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  • STUFFED EGGPLANT

    Melanzane Ripiene A great dish when the local farm stands are overflowing with healthy eggplants. 3 EGGPLANTS – medium size and firm DRIED OREGANO – to taste OLIVE OIL – for frying RED PEPPER FLAKES – to taste 1 CUP ONIONS – chopped 1 LB ITALIAN SAUSAGE MEAT or 2 – 3 GARLIC CLOVES MASHED… Continue reading

  • TOMATO RICOTTA PIE

    TOMATO RICOTTA PIE

    A delicious little appetizer to serve with a glass or wine! 15 OZ RICOTTA – whole milk, drained 2 EGGS 1/3 CUP ROMANO CHEESE – grated PINCH OF SALT BLACK PEPPER – to taste 1 FROZEN 9-INCH PIE SHELL 1 or 2 RIPE TOMATOES LIGHT SPRINKLING OF GARLIC POWDER – to taste Preheat oven to… Continue reading

  • PECAN PIE BREAD PUDDING

    PECAN PIE BREAD PUDDING

    If you love pecan pie and you love bread pudding this is a creamy delicious hit! PREHEAT OVEN TO 350º 16 OZ DAY OLD FRENCH      or ITAIAN CRUSTY BREAD 2 CUPS WHOLE MILK 1 CUP HALF & HALF 5 EGGS – lightly beaten 1 CUP SUGAR 1 TSP VANILLA – or more to taste… Continue reading

  • ONION CAKE

    ONION CAKE

    Looks like a cake but really a delicious bread filled with onions to serve with dinner or as an appetizer. PREHEAT OEN TO 350º BUTTER A 10-INCH SPRINGFORM PAN 4 ONIONS – halved and sliced very thin             or coarsely chopped 2 CUPS BUTTER – cold, divided 1 ½ TBS SALT – or to taste… Continue reading

  • Untitled post 1417

    A BASIL PESTO STORY and A LITTLE HISTORY Basil pesto is actually a relatively modern pasta sauce compared to others. It was invented in Genova, Liguria in the 1800s. In fact, it’s usually referred to as pesto Genovese. Before they invented pesto, the Genovese often ate their pasta either cooked in broth and sprinkled with… Continue reading

  • SHRIMP and CRAB E’TOUFFE’E

    SHRIMP and CRAB E’TOUFFE’E

    ¼ LB BUTTER 1 MEDIUM ONION -finely chopped ½ CUP CELERY -finely chopped ½ CUP YELLOW BELL PEPPER – chopped 1 TBS GARLIC – minced 1 PINCH OF SALT 2 LBS SHRIMP – shelled and deveined FRESHLY GROUND BLACK PEPPER 2 CUPS FISH STOCK – hot 2 TBS CORNSTARCH 1 LB LUMP CRABMEAT -picked over… Continue reading

  • CIOCCOLATO TORTA DI PANE

    CIOCCOLATO TORTA DI PANE

    Chocolate Bread Cake 8 TBS BUTTER – unsalted and softened 6 TBS COARSE BREADCRUMBS 8-10 SLICES WHITE BREAD – stale, cut into small pieces 4 ¼ CUPS WHOLE MILK – do not use low-fat 7 OZ SEMI-SWEET CHOCOLATE – melted 1 ¼ CUPS SUGAR 5 EGGS – large, separated Salt ½ CUP ALMOND FLOUR POWDERED… Continue reading

  • CHOCOLATE FIG CAKE

    CHOCOLATE FIG CAKE

    And the story of a fig tree. We have a fig tree at our house that keeps us supplied with figs all summer long. This is a very special tree because it is more than 50 years old and has moved with us several times. It started as a root/seedling brought in from Sicily by… Continue reading

  • BLUEBERRY FRENCH TOAST OVEN BAKED

    Who doesn’t love French Toast! PREHEAT OVEN TO 350º LIGHTLY GREASE 9X13 GLASS BAKING DISH 2 8OZ PKGS CREAM CHEESE – room temp ¾ CUP SUGAR 2 TSP VANILLA EXTRACT   Almond extract works well too but just use less 1 TSP CINNAMON PINCH OF NUTMEG 2 LARGE EGGS 10 SLICES THICK WHITE BREAD   … Continue reading

  • ARUGULA AND LEMON FUSILLI

    Arugula and lemon are a great combination. Our garden is overflowing with arugula and this combination with lemon is a winner! 1 TB EXTRA VIRGIN OLIVE OIL 2 GARLIC CLOVES – minced or more to taste 2 CUPS HEAVY CREAM 2 or 3 LEMONS – juiced and zested SEA SALT – to taste FRESHLY GROUND… Continue reading