• 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

  • AUGUST IS A UNIQUE MONTH!

    AUGUST IS A UNIQUE MONTH!

    Absolutely! August is indeed a unique month with a rich history and various celebrations. Here are some more details about the significance and events associated with August: August was named in honor of Emperor Augustus in 8 BC. It was originally called “Sextilis” because it was the sixth month in the Roman calendar.  The ancient… Continue reading

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  • 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

  • FRENCH CHICKEN CASSEROLE

    Braised in apple cider and finished in a cream sauce. A delicious dish for your family or company. SERVES 4 – 6 2 LBS CHICKEN THIGHS – skin on or skinless 1 CELERY RIB – diced 4-5 SHALLOTS – diced 12 TBS OLIVE OIL SALT and PEPPER – to taste 3 GARLIC CLOVES – minced… Continue reading

  • THAI BEEF CURRY

    INGREDIENTS: OLIVE OIL – for pan 1 POUND CHUCK STEAK 2 RED BELL PEPPERS – seeded and thinly sliced 1 ½ CUP GREEN BEANS 1 LARGE ONION – sliced 1 TBS GINGER, – grated 1 CAN COCONUT MILK 1 TBS LEMONGRASS, – CHOPPED 1 TSP SALT – or to taste 1 TSP BLACK PEPPER –… Continue reading

  • Italian Cream Pancakes

    Italian Cream Pancakes

    Buona Domenica! (What a Great Way to Start a Sunday Morning) 2/3 CUP PECANS – finely chopped ½ CUP FLAKED COCONUT- sweetened 2 CUPS FLOUR 1/3 CUP SUGAR 1 TSP BAKING POWDER ½ TSP BAKING SODA PINCH of SALT 1 CUP BUTTERMILK ¼ CUP HEAVY CREAM                                2 TBS BUTTER – melted 2 TSP VANILLA… Continue reading