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  • A SIMPLE AND EASY YEAST DOUGH

    A SIMPLE AND EASY YEAST DOUGH

    Bake different recipes with this versatile dough. 1 ½ CUPS WHOLE MILK 1/3 CUP BUTTER ½ CUP SUGAR 1 TEASPOON SALT 2 ENVELOPES FAST-RISING ACTIVE DRY YEAST ½ CUP WARM WATER – 105º – 110º 3 EGGS – room temperature 1 TEASPOON SPICE 7 CUPS FLOUR   Heat milk, butter, sugar and salt in a Continue reading

  • A Little Eggplant History

    A Little Eggplant History

    Italians refer to eggplant as melanzana, which, early on, it is believed people thought it meant ‘mela insana’, meaning mad apple! Leading to the belief that eggplants caused insanity. In actuality, the word comes from Latin melongēna ,so no harm here. In India where it grows wild is said to be the provenance of eggplant Continue reading

  • STUFFED ZUCCHINI

    MY FAVORITE ZUCCHINI STORY! But first a confession. I have always enjoyed being in the kitchen, as a young bride and then as a mother. Each plateau entered me into a new level of cooking and culinary experiences. For whatever reason, over the years I have collected many of the recipes I have enjoyed making and Continue reading

  • FERRAGOSTO: ITALY’S FAVORITE SUMMER DAY

    FERRAGOSTO: ITALY’S FAVORITE SUMMER DAY

    AUGUST 15TH IN ITALY…..is quite an experience as our family joyfully witnessed several years ago, when we were visiting our relatives in my most favorite hamlet in Italy, Montefollonico.  However, the story that follows is quite fascinating in the history of this event. Unfortunately, this year August 15th is not on our calendar to be Continue reading

  • 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