3.27.2020
Pear ravioli with Parma ham and Gorgonzola sauce
Risotto with shrimps, tomatoes and zucchini
*4 Tablespoons Butter (2 Tablespoons Removed To Finish The Dish)
*10 cherry tomatoes, cut in half
1 - Heat the 2 tablespoons of butter in a heavy saucepan with the oil;
10 – Serve it!
3.03.2020
Roasted Mediterranean vegetables sauce for pasta
Ingredients:
1 eggplant, in little cubes
1 zucchini, in little cubes
20 cherry tomatoes, in half
1 red pepper, in little cubes
1 cup, squash in little cubes
3 garlic cloves, sliced thinly
1/2 cup black olives
1/4 cup capers
Olive oil
Balsamic vineagar
Basil or mint
Feta cheese, or ricotta
In a big baking tray, mix all the ingredients (except the cheese). Bake for about 30 minutes in 200C oven.
Toss the pasta and serve it with fresh feta or ricotta.
Greek chicken soup (Avgolemono)
Ingredients:
2 carrots
1 leek
3 garlic cloves
1 whole chicken, cut in pieces
1 cup rice
3 eggs
2 lemons
Pinch of saffron or turmeric
10 whole black pepper corns
2,5 l of water
Fresh parsley or fresh dill
Salt to taste
1. In a big pot, boil the chicken with the leeks, carrots, garlic, black pepper and black pepper for about 1 hour;
2. Take all the ingredients out of the water;
3. Add the rice and saffron and cook for 20 minutes;
4. While the rice is cooking, pull the chicken and combine with the soup;
5. In a separate bowl, mix the eggs with the lemon. Slowly add one cup at the time the stock and keep mixing it. This process will make your soup thicker. When you already combined three cups of the stock, mix the egg mixture with the soup;
6. Serve the soup with fresh parsley or fresh dill.
3.01.2020
Bone broth
Ingredients:
2kg cow or chicken bones from a good butcher
2 carrots, cut in big pieces
2 onions, quartered
1 clove garlic, cut in half
4 sticks celery
2 tbsp chopped ginger
8 black pepper corns
8 pink pepper corns
4 bayleaves
1 fresh rosemary spring
Water to cover
1. The first step is to roast all the ingredients together in 200C for 30 minutes.You can roast for more time if you would like a stronger taste and darker color;
2. After all is roasted, put everything in a big stock pot and fill with water. Cook in low heat for five hours, otherwise you can cook using a pressure cooker for 40 minutes;
3. Strain it while is still hot, this way is easier so is more liquid. When it get cold it can get a gelatine texture;
Demi-Glace, a stronger version of the broth. |
1.19.2020
The Seven Deadly Sins Menu
1. Pride
Bolognese Sauce |
2. Wrath
Antique Spicy Sausage Ragu |
3. Greed
Truffled pasta |
4. Lust
Puttanesca |
5. Envy
Cilantro pesto |
6. Gluttony
Amatriciana |
7. Sloth
Lemon Sauce |
1.17.2020
Cooking Classes in California (Pismo beach)
Cooking with Lucas events in Pismo beach! :)
Classes are open to everyone.
March 9th
- Focaccia with Rosemary
- Pear ravioli stuffed served with parmigiano, walnuts and Parma ham sauce
- Chicken alla Cacciatore
- Tiramisu
March 11th
- Herbs bread
- Fresh Pasta
- Antique recipe of a spicy sausage ragu with a perfume of cinnamon
- Risotto with Asparagus and Lemon
- Amaretto cheese cake
March 12th
- Cheese bread rolls with garlic and oregano
- Fresh pasta made with spinach
- Authentic Bolognese sauce with Almonds
- Chicken stuffed with pears, rolled with Parma ham served in Asiago cheese sauce
- Panna cota with toffee and chocolate
The price is 100USD per person, but if you sign up for two classes the price is 90USD per class and if you sign up for three classes the cost is just 80USD! Class is hands and very intimate. On each class we will host maximum 10 participants.
Cheese class with wine tasting (Max 15pp USD60)
On this class we will taste five diferent Italian cheeses and talk about them. We will also taste three Italian wines. On the end of the event it will be served a Fresh pasta with four cheeses sauce and for dessert an Italian Cheese cake made with Ricotta cheese.
8.18.2019
Pork loin with Guinness sauce
2 pints of Guinness1 cup beef stock
2 onions, Slices
4 carrots, in cubes
1 garlic clove, chopped
1/2 cup chopped bacon
3 little pieces of dried porcini mushroom (optional);
Chopped rosemary
2 tbsp butter
1. In a big pan brown the pork loin with the butter;
2. Take the meat away and brown all the vegetables, mushrooms with the bacon;
3. Add the meat back, the beer, stock and herbs;
4. Cook in low heat for about 1 hour;
5. Remove the meat and blend all the other ingredients until smooth;
6. Cook the meat again on that sauce for about 30 minutes;
7. Slice the meat and serve it.
7.26.2019
Baked fish Italian style
1/4 cup black olives
1/4 cup capers
1 lemon, sliced
Olive oil
Salt & Pepper
Fresh oregano
Place the fish in a baking dish;
Combine all the ingredients in a big bowl and mix everything;
Place all the ingredients on the top of the fish;
Bake it for about 30 minutes in 180C in a convection oven.
Parma ham bread
1 cube of yeast or 1 tbsp of baking yeast powder1 tbsp sugar
1/2 cup pork lard
1 cup water
1/4 cup Parma ham, chopped
1/4 cup fresh rosemary, chopped
In a big bowl mix the yeast and sugar until the yeast transforms in liquid;
Add the water and mix;
Incorporate the flour using a wood spoon;
Add salt, ham and rosemary;
Spread the lard in your hands and kneed the bread for about 3 minutes;
Divide the dough in 8 pieces and make it in rolls;
Bake it on 180C for about 20 minutes on convection oven.
6.21.2019
Turmeric Chicken curry
- 2 tbsp Coconut Oil
- 1 tbsp turmeric powder
- 1 lemon grass
- 2 tbsp red Thai curry paste
- 1 white onion, diced
- 1-inch ginger, grated
- 2 cloves garlic, chopped
- 1 lb. chicken breast, cubed
- 1 cup coconut milk
- Juice of half a lime (reserve the other half to serve)
- 1 tsp sea salt
- 2 tbsp cilantro, chopped
- For the chicken curry
- Using a large pan, melt the coconut oil on medium heat. Add the diced onion, ginger, and garlic and sauté for 3-4 minutes or until the onion is translucent. Remove from the pan and set aside, reserving the coconut oil in the pan.
- Add the chicken to the pan and lightly salt. Sauté until the chicken is cooked.
- Add the onion back to the pan along with the coconut milk, curry paste, lemon grass, lime juice, and seasonings to the pan (reserving the fresh cilantro) and stir. Simmer and stir for about 5 minutes to allow the flavours to combine and the sauce the thicken.
- Season further to taste and top with fresh cilantro and lime wedges. Serve with quinoa or rice and enjoy!
Zaatar and lemon chicken
1 tbsp Sumac
1 lemon, squeezed
3 garlic cloves, minced
1 can of chickpeas
1 whole chicken, cut in eight pieces
3 potatoes (optional)
1 cup of Greek yogurt
Mint leaves for decoration
Salt & pepper to taste
1. Marinade the chicken with the sumac, zaatar, olive oil, lemon, garlic and salt and pepper. Let the chicken resting for about eight hours in this mixture.
2. Put the chicken in a deep roasting pan, add the chickpeas and potatoes and bake for about 40 minutes.
3. Mix the Greek yogurt with crushed garlic, olive oil, salt & pepper.
4. Serve the chicken with the yogurt sauce.