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  • FRESH PEACH CAKE

    Take advantage of all the luscious peaches now available at local farm stands with this easy recipe. 1 STICK BUTTER – unsalted, room temp 1 ½ CUPS SUGAR – divided 2 EGGS – extra-large, room temp 1 CUP SOUR CREAM 1 TSP VANILLA EXTRACT 2 CUPS FLOUR 1 TSP BAKING SODA 1 TSP BAKING POWDER Continue reading

  • STUFFED PORK ROAST

    Portafoglio alla Fagiolino LARGE HEAVY DUTY POT with LID 1 LB PORK ROAST – boned 2 SLICES GRUYERE CHEESE – or your favorite 2 SLICES PROSCIUTTO 4-5 FRESH SAGE LEAVES FLOUR – for dusting 1 TB BUTTER – SALTED 1 TB EXTRA VIRGIN OLIVE OIL 1 SMALL GLASS WHITE WINE – your favorite 1 CUP Continue reading

  • My Dad and Why I love Baseball

    My Dad and Why I love Baseball

    A Father’s Day Story I’ve been a baseball fan since I was in grade school and maybe even before that, but I do remember telling my first-grade teacher, Sister Michael, that I had been to a baseball game that previous Sunday and that was why I had a suntan, probably a sunburn! My love for Continue reading

  • TORTA DI RISO DOLCE

    A very traditional Christmas specialty! (but great any time of the year) 1 ¼ CUPS SHORT GRAIN RICE  – preferably Arborio or other risotto rice THIN RIND STRIPS FROM 1 LEMON -or to taste PINCH OF SALT 1 CINNAMON STICK 5 CUPS MILK – whole 2/3 CUPS SUGAR 4 EGG YOLKS GROUND CINNAMON – for Continue reading

  • LOBSTER OR CRAB QUICHE

    LOBSTER OR CRAB QUICHE

    An elegant quiche satisfyingly filled with chunks of lobster or crab. A great recipe and so well suited for a great brunch or midday meal. 1 TB BUTTER – unsalted 1 CELERY RIB – chopped 1 SHALLOT – minced 1 GARLIC CLOVE – minced ½ TSP CURRY POWDER ¼ FRESH PARSLEY – minced 2 CUPS Continue reading

  • TASTIEST CINNAMON CAKE

    TASTIEST CINNAMON CAKE

    Perfect anytime of the day,  breakfast, snack or dessert!                                           PREHEAT OVEN TO 325º 8-INCH SPRINGFORM PAN – greased and floured INGREDIENTS: 3 TBS BROWN SUGAR 1 ½ TBS CINNAMON – or to taste ¾ CUP BUTTER – room temp, salted 1 CUP WHITE SUGAR 2 EGGS – large, room temp 1 TSP BAKING POWDER ½ TSP Continue reading

  • MAILINO AL FORNO IN PORCHETTA

    MAILINO AL FORNO IN PORCHETTA

    Roast Pork Porchettaa Style Porchetta is a culinary tradition in many Italian regions, mainly Umbria, Tuscany, Abruzzo and, also Sicily. It is the favored street food, and it is always to be found at festivals and on the menu of many restaurants. To further the importance, many areas even have a porchettaro (chief porchetta maker). Continue reading

  • A LEMONY PISTACHIO LOAF

    A LEMONY PISTACHIO LOAF

    So refreshing with a glass of iced tea on a summer afternoon! PREHEAT OVEN TO 325º 9X5-INCH LOAF PAN (Grease with vegetable oil and line with parchment paper, leaving an overhang) 1/3 CUP VEGETABLE OIL – more for pan ¾ CUP RAW PISTACHIOS ZEST OF 2 LEMONS 1 ¾ CUPS FLOUR -All purpose, your favorite Continue reading

  • SPANISH STYLE GARLICY SHRIMP

    SPANISH STYLE GARLICY SHRIMP

    Nothing tastes better than shrimp cooked in garlic and oil and infused with sherry and paprika. 1 LB LARGE SHRIMP – peeled, deveined 1 ½ TSP PAPRIKA – hot, smoked SEA SALT – to taste 4-5 GARLIC CLOVES – thinly sliced ¼ CUP EXTRA VIRGIN OLIVE OIL 3 TBS BUTTER – unsalted 2 TBS SHERRY Continue reading

  • LEMON MERINGUE PIE

    LEMON MERINGUE PIE

    A perfect springtime pie because nothing says spring like yellow and lemons and this pie has it all. 7 EGGS – large, separated 2 LEMONS – zested 1 ¼ CUPS SUGAR ½ TSP CREAM OF TARTAR ½ CUP LEMON JUICE – freshly squeezed 3 TBS CORNSTARCH – sifted to remove lumps 1 TBS FLOUR – Continue reading