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  • TORTA PASQUALINA

    (A Recipe from Rodolfo) For the Filling:11 oz. Fresh Ricotta – drained4 oz. Heavy Cream4 Tbsp. Parmigiano Cheese – grated2 tsp. Marjoram¼ C. Olive Oil3 Tbsp. Flour2 Bunches Fresh Spinach – washed5 Eggs1 oz. ButterSalt and Ground Black Pepper For the Dough:8 oz. Flour6 oz. Warm Water1 Tbsp. Olive OilPinch of Salt Putting it together:… Continue reading

  • AN EASY CHICKEN DINNER

    Chicken, stock, wine, onions, garlic, mushrooms, cream, butter, lemon, and capers… what could be better!!! 2 C. Chicken Stock2-3 Garlic Cloves – chopped finely½ C. Mushrooms – slicedPinch of Dried Sage – to taste2-3 Tbsp. Butter – unsalted1 Tbsp. Capers – rinsed, drained2 Tbsp Olive OilSalt – to taste1 Small Onion – chopped1 C. White… Continue reading

  • HONEY GARLIC PORK STRIPS

    Saucy, Sweet and Tasty! PINCH OF SALT – to taste FRESHLY GROUND BLACK PEPPER – to taste ½ TSP GARLIC POWDER – or to taste 4-6 PORK STRIPS – pounded (pork steaks) 1/3 CUP HONEY 1/3 CUP CHICKEN BROTH 2 TBS RICE WINE VINEGAR ½-1 TBS SOY SAUCE – to taste PINCH CAYENNE PEPPER –… Continue reading

  • UPSIDE-DOWN PEACH CAKE

    UPSIDE-DOWN PEACH CAKE

    Pesca Torta Sottosopra Serve warm with ice cream and it’s a party! PREHEAT OVEN TO 350º 9-inch PIE DISH ¼ CUP BUTTER – melted 1/3   CUP BROWN SUGAR – firmly packed 2 CUPS PEACHES – peeled, pitted, sliced wide 1 ¼ CUPS FLOUR 1 ¼ TSPS BAKING FLLOUR 1 1/14 TSP BAKING POWDER PINCH OF… Continue reading

  • FRESH PEACH LOAF

    While fresh peaches are plentiful bake up a few loaves to enjoy now and freeze some for later! PREHEAT OVEN TO 350º GREASE AND FLOUR 9X5-INCH LOAF PAN INGREDIENTS: FOR THE LOAF:  1/2 CUP UNSALTED BUTTER – softened   1/2 CUP GRANULATED SUGAR  1/2 CUP BROWN SUGAR – packed  1 LARGE EGG  1/2 CUP PLAIN YOGURT… Continue reading

  • Back from the Beach

    Back from the Beach

    It’s our first day back from our family beach vacation so I knew to plan ahead for something good for breakfast to take my mind off the magical fun it was to be with all the family, especially the grandkids because with work, school, college and distance we might not see some of them until… Continue reading

  • SHRIMP IN LEMON AIOLI

    SHRIMP IN LEMON AIOLI

    This can be a delicious appetizer. However, it can also be a satisfying meal served with pasta or rice or a salad and crusty Italian bread. 1 Lemon – sliced thinly½ C. Mayonnaise1 Tbsp. Fresh Chives – minced1 tsp. Lemon Juice1 lb. Large Shrimp – cleaned2 tsp. Extra Virgin Olive Oil1 tsp. Paprika½ tsp. Sea… Continue reading

  • CRAB QUICHE 

    CRAB QUICHE 

    A perfect brunch dish.  PREHEAT OVEN TO 350º  1 PRE-MADE PIE CRUST   1 LEEK – finely chopped  4 OZ BABY SPINACH – chopped  4 EGGS – slightly beaten  1 CUP HEAVY CREAM  4 OZ CREAM CEESE – softened  2 TBS CHIVES – finely chopped  2 GARLIC CLOVES – minced  1 TB DIJON MUSTARD  PINCH OF KOSHER SALT … Continue reading

  • LEMON BROCCOLINI 

    LEMON BROCCOLINI 

    1 C. Italian Bread – cubed2 Tbsp. Butter2 Tbsp. Basil – chopped1 Garlic Clove – minced2 tsp. Lemon Zest2 Tbsp. Lemon Juice1 1/2 lb Fresh Broccolini1 Tbsp. Olive OilSalt and Freshly Ground Black PepperRed Pepper Flakes – optional Process bread in a food processor for about 1 minute until it is coarse and crumbly. Preferably,… Continue reading

  • IT’S THE 4TH OF JULY 

    IT’S THE 4TH OF JULY 

    HAPPY BIRTHDAY AMERICA!  We have secured a great spot on the beach   while we wait for the yearly Fighter Jet Flyover.  Flags in place, we’ll yell and cheer and joyfully sing!  It’s a wonderful day and we are proud Americans!  HAPPY 250TH BIRTHDAY AMERICA!  On a hot July day in 1776, Philadelphia buzzed like a beehive.  Horses clattered over… Continue reading