7.14.2017
Linguini alle vongole
-1kg fresh and alive vongole (clams)-1/4 cup olive oil
-4 garlic cloves
-Onion, half chopped
-1 cup cherry tomatoes, cut in half
-1 cup white wine
-Italian parsley
-Crushed red pepper flakes
-Salt & Black pepper
In a big pan, fry the garlic and onions until golden brown. Add the cherry tomatoes and let cook for another 3 minutes. Add the vongole, wine, pepper flakes, parsley and the salt & pepper. Close the pan and let cook until all the vongole is open. When is all open, take the lid out of the pan and let cook a little more to evaporate a little bit the wine! Toss the pasta in and serve it!
7.12.2017
Nonna's Summer Pork Roast
- 2 Tb sage leafs, chopped
- 2 Tb rosemary, chopped
- 8 cloves garlic, minced
- zest of one lemon
- ½ tsp freshly ground black pepper
- 1 tsp salt
- 1/4 cup extra virgin olive oil
- 1/2 cup white wine
- 1 piece pork tenderloin or pork filet mignon
- 5 slices bacon, thick cut
- To begin, preheat your oven to 220C/425 degrees.
- In a small dish, combine the sage and rosemary, minced garlic, the salt and pepper, the orange zest and the extra virgin olive oil. Stir this together into a soft paste.
- Place your pork in a baking dish. Slather the herb paste all over the top and drizzle some wine.
- Lay the bacon slices across, tucking the ends underneath.
- Bake for 40-45 minutes with a water dish inside the oven.
- Remove the roast to a platter and let it rest for 10 minutes before cutting.
- Enjoy!
7.06.2017
Risotto allo zafferano con seppie (Risotto with saffron and squid)
1kg/2lbs Squid
2 1/2 cup of carnaroli rice
1 cup cherry tomatoes
1 onion
2 cloves garlic
A pinch of Saffron
Parsley (Fresh of course, if you have dry parsley trow in the trash!)
Olive Oil
Lemon
Salt & Pepper
Fish stock (To make the stock, boil some fish heads, shrimp with skin, onion and carrots).
White wine
You will need three pans for this preparation. One for the rice, one for the quid and another for the stock.
Use half of the onion and saute the onions with the squid for 10 minutes in high heat and another 10 with low heat. On the first five minutes add as well the cherry tomatoes cut in half.
In another pan, saute the onion and garlic. Add the rice and stock, cook for about 15 minutes. Add the Saffron and mix well until is al yellow. Add the squid, and mix well.
When the rice is cooked, take out of heat and add the lemon and parsley.
Serve with a good glass of prosecco or white wine.
6.23.2017
Limoncello sorbet
Ingredients:
Juice of two lemons
1 shot of limoncello
1/2 cup sugar
4 cups of ice
Lemon zest
Mix the lemon juice, sugar, limoncello and lemon zest. In a blender add the ice and the juices mixture. Blend until homogenic. Serve immediately or keep in the freezer for four hours before serving.
5.02.2017
Moqueca de Camarão (Coconut shrimp stew)
4 cloves of garlic (sliced)
1 tbsp chopped ginger
1 onion (julienne)
1 red pepper (julienne)
1 yellow pepper (Julienne)
2 tomatoes (Julienne)
1 can coconut milk
2 tbsp tomato paste
1 kg/ 2.2lbs Shrimp
Fresh Cilantro leaves
Spice chilli peppers (Add as much as you like all different spices you like)
Two limes
In a big pot, fry the ginger, garlic and onions with the mix of peanut oil and palm oil. After they are getting brown add the peppers and tomatoes. Stir a little bit and let cook with the pot closed in medium/low heat for 5 minutes. Add the coconut milk and tomato paste and let cook for another 10 minutes with the pot closed. Don't stir too much. After the 10 minutes add the chopped cilantro leaves, the spices and the shrimp. Close the pan again and let cook for not more that 10 minutes in medium heat. Open the pot and squeeze the lime. Serve with rice and fried cassava or fried potatoes.
4.26.2017
Gnocchi with cheese and almonds sauce
4 tbsp flour4 cups whole milk
1 cup heavy cream
1 cup grated Asiago cheese
1/2 cup Parmiggiano or Grana Padano
3 tbsp Gorgonzola (optional)
Salt & Pepper
1/2 tea spoon nutmeg
1/2 cup chopped almonds
Gnocchi alla Bolognese
Parsley
In a 6 to 8-quart, heavy-bottomed saucepan, heat the olive oil and butter over medium heat.
Add the carrots and a table spoon of salt and wait the carrots to be brown. Add the pancetta and cook for another five minutes.
Add the onions, celery, and garlic and sweat over medium heat until the vegetables are translucent and soft but not browned, about 10 to 15 minutes. Add the veal and pork and stir into the vegetables. Add the meat over high heat, stirring to keep the meat from sticking together until browned. Add the wine and mix very well, the wine will deglaze the pan. Add the tomato paste, milk and simmer over medium-low heat for 1 to 1 1/2 hours. Season with salt and pepper, to taste, and remove from the heat.
For the GNOCCHI RECIPE CLICK HERE!!!
4.21.2017
Gnocchi Alla Sorrentina
-Basil
-Parmigiano
2 - Add the tomatoes and bring to a boil, stirring often;
3 - Lower the heat and simmer for 30 minutes. Season with salt and pepper;
4.19.2017
Garganelli
3 cups Italian 00 flour or all-purpose flour
3 eggs plus 1 egg yolk
1/2 teaspoon salt
1/2 teaspoon freshly grated nutmeg
1/3 cup grated Parmesan cheese
Add the flour, the salt, nutmeg and cheese in a bowl. Mix with eggs until the texture is similar to a play dough. It cant be to stick, neither to dry. Add more flour or a little bit of warm water if necessary. Let dough to rest for about 15min wrapped in plastic or inside a container.
How to form the Garganelli?
First, divide the dough into 4-6 portions (whatever size is easiest for you to work with.) Roll each portion through a pasta machine to a very thin dough, about a #7 setting. Lightly flour the garganelli board.Cut the dough into 3-inch
wide strips.Cut the strips of pasta into
1-1/2 inch squares.Place one of the squares on a garganelli/gnocchi board, turn it so it looks like a diamond.Place the dowel at the bottom of
the dough diamond.Roll the dowel to the to top of the diamond, pressing down lightly on the dough as you roll.Fold the top point of the
diamond up over the dowel.Roll the dowel back down
to the bottom of the diamond.At the end, press down to seal the bottom point of dough to the roll.Slide the formed quill off the dowel onto a floured tray.
Continue until all the garganelli are formed. Set the garganelli aside to dry for 2-3 hours.
Continue until all the garganelli are formed. Set the garganelli aside to dry for 2-3 hours.
4.04.2017
Quinoa, poppy seeds and lemon muffin
375ml (1cup) quinoa flour (if you don't have it home, pretty much using a blender or pesto mortar, blend quinoa until is like a flour texture)
30ml (2 tbsp) Poppy seeds
22ml (1 1/2 tbsp) corn starch
14ml (3 tbs) baking powder
2ml (1/2 tbs) salt
3 eggs
175g (3/4 cup) greek yogurt
60ml (1/4 cup) coconut oil
125ml (1/2 cup) honey
2 lemons (use just the zest)
To make this muffin is very simple. Pretty much mix all the solid ingredients together in one bowl. In a second bowl, using a hand mixer mix all the liquids. Then slowly incorporate the solids into liquids until is homogenised. Bake for 25 minutes in 180C (370F).
Trick: You can juice the two lemons and mix with one tbsp of honey, cook for 2 minutes and using a spoon add on the top of the muffins.
Goes perfect with a cup of tea or coffee! :)
4.03.2017
Rucula tagliattelli with Sausage ragu
1 cup arugula
3 eggs
1 1/2 cup 00 flour (cake flour)
1 1/2 cup Semolina flour
1 tbsp olive oil
Pinch of salt
In a blender, blend the eggs with the arugula until is smooth green. In a bowl or on the table mix the eggs with the oil, salt and flour. Mix until the texture is similar to a play dough. Roll the dough in a pasta machine or by hand. If you have a Marcato pasta machine make the tagliatelle until the number 6.
Sausage sauce:
3 cloves of garlic, minced
200g of sausage, taken out of their casings
1/2 cup of tomato paste
1 cup heavy cream (one box of Italian Parmalat Panna)
1 1/12 cup of red wine
Thyme, about a Tablespoon
Olive oil
Salt & Pepper to taste
Fry the onion, garlic and sausage in a generous amount of olive oil. Once onions have browned and meat has cooked, add one cup of wine and let liquid reduce half it's amount. Add tomato paste, and thyme. Let cook for five minutes and add another half cup of wine. Cover and simmer the sauce at a low temperature for about 30 minutes then add the cream, stirring occasionally, do not allow to boil.
Serve with a hard cheese, recommended Parmesan (Parmigiano Reggiano).
4.01.2017
International Recipes
JEWISH (7)
Challah bread
Cheese Blintz
Cholent
Eastern European Passover Brisket
Jerusalem Bagel
Mofletta
Shakshuka
AFRICAN (20)
Basic Moroccan Fish with Paprika
Chicken and vegetables couscous
Chermula sauce
Harira (Moroccan soup)
Himbasha (Ethiopian bread)
Kik Alicha
North African Meatballs
Ras el Hanout (North African Spice Mix)
Senegalese Peanut Stew
Egyptian Casserole
Egyptian Stuffed Peppers
Kefte (Moroccan meatballs)
Niter Kibbeh
Tagine
Tibs (Ethiopian beef stir fry)
Tunisian Fish Soup
Shakshuka
South African yellow rice
Peri Peri Chicken
West African Lime and Peanut Cake
MIDDLE EASTERN (20)
Baba Ganoush
Chicken Shawarma
Couscous with lentils and pomegranate
Fatayer
Fattoush
Falafel
Harra Potatoes
Hummus
Labneh
Roasted Lamb
Mujadara
Mutabal
Tabouli
Tahini Cookies
Toum (Lebanese Garlic Sauce)
Stuffed Zucchini
Persian Saffron pudding
Pita Bread
Zaatar and lemon Chicken (Lebanese)
NORTH AMERICAN (2)
Etoufee
Oysters Rockfeller
CENTRAL AMERICAN / CARIBBEAN (13)
Arroz con Bacalao
Aztecan soup
Cuban garlic sauce
Cuban pumpkin flan
Guacamole
Dulce de leche creme brulee
Haitian shrimp Creole
Tamal en cazuela
Pernil Assado
Tres Leches Cake
Tchaka (Beans and smoked pork stew)
Majerete
Vaca Frita
SOUTH AMERICAN (34)
Alfajores
Brazilian Cheese Bread (Pão de Queijo)
Poor Bitch Rice (Brazilian rice dish - Arroz de Puta Pobre)
Cooked pinto beans
Chimichurri
Beef onions and garlic
Bolivian peanut soup
Black beans Brazilian style
Basic white rice
Brazilian Empanadas
Brigadeiros
Cachapas
Carrot cake
Cajuzinho
Cilantro pesto
Crazy black lady cake
Colombian doughnuts
Chicken pie
Colombian Coconut Chicken
Corn chowder
Corn and cheese cake
Creamy Corn cake
Crazy black lady cake
Ham and cheese rolls
Tortilla Paraguaya
Milanesa alla Napolitana
Moqueca de peixe
Natillas
Picadillo
Puchero Paraguayo
Pumpkin and coconut shrimp
Queijadinha
Soyo (Paraguyan soup)
White beans and chicken stew
EUROPEAN (7)
Bigos (National Polish Dish)
Creme Brulee
Shepherd's Pie
Gazpacho
Mediterranean baked fish
Romanian Goulash
Tartiflette
OCEANIA
ASIA (26)
Afghan Chicken Curry (Lawang)
Beef Rendang
Chicken Khao Soi
Chicken Pho
Chinese Pulled Pork
Chow Mein
Dandan Noodles
Japanese rice
Katsu Curry
Kimchi fried rice
Kofta Curry
Korean Pancakes
Miso Ramen
Gyoza
Shrimp Pad Thai
Sichuan Chicken
Strawberry Mochi
Stir fry with beef and ginger
Summer rolls
Peanut dipping sauce
Pork Chops Vietnamese Style
Thai Curry Noodle Soup
Tofu Pad Thai
Ramen Broth
Roasted Chicken with limes
Vegan Thai Curry
Vietnamese Pho
Multicultural (1)
Tikka Masala
Total: 121