• BERRIES AND BROILED ZABAGLIONE

    BERRIES AND BROILED ZABAGLIONE

    An elegant dessert for when you want something special! 2 LBS FRESH BERRIES – mixed ¼ CUP SUGAR 6 EGG YOLKS 4 TBS SUGAR 3 TBS ORANGE JUICE 3 TBS GRAND MARNIER PREHEAT OVEN BROILER Divide your selection of berries (raspberries, strawberries, blueberries are great choices) among 4 – 6 custard cubs or ramekins, or… 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

  • 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

  • ANCHOVY ONION TART

    ANCHOVY ONION TART

    Torta di Acciughe e Cipolle A tasty appetizer that starts with frozen puff pastry. 1 FROZEN PUFF PASTRY SHEET – room temp 1 CUP BECHAMEL – see below 1 ½ LBS FRESH ANCHOVIES 2 ONIONS – large, thinly sliced SALT and FRESHLY GROUND BLACK PEPPER – to taste PINCH OF NUTMEG – or more to… Continue reading