• ITALIAN FRESH CREAM LEMON CAKE

    ITALIAN FRESH CREAM LEMON CAKE

    Lemon and Spring certainly were made for each other! 2 CUPS + 1 TBS FLOUR 2 TSPS BAKING POWDER PINCH OF SALT 3 WHOLE EGGS 1 EGG YOLK 1 ¾ CUPS POWDERD SUGAR ZEST OF ONE LEMON 2/3 CUP WHOLE MILK HEAVY CREAM 1 TSP VANILLA 1 TBS FRESHLY SQUEEZED LEMON JUICE 7 TBS BUTTER… Continue reading

  • CARROT ASIAGO BREAD

    CARROT ASIAGO BREAD

    When the days are long and a simple salad for dinner is on the menu, nothing is more appreciated than a loaf of bread baking in your oven.  And your kitchen will smell heavenly! 1 STICK UNSALTED BUTTER -melted plus extra for pan 2 CUPS FLOUR – plus extra for pan 2 TBS SUGAR 1… Continue reading

  • CAPONATA DE PESCE Fish Caponata

    Caponata is a dish usually associated with eggplant and often served as an antipasti. However, it originally was made with fish. Sicilians make this dishusing mahi-mahi or spada (swordfish). When I had this dish in Palermo, it was made with spadaand the fish and the spices, savory and sweet seemedto merge the Sicilian and Arab… Continue reading

  • ARUGULA AND LEMON FUSILLI

    ARUGULA AND LEMON FUSILLI

    Arugula and lemon are a great combination. 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 BLACK PEPPER – to taste 2 BUNCHES BABY ARUGULA – stemmed, cut into thirds… Continue reading

  • PICI AND THE SIENESE HILLS

    PICI AND THE SIENESE HILLS

    If you could take a leisurely trip into the enchanted land of the Tuscan Sienesi hills you would find yourself in the midst of some incredible wine country rolling from San Gimignano thru Poggibonsi and all the way to Monterpulciano, Pienza and Chiusa. Not only would you be able to taste some incredible wines, but… Continue reading

  • TROPICAL SPINACH SALAD

    TROPICAL SPINACH SALAD

    KAANAPELLI AT SUNSET Continue reading

  • A SWEET SPAGHETTI FLAN

    A SWEET SPAGHETTI FLAN

    PERFCT FOR SPRING This is an ancient Roman recipe with multiple versions and similar to a Neapolitan pastierra, that have weathered the passing of time. Usually popular around Easter time but delicious especially in warm months. And a very romantic “dinner for two” anytime enjoyed with a nice glass of wine. 8 oz Spaghetti ½… Continue reading

  • This bottle of Vin Santo is long gone

    This bottle of Vin Santo is long gone

    My cousin Andrea in Montefolloico makes this delicious bit of heaven yearly. I’m quite fortunate that whenever we visit I can always count on coming home with a bottle or two. He has won many prizes for his secret recipe and he is so generous to share a bottle with me. CHICKEN ALLA VIN SANTO… Continue reading

  •  A TRADITIONAL FRENCH POTATO PIE

     A TRADITIONAL FRENCH POTATO PIE

    An excellent dish when you want to impress! 1 ½ lb Yukon Gold Potatoes2 Onions1 ¼ C. Heavy Cream2 Tbsp. Parsley – choppedSalt – to taste2 Sheets Puff Pastry2 Garlic Cloves1 Egg YolkSprinkling of Hot PaprikaFreshly Ground Black Pepper – to taste PREHEAT OVEN TO 400º. DEFROST PUFF PASTRY. LIGHTLY GREASE 8 OR 9-INCH SPRING… Continue reading

  • AMARETTO ALMOND BUNDT CAKE

    AMARETTO ALMOND BUNDT CAKE

    Full of flavor, easy to make and perfect for company. Special days and events are always on the horizon and that means entertaining. This is a great recipe to have on hand to be ready. 1 C. Milk – whole3 C. Flour – using spoon methodPinch of Salt2 3/4 C. Granulated Sugar – super fine… Continue reading