I want to cook that

Giardiniera - Mixed vegetable pickle

2021-10-14T13:11:00.003-07:00

This is my version of a mixed vegetable pickle. There are some regions where the vegetables you put in the mix are a very specific combination but, I say add whatever you like the best. This is my preserved vegetable pickle often called Giardiniera in Italian. You can add some chili peppers to make spicy and it is a combination of vinegar and olive oil, in my case..... lots of GREAT Extra Virgin Olive Oil!!

You will need:

3 small carrots
2 stalks of celery
1/3 of a small cauliflower (about 3 cups of florets when they are separated)
150 grams or a handful of green beans
3-4 fresh or dried small onions (I used both)
1 sweet red pepper
125 grams of eggplant cut into strips and salted for at least 30 minutes
2 chilies - I used a milder Fresno chili which was hot enough for me- you add whatever you prefer!
1/2 small bulb of fennel
3-4 cloves of garlic sliced thinly
1 cup white wine vinegar (I used champagne vinegar)
15 peppercorns
couple of big bay leaves
2 tsp of salt
1 cup of water
1 bottle 500ml of great extra virgin olive oil- I used Casas D Hualdo Organic
3 tsp of dried oregano
3 cloves of garlic -sliced
1/2 tsp chili flakes
1/2 tsp celery seed
some fennel fronds chopped if you like
100 grams of olives pitted and chopped.
2-3 tbsp of chopped flat Italian parsley (it has better flavor than the curly in my opinion)

Step 1: sterilize 3 x 2 cup preserving jars by washing thoroughly. You can also rinse them with a little vinegar after they are washed. If you have new jars I like to wash them, place them in boiling water for 2 minutes and then rinse with a bit of white vinegar and dry well.

Note* Once you have filled your jars you can pasteurize them by sealing them well with new lids, wrap the jars in tea towels, place in a lar pot filled just above the jars with water. Let come to a boil and then turn down to a medium low boil for 30 minutes. Then allow to cool in the water bath before removing jars. They can then be stored in the cupboard. Once opened they should be stored in the fridge.

Step 2: slice or chop all vegetables in chunks or thin slices of a similar size (I like the look of the thinner finer slices but you can chop them in chunks if you like)

Step 3: in a pot you will add the vinegar, peppercorns, bay leaves, 3 cloves of garlic, salt and water.

Step 4: in batches you will add the vegetables to cook and soften in the vinegar bath. Then remove with a slotted spoon onto clean towel. Then into a large bowl to dry slightly and cool.

These are approximate times depending on how you slice your veggies, it could be a bit more or less.

Carrots, celery and cauliflower 5-7 minutes

Green beans 4 minutes

Peppers, fresh chilies, fennel and onions 3 minutes

Eggplant 2 minutes

Step 5: add about 1/2 cup of the olive oil just to toss all ingredients in the bowl and then you will top off the rest once in the jars.

Step 6: add the dried oregano, sliced garlic, chili flakes, celery seed, fennel fronds and chopped parsley and toss to combine.

Step 7: carefully fill the jars, pressing down the ingredients trying not to break them while getting the jars filled.

Step 8: using a chop stick you can pour over the great oil and move the veggies to let the oil get in all the cracks. Seal and Pasteurize as described in Step # 1. These also make great gifts.

Once the jar is opened you may wish to top off with a few more tablespoons of vinegar and you can also add a bit more olive oil. Any remaining pickle should be stored in the fridge once the jar is opened. It is natural to have the olive oil solidify when in the fridge so don't be alarmed. Before eating leave the jar on the counter for a few minutes and it will go back to it's liquid state. The cold will not harm the oil.

I suggest you wait a few weeks until trying this pickle it will get better with time but, I opened the first one 4 days later so who am I to talk!! I love this on a great sandwich!!

Cevapcici - Croatian Grill

2020-04-05T13:06:00.001-07:00

Oh yes you do want to make these my friend!

I have several versions on this blog but this is definitely my favorite! I ate a version of these growing up at my Best Friend Kim's house. They are simple to make and quickly cooked on the grill for an anytime meal.

Other recipes with slight variations:

CROATIAN CHEVAPCICI AND SOPOVA SALAD

LEMON SUNDRIED TOMATO TURKEY CHEVAPCICI

You will need:

1 lb of Ground Beef
1 lb of Ground Pork (or you also use lamb or a combination as you like)
4-5 cloves of garlic- minced finely
1 tsp of ground Paprika (I used half sweet and half spicy)
1 small onion gated
1 tbsp finely chopped parsley
1 tsp baking soda
salt and pepper to taste
extra virgin olive oil for forming sausages

Optional: lemon for grilling.

Step 1:

In a large bowl add the combination of meats you like.

Step 2:

on a box grater - grate 1 small onion and add to the bowl with meat.

Step 3:

mince garlic and add to the bowl along with all other ingredients.

Step 4: form into sausages using some olive oil on your hands.

Step 5: once formed place in fridge for 20 minutes to firm up and get your grill hot.

Step 6: grill rotating often to avoid burning. Cool for a few minutes on each side.

Step 7: serve hot with side salad or in a wrap. Make lots!!

Come See The New YouTube Channel

2020-02-29T09:52:00.005-08:00

I want to cook that on YouTube

Big News!! we are now on YouTube creating all the recipes from the blog and more.

There will be olive oil classes and tastings along the way too!

I hope that you will find them to be a helpful addition to our blog.

The recipes are available along with lots of pictures on the blog and now videos on YouTube to guide you.

I want to cook that on YouTube

If you want to receive notifications of new videos please hit the Subscribe button along with the Notification Bell.

Please ask questions and make comments to engage and tell me what you want to learn to make. I hope you use my ideas and recipes as a start to make them in your kitchen.

Modify the recipes and make them your own family favorites.

My goal is always to get you try something new, to make it yourself, and always use great olive oil when you can!

Thank you

I hope these recipes make you say "I want to cook that!"

Love

Hildie

Chocolate Hazelnut Spread

2020-02-23T13:50:00.000-08:00

When I was a kid we used to eat chocolate hazelnut spread (specifically Nutella!) everyday after going to the corner store to buy fresh Italian bread. My friend Kim's Mom would slice big fat slices of bread and we would slather on the Nutella every afternoon as soon as we got home from school. My Dad would make crepes ("Palacinka" - which are a Slovak version) and he would sprinkle lemon and sugar or Nutella on them for me and jam on them for him! Of course you can buy spread in the store but, I like my version because I know the quality of ingredients is higher and I know what's not in them! preservatives.

I was just recently in Milan and Genoa and when in Eataly I found an entire shelf of better quality versions but in most North American places it might be difficult to find anything other than the basic versions. I did find an Organic version in my local grocery story but why not try making your own. It makes a nice gift and can be used in Crepes, on Croissant or even melted and poured over Ice Cream!!

If you want to use a different type of nut or a combination of nuts go ahead !! experiment away!

You will need:

1 cup of hazelnuts (if you have hazelnut butter you can use that instead)
12 oz of Milk Chocolate (or of course you can make the dark version)
1 tbsp cocoa powder
3 tbsp Extra Virgin Olive Oil - I used Bondolio from California
1 tsp Vanilla extract (pure never artificial)
1/4 tsp sea salt
1/4 tsp cinnamon
1 tbsp pure maple syrup

Watch the video from our YouTube Channel or follow the step by step with lots of pictures below.

I made both a milk chocolate and a dark chocolate version.

Step 1: place hazelnuts ( also sometimes called filberts) on a baking sheet and toast for 8 -12 minutes - turn them halfway and be careful to watch they do not burn. Once they come out of the oven place in a clean tea towel (kitchen towel) and try to rub some of the outer husk off- I never get them clean if the hazelnuts are fresh so don't worry if there is lots left on. I leave the husks and place the somewhat cleaned nuts in the food processor or a good quality blender to make into butter. If you happen to find hazelnut butter you ca use that and skip this step.

Step 2: I like to line up all my measured ingredients so that I don't forget anything. Remember this was a double recipe because I made one in the traditional milk chocolate and the other dark chocolate.

Step 3: I washed a few little jars for my finished spread. Although these are cute I would suggest a plain glass jar so that you can microwave for 10-30 seconds to get the spread more liquid when you want to use it. Because there are not preservatives in the spread it will thicken and harden especially if you keep it in the fridge. You can microwave for a few seconds before spreading which brings it back to is almost liquid consistency. It is essentially a nut butter with chocolate.

Step 4: you will need to be patient for this step. The nuts will turn into a powder and you should stop the machine every 30 seconds to 1 minute and scrape down the sides until eventually it will turn into a thick butter. This takes about 5 minutes in total.

Step 5: in a heat proof container melt the chocolate in the microwave for 1 minute then stir, melt again for 30 seconds and stir and only if necessary melt for a final 30 seconds.

Step 6: Mix in a large bowl the nut butter, the melted chocolate, the Extra Virgin Olive Oil (or you can add melted butter) pure vanilla extract, salt, cinnamon and maple syrup.

Step 7: place in a glass jar (so that you can melt safely when it solidifies. It is not safe to melt things in the microwave in plastic containers.

This is a better glass jar because there is no metal (you have to remove the metal from the other jars so they are safe to microwave) They are not as pretty but way easier to melt so that the spread becomes like a thick melted chocolate butter.

YUM!!

Chocolate Orange Panettone

2019-10-20T12:49:00.000-07:00

Look at this glorious chocolate orange panettone!!

An enriched sweet bread originally from Milan loaded with candied fruit and raisins. It is a typical offering during Christmas. I have chosen to make mine with chocolate and orange. Most people feel that it is just too intimidating to even attempt to make and I am here to tell you you can make this!!

Gorgeous for days and if you have left overs they can be frozen or make into crazy gorgeous French Toast or the bread pudding of your dreams.

You will need:

Starter

3/4 cups of bread or all purpose flour
1/2 tsp instant yeast (dry)
1/2 cup warm (not hot) water

Candied Orange Peel

*You may skip this if you purchase good quality candied orange peel

1 large organic orange
1 cup water
1 cup sugar
1/2 cup sugar - to toss peel in once removed from syrup

Dough

2 1/2 cups of bread or all purpose flour (you may need more)
1/3 cup sugar
1/2 stick of butter (1/4 cup) softened/room temp.
1/2 cup of orange juice (if you make the peel use this orange for the juice)
3 eggs room temperature
1 tbsp instant yeast (dry)
1 tsp kosher salt
1 tbsp vanilla paste (or pure extract )
1 tsp orange extract

Plus: egg wash for brushing before baking

Note: you will also need a tall pan or panettone molds

Step 1: if you do this over 2 days. In the morning make the starter. In a small bowl mix the flour, the instant yeast and the water. Leave this covered for the day -This was mine after 8 hours on the counter.

Step 2: peel the order (not the pith just the rind) place in the sugar and water and let it come to a gentle boil for 10 minutes to soften.

Step 3: Once you have simmered the peel strain out the peel and toss in the 1/2 cup of sugar to coat them all and separate. I keep the syrup to brush on top of the bread when it comes out of the oven.

Allow the peel to dry overnight until you are ready to add to the dough the next day.

Step 4: squeeze the orange that you just used and set 1/2 cup of the juice aside to be added to the dough.

Step 5: add all your starter to a large mixing bowl if you are making this by hand or I definitely recommend making this in a stand mixer for ease and also so that you do not add too much flour to this wet dough. I made this recipe both ways and it turns out well either method.

Step 6: add the rest of your ingredients except the peel and the chocolate that goes in after the first rise (proofing) Add the starter, the flour, the sugar, the soft butter, the orange juice, the eggs, 1 tbsp of dry instant yeast, kosher salt, vanilla paste and the orange extract.

Vanilla Paste is an expensive product but I find it very good and worth the money- if you don't have it use good quality pure vanilla extract (never artificial as its made from a wood product and really makes such a difference)

This is the orange extract I used however, the product on the right is also a good product called Fiori di Sicilia and is a citrus based extract from King Arthur Flour.

Step 7: if using the stand mixer (with the dough hook) let the machine mix for at least 5 minutes and if working this mix by hand you can start by mixing with a wooden spoon however, once it gets too difficult scrape out all your ingredients on the counter and knead for 5-7 minutes. You may need to add another 1/4-1/2 cup if its too sticky. Try not to add too much flour. Once soft and tight place your dough back into a large bowl with a greased piece of plastic wrap and leave overnight in the fridge. Let it stay in he fridge for 8-12 hours.

**The next morning leave it covered on the counter for another 2-3 hours to come to room temperature.

These are Panettone paper molds that you can buy from Amazon or at specialty food stores like Sur La Table, or even Michael's arts and crafts. They are inexpensive and important to get the bread to rise tall. You can also make a collar or some people even bake them in coffee cans. I think these make the bread look professional and festive and makes a perfect gift wrapped in cellophane and a big bowl.

Step 8: I buy a decent quality bar of chocolate which also works out to the correct amount. I like both of these as options (you only need 1 chopped bar for this recipe) Chop your orange peel finely and include both the sugar and peel here.

Step 9: remove your dough from the bowl and place on a lightly floured counter.

Step: 10: make the dough into a flattened disc and add your chocolate and orange.

Step: 11: roll up and knead the dough to make sure the chocolate and peel get worked into the dough evenly. You might need a bit more flour - knead 1-2 minutes until you can feel the contents have been distributed throughout.

Step 12: place your dough into the paper form - You can add a bit of butter to the bottom of the form. Butter a large sheet of plastic wrap to cover the dough (the dough will stick to the plastic if you don't grease it)

Cover and I place this heavy loaf in another pan just for ease of moving. I then leave this covered in a warm place to rise until it is over the bread mold. You MUST be patient here. It may take 3-4 even 5 hours to get it nicely proofed (or proved as the English say!)

This is my bread raw after the final proof ready to be baked. I have added some large sugar here as a topping after brushing the top gently with an egg wash. The egg wash is 1 egg and 1 tsp of water whisked and brushed carefully as not to deflate the bread and sprinkled with sugar.

The oven is set to 350 degrees F and I bake in the lower to middle for 20 minutes uncovered and then I make a tent and cover the panettone for the last 25 minutes so it does not get too brown- you may also want to spin the pan halfway through the baking.

Remove from the oven and let almost come to room temp - do not eat this when it is hot. Brush with your leftover orange syrup when it comes out of the oven and is still hot.

Gorgeous!!

So delicious with a cup of coffee and someone you love!! I promise it's worth the effort.

Banana Yeast Bread

2018-09-16T10:15:00.001-07:00

OK ! this is the bread I am going to make in my diner when I quit my job and do something crazy!

Makes the BEST French Toast!

This is the French Toast Guy Fieri is going to tell me is money! I am sure it will have a blob of whipped cream on it and some crushed praline nuts on it as well but that's just glamming up for the cameras!

You will need:

3 over ripe bananas
1/2 tsp fine zested orange peel
2 eggs
2 tbsp butter
1 tbsp great Extra Virgin buttery mild oil
milk (I will explain the amount further in the recipe) -less than 1 cup
2 tsp dry yeast
3 1/2 cups all purpose flour (possibly a bit more or less depending on humidity)
1/2 tsp flaked salt

Step 1: using the bread or paddle attachment- squish bananas in a stand mixer - of course you could do this recipe by hand if you want a workout.

Step 2: add eggs to a liquid measuring cup, whisk with fork. Add orange zest, 2 tbsp of melted butter, olive oil and then fill with milk of your choice until you reach 1 cup on the measure.

Step 3: add the liquid to the bananas and change to the paddle attachment.

Step 4: add the yeast and leave for 10 minutes.

Step 5: add flour and salt and mix on slow to incorporate and then on high for at least 3-4 minutes with the dough hook. Turn out onto the counter and hand knead for a few seconds to make sure that the dough is not sticky. This is where you feel the dough and add small sprinkles of additional flour until it no longer sticks to your hands.

Step 5: wash the bowl and butter sides, then coat the soft dough with enough butter so so that the plastic wrap that you will cover the bowl with doesn't stick to the dough if it rises to the top. Leave in a warm place for 2 -2/12 hours. this is a rich bread and you are looking for it to be doubled in size how ever long that takes.

Step 6: turn out the dough from the first proof and gently deflate and roll up to fit into a buttered bread pan. Cover with a buttered or oiled piece of plastic wrap -I just use the one I had on it for the first rise. Leave until doubled again this is only about 1 hour.

Step 7: bake at 350 degrees F 30-45 minutes. If bread appears to be browning too quickly tent with aluminium foil for the last 10-15 minutes.

brushed with a bit of butter !

Great the next day as French Toast (just mix eggs with milk or cream a bit of sugar or honey, soak bread for a minute they fry in some more butter and top with maple syrup,sliced bananas and powdered sugar!!

Get the coffee you are gonna love this!

Orange Cardamom Baklava

2018-08-05T13:24:00.002-07:00

This is an orange, lemon, cardamom and honey scented baklava. I also use butter and olive oil to brush in between the filo (fee-low not fy-low!) layers.

You can use all almonds or pistachios however, I prefer half and half.

You will need:

1 box of frozen filo/phyllo dough- thawed in the fridge.

Nut filling

1 lb/454 grams of nuts (pistachios and almonds)
1/2 cup sugar
1 tsp ground cinnamon
1/4 tsp fresh ground cardamom (I use a mortar and pestle)
1 stick unsalted butter -melted
1/4 cup buttery mild olive oil

Syrup

3/4 cup sugar
1/2 cup of honey
1/2 tsp orange extract (optional if you can't find it)
1 tbsp orange finely zested
1 tsp lemon finely zested
1/3 cup water
1/3 cup orange juice (or the juice from a big fat orange)
glass pyrex dish wide enough to fill a sheet of phyllo/filo width -3 qt size or 9x13 -glass is easier to cut on

Step 1: in a food processor pulse almonds and pistachios until rough chop- you don't want to take it too far or it will turn to a nut paste. There can be some larger chunks. If you have a scale weigh the nuts before putting in the food processor.

Step 2: Put the nuts in a large bowl and add, sugar, cinnamon, crushed cardamom. I use the cardamom that is whole in the pod and then remove seeds and crush in the mortar and pestle. You can also buy it ground. Mix to distribute.

Step 3: some boxes have a perfect 24 sheets which can make 3 layers of 8 buttered sheets in between 2 layers of nuts. If your box has more divide into whatever works and if a few get torn no problem - no one will know! I thaw in the fridge over night.

Step 4: butter the glass dish.

Step 5: melt the butter and mix in the olive oil. Get a brush to paint on the butter and oil gently between each layer or filo/phyllo.

Step 6: with a gentle hand paint a light coating on a sheet of filo and then add the next sheet and repeat until you have 8-10 buttered sheets (depending on how many sheets come in your box some have 24 sheets some have 40)

Step 7: if you are doing 2 layers of nuts in between 3 x 8 sheets of buttered filo then divide the nut mixture in half- if you want 3 layers then divide nuts into 3 equal portions. Sprinkle on top and spread evenly.

Step 8: brush another 8 sheets buttered to form the next layer, then add your nuts and finish with another 8-10 sheets for the top. Make sure the top has a generous coating of butter to finish.

Step 9: carefully with a sharp serrated knife cut all the way through to cut squares or diamond shapes. If your dish has rounded edges you can carefully trim your filo to make it neat in appearance.

Bake at 350 degrees F for 30- 35 minutes until browned.

Step 10: while the Baklava is baking make your orange/lemon syrup in a small pan. Add the sugar (mine is Vanilla sugar- I just stick vanilla beans in sugar and leave them for months and keep adding sugar) add honey, orange extract or Fiori Sicilia, orange zest, lemon zest, orange juice and water. Heat to melt sugar and set aside.

Step 11: as soon as you remove the baklava from the oven carefully pour the syrup to cover the entire surface. It will make noise because its hot but that's ok. Make sure to drizzle the syrup all over the entire top. You will think that it is too much liquid but it is not.

Re-cut the separations one more time while warm.

Let cool, dig in!!

Orange Chocolate Olive Oil Truffles

2018-01-15T05:23:00.006-08:00

Dark chocolate enriched with extra virgin olive oil is associated with an improved cardiovascular risk profile, according to research presented in 2017 at the ESC Congress.

So of course I had to create a recipe! I just happened to have this really fabulous Orange Extra Virgin Olive Oil from California. I have been using this Orange Olive Oil from Bondolio in my donuts and a sweet orange Panettone and now these truffles.

They are so easy to make and how great its this that they are also good for your heart as well as your chocolate SOUL!!

You will need:

8 oz of best quality dark chocolate chopped
1 tsp finely grated orange zest
1 tbsp Cointreau or other orange flavored liqueur
1/3 cup Orange Olive Oil - I used Bondolio from California
a pinch of sea salt -I used Maldon Flaked Sea Salt
1/2 room temperature Mascarpone Cheese
1/3 cup good quality cocoa powder to roll in

Step 1: chop 8 oz of the best quality dark chocolate you can find. The better the quality chocolate the better the truffle. I had a few kinds in my pantry so I chopped them all up as well as a few chocolate chips.

Step 2 : add all ingredients except the Mascarpone cheese and melt in a bowl over a pot of gently boiling hot water.

Step 3: once melted and still warm add the Mascarpone cheese and whisk until smooth.

Step 4: remove from bowl and place in shallow dish. Let chocolate come to room temperature and then place in fridge for 30 minutes to harden. Scoop small balls and roll in your hands to make into neat balls. You may need another small spoon to get the chocolate mixture out of the scoop as it is sticky.

Step 5: sift good quality cocoa powder into another shallow dish and place balls in cocoa- moving bowl to roll and coat. Tap off excess cocoa and place in a pretty dish to serve or place in a candy cup - like a muffin paper cup only smaller.

They are very rich with a beautiful subtle hint of orange from the zest, the oil and the Cointreau. They make a very nice gift or are perfect served with coffee after dinner.

Italy - Imperia and Rome

2017-12-23T13:10:00.000-08:00

"Travel is the only thing you buy that makes you Richer!"-unknown

I really think travel opens you up to new languages, customs, wonderful people and of course good food!

We are all more alike than different, and food and music always has a magical way to unite us.

Let me share my most recent Trip to Italy and show you all the sights and beautiful food from my point of view.

I must stop and have a glass of Prosecco at the Dallas airport to celebrate that I am going to Italy !

I have been lucky enough to go to Italy each year for the last 4 years.

It all started with a phone call and a friend telling me I needed to become an olive oil sommelier. Once I decided to do it I located the oldest and most reputable school, which happened to be located in Imperia Oneglia, Italy. This is in the north of Italy about an hour from Nice, France.

ONAOO is the National Organization of Olive Oil Tasters and is dedicated to teaching people about tasting oils and identifying defects from all over the world. I started with the first class which basically sees if you have sensory ability to taste. This is a 5 day course in order to determine if have the sensory ability to taste. I have been taking an additional 3 year course to become a Certified Professional Olive Oil Taster (all of these previous years are in this blog -search Travel to read)

THIS post is my last year of this course and my travels to Rome after.

Flying into Nice is always spectacular even in December but if you get a chance to go when it is warmer please do it is sooooooo beautiful!!

I meet my fellow student Karen in London where we take the 1 hour train to Imperia. Of course we have a bottle of wine for the train!

You are just passing the French and Italian Rivieras.

Imperia Oneglia is a little port town with a wealth of people with generations of olive oil knowledge. It's sister town of Porto Maurizio is a pretty little harbor with lots of giant yachts parked waiting for sunny days to sail these beautiful waters.

The town square and port are easy walking distance to the school and our hotel. My favorite big olive tree is right by the water.

It's almost time for dinner.

We stop by Gusto for an aperitif before dinner. They have a great selection of wines by the glass and affordable prices by the bottle. I love how in Italy when you stop for a drink they bring a big plate of appetizers for you to enjoy with your wine.

Dinner at a pretty little restaurant we have never been to before. Dalla Padella alla Brace is fantastic and great value for the money.

This is the Liguria region of Italy and the home of Pesto. This is a typical dish from the area. I love it Trofie pasta with pesto.

Always fish because this is a seaside town.

We have 2 days of prep before our exam in class

Tasting defects- YUCK

Getting our overview on the global status of production for this recent harvest and being prepped by the Master Taster Marcello Scoccia.

Our translator Silvana is really really good !

More tasting oils both good and bad from all over the world!

Isn't it amazing the differences in color! By the way color does not indicate quality of oil - it can deceive you!

After my last day of prep I am taking home my best defects so I can study tonight and first thing in the morning before the exam. You have to memorize smells and tastes and they can be strong or mild and you have to be able to determine the levels. It's not easy and we are all anxious!

There are people coming in that will be our unbiased judges. They will give us our exam and we are just known to them by our number. I am number 15. We have to smell, taste and evaluate several oils determining the positive attributes and those levels. We then taste several more with defects doing the same. A theory exam and an oral and we are done. Phew!!

A coffee and a Rum Baba from Picardo. Remember a cappuccino is only for the morning!

Melograno (pomegranate) is always great for a pizza and wine at crazy good prices!

No visit to Imperia is complete without a trip to Salvo Cacciatore always elegant with great service.

A beautiful risotto with artichokes

Grilled Tuna was so tender and perfectly seasoned.

Sarri is a 1 star Michelin restaurant with fantastic food.

stuffed anchovies

Tuna that exploded with flavor

a foam with Bacala (salt cod) and pesto, was probably my favorite

Oh wait the ravioli with fish and lemon zest maybe that was my favorite?!

more beautifully prepared fish.

Apple pie and raspberry sorbetto! Roll me home I am full!!

Now on to Roma!

The eternal city is fantastic to just wander and explore It is also a great food town!

No matter what your religious point of view you cannot be amazed at the beauty all around you.

could that sky be any bluer? wow what a day!

I just love churches and St. Peter's is the most magnificent.

Michaelangelo's Pieta greets you when you first arrive.

look at this light! sometimes things are just magical.

Time for dinner!

look at those truffles.....YUM

Our first dinner in Rome was the best!! at Roscioli right near our apartment. We sat in the deli in front of these cases and had one of the best meals ever!

The most tender beautiful Iberico Ham - Pata Negro

(I know its from Spain but seriously folks!! Ahhh!!!)

That's really good mortadella with Parmesan shaved on top

Ok ! this is 7 euros worth of pasta and 40 euros for 5 grams of white truffles...yup I ate every bite and it was worth every penny.

Typical dish from Rome Cacio e Pepe - 4 ingredients but to make it well is an art!

Cannoli to die for and a Vin Santo to finish. Just when we thought we were done they brought us some shortbread cookies and warm melted chocolate to dip in ! Mamma Mia!!!

Our apartment was a few feet away from the Campo de Fiori and each day there was a fabulous market. I love seeing what is available at different markets while travelling.

artichokes were on every menu- I love them

This was my new find! I couldn't stop ordering it. This is Punterelle- a slightly bitter chicory that is typical of Rome. They slice it thin and make a salad served with a garlic, anchovy dressing!

bitter greens

they will even clean your artichokes for you.

How is it that this is December and these tomatoes look so good?

Karen taught me how to make coffee in a Moka, Now I want one!

My husband would be out of his mind with this Parmesan!

Roasted chestnuts always remind me of my father. Hi Dad!

Spaghetti alla Carbonara- another typical Roman dish of bacon and eggs

oooy gooey Torrone! (nougat) I love it

Turn a corner and out of the blue a magical courtyard invites you in.

Another beautiful day to explore

More gorgeous pasta with ricotta and spinach -sitting beside the window with a woman rolling pasta.

Arancini and Supli - rice balls

come on!

pasta with black truffles

I cant forget the Gelato

Torrone and chocolate from Venchi

Caramel and chocolate from Fatamorgana

Mint choc chip from Fatamorgana

this is really good by the way!

glaced chestnuts reminded me of being in Paris

Piazza Navona

The Spanish Steps with the sparkly Bulgari Tree

Ah Roma!

Oh by the way Karen and I both passed!! we are Certified ONAOO Professional Tasters !!

It's official I made a wish at the Trevi Fountain so I will be back!!

Herb and Olive Oil Focaccia

2017-10-28T16:02:00.000-07:00

Is there anything more inviting on a cold day than a warm bowl of soup and the aroma of freshly baked bread...ok, maybe a blanket and a fire but this goes with that too!

You will need:

1 cup water
1 tbsp honey
2 tsp dry yeast
2 cups of flour
1/2 great extra virgin olive oil - do not use the stuff from the grocery store for $9.99 that's junk!
2 cloves of garlic- minced finely
1 tbsp dry Italian Seasoning herb mix
1 tbsp fresh chopped Basil
1 tbsp fresh chopped Parsley (flat Italian)
1 tsp flaked sea salt (like Maldon)
1 finely minced spring onion
1 tsp dry chili flakes (pepperoncino)
1/4 tsp fresh cracked pepper
1/2 cup of finely grated Parmegiano Reggiano cheese and more sea salt

Step 1: heat water in microwave for 1 minute. Add yeast and honey and mix. Leave 5 minutes to activate yeast.

Step 2: chop the fresh herbs and mince garlic. Find a delicious Olive Oil - this one is a Hojiblanca from Spain. Place the oil, garlic, dry seasoning, fresh herbs, salt, green onion, chili flakes and pepper in a small pot and heat on low for 1 minute so that the garlic blooms and all the herbs open up then turn off and set aside.

I add 2 cups of flour to the yeast mix and stir in a large bowl. Let sit 20 minutes.

Step 3: add half the oil blend to the dough, the other half will be spread on top.

Step 4: I add another cup of flour to the counter and plop the wet mix on top. I use a bench scrapper to fold in more flour until it becomes manageable. I knead by hand and keep adding a sprinkle of flour until no longer sticky. This might be up to 2 more cups for a total of 4 cups.

Place in oiled bowl and cover with plastic wrap until double in size. This will take 1 -1 1/2 hours.

Step 5: Add a generous glug of oil to the bottom of the sheet pan and place the soft dough on top pushing down with your fingers pressing into the corners. Pour the rest of the oil mix on top and don't forget the grated Parm and another sprinkle of sea salt.

Bake at 325 for 20- 25 minutes until golden and fragrant!

Soft and delicious !!

Khachapuri - Georgian Cheese Bread

2017-08-06T13:04:00.000-07:00

This bread is often topped with an egg and put back in the over until it is just set but the center is still runny. I am not a fan of runny eggs in anything so they are not on my breads. The original is just made with just cheese (top)

I created another one with a thin layer of pesto under the cheese and I have to say I loved that one better! But that is the beauty of cooking and baking you can make it your own and add what you love best!!

You will Need:

Dough

1 tsp flaked sea salt (like Maldon)
1 pkg or 2 tsp dry yeast
1 tbsp honey
4 - 4 1/2 cups of all purpose flour
1 cup water
1/2 cup milk
1 tbsp olive oil (yes use the EVOO - don't save it )

For the filling

1 1/2 cups crumbled FETA - I beg you not to use North American Feta it is not the same as the Greek Feta not even close!
1 1/2 cups of shredded mozzarella cheese
olive oil or melted butter to brush on crust
eggs if you like that sort of thing on your bread

Step 1: in the bowl of a stand mixer add the dry ingredients: salt, yeast and flour.

Step 2: In a large measuring cup or microwave safe bowl add the wet ingredients: honey, water, milk and olive oil. Heat in microwave for 1 minute.

Step 3: add the wet to the dry and with the dough hook mix for about 4 minutes until the bowl is almost clean. Then I always do a few minutes of kneading on the counter to get the correct amount of flour added until the dough is no longer sticky.

Step 4: Once smooth oil a bowl with more olive oil and then cover an let rise until double. 1 1/2 hours in a warm place.

Step 5: Crumble and grate your cheeses and leave in fridge until ready to assemble.

Step 6: Once doubled gently deflate and place back in oiled bowl for a second rise about 45 minutes this time.

Step 7: cut dough into 4 equal pieces and flatten out into a sort of square shape then roll up edges for form a ledge. Pinch sides to create the traditional shape or just make them round like a pizza

fill with cheeses

or add your favorite spread like pesto on the bottom and then top with cheeses.

Step 8: Bake for about 15 minutes or until they are the level of browned you like (by the way in Italy the best pizzas have some level of char on them because that is considered a component/ingredient - they are not just melted cheese and bread)

EAT Warm!! and if you have lots left let them cool and freeze them for later. When you are ready to eat them toss them in a hot oven again for 5 minutes to warm up

Koulouria - Greek Easter Cookies

2017-04-16T09:46:00.002-07:00

These Greek cookies always remind me of my first boyfriend Peter's Mother. She was a great cook! They remind my husband of his grandmother. I have never attempted to make them before so I thought I would try. All the recipes on the Internet have enormous quantities that make 150 cookies or use crazy amounts to make enough to feed thousands. My recipe is for 2 dozen and they can be frozen, if you don't have an army to feed. They turned out great and the house smells of orange and vanilla when they are in the oven. Simply glorious! They are a dry dense cookie that is not too sweet and perfect for dunking into to steaming hot mugs of coffee or tea. My version uses Olive Oil instead of butter because...well, I love Olive Oil and will always choose it first.

You will need:

1/2 cup mild Extra Virgin Olive oil (there are lots of mild options from California or Texas)
1 cup sugar
4 eggs
1 tbsp fine orange zest
1/2 cup fresh orange juice (1 orange)
1 tsp pure vanilla extract (or vanilla paste if you can find it)
1/4 whipping cream
1/4 tsp ground cinnamon
1 tsp baking powder
1 tsp baking soda
5 1/2 cups of fine pastry flour
1 egg & 1 tsp water for egg wash
some sesame seeds for sprinkling on tops

Step 1: gather all ingredients so you don't forget anything - measure and place them in order.

Step 2: With a paddle to begin and the dough hook to finish, add the Extra Virgin Olive Oil and sugar and blend for 1 minute.

Step 3: add eggs, orange zest, orange juice and vanilla, cream and cinnamon. Mix until blended well. Leave it running for a good 2 minutes.

Step 4: In a bowl add flour, baking soda and baking powder. Mix with a whisk to incorporate. Change the paddle for the dough hook- this will get dense because you are going to form cookies with your hands. Add flour 1 cup at a time and just mix until incorporated a few seconds, then add more flour until you get a heavy dough. This will be sticky but if you pat it will not stick to your hands. Once you are there stop. (don't over mix)

Step 5: place dough on floured surface. You wont need too much flour since there is oil in the batter. This is where you can use an ice cream scoop to get even sized balls or just divide the dough in half and then keep cutting everything in half until you get 24 even sized balls. Should be a ball that can fit in your hand slightly larger than a golf ball.

Step 6: roll out each ball into a log with a bit of flour so it doesn't stick to the counter. You can roll out to about 10-12 inches in length. Fold in half and roll it around itself until it looks like a rope.

Step 7: place on parchment lined cookie sheets -there should be a bit of room between them as they will rise a bit. Mix the egg and water and whisk with a fork to make the egg wash. Brush each cookie and sprinkle on sesame seeds.

Bake at 325 degrees F for 20 to 25 minutes turning to make sure they bake evenly.

Served warm they are great but they will last a few days in a Ziploc bag and this is when they are perfect for dunking! or you can freeze some for another day. The Easter Bunny came to the window because it smelled so good too....I guess that is a lucky sign!

Happy Easter!

Baked Jalapeno Poppers

2017-02-09T06:20:00.000-08:00

OK! I must admit these were pretty good. They are perfect for a party because they can be made made ahead of time, then just baked until "melty" and delicious!

You will need:

5-6 Jalapenos (this recipe can easily be doubled for larger crowds!)
2 Spring onions (scallions)
1-2 cloves garlic -minced finely
1 tbsp your favorite Bar-B-Q sauce
2 heaping tbsp of cream cheese
1 tbsp chopped cilantro (coriander)
3 strips of bacon- cooked well and chopped finely
1 tbsp panko breadcrumbs
1 cup of cheddar or spicy cheese I used a Habanero cheese!

I found this Habanero cheese which has some pretty nice heat but you can use any sharp cheddar or jack cheese you prefer.

Step 1: If you are sensitive use gloves when handling chilies. Slice Jalapenos in half, lengthwise, then clean out seeds and membranes with a spoon. Place on a foil lined baking sheet.

Step 2: cook bacon and then chop info small dice.

Step 3: chop all ingredients finely and place in a bowl. Reserve a few bacon bits for topping.

Step 4: fill mixture in jalapeno boats and top with some breadcrumbs. Bake in a 425 degree oven for approximately 20 minutes or until peppers are soft and topping is browned.

Finish with a few more bacon bits and serve with a bit of sour cream to cool that heat!!

Flourless Chocolate Almond Ricotta Cake

2017-01-01T12:49:00.002-08:00

This is a simple, flourless cake made with olive oil, ricotta cheese and a hint of orange. It is great with some fruit and a spoon of whipped cream if you like.

You will need:

1-2 tsp of butter -softened for greasing the pan
3 tbsp dark cocoa - divided
1/4 cup mild buttery olive oil - I used a Bozzano from California (do not use anything that says LIGHT - this is poor quality oil)
3 oz of your favorite dark chocolate chopped
300 grams of whole ricotta cheese -its just over 1 cup if you don't have a scale
2 eggs
3/4 cup sugar
3/4 cup almond milk (or any kind you like)
1/2 tsp orange extract
1/2 tsp vanilla paste
2 cups ground almonds
3 tsp baking powder
1/4 cup sliced almonds to top
whipped cream & berries to serve (if you like! and I do!)

Step 1: pre-heat oven to 375 F. I like to line a 9 inch spring form pan with parchment paper and then butter generously. Using a sieve dust 1 - 1 1/2 tbsp of cocoa powder onto the pan and then tap to get all areas covered with cocoa. Tap out any remainder cocoa to a small plate or piece of wax paper and set aside to be used in the cake later.

Step 2: in a small bowl add the chopped chocolate and the olive oil and melt in microwave for 1 minute. Stir and leave to cool.

Step 3: in a mixer add the ricotta with eggs and mix for 2 minutes until smooth, Scrape down sides at least once. Add the cooled chocolate mixture and sugar and combine for 20 seconds.

Step 4: Add milk, orange extract and vanilla. Mix for 20 seconds until combined.

Step 5: in a small bowl add the ground almonds, remainder of the cocoa, baking powder and stir to combine. Add in 2 batches and stir only to combine.

Step 6: Spread batter into prepared pan, sprinkle sliced almonds on top and bake 55-60 minutes. It will fall slightly when it cools. Let cool in pan and serve warm or completely cooled.

Pumpkin Cinnamon Rolls

2016-11-13T15:11:00.001-08:00

These are perfect for Thanksgiving or Christmas morning but they will also just make any Sunday morning special. You can always make them at night, roll them out and let them rise for the final time in the fridge overnight. Big Pete loved them. They have a nice fluffy texture as all cinnamon buns should and just a little hint of spice and pumpkin!! YUMMY!!

You will need:

2/3 cup warm milk (I microwave for 20 seconds)
1/4 cup honey
1 pkg of yeast
1/2 cup of mild buttery olive oil - don't use anything that says Light - I used a gorgeous Ascolano from Wild Groves California Extra Virgin Olive Oil
1/2 cup pumpkin puree
2 eggs
1 tsp vanilla
3/12 -4 cups of all purpose flour - a bit more for rolling
1/4 cup brown sugar
1/2 tsp sea salt
1/2 tsp cinnamon
1/4 tsp fresh nutmeg
1/4 tsp ground ginger
1 tsp baking soda

Filling

3/4 cup brown sugar
1/4 tsp sea salt
2 tbsp bourbon
1/2 tsp cinnamon
6-7 tbsp very soft butter
1/2 cup finely chopped pecans

Glaze

4 oz of softened cream cheese
2 tbsp bourbon
1 -1 1/2 cups of sifted powdered sugar (I like it with 1 cup sugar but, you might like it sweeter)

Step 1: warm the milk in the microwave for 20 seconds just so that it is warm to the touch not hot. Add the honey and yeast, stir and leave for 5 minutes to make sure yeast activates.

Step 2: add the yeast mixture to the bowl of a stand mixer and add the remaining wet ingredients: 1/2 cup of extra virgin olive oil. I have used my new friend Dewey Lucero's gorgeous Ascolano (go to his website Wild Groves Olive Oil wildgroves.com to get some!) add the canned pumpkin, the eggs and vanilla. Stir to combine.

Step 3: In another bowl add the dry ingredients: 2 1/2 cups of the flour, brown sugar, salt, cinnamon, nutmeg, ginger and baking soda.

Step 4: add the dry to the wet and mix with the paddle or dough hook for approx 30 seconds until just combined. It will be a wet dough.

Step 5: cover and let rise for 2 hours in a warm place.

Step 6: get your remaining 1 cup flour (might need a bit more) and a scrapper works well. I pour out the flour and mix and fold in the remaining flour. I add just enough flour so that it is not sticky but it is still a lovely soft dough. I roll out a big rectangle and then add the filling.

Step 7: in a small bowl make the filling: add the brown sugar , salt, 2 tbsp bourbon, cinnamon and chopped pecans. Mix with your fingers or a spoon. Then spread out the softened butter in an even layer on the top of the dough. Sprinkle the filling evenly leaving a bit of an edge.

Step 8: roll up so you have a long skinny roll, not a short fat roll. Slice into 1 1/2 inch rolls. I always cut the whole roll in half and each in half until you have the even slices you like. Place into a buttered dish with room around each and let rise for another 45 minutes.

Bake in a 350 oven for 30 minutes or until they are nicely browned around the edges.

Step 9: make the glaze: in a bowl add soft cream cheese, bourbon and powdered sugar, mix with the hand mixer until smooth.

Let rolls cool and smear some of the cream cheese glaze on top of each. They taste great when still slightly warm .

Warm Spinach Salad- Dinner for one!

2016-09-11T10:21:00.000-07:00

Eating alone does not have to be take out or something boring. Big Pete is away at a conference and I still like to cook something delicious even if I am dining alone...because I am worth it!

This is a simple spinach salad with a half a chicken breast and the dressing is made right in the pan then poured over the salad while still warm.

You will need:

a few big handfuls of baby Spinach or Spinach and Arugula
2 strips of bacon
1/2 small yellow onion - sliced into half rings
a few slices of red onion
great extra virgin olive oil (always!! I am using a beautiful Itrana from Quatrociocchi ) you will use some for cooking and some to finish
a dash of balsamic vinegar
1/2 chicken breast sliced -cooked then chopped
6-7 white mushrooms sliced
1/2 small tomato chopped into small dice (approx 1/2 cup)
1 tsp of mustard
1-2 tbsp of red wine vinegar
1 tbsp of jalapeno jelly
salt and pepper to taste

Step 1: cook a couple of slices of good quality bacon on a medium heat flipping it from time to time to get an even crispiness. I like mine just shy of cooked until it is crumbly but you cook it as you like. Once cooked remove from pan and place on paper towel to absorb excess fat and set aside to cool, then chop.

Step 2: toss a couple of big handfuls of baby spinach and arugula to a big bowl. There are lots of other ingredients here so don't worry that this is not enough.

Step 3: slice up a half a yellow or white onion and saute on medium heat in a bit of your good olive oil (honestly don't ever buy that junk stuff from the grocery store buy real oil of decent quality no matter what!) saute until browned. While your onions cook slice up a bit of red onion into half rings and toss along with a handful of blueberries into your bowl with the greens.

Chop up your tomato and set in a small bowl.

This salad is a combination of raw and cold and warm and spicy. The tartness of the blueberries along with the raw onion goes so nicely with the warm chicken covered in the sweet and spicy jalapeno jelly.

Step 4: add a splash of balsamic vinegar when the onions are just starting to brown. Cook for a minute or two more then add your chicken. Remember to add a bit of salt and pepper and cook chicken until browned and cooked through. Remove from heat and chop. You should have your chicken chopped, your tomato chopped and your bacon chopped.

Step 5: in the same pan saute the mushrooms until nicely golden around the edges and then add back the meat, your mustard, the jalapeno jelly and a dash of red wine vinegar. Stir until a simple sauce starts to form.

Step 6: add all remaining ingredients. Cook 1 more minute.

Toss the warm ingredients over the cold taste and adjust for salt and pepper once more. I also always add a little drizzle of my great olive oil for a perfect raw oil finish. Think of olive oil as a condiment here. Eat right away!

Salted Chocolate Cheesecake Bites

2016-08-28T10:26:00.002-07:00

I just wanted a bit of something decadent and these came to mind. I created a half batch but it can easily be doubled. You can freeze them for a perfect frozen bite when you get a hankering for a little something!...OK maybe you might want 2!

What you need:

Small Batch

1 8 oz package of cream cheese - room temperature
1 egg - room temperature
1/2 cup sugar
1 tsp vanilla paste (or pure extract- the paste is worth looking for!)
1 tsp cornstarch

Crust

3/4 cup graham cracker crumbs
4 tbsp melted unsalted butter
1 tbsp vanilla sugar (or just regular sugar)
pinch of salt

*use a loaf pan used for baking a loaf of bread

++++++++++++++++++++++++++++++++++++++++++++++++++++++++

Full Batch

2 8 oz packages of cream cheese - room temperature
2 eggs - room temperature
1 cup sugar
1 tbsp vanilla paste (or 2 tsp vanilla extract)
1 tbsp cornstarch

Crust

1 1/2 cups of graham cracker crumbs
6 tbsp melted unsalted butter
2 heaping tbsp vanilla sugar
pinch of salt

*use a small brownie pan 7 x 11 or 8 x 8 square pan

1 4 oz bar of dark chocolate (or 2 for full batch)
1 tsp of coconut oil (or 2 for the full batch)
Maldon sea salt

Heat oven to 325 degrees F

Step 1: in a stand mixer place softened cream cheese - using the paddle attachment mix for a minute, then scrape the paddle and bowl to mix well and avoid lumps.

Step 2: add sugar and mix again for another minute, then scrape down bowl and paddle to avoid lumps. Add eggs, vanilla paste and cornstarch and mix again for 3 minutes -scraping once to make sure it is a smooth mixture.

Step 3: in a large bowl add graham cracker crumbs, melted butter, sugar and pinch of salt. Mix with a wooden spoon.

Step 4: place parchment paper in the pan so that there is an overhang as you will be lifting the baked cheesecake out and onto a cutting board to slice. Press crust mix into the pan in an even layer.

Step 5: Pour cheesecake mix over crust and bake 30-35 minutes or until the centre is slightly wobbly - the parameter will puff and get slightly browned. The centre should be only slightly wobbly - no longer liquid.

Step 6: let cool, then slice into small squares, mine were 1 inch approx. If you want to cut off the uneven edges you slices will be perfect. Use a large knife dipped in hot water and then dried on a tea towel -for each smooth cut. Place separated squares on a cookie rack over a sheet pan to scrape up extra chocolate.

Step 7: Melt dark chocolate bar or two (small batch big batch!) and 1 or 2 tsp of coconut oil - you can use a double boiler to melt chocolate or just do it in a microwave in 20 second increments until melted.

Step 8: pour slowly over the squares to coat as much as you like -reusing the excess. Let set for 20 minutes or so and then add a sprinkle of flaked sea salt. You can keep in the fridge or freeze them for a frozen 1 bite treat.

OK, I might just need 1 more!

Filipino Chicken Adobo

2016-08-04T06:38:00.002-07:00

My pal Dan was talking about his favorite foods from the Philippines and Chicken Adobo came up in the conversation! I said "I have never made Chicken Adobo!" His eyes lit up and he described the sweet, sour and rich tastes he remembered growing up. I said "I have to make that!"

So this one was made with love for Dan! and of course Big Pete!

This is slow simmered until it thickens and gets all dark and wonderful. It is sweet, sour and tangy. Served piping hot over fragrant Jasmine rice, I promise you will love it!

You will need:

8-10 organic chicken thighs
4-6 cloves of garlic -chopped fine
1/2 cup apple cider vinegar
1/2 soy sauce
3/4 cup coconut palm sugar
1 tsp crushed peppercorns
1 cup canned tomatoes (crushed or pieces)
1 small onion
scallions or onion sprouts to serve
your favorite rice - I like Jasmine
1 small pork tenderloin chopped in large slices(optional for a Pork & Chicken Adobo version - if you prefer!)

Step 1: I like to clean off some of the big pieces of fat on the thighs and then I cut them in half or quarters. Place in a large bowl.

Step 2: take an onion and lots of garlic and mince finely. This will just disappear in the sauce. Add to chicken.

Step 3: add your cider (or white) vinegar and soy to the bowl.

Step 4: add the palm sugar or brown sugar if you don't have palm (you can find it in any good grocery store or health food store)

Step 5: you can add canned tomatoes but I had fresh seasonal so I just did a rough chop and threw them in the food processor. Add to the bowl. Add the cracked peppercorns - don't worry you can add lots!

Step 6: marinate for a few hours or overnight.

Step 7: OPTIONAL* you can also add some pork tenderloin but, I do not add until the last 1/2 hour of cooking. I have chopped into similar sized pieces as the chicken and you can add some of the sauce to it to marinate before adding to the pot.

Step 8: add to a large heavy pot - this is when I bring out the heavy enamelled cast iron Le Crueset.(they are worth every penny by the way!) Turn on medium heat, let come to a boil and then just lower to a steady blip for 3 hours or until the sauce is reduced and the chicken is tender. If you are adding the pork add it in the last 15- 30 minutes because the meat is so tender.

It gets all thick and dark caramelly brown!! My mouth is watering just looking at this picture.

Serve over Jasmine rice and a few onion sprouts or scallions to make it pretty!

The boy could hardly wait to eat a big bowl of it! Big Pete approved!!

I hope Dan liked it too!!

Cinnamon Kouign Aman

2016-07-17T14:46:00.000-07:00

The smell of warm pastries and cinnamon sugar is the way I woke up Big Pete this Sunday morning!

Get the coffee and be prepared to be dazzled!

Kouign Aman (pronounced Queen Aman) are a French lacquered pastry from Brittany. I have always wanted to try making them. They do require a bit of effort over 2 days but, they are well worth it. It is like making a typical croissant dough and then when you roll them out the last time you roll them in sugar instead of flour. Once they cool slightly, they are flaky and crunchy and definitely buttery. Kouign Aman literally translates to butter cake.

You will need:

1 1/2 cups of warm water
1 tbsp honey
1 envelope of dry yeast
4 cups of all purpose flour
1/2 tsp sea salt
2 tbsp melted butter
4 sticks of unsalted best quality butter - let come to almost room temperature
1 1/2 cups of sugar
1 tsp cinnamon
1 tbsp cocoa powder

Step 1: In a bowl add warm water, honey and yeast. Let bloom for 5 minutes to make sure yeast is active.

Step 2: in a stand mixer with a dough hook add flour, salt and melted butter. Mix for a few seconds then add yeast mixture. Mix until well combined approximately 2 minutes. The dough should literally clean the bowl when it is done.

Step 3: Cover the dough and let rise in a warm place until doubled in size, about 1 hour.

Step 4: On a large sheet of parchment spread the butter to form a square which is 8 inches x 8 inches. Fold up and place in fridge to get firm for 30 minutes.

Step 5: on a floured surface roll out dough to a 12 inch square.

My square was too large- if you make it 12- 13 inches it should wrap the butter with very little over lap.

Step 6: place the cold butter on top of the dough in a diamond fashion, then fold like an envelope to enclose butter.

Step 7: pound the hard butter gently to start rolling without breaking through the dough. Roll out the. dough to roughly 24 inches x 8 inches. Fold into thirds. Brush off excess flour and pinch ends. The goal is to roll out and fold to evenly distribute butter.

Step 8: wrap in plastic wrap and put in fridge for 20 minutes.

Step 9: roll out again and fold into three again.

this is your second fold - mark it so you remember. Wrap and pt back in fridge for another 20 minutes. Do this 4 times. After the 4th roll wrap dough and leave in fridge 6-8 hours or overnight.

Step 10: heat the oven to 425 degrees F and remove your dough for the final roll out. This time instead of flour you will roll out the dough in sugar or cinnamon sugar.

Step 11: roll out to a 16 inch x 16 inch square. Cut off edges to make even 4 inch squares (use a clean ruler)

I used 4 inch cheesecake pans as a mould -you could just place right on parchment paper or you could use a large muffin mould. I prefer the bigger ring as the muffin pan makes the pastry rise up instead of outward. The outward spread makes the pastry more flaky and crunchy.

Step 12: Pinch each point to the center of the square and then take each new point and fold to the center again. I also made a few with just one fold. I like the traditional double version better.

You can even roll into croissant shapes. Let rise one final time for approx 20 minutes.

Bake approx 20 minutes or until browned and crunchy.

Let cool lightly then dig in! They are very buttery and crunchy...then go do a workout!

Chocolate Zucchini Cake

2016-07-10T16:46:00.001-07:00

This easy slab cake is delicious and moist and has zucchini and olive oil in it...don't worry you would never know it was anything but chocolate cake!

You will need:

1 stick of unsalted butter (1/2 cup) at room temperature
1/2 cup brown sugar
1 cup white sugar
3 large eggs
1/2 cup mild extra virgin olive oil- I strongly encourage you to buy really good quality EVOO and use it lavishly!!
1 tsp vanilla (or maybe 2 if you like!)
1 1/4 cups buttermilk
2 cups finely grated zucchini
2 1/2 cups all purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
3/4 cup dark cocoa
1 cup dark chocolate chips or 1 great 80 gram chocolate bar - chopped
2 cups whipping cream
1 tbsp good vanilla extract or vanilla paste
1 tsp gelatin (unflavoured)
3 tbsp cold water
4-5 tbsp vanilla sugar
fresh berries

I used a 3quart/2.8 Litre glass baking dish - its easy to cut on the glass and stores easily in the fridge because the toppping is whipped cream.

Heat oven to 325.

Butter and flour your glass baking dish. Set aside.

Step 1: add room temperature butter and sugars to a stand mixer. If you don't have a stand mixer you can use a hand mixer. Mix until it resembles wet sand.

Step 2: add 3 eggs and mix on medium high for 3 minutes until pale in color.

Step 3: add vanilla ( I make my own) and olive oil and mix until incorporated.

Step 4: add buttermilk and mix well, scrape down bowl at least once.

Step 5: add finely grated zucchini and any liquid that it has into mixer.

Step 6: add dry ingredients to a large bowl and mix with a whisk. Add flour, baking soda, baking powder, salt and cocoa. Whisk to blend and make sure cocoa doesn't have any clumps.

Step 7: chop chocolate (or just use good quality chips)

Step 8: add dry ingredients to wet and mix on low speed until just incorporated.

Step 9: I like to mix in the chopped chocolate by hand. This also allows me to scrape the bowl a few more times.

Step 10: spread and level batter in pan.

Step 11: bake for 50 minutes or until a toothpick inserted comes out clean. Let cool completely.

Step 12: Sprinkle gelatin over water and let bloom for 3-4 minutes then microwave for 10 seconds. Whip whipping cream with vanilla and sugar and slowly drizzle the gelatin in to the cream. This will stabilize your topping so this can last a day or 2 without getting runny.

Step 13: spread cream over cooled cake and arrange berries as you like and then cut yourself a big slab!!

and don't forget to share with friends!! feed it to kids you will get some vegetables and olive oil in them and they wont even know it!

Mexican Salsa Burgers

2016-07-09T09:17:00.002-07:00

I love a good burger!! I would travel long distances for a great burger! I think if I could choose my last meal, it would be a burger...and sweet potato fries of course! I love them in any variation, beef, chicken, turkey, vegetarian. Yep! I love em all, if they are made well and with good ingredients. This is my latest creation. I made the Salsa first and thought this would great in a burger and it was!

You will need:

1 lb. of best quality beef (80/20 is best - you do need some fat!)
1 lb of best quality hot Italian sausages - casings removed
1/2 cup your favorite Salsa - here is my recipe from the last post
1 tbsp Mexican Seasoning mix
salt and pepper (I only add this while grilling the burgers)
great squishy buns
slices of avocado
more of your favorite Salsa to top
onions, hot sauce ....make this the burger you love!

Step 1: start with the best quality meat you have access to. I have organic beef and some great quality hot Italian sausage from my local market they make it in house. If you can't find it without the casings like this just buy actual sausages and remove the casings.

Step 2: gently and with love loosen the meat so it is not compacted and becomes a tough burger. The very best burgers are ground fresh which makes a nice loose burger. I did not have my own ground but I always try to chop it or separate the meat so it is not as dense and compact. Add your Salsa.

Be gentle in mixing ingredients to avoid compacting burgers too tightly. Add your Mexican seasoning mix. I wait to add salt and pepper and just sprinkle on top while grilling.

Step 3: slice up and arrange all your condiments.....Mmmm avocado and a squeeze of lime!

Step 4: divide the meat into equal parts. A simple method is just to divide mass in half and then keep dividing each piece into half until you have 6-8 equal sized burgers. Gently form into patties.

Step 5: I place each burger onto wax paper and normally we cook 3. Big Pete has 2 and I am good with 1! The rest I wrap up and place into Ziploc bags and toss in the freezer for a day when I don't feel like cooking and can dip into my freezer pantry for something yummy that I know exactly what the ingredients are!! That is the magic of a well stocked kitchen and for me the freezer is just an extension of my pantry.

YUMMYLIOUS!!!

Fire Roasted Salsa

2016-07-04T16:05:00.000-07:00

You can make this salsa anytime! It is a simple salsa made with canned fire roasted tomatoes and a few other ingredients. Get out the food processor and in a few minutes you are done!

You will need:

1/2 -1 fresh jalapeno pepper (ha- la payn-yo! pepper)
1/4 -1/2 white onion
2 garlic cloves
a handful of fresh cilantro/coriander
1/2 tsp canned chipotle in adobo sauce
1 fresh lime juiced
1 tbsp extra virgin olive oil
salt and pepper to taste - it needs more salt than you think- so taste!
1 8oz can of fire roasted tomatoes
tortilla chips

Step 1: I add the jalapenos, onion, garlic and cilantro to the food processor first. I do chop most things at least a bit before adding it to the machine. Chop.

Step 2: add the salt and chipotles (you can buy them in a can or a jar typically) they are very hot so start with less and add more if you like.

Step 3: add the lime juice, olive oil, and finally the tomatoes. Taste and adjust the salt and pepper as necessary. I also like mine with lots of lime.

Serve in a pretty bowl and get the Tequila baby!!

Chicken Pasta Primavera

2016-05-09T18:22:00.001-07:00

The other day "The Boy" also called "Big Pete" says "You are not bringing your best game to the kitchen". He says "You need to create some different dishes, like you used to". Now, my first reaction is to give him a karate chop to the neck but, with great restraint, I held back. I did remind him that the average family in Dallas eats out 5 days a week. I was about to give him my "do you know how good you've got it man speech when I realized he was right. So, I made something different today! This is a medley of vegetables and a bit of chicken if you like. This is my version of Pasta Primavera.
Of course, you can quite easily substitute any of your favorite veggies. I like to cook everything separate and then toss it all back at the last minute. Make this with or without meat.

You will need:

3 slices bacon -chopped into small pieces
4 slices of good quality Italian salami -sliced
1 chicken breast - sliced into strips
salt/pepper (at every stage)
1/2 small onion diced fine
1 1/2 cups or so of broccoli florets
1 pint of cherry tomatoes slice in half
1 large handful of spinach - sliced into strips
4-5 basil leaves - sliced into ribbons
3-4 green onions - sliced
3 cloves of garlic- minced finely
1 tsp dry Italian seasoning
1/2 tsp fennel seeds
1/2 tsp chili flake
more great quality Extra Virgin Olive Oil - mine was a medium from the Riva Garda region of Italy for drizzling
1 tbsp or so of great quality balsamic vinegar
1/2 -1 lb box of dry penne pasta
more salt and pepper to finish with some fresh grated Parmensano Reggiano cheese.

Step 1: put on some Andrea Boccelli and pour yourself a glass of wine and just slice, dice and chop everything before cooking. Once this is done you can start cooking things in batches. If you prefer the tomatoes uncooked just toss everything as you cook it into a giant bowl. Put a big pot of water on the stove to boil.

Step 2: on a medium low heat cook the bacon until approximately half cooked, then add the salami and once both are crispy remove from pan.

Step 3: in the same pan add the onion plus salt and pepper and cook until slightly browned approx 5-7 minutes

Step 4: cook chicken with 1-2 tbsp olive oil and some salt and pepper, fennel seeds, Italian seasoning and chili flakes, remove from pan once browned.

Step 5: with more olive oil and a bit of salt and pepper (it really is important to season at each stage) cook zucchini until nicely browned and remove from pan.

Step 6: add a bot more oil and the broccoli cooking for 2-3 minutes with more salt and pepper. Add the tomatoes and cook for 1 minute more. The water in the tomatoes cooks the small broccoli pieces perfectly al dente.

Add chicken and all the other cooked components back in to toss for 1 final minute.

Add the spinach and green onions and garlic and anything else you may have chopped up!

Pour into a giant bowl add another drizzle of raw olive oil, a drizzle of balsamic vinegar, and some Parmesan cheese. Taste it! if it needs more seasoning add it.

Eat it !

Chocolate Babka and Jalapeno Garlic Cheese Babka

2016-04-24T16:06:00.001-07:00

Chocolate Babka

Jalapeno Garlic Cheese Babka - its like the best spicy garlic cheese bread!

This is a tale of two Babkas, one sweet and one savoury. You can easily swap out filling to make it your own version. Add chopped nuts and cinnamon sugar, pesto and Parmesan or what about adding olive tapenade to create your delicious speciality. With this one receipt you can divide the dough in half to create 2 small babkas or one large.

You will need:

Dough

4 cups all purpose flour
1/3 cup sugar
1 tsp salt
1 cup milk
1 pkg yeast (instant or regular)
1 egg and 1 egg yolk
1 stick butter room temperature =soft
2 tbsp Extra virgin olive oil

Chocolate filling

2 tbsp best extra virgin olive oil
2 tsp pure vanilla extract or vanilla paste
1-2 tsp ground cinnamon
1/4 cup light brown sugar
3 oz semi sweet chocolate chips or milk if you prefer
4 oz of best quality dark chocolate chopped finely
pinch of salt
1/2 cup butter room temperature =soft

If you want to make a savoury version

leave out the vanilla and sugar in the dough

Jalapeno Garlic Cheese Bread

1 1/2 cups grated mozzarella
1 finely chopped fresh jalapenos
1/2 can sliced canned jalapenos
3-4 tbsp extra virgin olive oil
salt and pepper to taste
3 cloves garlic finely chopped
2 green onions

Step 1: in the bowl of a stand mixer add warm milk, 1 tbsp of the sugar (I heat in the microwave for 20 seconds)and vanilla paste. (this is an exceptional product and worth the effort to find in any gourmet speciality shop) Sprinkle the yeast on top and mix for 5 seconds. Let yeast bloom to make sure it's active -wait 5 minutes.

Step 2: add the rest of the sugar, flour, eggs, butter, olive oil and lastly the salt. Mix with the dough hook attachment for 5 minutes until the dough pulls away from the bowl and is a smooth dough. If you find it is too wet you can always a 1/4 cup more flour at a time. Humidity can affect how much flour is necessary so you may need a bit more. The perfect dough should be smooth and not sticky to the touch once it has absorbed as much flour as necessary.

Step 3: remove the paddle and I for some reason always knead the dough a few turns on the counter to feel it in my hands and know that it has enough flour or not. Place the ball back into the bowl and cover to let rise at least 2 hours or overnight in the fridge if you prefer.

Step 4: once the dough has risen, remove from bowl and on a lightly floured surface roll out a large rectangle roughly 10 inches wide facing you (this doesn't have to be exact)

Step 5: the butter should be very soft and I just spread it evenly over the dough leaving a half inch border around the edges. Sprinkle a few tsps of cinnamon over the butter, then add the brown sugar and two types of chocolate.

Step 6: then roll up the dough into a long log.

Step 7: with a sharp knife slice the dough lengthwise. Join the two ends together and create a criss cross pattern with the exposed layers on top.

Step 8: carefully place into a parchment lined loaf pan. If you are making 2 loaves you can slice the long log in half. If you are making one loaf I suggest baking on a cookie to ensure the bread cooks properly in the middle.

Step 9: let bread rise for a further 30 minutes in the pan as the oven heats up to 350 degrees

Bake approximately 35- 45 minutes in a 350 degree oven.

Let cool....that's the hard part!

Savoury Cheese Babka filling: I take all ingredients (except cheese) and mince finely in a food processor, add cheese and mix all ingredients together then spread onto dough the same as above roll up the dough the same way.

Slice lenghtwise

Criss Cross

Let rise

Devour!

Nice, France, Imperia Italy and Olive Oil School Part 3!

2016-03-05T14:06:00.003-08:00

This is my 3rd year in a row (lucky me!) attending Olive Oil Taster's school at ONAOO in Imperia, Italy. This is my second year of a 3 year Professional Olive Oil Tasters Course.

Imperia, Italy is located in the northern part of Italy about an hour and a half south of Nice, France. A group of us have been attending together since the first year and have become friends and a support team on this surprisingly difficult journey. I have flown in to Florence, Milan and this year Nice to get to Imperia. I had never been to Nice and was looking forward to enjoying our short stop on the way home.

First stop is London Heathrow where I meet friends from Toronto and Hong Kong...of course there is time for a glass of Champagne at Prunier it doesn't matter that it is 7:25 am! this is how we roll baby!!

There are some great shops and restaurants and I really love to stop by Fortnum and Mason because you can enjoy a perfect cuppa and you can browse their pretty shop. I want to buy everything but, settle for a box of Princess Grey

We land in Nice to meet our last travel buddy from Vilnus, Lituania. The pastries in the airport are stunning. Oh wait! a stop before we get on the train for...you guessed it Champagne. Even on the train we celebrate the glory of being here!!

While everyone else gets settled in their rooms I must say hello to this pretty little town!

"Buonasera Imperia!"

The old olive tree by the port

Ok, now that we have arrived we either need a nap from the "red eye" flight or wait...coffee and something dolce!! Yes, but remember if you are in Italy you can have a macchiato which is a coffee with just a spoon of crema but, don't order a cappucino after breakfast. They will give it to you but, they will be shaking their heads the whole time. Italians only drink cappucino at breakfast.

This is such a cute little seaside town. You arrive in Porto Maurizio which is glorious town on the water but, we take a taxi to it's sister city on the other side of the river called Imperia Oneglia.

After we check in to the Hotel Rossini which is a great little hotel that has comfortable accommodations and a nice breakfast bar. Everyone who goes to to ONAOO stays here because you can walk to school everyday.

An apperitivo at Gusto and of course when you have a drink they bring you something to nibble on.

Time for dinner I chose not to have a nap and hold out as long as possible and now I am hungry as a bear (un orso! in Italian) we are disappointed because our favorite little pizzeria is closed for renovations. It is the middle of Feb and a good time since there are not many tourists but, we are bummed none the less. We head over to a great little pizzeria and pasta place. I recommend the pasta over the pizza but, all of it is good and cheap. The pasta is made and brought to your table in giant fry pans! The wine is good and we meet more friends.

The first day of The Professional Olive Oil Tasters course and there are people from Norway, France, China, Lituania, Canada, US, Taiwan, Switzerland and Italy. We start with a few tastings. I am constantly amazed at how complicated and difficult this is for me. I never come to the table thinking I am good, I have nailed this. Why? well because you are smelling for defects and fruitiness of the oil to begin with. If you smell something you need to taste it to assess the oil. You swish it all over your mouth and smile wide and suck air to the back of your throat. You sometimes need to do this a few times and make sure the sample gets right to the back of your tongue where you taste bitterness (a positive attribute of good oils) and also to get the sensation of pungency or the peppery kick that can make you cough (this is also a positive attribute and when it makes you cough this is a good thing!)

I am tasting for perhaps a subtle defect or even multiple defects which I need to define as a number to give it a strength value. I need to determine which defect it prevalent and then which others are present. If the oil has no defects I am tasting to see if I can determine if the olives are ripe or were they green (usually this part is detected in the smell ) what do I think the oil tastes like? cut grass, tomato leaf, artichokes, green almonds etc... this is not easy I have to define the level of fruitiness on a scale, I have to define the bitterness and pungency on the scale and if there are defects they also need to be defined. There are over 2000 cultivars of olives and they taste different. In Italy what makes them so special is not that they make the best oils in the world BUT they are the only country that has over 500 cultivars within it and this diversity can make some remarkable oils.

Professor Servili spoke with passion and excitement about the chemistry of olive oil and why is is just simply unique in the world of oils - there is no other oil in the world that has sensory analysis, none! and it is truly remarkable in its powers . I cannot believe how interesting I find even the chemistry and milling aspects of this glorious product.

Yay! Lunch at Gusto a few minutes from school. We always enjoy the local specialties like Trophie "tro-fee ay" which is a typical pasta served in Liguria made with pesto (this is where Pesto is from!) green beans and potatoes, or lasagna bolognese or lasagna with pesto.

Day 2 - we tasted 37 different oils some with defects, some great and let me tell you if you are always looking for and describing defects at the point of identifying good oils you really will struggle to find the good characteristics that define spectacular balanced oils. Then we have a mini test with 6 oils to identify which are the pairs. Once again not as easy as it seems you start basically by smell and only taste after you think you have it correct.

Once again I am sad it is over so soon!

We have another year of 4 Skype tasting classes and then next year is the scary part. We are tested to see if we pass and it is a low proportion of people that pass. I am freaking out already because I really want to pass.

We always have a beautiful dinner at the nicest restaurant in Imperia Oneglia at Salvo Cacciatore.

The Procuitto is sliced so thin it dissolves on your tongue like salty candy floss!

A salt cod and potato croquette

Truly one of the best pasta dishes I have ever had! Anchovies, pepperoncino, olive oil, breadcrumbs lemon juice and zest!

Fresh ravioli with herbs and a drizzle of their own olive oil. A lovely mild Taggiasca typical varietal of this area.

You must stop into Crema di Gelato at least once if only to look at how spectacular their desserts are!

who am I kidding! I can't just look.

We check in to the West End Hotel at night and start walking to find a restaurant for dinner. We are lucky and find a wonderful one.

For now back to Nice for dinner and tomorrow a full day of exploring and eating. Valentines Day!

A cute little restaurant we just stumble upon!

Hot brie cheese with honey.

The most beautiful tiny baguette, they really do understand great bread in France!

Arugula, chicken breast and potato puree with TRUFFLES!!!

Steak and frites!

Steak tartare and a fresh salad. It is an enormous portion!

On the way home we stumble across the Nice Carnival parade at 11 pm at night!! crazy but wonderful!

Bonjour!

Our last day and it is a glorious morning! the hotel is located on the Promenade des Anglaise and wow what a view of the Cote d'azur (you will see later why they call it the blue coast!)

We are taking a walking food tour and I am excited and hungry.

The tour begins in the old flower market.

Look at the amazing variety of glace fruit in this beautiful shop window.

Bottles of olive oil....it is lovely to see the beautiful oils however, clear bottles and light are the enemy of olive oil.

Citrus fruit trees!

Olive trees

glace fruit- they are super sweet, too sweet for me (except I love the chestnuts)

These were some pretty chestnuts from in Imperia!! YUM

candied flowers - perfect on a cupcake!

giant artichokes!

saucisson with cognac and wine!

Hazelnuts and clementines ...reminds me of childhood Christmas table.

Breads

pizzelle

Gorgeous cakes and perfect macaron!

Cheese and truffles! heaven.

so many salts to choose from!

we shop at the market and stop for breakfast. An orange beignet (donuts!)

orange fougasette bread. I loved it.

une noisette cafe! a typical coffee - with just a splash of milk.

A local speciality is a sweet cake make from swiss chard, pine nuts and raisins called Tourte aux Blettes. Very good!

A few moments on a Sunday morning to stop in this pretty little church. I say a blessing and send good thoughts for a friend who has recently lost her Mother not far from here.

Our last stop is a cute little shop created by the owner of L'Occitane. There are many local olive oils and other food products.

We set up a small table at the back of the shop and enjoy the best goat cheese I have ever had, some tapenade, pizzelles, glasses of perfect rose and fig syrup and water. It has been a perfect tour and our guide Dorothy has been wonderful!

This is their selection of medium oils (which we all think is MILD...we are hard core!)

Tapenades!

chocolate covered olives....I don't know!

Of course Lavender!! we are in the south of France.

A pretty olive tree in the middle of the city!

Climbing many steps to get to the view of the city.

We hike up to the remaining part of the castle and are rewarded with a phenomenal view!! I absolutely have fallen in love with Nice!

An aperitif on the beach after a spectacular day.

A fancy Valentine's dinner at Jan.

Love potion!

Warm bread can you smell it?

A perfect mouthful of crab and mozzarella foam.

Salmon

One perfect ravioli

A perfect fillet mignon.

candied cucumber and pomegranate ice

cheese, nuts, grapes and dried meat

a gorgeous panna cotta with chocolate and fruit to dip in shaved chocolate sand.

Dinner at Jan a Michelin star restaurant for a special Valentine's meal. I am sorry my sweetheart is not here with me however, I am grateful my olive oil dream team and I are enjoying a wonderful evening.

Life is filled with wonder and excitement. How lucky am I to learn new things meet new people and experience the joy of discovery and travel!

I count my blessings as I fall asleep... very very full!