALADS

SUMMER TOMATO SALAD WITH FETA CHEESE

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The better your tomatoes, the better this will be. It is quick, simple, and perfect for hot summer days.

INGREDIENTS:

1 Lb.Tomato sliced into rounds 

1/2  small red onion pickled

1 thinly slice garlic clove

1 sprig of fresh thyme

4 Oz. Fresh feta cheese 

2 tablespoons Extra Virgin Olive Oil

1 tablespoon Balsamic vinegar 

Salt and freshly ground pepper to taste

STEPS:

Layer the tomato slices on serving plate. Top with feta cheese, sliced garlic and pickled red onions.

Drizzle with top quality Extra Virgin Olive Oil and Balsamic vinegar.

Season with salt, freshly ground pepper and garnish with thyme leaves.


Serve Immediately.

Quick Pickled Red Onion:

Cover thinly sliced red onions in red wine vinegar and let rest for about 1/2 hour.

SALADS

SUMMER NIÇOISE SALAD

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This salad is a perfect main course for a summer evening.

INGREDIENTS:

1 cup cooked red potatoes

1 cup blanched green peas

1/2 butter lettuce

1 thinly slice radish

1 cup cherry tomato cut in halves

1/4 cup Niçoise olive

4 anchovies 

2 hardboiled egg cut in quarters

Thinly slice red onion

Fresh chives (optional)

Oven cooked bacon (optional) 

Dijon Mustard Dressing:

2 tablespoon extra virgin olive oil

1 tablespoon of dijon mustard

Salt and freshly ground pepper to taste 

STEPS:

For the dressing:

Combine the ingredients and mix until well blended.

Line serving plate with lettuce leaves and arrange the rest of the ingredients and top with dressing.

SAUCE

HEALTHY SNACKING

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Summertime is the perfect time to enjoy the outdoors ; beaches, parks and picnics, which means it is very important to choose healthy snacks to keep you energized throughout the day.

This sweet potato chips pair well with my homemade corn salsa as they hold on tight.

SUMMER CORN SALSA:

INGREDIENTS:

2 medium tomatoes seeded and diced

1 cup steamed fresh corn Kernels

1/4 white or red onion diced

1 jalapeño finely minced

1 small tablespoon lime juice

3 tablespoons olive oil

1 tablespoon minced cilantro

Salt and freshly ground pepper to taste 

STEPS:

Combine all the ingredients in a serving bowl. Taste and adjust the seasoning.

SALADS

SUMMER PEACH SALAD

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A delicious salad features perfect combination of juicy peaches and sweet tomatoes. Fresh goat cheese and the honey comb add a luxurious richness to the texture.

INGREDIENTS:

2 medium peach pitted and sliced

1/2 small red onion thinly sliced

1 fresh tomato sliced

Honey comb

Fresh goat cheese 

Fresh basil leaves

Crumbled walnuts

3 tablespoons Extra Virgin Olive Oil

1 tablespoon dark Balsamic vinegar 

Salt and freshly ground pepper to taste

STEPS:

In serving plates, gently layer the tomato, the peach and the onion.

Top with crumbled goat cheese and honey comb.

Drizzle with Extra virgin olive oil and dark balsamic vinegar.

Season with salt and freshly ground pepper.

Garnish with basil leaves and crumbled walnuts.

SANDWICHES

BLTEA SANDWICH; BACON, LETTUCE, TOMATO, EGG & AVOCADO

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The standard combination of bacon, lettuce and tomato can not be denied, but adding the avocado and egg take this sandwich to the next level, especially when the sandwich is homemade with fresh ingredients.

INGREDIENTS:

SERVE 2

3 slices thick-cut smoked bacon cooked 

4 slices white bread toasted 

Butter lettuce 

2 fried eggs

1 ripe avocado mashed 

1 ripe heirloom tomato sliced seasoned with salt and pepper before serving 

Mayonaise 

Salt and freshly ground pepper

STEPS:

Assemble the sandwiches by spread the mayonnaise on the toasted bread, the mushed avocado, then add the tomato, bacon egg, egg and layer of lettuce.

Top with the final slice of bread.

Serve immediately.


DESSERT, FRUIT

CLASSIC FRENCH MERINGUES

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This is the best and the simplest meringue recipe you can come across.

Once you master making this classic meringue, the sky is the limit on how you can use it, from dollops and pavlova bases to lemon meringue tarts.

INGREDIENTS:

4 large egg whites at room temperature

1 cup granulated sugar

STEPS:

Preheat oven to 200 degrees.

In the bowl of electric stand mixer fitted with the whisk attachment. Whip egg whites on medium speed until frothy, foamy and forms soft peaks, increase the speed to high and gradually add the sugar until meringue is stiff and glossy.

Scoop 8 dollops of meringue onto baking sheet lined with parchment paper and transfer to oven.

Bake for 90 minutes. Turn off the heat and allow the  meringues to cool in the oven.

Store in airtight container.

CLASSIC FRENCH MERINGUES
DESSERT, FRUIT

FRESH STRAWBERRIES WITH BALSAMIC VINEGAR

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One of the simplest way but most exquisite to enjoy fresh strawberries is with a drizzle of fine balsamic vinegar.

A winning combination between the sweetness of the strawberries and the mellow tartness of the balsamic vinegar.

INGREDIENTS:

1/2 Lb. strawberry trimmed of their top and cut in halves

Balsamic vinegar 

Fresh mint leaves for garnish

STEPS:

Arrange the strawberries in serving plates and drizzle with the balsamic vinegar over them. 

Serve immediately.

DESSERT, FRUIT

WHIPPED MASCARPONE WITH F RESH STRAWBERRIES

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A beautiful mascarpone recipe that has nothing to do with the classic Italian Tiramisu. 

Fresh strawberries and cherries topped on whipped mascarpone cheese will impress your friends and family this summer.

INGREDIENTS:

Fresh strawberries cut in halves

Fresh cherries pitted and cut in halves 

1/2 cup mascarpone cheese whipped with 1 1/2 tablespoon powdered sugar

Fresh mint leaves for garnish 

STEPS:

In a large bowl, combine the mascarpone cheese and the sugar using a hand mixer. Beat, starting on low speed and gradually increasing speed, until mixture is stiff and fluffy, about 1 to 2 minutes.

In serving plate, spread the whipped mascarpone cheese and top with fresh strawberries and cherries.

Garnish with fresh mint.

PASTA

CHICKPEAS FUSILLI WITH HOMEMADE SUN-DRIED TOMATO PESTO

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This pasta can be served warm or cold during summer time. It is healthy and fast, especially if you make the sun-dried tomato pesto in advance. Sun-dried tomato pesto has a bold flavor perfect match for this chickpeas pasta.

INGREDIENTS:

1/2 Lb. chickpeas pasta 

3/4 cup dried tomato

4 fresh basil leaves 

1/4 extra virgin olive oil

1/2 cup blanched sliced almonds 

1/2 cup freshly grated 

1 clove of garlic 

1/2 cup parmesan cheese

Salt and freshly ground pepper to taste 

Garnish: chopped sundry tomato, chopped parsley, basil leaves, cured black olives and pine nuts.

STEPS:

In a blender, combine the sun-dried-tomato, garlic, almonds, Parmesan cheese , olive oil, basil and blend on high until well combined. You may need to add more oil or water for desired consistency.

Bring a large pot of salted water to a boil and cook the pasta according the package instructions, drain then add the sun-dry pesto to the pasta and toss until well coated.

CHICKPEAS FUSILLI WITH HOMEMADE SUN-DRIED TOMATO PESTO
FISH

SEARED COD

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INGREDIENTS:

1 Lb. fresh cod fillets cut to 4 inch pieces 

2-tablespoon olive oil 

1 clove of garlic crushed

1 sprig of thyme

Salt and freshly ground pepper to taste

STEPS:

Pat-dry the cod with paper towel and season with salt and pepper and olive oil.

Warm oil in large non stick skillet over medium high heat; add the cod the skin side down along with crushed garlic and thyme. 

Sear for about 3 minutes on each side or until the fish is flaky and moist.

Serve immediately.

SIDES, VEGETABLES

CLASSIC PATATAS BRAVAS

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I am sharing a Spanish classic that’s not only easy to make but it is amazingly delicious. As an old-school chef, I really enjoy the original and the classic dishes such as this Patatas Bravas. 

INGREDIENTS:

1 Lb. potato peeled, cut to same size pieces

Vegetable oil for frying 

Sea salt

STEPS:

Boil the potatoes until soft allow to cool.

Heat the vegetable oil in a frying pan and fry the potatoes in batches until crips and golden brown.

Drain on paper towel and season with sea salt.

Serve the fried potatoes topped the tomato sauce.

FOR THE TOMATO SAUCE:

INGREDIENTS:

1 ½ fresh plum tomatoes (for canned tomatoes use 2 cups with their juice)

½ cup olive oil

1 medium white chopped onion

2 clove of chopped garlic

1 tablespoon paprika

1 teaspoon red chili pepper flakesP

Salt and freshly ground pepper to taste 

STEPS:

Wash the tomatoes and cut in ½ inch thick cubes. 

In saucepan over medium heat, put the olive oil, the chopped onion and sauté until the onion is translucent then add the garlic and cook for about 2 minutes.

Add the tomatoes, salt and pepper, chili flakes and paprika.

Simmer uncovered for about 30 minutes or until the sauce is reduced by half, stirring from time to time while cooking.

Using a hand-blender process until smooth.

CLASSIC PATATAS BRAVAS
SIDES, VEGETABLES

ROASTED CAULIFLOWER WITH TURMERIC

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Roasted cauliflower with turmeric and almonds Roasting is one of my favorite ways to cook vegetables, especially cauliflower as it locks in the flavors and brings up natural sugars and gives a unique texture. 

SERVE 4

INGREDIENTS:

1/2 pound cauliflower trimmed and cut to florets

2 tablespoon Extra virgin olive oil

1 tablespoon turmeric

2 tablespoon toasted slivered almonds

 Sea salt and coarsely ground black pepper to taste

STEPS:

Preheat oven to 450 degrees F.

In large mixing bowl, combine the cauliflower, the olive oil, the turmeric, salt and pepper and blend together until the cauliflower is well coated.

In sheet pan, lay the cauliflower and roast for about 20 to 25 minutes or until tender and the edges are caramelized. 

Garnish with chopped parsley and almonds.

ROASTED CAULIFLOWER WITH TURMERIC
FRUIT, SALADS

CITRUS SALAD WITH FRESH LAVENDER

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Citrus Salad with mint, honey and fresh lavender. The simple ingredients in this refreshing salad provide a beautiful blend of flavors and vibrant colors.

SERVE 4

INGREDIENTS:

1 each orange, grapefruit and blood orange peeled and sliced crosswise

1 tablespoon fresh lavender 

1/2 shallots thinly sliced

2 tablespoon honey

1 tablespoon olive oil

Fresh mint leaf

Salt and pepper to taste

STEPS:

Arrange the citrus on platter, scatter with the sliced shallots, the lavender and drizzle with olive oil and honey. 

Season to taste with salt and freshly ground pepper garnish with mint.

FISH

QUICK CURED TROUT FILLETS

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Curing fish at home is not that hard, it is so simple as it is nothing more than salt, sugar and some seasoning. In this recipe, the curing process takes only 4 hours, so you can still enjoy your salt-cured trout on a bagel or rustic bread in the same day.

QUICK CURED TROUT FILLETS

INGREDIENTS:

1 Lb. Trout fillets bone removed

1/2 teaspoon crushed black peppercorn

1/2 teaspoon coriander seeds crushed

1/4 cup granulated sugar

1/2 cup kosher salt

QUICK CURED TROUT FILLETS

STEPS:

Place the trout fillet on the plastic wrap, skin side down.

Mix the salt, sugar, peppercorn, coriander in a small bowl, then spread over the fillets to evenly coat.

Cover with plastic wrap tightly, refrigerate for at least 4 hours.

Unwrap the trout, rinse off the fillets under cold water, and pat dry.

Serve with drizzle of olive oil and lemon zest.

PASTA

CHICKPEAS PASTA SALAD

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This is a very tasty springtime dish that brings out the delicate flavor of the vegetables. In this recipe, I cooked chickpeas shells pasta with seasonal ingredients but when it comes to pasta salads, the sky is the limit. You can pair it with your favorite ingredients.

INGREDIENTS:

1/2 Lb. Chickpeas shell pasta

1/4 lb. broccoli cut to florets blanched

Snap peas blanched 

Kale washed, trimmed and cut to pieces

1/4 cup green peas blanched 

1/4 cup chickpeas rinsed   

8 fresh Basil leaves

1 small zucchini trimmed and thinly sliced 

Shaved parmesan cheese

5 tablespoons extra virgin olive oil 

Salt and freshly ground pepper to taste

STEPS:

Bring a large pot of water to a boil. Generously salt the boiling water, add the pasta and cook according to package instructions. Drain and rinse briefly under cold water.

Drain well and put in a large bowl.

Add the kale, the broccoli, chickpeas, zucchini, snap peas, the olive oil salt and pepper. Toss gently. Taste and adjust the seasoning.

Garnish with basil leaves and shaved Parmesan cheese.

Cover and chill before serving.

FISH

PERFECTLY SEARED TROUT FILLETS

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For lunch or dinner, try this easy-to-make seared trout recipe. It is so good, you will think you are on vacation. 

SERVE 4

INGREDIENTS:

4 trout fillets

3 tablespoons olive oil

1/2 Lemon zest for garnish 

2 cloves of garlic

4 Sprigs of thyme

Chopped parsley for garnish 

Salt and freshly ground pepper to taste

STEPS:

Pat the trout fillets dry with paper towel. Season the flesh with salt and freshly ground pepper.

Add the olive oil in non-stick skillet over medium high heat. When started to smoke add the thyme, the garlic and the trout skin down. Cook for about 3 minutes. 

Turn the fish over and continue to cook for another 2 to 3 minutes.

transfer to warmed serving plates and serve immediately.

Garnish with lemon zest and chopped parsley.

PERFECTLY SEARED TROUT FILLETS
PASTA

FARFALLE WITH BASIL PESTO

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If you are looking for a classic pasta dish that can be enjoyed hot or cold; Farfalle with basil pesto is the one. I love the Farfalle bows pasta, its raffled edges shape makes it perfect to capture the pesto and its curves absorb more sauce. That is why I usually serve it with extra pesto at the table.

INGREDIENTS:

1 Lb. farfalle pasta

3 tablespoons of grated parmesan cheese

1 large diced tomato seasoned with salt and pepper

For the basil pesto:

½ cup grated parmesan cheese 

3 handful fresh basil

2 tablespoons  pine nuts

½ cup olive oil more if needed

4 large garlic cloves

Sea salt to taste

STEPS:

Combine all the ingredients in food processor and purée until a smooth paste is formed.

Bring a large pot of generously salted water to a boil and cook the pasta al dente.

Drain in a colander, add the pasta to bowl and toss with the pesto and fold with parmesan cheese. 

Top with the diced tomatoes and basil leaves.

FRUIT, STOCK

FISH STOCK (FUMET)

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I have received a lot of local trouts recently and I would like to take advantage of all the trimmings (heads, bones, tails) by making fish stock or fish fumet.

Fortunately, it takes about 20 minutes to get a tasty and delicate fish stock unlike the chicken and the vegetable stocks which needs more time of simmering. 

INGREDIENTS:

1 1/2 Lb. Fish trimmings  head, bones, tails

2 carrots coarsest chopped 

1 celery stalk cut 

2 onions cut in quarters 

Few Sprigs of parsley 

Few Sprigs of thyme 

1 Bay leaf

1 teaspoon each black peppercorns, mustard seeds and coriander seeds

STEPS:

In large saucepan, combine the fish trimmings, the mirepoix and about 8 cups of water and bring to a soft boil, skimming off any foam that rises to the surface.

Add the herbs m, bay leaf and spices. Reduce the heat to low and let simmer for about 20 minutes.

Strain the stock, cool immediately and refrigerate. It can be refrigerate for up to two days. 

FISH

TROUT IN A PARCHMENT PAPER (TROTA AL CARTOCCIO)

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Fish cooked in foil or parchment paper is a great way to retain all its flavor and moisture. Trout fillets are perfect for this method of cooking. I like that you can add just anything, herbs, spices, olives and so on.

INGREDIENTS:

1 trout cleaned and filleted

1/4 cherry tomatoes cut in halves

1/4 Lb. Asparagus trimmed and peeled 

1 clove of garlic thinly sliced

2 thyme sprigs

2 tablespoon of white wine

4 slices of lemon 

1 tablespoon capers

2 bay leaf

2 tablespoon olive oil

Salt and freshly ground pepper to taste

Parsley leaves



STEPS:

Preheat the oven to 400 F.

Dividing fish fillets into 2 serving.

Cut a large piece of parchment paper to twice the size of the fish. Place the trout fillet in the center. 

Top with the cherry tomato, lemon, asparagus, thyme, bay leaf, garlic, capers, parsley and sprinkle with salt, pepper and pour the white wine and the olive oil.

Fold up the paper into tightly closed pocket. You can brush the edges using a whisked egg to seal the parcel.

Place the parcel on a roasting tray and cook for 20 minutes. 

Remove from the oven and serve the parcel, still closed.

FISH

HOW TO SELECT FRESH FISH

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It is trout season and I would like to share some useful tips on how to select fresh fish.

HOW TO SELECT FRESH FISH

First, fresh fish should have no smell. 

The eyes should be clear and not sunken or depressed 

The skin should be bright and shining. 

The scales should be intact and not missing or brushed off. This means that the fish was handled properly.

The flesh should be tight; in another words; it should bounce back when pressed or touched.

The gills should be moist with bright red color. 

The presence of a little bit of slime on the fish is normal as the fish develops it naturally.

HOW TO SELECT FRESH FISH
FISH

PERFECTLY SEARED SCALLOPS

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The scallops are naturally sweet, tender and delicate in flavor. When cooked perfectly, they are crispy on the outside and soft, tender on the inside.

INGREDIENTS:

1/2 Lb. scallops

1 tablespoon olive oil

2 tablespoon unsalted butter

Salt and freshly ground pepper to taste

STEPS:

Heat non-stick skillet over medium high heat.

Pat dry the scallops with paper towel, season with salt and pepper and drizzle with olive oil; sear for about 3 minutes or until golden brown, then turn and sear for another 2 minutes. Add the butter and start spooning over the scallops until cooked for about 1 more minute.

Remove from heat and top with fresh thyme.

Serve with your favorite side dish such as creamy polenta, sautéed spinach or rice.

VEGETABLES

CLASSIC DILL PICKLE RECIPE

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I like to keep the pickles firm and crunchy. In this recipe, you can enjoy dill pickle without the long fermentation time as well as I have used different mixed spices which render the brining process very flavorful. 

INGREDIENTS:

3 Lb. pickling cucumbers scrubbed & washed 

4 tbs pickling salt

4 cups apple cider vinegar

2 cups water

1 tablespoon  chopped garlic

1 tablespoon mustard seeds

1/2 tablespoon dried dill seeds 

1 tablespoon coriander seeds

2 tablespoon sugar

1 tablespoon Black and red peppercorns

3 bay leaves

1 tablespoon red chili flakes 

1 bunch of fresh dill heads chopped

DILL PICKLE RECIPE

STEPS:

Pack the cucumbers and fresh  chopped dill into clean jars or sealed containers.

Meanwhile, in large pot, Combine all the ingredients and bring to a boil.

Let cool to room temperature and pour the pickling liquid over the cucumbers and dill. 

Cover and let sit in the refrigerator for at least 48 hours. 

DILL PICKLE RECIPE
SIDES, VEGETABLES

ROASTED CAULIFLOWER

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Cauliflower is quickly becoming everyone’s new favorite side dish; and my favorite way to cook it is roasting it. In this recipe, I added sliced onions and apples for more sweetness and flavors.

INGREDIENTS:

1/2 pound cauliflower trimmed and cut into 1/4 inch slice

2 tablespoon Extra virgin olive oil

1 tablespoon lemon juice

1 lemon zested 

2 sprigs of thyme

1 apple cut thickly sliced 

1 medium red onion thickly sliced

Sea salt and coarsely ground black pepper to taste


STEPS:

Preheat oven to 450 degrees F.

In sheet pan, lay the cauliflower, the onion, the apple top with lemon zest and springs of thyme, drizzle with olive oil to coat and season with salt and pepper. 

Roast for about 20 to 25 minutes or until tender and the edges are caramelized. 

You can serve the Cauliflower as a side dish.

ROASTED CAULIFLOWER
FISH, SAUCE

SEARED COD WITH SICILIAN PESTO

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Sicilian style pesto, it is not a made up combination based on sun-dried- tomatoes, but it is actually 100% Sicilian pesto. I not only used this delicious pesto for pasta, but it is great with fish as in this recipe.

INGREDIENTS:

3/4 cup dried tomato

4  fresh basil leaves 

1/4 extra virgin olive oil

1/2 cup  blanched sliced almonds 

1/2 cup freshly grated 

1 clove of garlic 

1/2 cup parmesan cheese

Salt and freshly ground pepper to taste 

STEPS:

In a blender, combine the sun-dried-tomato, garlic, almonds, Parmesan cheese , olive oil, basil and blend on high until well combined. You may need to add more oil or water for desired consistency. 

SEARED COD WITH SICILIAN PESTO
PASTA

SPINACH TAGLIATELLE WITH BUTTER SAGE SAUCE

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Beautiful long green ribbons made with egg dough and spinach. This is step by step on how to make fresh spinach pasta.

INGREDIENTS:

For the pasta:

200 g flour 00 plus extra for dusting

2 eggs

50 g spinach blanched (water squeezed out) and chopped

For the sauce:

5 tbsp. unsalted butter

½ cup fresh sage leaves chopped 

STEPS:

Make a well in the center with the flour and add the eggs and the spinach .

Using your fingers and gradually incorporate the flour, then knead for about 10 minutes. 

If the spinach is very damp add more flour.

Shape the dough into a ball and let rest for at least 20 minutes.

Then roll out on a lightly floured table or use a pasta machine to make thin sheet.

This pasta may be used for tagliatelle, lasagna and ravioli.

In a sauté pan over medium heat, add butter and stir constantly, when melt add sage and cook until leaves are crisp and butter is brown.

Cook the pasta for 2 -3 minutes in plenty salted boiling water until al dente. Drain, add the butter sage sauce and gently toss to coat.

Serve with grated Parmesan cheese and sautéed pine nuts.

SPINACH TAGLIATELLE WITH BUTTER SAGE SAUCE
POULTRY

ROASTED CHICKEN WITH ORANGE WEDGES & CARROTS

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Crispy, golden, salty skin and flavorful juice that is why roasted chicken is one of my favorite dishes. In this recipe, the combination of the orange and carrot adds sweetness and citrusy to the dish. 

INGREDIENTS:

1 1/2 lb. chicken 

1 cup orange juice

1/2 Lb. orange cut to wedges

2 bay leaf

1 orange zest 

1 Lb. carrots peeled and cut to 2 inch pieces

3 tablespoons olive oil 

1 anise star

1 cinnamon stick 

Filling the cavity: 4 sprigs of thyme, 2 sprigs of sage, 1/2 lemon cut in half, 1/2 orange cut in half, handful of parsley.

Salt and freshly ground pepper to taste

ROASTED CHICKEN WITH ORANGE WEDGES & CARROTS

STEPS:

Preheat the oven to 350 F°.

Season the chicken with salt and freshly ground pepper inside and out and stuff the cavity with thyme, orange, garlic, parsley, lemon, sage.

Add the bird to a baking dish and drizzle with olive oil and orange zest. Arrange the carrots, orange wedges, cinnamon stick, bay leaf and anise star around the chicken in the baking dish. Now pour orange juice on top.

Roast for 1 hour 20 minutes or until golden brown and the inside temperature registers 165 F°,  turning the bird over half way and basting from time to time.

The orange wedges and the carrots should be tender and caramelized.

Let the chicken rest for 15 minutes before carving.

Serve the chicken with the roasting juices, caramelized carrots and orange wedges on the side.

ROASTED CHICKEN WITH ORANGE WEDGES & CARROTS
DESSERT

TRADITIONAL TIRAMISU

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I think it is one of the most famous classic Italian desserts. Creamy custard-like layers topped with Espresso soaked lady fingers which will certainly lift you up.

INGREDIENTS:

3 eggs

3 cups Mascarpone cheese

2/3 cup sugar

3 cups cold brewed espresso or strong coffee 

1 teaspoon vanilla

Cocoa powder

1 package ladyfingers Cookies

STEPS:

In two separate bowls, divide the egg yolks and egg whites.

Using an electric mixture, beat together the egg yolks, vanilla and the half of the sugar until thick about 3 to 4 minutes. Add the mascarpone and mix until smooth texture.

In separate bowl, beat together the egg whites with the remaining sugar until stiff peak.

Fold the mascarpone mixture and then slowly fold the beaten egg whites.

In individual serving bowls or one baking dish, spread one layer of the mascarpone mixture.

Quickly dip the ladyfingers in the coffee and arrange them over the mascarpone mixture. 

Repeat with the remaining ladyfingers and mascarpone mixture.

Finally, finish the bowl with a layer of the mixture and dust evenly with cocoa powder and refrigerate for at least 8 hours or overnight.

TRADITIONAL TIRAMISU
PASTA

SPAGHETTI WITH CREAMY ROASTED YELLOW PEPPER

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If you need an alternative for tomato based sauces, you should try this delicious roasted pepper sauce. 

It is light, smokey, creamy and It is great with any kind of pasta.

In this recipe, I used yellow bell peppers but you can use any kind of peppers available.

INGREDIENTS:

4 yellow bell peppers

1 tablespoon sherry vinegar 

6 tablespoon extra virgin olive oil

1 clove garlic

Salt and freshly ground pepper  

STEPS:

Roast the whole peppers right over the gas flame on your stove top until blacken on all sides. Transfer to a paper bag and close well to let steam for about 10 minutes.

Peel off the skin and the discard the cores and the seeds.

In a blender, put the peppers, vinegar, garlic and blend until well combined, while the blender running, slowly add the olive oil until smooth then season with salt and pepper.

Cook the spaghetti in salted boiling water until al dente, drain.

Toss and stir the pasta until well coated.

SPAGHETTI WITH CREAMY ROASTED YELLOW PEPPER
VEGETABLES

GARLIC CONFIT

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Garlic confit adds that distinctive smokey and sweet flavor to your recipes.

It is versatile and can be stored for a long time, moreover, its cooking oil can be used in salads, pastas and toasts.

INGREDIENTS:

3 heads of garlic, cloves separated and peeled

1 1/2 cups good quality olive oil. Plus more as needed

1 teaspoon salt

2 dried bay leaves

3 sprigs fresh thyme

1 spring fresh oregano

1 spring fresh rosemary

1/4 cup red and black peppercorns 

STEPS:

Preheat the oven to 250°F.

Place all of the ingredients in ovenproof baking dish. Pour the olive oil over to cover. Cove and bake until the garlic cloves are golden (not dark brown) and tender about 2 hours. 

Allow to cool to room temperature.Transfer the cloves and oil to clean sealable containers.

The garlic confit can be refrigerated for several weeks.

GARLIC CONFIT
PASTA

KALE PESTO RECIPE

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Traditionally, pesto is made from basil, garlic, pine nuts, olive oil and Parmesan cheese. 

Now pesto can be made from almost any combination of nuts and leafy greens and this recipe is just contemporary spin on the classic one.

It is great with pasta, roasted vegetables, or soups.

INGREDIENTS:

1/2 Lb. kale coarsely chopped

4 tablespoons pine nuts

2 clove of garlic

1/2 cup freshly grated parmesan cheese

1/2 cup extra virgin olive oil

Salt and freshly ground pepper to taste

STEPS:

In large pot, Bring salted water to a boil, add the kale and cook until tender about 10 minutes. Transfer to ice bath then drain.

In food processor, pulse the kale, garlic, the cheese and pine nuts until well combined.

With the food processor running, slowly, drizzle the olive oil until reaching desired consistency.

Season with salt and pepper.

KALE PESTO RECIPE
SIDES, VEGETABLES

CARAMELIZED ONIONS

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You do not need to add any sugar when you are making caramelized onions, the cooking process will attract the natural sweetness of the onions. All you need is a little bit of patience as it takes time to get the perfect results.

INGREDIENTS:

1 Lb. yellow onion peeled and thinly sliced 

2 tablespoons olive oil

Kosher salt and freshly ground pepper to taste 

Water as needed 

STEPS:

Add oil in a large frying pan over medium-low heat.

Add the sliced onions, and let them cook, stirring frequently, until they are deep golden brown and caramelized, about 45 minutes, you may need to add water as it vaporized.

Season with salt and pepper and let cool.

CARAMELIZED ONIONS
uncategorized

CLASSIC PASTA PUTTANESCA RECIPE

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There are various stories about the name of Pasta Puttanesca, but everyone agrees that it is a dish made with simple ingredients that tastes so delicious and smells so good while it is cooking.

Pasta Puttanesca is one of my favorite dishes, the saltiness of the capers and the anchovies and the sweetness of the tomatoes are a perfect combination for this sauce.

Flavorful sauce made with tomatoes, pitted olives, capers, anchovies, garlic and olive oil, which all sound like a basic Mediterranean diet.

INGREDIENTS:

1-Pound spaghetti or linguini

1-pound fresh tomato diced

1 small can anchovies

2 tablespoons capers

Pitted olives preferably Kalamata or black olives

3 tablespoons Olive oil

2 cloves of garlic

Crushed red pepper flakes to taste

Salt/ fresh ground pepper to taste

Parsley chopped (Optional)

STEPS:

Cook pasta in salted boiling water according to the package instructions.

Firs, in saucepan heat olive oil on medium low heat, add clove of garlic and the anchovies and start stirring until the garlic is golden brown and the anchovies are well blended with the oil.

Then, add the diced tomatoes and stir occasionally, until tomatoes break down with a sauce texture. Finally, season with salt and pepper add the olives, capers, red chili flakes, and continue to simmer for about 10 minutes.

Finally, garnish with chopped parsley.

CLASSIC PASTA PUTTANESCA RECIPE
SIDES, VEGETABLES

OVEN ROASTED ONIONS RECIPE

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If you are looking for an awesome side dish for your meal;  try this delicious oven Roasted Onions recipe. I used different types of onions that have different flavors and sweetness.

INGREDIENTS:

ABOUT SERVING 4

About 1 Lb. different types of onions such as white, sweet yellow, red onion and shallots

6 Sprigs of fresh thyme

4 tablespoons white wine 

3 tablespoons olive oil

Salt and freshly ground pepper

STEPS:

Pre-heat oven to 400 degrees. 

Peel and then cut each onion into wedges, keeping the root end intact. Place the onion wedges on a baking sheet. 

Sprinkle thyme, salt and pepper over the onions. Drizzle olive oil and white wine and toss everything to coat.

Roast in the oven for about 30 minutes or until the onions are golden brown and crisp on the edges.

OVEN ROASTED ONIONS RECIPE



EGGS, VEGETABLES

SWEET POTATO HASH WITH EGGS

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Breakfast, lunch or dinner, this quick and savory meal is perfect any time of the day.

INGREDIENTS:

1 tbsp. olive oil


1 medium shallots sliced


2 medium sweet potatoes ends trimmed, peeled and spiralized into thin noodles 

3 large eggs

Salt and freshly ground pepper to taste 

STEPS:

In non-stick pan, heat the oil over a medium heat. Add the shallot and cook for about 2 minutes or until translucent, then stir in the sweet potato. 

Season with salt and pepper, cover and cook for about 10 to 15 minutes stirring frequently, until the potato is softened and tender.
Make three spaces in the pan and crack in the eggs and cook for about 2 minutes or until the whites are just set and the yolks runny. 
Garnish with chopped parsley and sprinkle of Aleppo pepper.

VEGETABLES

CRISPY FRIED SHALLOTS

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Crispy fried shallots make best garnish and give the perfect crunch to your favorite dish.

Just sprinkle few crispy shallots over your burgers, salads, soups, steamed vegetables, casseroles and so on.

INGREDIENTS:

½ lb. Sliced shallots

2 to 4 cup vegetable oil

½ cup cornstarch

Pinch of kosher salt 

STEPS:

In deep saucepan, heat oil over medium-high heat until it registers 350°F on a thermometer. 

In large bowl, add the cornstarch and lightly toss the shallots until well coated.

Fry for 3 to 4 minutes or until light golden brown, stirring occasionally with a slotted spoon.

It is better to take out the shallot when it is slightly brown because it will continue to cook.

Transfer the shallots to a paper towel-lined plate to drain and sprinkle with salt.

Enjoy over burgers, salads, soups and so on.

PASTA

SPAGHETTI WITH CREAMY CAULIFLOWER PURÉE

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Everyone in my house seems to love this dish. The creamy white cauliflower purée taste delicious and makes perfect pasta sauce.

In this recipe, I cook the cauliflower florets with milk to add more creaminess. 

INGREDIENTS:

1 lb. spaghetti

½ lb. cauliflower cut to florets 

2 tablespoon unsalted butter

2 cups of whole milk

Salt and freshly grounded pepper to taste

STEPS:

In saucepan over medium heat, combine the cauliflower, the milk and cook for about 15 minutes. Strain and keep some of the liquid.

In a blender, purée the cauliflower, the butter until getting a smooth texture, then season with salt and pepper. (Add more liquid if needed while blending) 

Bring a large pot of salted water to a boil and cook the pasta until al dente, drain then add the mixture to the pasta and stir until well coated.

Garnish with sautéed cauliflower florets.

Serve immediately.

SPAGHETTI WITH CREAMY CAULIFLOWER PURÉE
PASTA

SPAGHETTI CACIO E PEPE

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Cacio e pepe is a classic dish from Rome and one of the simplest pasta dish; based only on three ingredients pecorino cheese, black pepper and pasta.

INGREDIENTS:

1lb. spaghetti 

1 ½ cup grated pecorino Romano

4 tablespoon freshly ground pepper 

Kosher salt

STEPS:

Bring a large pot of salted water to a boil and cook the pasta until al dente.

Transfer the spaghetti to a large bowl with a splash of pasta water, sprinkle with grated cheese, and stir in the spaghetti and start tossing the pasta with tongs. Add some spoonful of hot pasta water until the spaghetti and the cheese are well incorporated and the pasta is coated with the creaminess of the cheese, Add the pepper.

Serve immediately.

SPAGHETTI CACIO E PEPE
DESSERT, FRUIT

POACHED PEARS WITH GORGONZOLA AND HONEY

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Poached pears with gorgonzola, honey and crumbled walnuts.
It is the best to use ripe pears for this recipe, as they are sweeter and cook quickly. I use Bosc pears cut in half to shorten the cooking time.

INGREDIENTS:

2 firm Bosc pears, cored, peeled and cut in halves

4 cup water

Juice of ½ Orange

½ cup sugar

1 cinnamon stick

2 cardamom pods

3 cloves

1 anise star

2 orange peels

2 tablespoon honey

Grogonzola cheese

2 tablespoon crumbled walnuts

STEPS:

In a large saucepan over medium heat, combine the water; sugar, orange peel, orange juice, and all the spices then bring to a simmer, stirring occasionally to dissolve the sugar. Add the pears and simmer until tender when pierced with a knife. 

Remove the pears from the liquid and let cool. 

Top with crumbled gorgonzola, walnuts and drizzle with honey.

POACHED PEARS WITH GORGONZOLA AND HONEY
SIDES, VEGETABLES

BLANCHED GREEN BEANS WITH SHALLOTS

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In this recipe I blanched the green beans rapidly, then sautéed them with shallots.

I like the blanching process because it is the best way to preserve the natural color and a way to control the crunchiness of the vegetables; I personally like my green beans firm and not too soft with fading color.

INGREDIENTS:

½ pound fresh green beans trimmed

1 tablespoon unsalted butter

1 clove of garlic crushed

Salt and fresh-ground pepper to taste

1 medium shallots thinly sliced

1 tablespoon chopped parsley

Fried Shallots for garnish

STEPS:

Heat a large pot of water to boiling and salt it generously as well as have a large bowl of ice water ready to go (this later will help keeping the green color and stop the cooking process).

Cook the green beans for 3 minutes (make sure they are still crunchy) and lift them with a strainer and immediately plunge them into the ice water.

Meanwhile, add butter and garlic to a sautéed pan over medium high heat and cook for 2 minutes or until translucent. Add the green beans and start for about 2 minutes.

Season with salt and pepper and add freshly chopped parsley.

Garnish with crispy shallots.

Serve with as a side dish or with your favorite sauce.

BLANCHED GREEN BEANS WITH SHALLOTS
HOLIDAYS, MEAT

OUR FAVORITE ST.PATRICK’S DAY RECIPE: CORNED BEEF AND CABBAGE

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My favorite San Patrick’s day meal corned beef and cabbage. It is that time of the year to celebrate with this classic dish.

INGREDIENTS:

3 Lb. corned beef Brisket

Pickling spices: peppercorn, mustard seeds, cloves, coriander, red chili flakes

1 bay leaf, 1 sprig of thyme and 1 clove of garlic crushed

STEPS:

Place corned beef in a large stockpot and cover with cold water. Add the pickling spices and bring to a boil, then lower the heat and gently simmer for about 3 hours or until tender (cooking time is about 50 minutes for 1 pound). 

While simmering you may need to add more water.

Skim off and discard the foam that rises to the surface.

Serve with boiled cabbage and potatoes.

OUR FAVORITE ST.PATRICK’S DAY RECIPE: CORNED BEEF AND CABBAGE
SOUP

CLASSIC BORSCHT SOUP

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There are a lot of things I like about this soup; it is flavorful and nutritious, it is both sweet and sour, it can be enjoyed either cold or hot and mostly I like the beautiful bright red color.

INGREDIENTS:

6 medium beets, oven roasted, trimmed, peeled and shredded

6 cups vegetable stock

1 clove of garlic

1 bay leaf

½ cup chopped parsley 

1-tablespoon sugar

2 tablespoon of lemon juice lemon juice

1 tablespoon red wine vinegar 

Sour cream

Fresh dill for garnish

Salt and freshly ground pepper to taste

STEPS:

In large pot over medium high heat, combine the stock, shredded beets, bay leaf, chopped parsley, minced garlic, sugar and cook for 20 to 25 minutes.

Remove from the stove, and then add the lemon juice, vinegar and season with salt and pepper.

Serve either cold or hot and garnish with sour cream and dill.

CLASSIC BORSCHT SOUP
SOUP

CLASSIC ONION SOUP

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I find onion soup very satisfying dish during the cold weather, as I like the combination of the intense flavor of the onions and the smooth texture of the Gruyère cheese.

INGREDIENTS:

7 medium white onions, peeled and thinly sliced

6 cups of beef stock (more if needed)

Sliced bread preferably baguette

1 cup of shredded Gruyère cheese

2 sprigs of thyme

Chopped parsley for garnish 

Kosher salt and freshly ground pepper to taste

STEPS:

In large pot over medium high heat, add the olive oil, the onions and cook for about 10 minutes or until brown making sure to stir frequently. I usually season the onion with salt and pepper during this early step in order to release its water. 

Cover with beef stock, add the sprigs of thyme, cover and cook for about 20 minutes.

Meanwhile, toast the sliced bread until golden brown.

To serve the soup, pour into oven-safe bowls, top with the toasted bread and then sprinkle on the Gruyère cheese.

Bake the soup for about 20 minutes or until the cheese is melted and becomes crusty.

Garnish with chopped parsley.

Serve immediately.

CLASSIC ONION SOUP
PASTA, SAUCE

FRESH PASTA WITH SAGE BROWN BUTTER SAUCE

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The greatest recipes are usually the simplest; this delicious recipe is not only simple but also super fast.

I find the fragrance of fresh sage and the nutty flavor of the brown butter pairs very well with fresh pasta.

INGREDIENTS:

5 tbsp. unsalted butter

½ cup fresh sage leaves chopped 

STEPS:

In a sauté pan over medium heat, add butter and stir constantly, when melt add sage and cook until leaves are crisp and butter is brown.

Add your favorite pasta and gently toss to coat.

Serve with grated Parmesan cheese.

FRESH PASTA WITH SAGE BROWN BUTTER SAUCE
FISH, PASTA

PACCHERI PASTA WITH SWORDFISH

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I love Paccheri pasta because of its large shape as it can be used in many different dishes such as lasagna-style dish, stuffed or just served with a hearty sauce.

One of the famous Paccheri recipes in Calabria is Paccheri with swordfish.

INGREDIENTS:

SERVE 4

300 g Paccheri pasta

400 g swordfish cut to cubes

4-tablespoon olive oil

4 garlic cloves crushed

3 medium ripe tomatoes cut to cubes 

Pinch of chili flakes

50 g Kalamata olives pitted and sliced 

Pinch chopped parsley

Pinch chopped basil 

Salt and freshly ground pepper

STEPS:

Pour olive oil in large saucepan over medium heat, add the crushed and cook for about 2 minutes until the olive oil is fragrant. Add the swordfish cubes and cook for about 3 minutes carefully stirring making sure the fish does not break.

Add the tomato, chili flakes and cook until soft about 10 minutes, finally season with salt, pepper and stir in the chopped herbs.

Bring a large pan of water to a boil. Once boiling, add salt and cook the pasta until al dente, drain then add to the pasta and stir well.

PACCHERI PASTA WITH SWORDFISH
GRAINS, SOUP

CHICKPEAS STEW RECIPE

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Even though it is only 13 days to spring, the cold weather is still sticking with us. Therefore, we still have time to enjoy comfort recipes to warm us up during the end of the winter season.

This chickpeas recipe fits perfectly to beat the bitter cold we are experiencing right now.

INGREDIENTS:

Serve 8

1lb. dried chickpeas 

5-cup beef stock (more if needed)

1 medium white onion diced

3 cloves of garlic

2 tablespoon of ground cumin

3 tablespoon of tomato paste

½ lb. beef bones

Chopped parsley for garnish

Salt and freshly ground pepper to taste

STEPS:

Place the dried chickpeas in a large pot, cover with plenty of cold water.

Let soak overnight.

Drain the dried chickpeas and wash in a sieve under cold water.

Heat the oil in a saucepan over medium high heat.

Add the dice onion, crushed garlic and sautéed for few minutes until the onion is translucent.

Then add the chickpeas to mixture stirring frequently for about two more minutes.

Add the beef stock, bones and stir in the tomato paste.

Bring the mixture to a boil, then lower the heat and let simmer gently for about 2 hours or until the chickpeas are soft and tender but not mushy making sure to stir occasionally. 

Season to taste with salt and pepper.

Garnish with chopped parsley.

Serve hot

CHICKPEAS STEW RECIPE
PASTA, SAUCE

MEZZI RIGATONI WITH SIMPLE TOMATO BASIL SAUCE

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I like the simplicity of the tomato sauce, even if I believe in simmering the sauce for a long time to intensify the flavors.

As every family has a different version on how to make this sauce, I find that it always tastes fresh, flavorful and delicious. 

INGREDIENTS:

1 lb. Mezzi rigatoni Pasta

1 ½ fresh plum tomatoes (for canned tomatoes use 2 cups with their juice)

½ cup olive oil

1 medium white chopped onion

2 clove of chopped garlic

Pinch of chili flakes 

Salt and freshly ground pepper

Granulated sugar (optional)

Bunch of basil leaves

STEPS:

Wash the tomatoes and cut in ½ inch thick cubes. In saucepan over medium heat, put the olive oil, the chopped onion and sauté until the onion is translucent then add the garlic and cook for about 2 minutes.

Add the tomatoes, salt and pepper, chili flakes and sugar (I usually add pinch of sugar to balance the acidity of tomatoes).

Then simmer uncovered for about 45 minutes by stirring from time to time while cooking, lastly 5 minutes before the cooking time add the basil leaves.

Cook Mezzi rigatoni according to the package instructions in boiling salted water.

Mix the drained pasta with the sauce and garnish with basil leaves and olive oil.

Serve immediately with grated Parmesan cheese.

MEZZI RIGATONI WITH SIMPLE TOMATO BASIL SAUCE
GRAINS, SOUP

WHITE BEAN SOUP

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After three snow storms in one week and a very cold week ahead of us, I think nothing like a hot bowl of soup to warm up our body and to chase the chill away. 

INGREDIENTS:

1½ lb. cannellini beans

1 tablespoon olive oil

5 cups of vegetable stock (more if needed)

1 clove of garlic crushed

1 cup diced celery 

1/2 cup diced onion

1 cup carrot peeled and diced

1 bay leaf

Chopped parsley for garnish 

Salt and freshly ground pepper to taste

STEPS:

Put the beans in a large pot and cover with at least 3 inches of cold water.

Let soak overnight.

Drain the beans and wash in a sieve under cold water.

In large saucepan over high heat, add the olive oil, the onion, the carrots, the celery and sauté for few minutes. Add the beans, the bay leaf, garlic and cover with the vegetable stock.

Bring the mixture to a boil and then reduce the heat to low, and let simmer gently for about 1 ½ hours, (depending on the beans) or until the beans are tender and soft but not mushy.

Garnish with chopped parsley

Serve hot

WHITE BEAN SOUP
GRAINS, SOUP

BEAN & KALE SOUP

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I like cooking beans. They are delicious, nutritious and full of fibers and protein.

I cooked dried cannellini beans for this recipe; but you can choose your favorite beans such as Lima, Navy or Northern beans. 

INGREDIENTS:

SERVE 6

1½ lb. cannellini beans

5 cups of vegetable stock 

2-tablespoon tomato paste

2 cloves of garlic crushed

1 red chili pepper

1 bay leaf

½ lb. of curly kale, washed, stemmed and cut in slivers

Salt and freshly ground pepper to taste

STEPS:

Put the beans in a large pot and cover with at least 3 inches of cold water.

Let soak overnight.

Drain the beans and wash in a sieve under cold water.

In large saucepan over high heat, place the beans and cover with the vegetable stock.

Bring the mixture to a boil and then reduce the heat to low, add the tomato paste, bay leaf, chili pepper, garlic, salt and pepper and let simmer gently for about 1 ½ hours (depending on the beans) or until tender and soft but not mushy.

Before serving, stir in the kale and cook until wilted about 2 minutes.

Serve hot

PASTA

SPAGHETTI WITH CALABAZA SQUASH

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This kind of sauce reminds me of the fall when the pumpkins are abundant and in season. You can substitute the Calabaza with any available squash such as pumpkin, kabocha or butternut squash.

As there are many variations to this dish. I personally oven-roast the Calabaza with herbs to enhance the flavors and the sweetness.

INGREDIENTS:

1 lb. thick spaghetti 

1 lb. Calabaza skin peeled and cut to cubes

1 medium white onion diced 

½ cup of white wine

2 tablespoon of olive oil

1 tablespoon of unsalted butter

Pinch of nutmeg

Grated Parmesan cheese

2 sprigs each sage, rosemary and thyme

Salt and freshly ground pepper to taste

STEPS:

Preheat the oven to 375 F degrees.

In large bowl, toss the Calabaza with salt, pepper and a drizzle of olive oil.

Place in sheet pan and top with herbs, roast for about 20 minutes or until cooked and tender.

In saucepan over medium heat, melt the butter in olive oil, then add the diced onion and cook for about 5 minutes or until translucent stirring occasionally. 

Add the white wine and allow evaporating about 2 to 3 minutes, and then adding the roasted Calabaza season with salt, pepper and pinch of nutmeg. 

Cook for about 20 minutes stirring frequently then remove from heat and stir in the grated Parmesan cheese.

Bring a large pan of water to a boil. Once boiling, add salt and cook the pasta until al dente, drain then add the sauce to the pasta and stir.

Garnish with chopped walnuts and a drizzle with olive oil.

SPAGHETTI WITH CALABAZA SQUASH
GRAINS, SOUP

LENTIL SOUP

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This delicious and earthy soup tastes so good on cold winter days.

INGREDIENTS:

1 lb. lentils

1 medium white onion finely diced

2 cloves of garlic crushed

6 cups vegetable stock more if needed

2-tablespoon tomato paste

1 bay leaf and 1 sprig of thyme

1 red chili pepper

Salt and freshly ground pepper to taste

Chopped parsley for garnish

STEPS:

First, wash the lentils very well under cold tap water.

In large pot place the lentils, thyme, bay leaf, the onion, garlic and the stock over high heat and bring the mixture to a boil, stir well.  

Reduce the heat to low, and then add the tomato paste, the chili pepper, salt and pepper.

Cover and let simmer for about 25 to 30 minutes or until the lentils are tender but not mushy and overcooked.

Garnish with chopped parsley.

Serve immediately with a drizzle of olive oil.

LENTIL SOUP
PASTA, SAUCE

CLASSIC RAGÙ BOLOGNESE

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Ragù Bolognese is one of my favorite sauces in Italian cuisine; it is so tasty and soul satisfying.

While living in Italy I find out that every Italian cook has a favorite version of making the Ragù alla Bolognese, but the long slow cooking process is the same.

My recipe includes fresh herbs such as bay leaf and rosemary as they deepen the flavor of the sauce as they simmer.

INGREDIENTS:

1 lb. fresh tagliatelle pasta

2 tbsp. extra-virgin olive oil

2 medium onions, finely chopped 

13 oz. ground beef (85% lean)

2 celery stalks, finely chopped 

2 carrots, peeled and finely chopped 

1 lb. tomato purée

1 Tbsp. tomato paste

Salt and freshly ground black pepper

1 sprig rosemary 

Finely grated Parmesan 

CLASSIC RAGÙ BOLOGNESE

STEPS:

In saucepan over medium heat pour the olive oil; add the diced carrot, celery, and onion and cook for about 10 minutes or until soft stirring frequently with a wooden spoon.

Add the ground beef and stir repeatedly by breaking up any lumps, then cook until all the meat is browned about 10 minutes. Then add the crushed garlic and stir.

Pour the tomato purée, tomato paste and stir to blend, add the rosemary, bay leaf and season with salt and freshly ground pepper.

Let simmer on low heat for at least 3 hours stirring occasionally, add more water if needed. 

Bring a large pan of water to a boil. Once boiling, add salt and cook the pasta until al dente, drain then add the sauce to the pasta and stir.

Serve warm with grated Parmesan cheese and drizzle with olive oil.

CLASSIC RAGÙ BOLOGNESE
MEAT, STOCK

BONE MARROW BROTH

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To warm up on these chilly days, the bone marrow broth is very comforting and healing.

Normally broths are the foundation for any good soups and sauces. Meanwhile a bone marrow broth can be served on its own, as it is very flavorful and nutritious.

INGREDIENTS:

1 lb. veal or beef bones

2 white onion cut in halves

4-celery stalks cut to mirepoix

4 carrots peeled and cut to mirepoix

1garlic crushed

½ lb. tomato cut in halves

½ ounce tomato paste

Bouquet garni: bay leaf, thyme, parsley stems, few peppercorn, 2 cloves, coriander seeds, and mustard seeds

BONE MARROW BROTH

STEPS:

Preheat the oven to 400 F

Place the bones in a roasting pan and roast for about 30 minutes turning occasionally then add the vegetables and roast for an additional 20 minutes until everything are well browned.

Transfer everything to a large stockpot including the fat from the roasting pan (scraping with a wooden spoon) add the bouquet garni, the tomato paste and cover with water then place over medium high heat.

When the stock starts boiling, lower the heat to let simmer gently and start skimming off the fat and the foam that start to rise up to the surface.

The longer the simmering process is the better the flavor.  I personally let simmer for at least 3 hours.

Remove the pot from the heat and strain in metal container through a fine sieve, discarding the solids.

To cool quickly:

Place the container in a sink or large ice water stirring frequently until the liquid has cooled. 

Transfer to smaller containers, cover and refrigerate or freeze. 

STOCK, VEGETABLES

HOMEMADE VEGETABLE STOCK

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As a chef, I always consider flavorful stocks will make great base for soups and sauces.

Homemade stocks are convenient, easy to make, flavorful, and contain no chemicals or preservatives.

INGREDIENTS:

2 gallons cold water

2 medium white onions peeled and cut in quarters

4 large celery stalks washed, trimmed and cut into chunks

3 large carrots peeled, washed, trimmed and cut into chunks 

2 bay leaves

3 sprigs thyme

1-teaspoon coriander seeds

1 teaspoon whole black peppercorn seeds

1 teaspoon mustard seeds

2 cloves

4 sprigs parsley

STEPS:

Place all the ingredients in large stockpot and cover with water, over high heat bring to a boil uncovered, then reduce the heat to low and let simmer gently for 45 minutes to 1 hour.

Strain the stock through a sieve then cool to room temperature. Cover and refrigerate for 4 to 5 days or freeze in containers for later use.

HOMEMADE VEGETABLE STOCK
SOUP

TURNIP SOUP WITH A SAUTÉED APPLE

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This soup is so easy and delicious. My soup tastes like turnips, not overpowered by any other ingredients. That is why I chose sautéed apple to add sweetness to balance the flavors.

INGREDIENTS:

1. Lb. turnips peeled, trimmed and cut to pieces

1 medium shallot diced

2-½ tablespoon unsalted butter

Vegetable stock 

1 ½ cup heavy cream 

1 large apple diced

2 sprigs of thyme 

1 clove of garlic crushed

Salt and freshly ground pepper to taste

STEPS:

Preheat a non-stick sautéed pan over high heat; lightly coat the pan with the butter then add the diced apple and the thyme, sauté by stirring frequently to promote even browning and cooking (shake the pan in a back-and-forth motion). Sauté for about 3 minutes or until the apple is tender and brown then set a side.

Meanwhile, melt the butter in deep pan over medium heat, add the diced shallot and cook for about 5 minute or until translucent.

Add the turnips, garlic and cook for about 3 minutes stirring constantly avoiding any color. Cover the turnips with vegetable stock and cook slowly for about 30 minutes or until tender.

Working in small batches, transfer the soup to a blender and start pureeing on high speed until smooth.

Return soup to pot and stir in the heavy cream. 

Check the seasoning again and garnish with sautéed apple

TURNIP SOUP WITH A SAUTÉED APPLE
POULTRY, STOCK

HOMEMADE CHICKEN STOCK

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There is no replacement for the great taste of homemade chicken stock; it is full of flavor and nutrition. 

The process of simmering for 2 hours enriches and augments the taste of the stock, which makes it an essential ingredient in many classic soups and sauces.

HOMEMADE CHICKEN STOCK

INGREDIENTS:

1.5 LB whole organic chicken

2 gallons cold water

2 medium white onions peeled and cut in quarters

4 large celery stalks washed, trimmed and cut into chunks

3 large carrots peeled, washed, trimmed and cut into chunks 

2 bay leaves

3 sprigs thyme

1-teaspoon coriander seeds

1 teaspoon whole black peppercorn seeds

1 teaspoon mustard seeds

2 cloves

4 sprigs parsley

STEPS:

In large stockpot over high heat, place the chicken, water and all the ingredients and bring to a boil, uncovered then lower the heat and let simmer gently for about 2:30 hours removing the fat that rise to the surface with fine mesh skimmer.

Remove the chicken (keep the meat for soups, sandwiches and salads) 

Strain the stock through a sieve then cool to room temperature.

The best way to get a lean chicken stock is to refrigerate it overnight and the next day skim off and discard all the solidified fat from the surface.

The chicken stock can be refrigerated for 4 to 5 days or freeze in containers for later use.     

HOMEMADE CHICKEN STOCK
PASTA

FRESH PASTA DOUGH

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I like making fresh pasta at home; it is an amazing experience full of satisfying pleasure of working with hands to create shapes and flavors. I had the privilege of learning to make fresh pasta while living in Italy and working side by side with skilled pasta chefs from Tuscany.

FRESH PASTA

INGREDIENTS:

400 g all purpose flour

4 large eggs

2 tablespoon of extra virgin olive oil

FRESH PASTA

STEPS:

Put the flour in the food processor making sure you put about 1/2 cup of the flour aside to adjust the consistency of the dough if needed.

Crack the eggs in a separate small bowl with the olive oil then pour the mixture into the processor.

Process the mixture until the flour is evenly moistened and crumbly about 10 second. If needed adjust the consistency by adding the reserved flour, as the dough should not be sticky or dry. Continue processing until the flour is well incorporated, the dough should be firm and moist and not sticky when pinched.

Form a ball with the dough and wrap it in plastic foil then let rest for at least 30 minutes.

FRESH PASTA
SOUP

TOMATO BISQUE SOUP

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The soup takes its name because of the similarity of its shiny color and its smoothness to the traditional bisque.

This smooth and creamy soup can be served hot or cold, made with fresh tomatoes and a hint of fresh basil. It makes perfect lunch served with grilled cheese or your favorite sandwich.

INGREDIENTS:

1 ½ Lb. ripe fresh tomato washed and cut

1 medium shallot diced

3-½ cups vegetables stock

1 clove garlic crushed

2 cups whole milk

2 tablespoon of olive oil

1-tablespoon sugar

3 basil leaves

Salt and freshly ground pepper taste

STEPS:

Heat the oil in large saucepan over medium heat, add the diced shallots and crushed garlic and cook for about 3 to 4 minutes or until the shallots are translucent. Add the tomato, the stock, salt, pepper, sugar and basil.

Cover the saucepan and bring to a boil. Then reduce the heat to low and let simmer for about 20 minutes. 

In a blender, purée the soup in small batches until getting a smooth texture, then pass through a fine sieve.

Return to the saucepan, whisk in the milk and check the seasoning. 

Serve hot or cold and garnish with basil leaves.

TOMATO BISQUE SOUP
DESSERT, FRUIT

PEARS WITH HAZELNUT LIQUEUR AND SLICED ALMONDS

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Try this quick and easy dessert for Valentine’s Day. A delicious mixture between cooked ripe pears and nutty flavors of the liqueur and the almonds.

INGREDIENTS:

3 ripe Bosc pears peeled, cored and cut in halves

2 tablespoon melted unsalted butter 

2-tablespoon hazelnut liquor (Frangelico) 

2-tablespoon dark brown sugar

1 cup sliced almonds toasted

Granulated sugar (optional)

STEPS:

Preheat the oven to 350 F degree.

In non-stick sauté pan over medium heat, spread the sliced almonds in an even layer and shake the pan very frequently to avoid the almonds from burning, the toasting will take about 3 minutes when the almonds starts to turn brown remove immediately from the pan and let cool down.

Place the pears in baking dish then brush with melted butter and the hazelnut liquor then top with brown sugar. Roast uncovered for about 25 minutes or until golden brown and tender when pierced with a knife.

Remove from the oven and Let cool down.

Garnish with toasted sliced almonds and dust with granulated sugar.

PEARS WITH HAZELNUT LIQUEUR AND SLICED ALMONDS
PIZZA

HOMEMADE PIZZA

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Homemade pizza tastes so delicious if you make it from scratch. Not only, you can cook the pizza according to the desired crispness but also, you can top it with your favorite toppings.

INGREDIENTS:

CRUST

2 cups of all-purpose flour

2/3-cup warm water

1 package of active dry yeast

1 tablespoon of olive oil

¼ teaspoon of salt

Pinch of sugar (optional)

HOMEMADE PIZZA

TOPPINGS

Homemade tomato sauce

½ lb. fresh mozzarella cut in pieces

1 teaspoon of dried oregano

Fresh basil leaves

Drizzle of olive oil

HOMEMADE PIZZA

STEPS:

Place the water, the olive oil, the yeast, and the sugar in a mixing bowl. Stir well then add the flour and salt then mix at low speed for about 4 minutes.

Place the dough in a bowl, cover with a plastic wrap and set aside for at least 2 hours or until the dough has doubled the size. (The dough can be made the night before)

Spray a pizza sheet with cooking spray or brush very well with olive oil.

Place the dough on the pizza sheet then press and spread it according to the shape of the sheet.

Make fork holes all over the dough, season with the dried oregano then spread the tomato sauce evenly over the dough.

Top with fresh mozzarella cut to pieces, basil leaves and drizzle the pizza with olive oil.

Preheat the oven to 450 degree.

Bake the pizza for 30 to 45 minutes or until the crust is golden brown.

Let the pizza cool down for about 3 minutes before serving.

SOUP

ROASTED TOMATO SOUP

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I like this refreshing soup during cold nights even though I normally cook it in summertime when the tomatoes are in season. 

The charred tomatoes add the rustic and smoked flavor to the soup.

INGREDIENTS:

2 Lb. ripe tomatoes washed, cut in halves 

1 medium white onion peeled and sliced

2 stacks of celery cut to 1/2 inch pieces

2 carrots trimmed, peeled and cut to ½ inch pieces

2 cloves garlic peeled and crushed

1-teaspoon sugar

¼ cup fresh basil leaves

4 cups vegetable stock

Salt and freshly ground black pepper taste

STEPS:

Place tomatoes cut side down on a baking sheet and drizzle them with olive oil. Broil on high for about 10 minutes or until tomatoes are nicely charred.

Meanwhile, heat the oil in a large saucepan. When it is hot, add the onions, carrots, celery and crushed garlic. 

Cook for about 4 minutes stirring occasionally until the vegetables are soft and lightly brown.

Add the roasted tomatoes to the saucepan then add the vegetable stock, sugar, season with salt and pepper and bring to a boil.

Then reduce the heat to medium low, add the basil and gently simmer for about 20 minutes.

Remove the pan from the heat and blend with hand blender until mostly smooth.

Check the seasoning again and serve hot with chopped parsley and a drizzle of olive oil.

ROASTED TOMATO SOUP
SALADS

CITRUS SALAD WITH POMEGRANATE and FRESH MINT

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Get ready for winter citrus salads, It is citrus season and sometimes the simple recipes are the ones bursting with flavors.


INGREDIENTS:

SERVE 2

1 grapefruit sliced crosswise

1 orange sliced crosswise

1-tablespoon grapefruit

1/2 cup extra virgin olive oil

1/4 orange juice

1/2 cup pomegranate seeds

Salt and freshly ground pepper to taste

Fresh int leaves

Powered sugar (optional)

Making the vinaigrette :

In a small bowl, whisk together the 1/2 cup olive oil and orange juice. Season the vinaigrette with salt and pepper.

STEPS:

Using a sharp knife, remove peel and white pith from grapefruit and orange.

Slice citrus crosswise into rounds and arrange on a plate.

Top with the pomegranate seeds and fresh mint leaves.

Drizzle with the orange vinaigrette.

Dust with powdered sugar.

DESSERT, FRUIT

SAFFRON POACHED PEARS

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Pears poached in saffron are delicious, especially when they are served with the reduced cooking liquid, which has a beautiful color and a fragrant smell.

I like making this desert with Bosc pears as it cooks longer to become tender which allows enough time for the pears to absorb all the flavors of the liquid.

INGREDIENTS:

 2 firm Bosc pears, cored, peeled and cut in halves

4-cup water 

1 teaspoon of saffron threads

½ cup brown sugar

1 cinnamon stick

2 cardamom pods

3 cloves

1 anise star

2 orange peels

Walnuts for garnish (optional)

Granulated sugar (optional)

STEPS:

In saucepan over medium heat, combine the water; saffron threads, brown sugar, orange peel, and all the spices then bring to a boil, stirring occasionally to dissolve the saffron and the                                                                                                                                                                                                                                                                                                                                                                                                                                           sugar.

Lower the heat, then add the pears and let simmer until tender when pierced with a knife. Remove the pears from the liquid and let cool.

Reducing the liquid until getting that thick and syrupy texture.

Serve the pears with the reduction liquid and top with crushed walnuts.

Dust with granulated sugar.

SAFFRON POACHED PEARS
SOUP

CLASSIC CHICKEN SOUP

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There is no replacement for the great taste of homemade chicken soup; it is full of flavor and nutrition. Chicken soup makes perfect dinner during the cold nights.

INGREDIENTS:

3 tablespoon unsalted butter

1 tablespoon olive oil

½ cup each of diced onion, carrots, potatoes and turnips

½ cup each of celery and parsnips thinly sliced

1 clove of garlic

½ cup green peas

½ cup of cooked pasta 

1 tablespoon chopped parsley leaves 

Grated Parmesan cheese (optional) 

About 2 quart of chicken stock

Salt and freshly ground pepper to taste

STEPS:

In deep pan over medium heat, melt the butter with the olive oil add the onion and cook for about 5 minute or until translucent. Add all the vegetable but the green peas and cook for about 10 minutes stirring constantly.

Add the vegetable stock, cook slowly for about 30 minutes, before the vegetables are completely tender add the green peas and the cooked pasta and cook for 5 more minutes.

Add more chicken stock if needed, and season with salt and freshly ground pepper.

Top with shredded poached chicken from the chicken stock.

Garnish with grated Parmesan cheese, chopped parsley leaves and a drizzle of olive oil.

Serve warm with country bread.

CLASSIC CHICKEN SOUP

WHERE HEALTHY AND FRESH MEET DELICIOUS

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