Strawberry Ice Cream with Balsamic Vinegar

Ingredients

1. 3 egg yolks (L)
2. 100 g sugar
3. 200 ml milk
4. 250 g fresh strawberries, cleaned and hulled
5. 2 tbsp lemon juice
6. 125 g crème double
7. 75 g heavy cream
8. 2-3 tbsp balsamic vinegar (the best you can afford)

Preparation Method

• Heat the milk in a small saucepan and bring to a boil.


• Remove from the stove and allow to cool down for about some minutes.


• Whisk together egg yolks and 70 g of the sugar in a bowl until most of the sugar crystals have dissolved and the color becomes light and pale.


• Pour the warm milk over the egg and sugar concoction while constantly stirring (slowly, otherwise you will end up with foam).


• Reheat the custard mix slowly while continuously stirring/scraping the bottom of the pot until it has noticeably thickened and coats the back of a spoon or heatproof rubber spatula, but do not let it boil.


• Remove from heat and let cool down.


• Meanwhile prepare the strawberry puree: Coarsely chop the fruits, sprinkle with the remaining sugar and lemon juice and let rest for a few minutes before you process them with a handheld blender until the puree is smooth.


• Separate about 50 g in an extra, small bowl and chill in the fridge (covered) for later.


• Once the custard is cooled down, add the strawberry puree, the crème double as well as the heavy creme and stir well. Season to taste with a good aged balsamic vinegar (don't overdo it, you only want a pleasant hint) and refrigerate until chilled.


• Pour the custard into an ice cream maker and freeze according to the manufacturer's instructions.


• Transfer to a plastic container when done and layer it with tablespoons of the remaining strawberry puree.


• Freeze until firm.

Fettuccine with Heirloom Tomatoes Pasta

SERVES 6–8

INGREDIENTS

1 cup flour
½ cup semolina flour
2 eggs, lightly beaten
6 cups roughly chopped heirloom tomatoes
1 cup halved heirloom cherry tomatoes
¼ cup extra-virgin olive oil
15 basil leaves, thinly sliced
2 cloves garlic, minced
Kosher salt and freshly ground black pepper, to taste
Cornmeal, for sprinkling
Thinly shaved parmesan, for serving

INSTRUCTIONS

1. Make the pasta: Stir together flour and semolina in a large bowl, and form a well in the center; pour eggs into well and stir with a fork until dough forms. Transfer dough to a work surface and knead until smooth, about 10 minutes. Cover with plastic wrap and let sit for 30 minutes.

2. Meanwhile, make the sauce: Combine tomatoes, oil, basil, garlic, and salt and pepper in a bowl; cover and let sit at room temperature for 30 minutes to meld flavors.

3. Uncover and halve dough; using a pasta roller or rolling pin, roll each piece of dough until it's 1/16" thick. Hang pasta sheets on a rack to dry slightly for 5 minutes. Slice pasta sheets crosswise into lengths of one foot and stack, one on top of another, sprinkling cornmeal in between, then roll into a cylinder; cut crosswise into ⅓"-thick ribbons. Unravel fettuccine and toss with semolina to separate; let dry for 10 minutes.

4. Bring a large pot of salted water to a boil over high heat, and add pasta; cook, stirring, until al dente, about 3 minutes. Drain pasta and add to bowl of sauce; toss to combine. Divide among serving bowls and garnish with parmesan.                                                                                                                          

Tomato Stack Salad with Corn, Bacon, and Avocado

Yield: 4

Prep Time: 10 min.

Cook Time: 8 min.

Total Time: 20 min.

Ingredients:

2 slices of bacon, cooked & crumbled
2 ears of corn
2 red tomatoes, thickly sliced
1 yellow tomato, thickly sliced
1 orange tomato, thickly sliced
Sea salt and freshly cracked pepper, to taste
Basil for garnish
Creamy buttermilk ranch dressing (see link above for recipe)

Directions:

Make the Creamy Buttermilk Ranch Dressing. Click here for the recipe.
Heat a grill pan over medium heat. Coat the corn with cooking spray then place into the grill pan and cook for 8 minutes or until well marked, turning occasionally. Remove from the grill pan; cool slightly. Cut the corn kernels from the cobs; set aside.
Slice the tomatoes and sprinkle them with salt and freshly cracked pepper, to taste. Alternate layers of tomatoes and avocado on the serving plates. Side Note: I used two slices of the avocado together to make an even layer in between the tomatoes. Scatter the corn and bacon crumbles evenly between each tomato stack. Drizzle each tomato stack with the ranch dressing and garnish with basil leaves. Serve immediately. Enjoy.

Pumpkin Layered Cheesecake with Ginger Lemon Cookie Crust

1 7 oz box Carrs Ginger Lemon Cremes Cookies (finely ground in food processor)

2 Tablespoons butter, melted

20 oz softened cream cheese

2/3 Cup sugar

1 teaspoon vanilla

22 oz canned Pumpkin, (I used 1 1/2 cans of the 15oz size)

12 oz softned cream cheese

1/2 Cup granulated sugar

1/4 Cup powdered sugar

1 teaspoon pumpkin pie spice

Caramel sauce to drizzle if desired

1. Spray a 8×13 inch springform pan (mine was a little bigger) with non stick cooking spray. Combine cookie crumbs and butter in a bowl and then press into bottom of springform pan.

2. In a stand or electric mixer, beat cream cheese, sugar and vanilla until smooth. Spread over crust.

3. In same mixer, beat the pumpkin, cream cheese, sugars and pumpkin pie spice until smooth. Spread over cream cheese layer. Cover and refrigerate for 2-3 hours or until firm.

4. Drizzle with caramel sauce if desired. 

Banana Peanut Butter Cupcakes with Dark Chocolate Buttercream

Makes 24


Cupcakes
4 small or 3 medium overripe bananas plus 1 more for decoration
splash of milk (optional)
1/4 Cup peanut butter
2 3/4 cups flour
1 1/2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
2 sticks of butter
1/2 cup brown sugar
1 1/2 cups sugar
3 eggs
1 tsp vanilla

1. Preheat oven to 350F.
2. In a food processor, puree bananas and peanut butter until smooth. Depending on your bananas, you may need to add a splash of mixture so that the consistency is nice and smooth. Set aside.
3. In a medium-sized bowl, whisk or sift flour, baking soda, salt and cinnamon together. Set aside.
4. In a mixer or large bowl, cream butter and sugars together until well mixed, and airy.
5. Add eggs, one at a time, making sure each egg is fully incorporated before proceeding.
6. Stir in vanilla, followed by banana puree. Slowly add dry ingredients
7. Line a cupcake tin with cupcake liners. Scoop an even amount of dough into each cup. I filled them to the top and had enough for 24 cupcakes.
8. Bake for about 16 minutes. A wooden skewer inserted in the middle willl come out clean and tops are a light brown in color.
9. Remove cupcakes from oven and cool in tins for two minutes. Transfer to cooling rack..
10. Spoon some frosting on top of each cupcake, spread out with a spatula.

For frosting:
1 stick of butter
1/2 cup unsweetened cocoa
1 tsp vanilla
3 cups powdered sugar
1/3 cup milk

1. In a small bowl or mixer, cream butter.
2. Mix in cocoa powder (you can add more or less depending on taste).
3. Mix in vanilla.
4. Mix in half of powdered sugar, followed by half of the milk.

Mix in the rest of the powdered sugar. Blend well. Add the rest of the milk and mix completely. If your frosting is too thin, add more sugar (or cocoa depending on taste). If it is too thick, add more milk.

Double Chocolate Pumpkin Cake with Pumpkin Spice Buttercream

1 box devils food cake mix
1 small box instant chocolate pudding
1/2 cup canola or vegetable oil
1/2 cup buttermilk or milk
4 large eggs
1/2 cup sour cream
15 ounce can pumpkin (reserving 2 Tablespoons for buttercream)
2 cups semi-sweet chocolate chips
Pumpkin Spice Buttercream
2 sticks unsalted butter, softened
2 tablespoons reserved pumpkin
1/4 teaspoon ground cinnamon
4 to 5 cups powdered sugar
2 to 4 tablespoons milk


1. Preheat oven to 350 degrees F. and spray two 9×5 inch bread pans with non-stick cooking spray.

2. In a stand or electric mixer, place cake mix, pudding mix, oil, buttermilk, eggs, sour cream and can of pumpkin, and chocolate chips–mix all ingredients until well combined, about 1 to 2 minutes. Divide cake batter evenly into prepared bread pans. Bake for 55-60 minutes or until cooked through.

3. While cakes are baking prepare the buttercream. Place butter, reserved 2 tablespoons pumpkin and cinnamon into stand or electric mixer. Mix on high until well combined. Slowly add the powdered sugar until thick and creamy. Slowly add the milk until buttercream is a nice consistency. Frost over cooled cakes, slice and serve.

Makes 16 servings

Note:  This recipe can be used to make 24 cupcakes as well.  Bake at 350 for about 15-20 minutes, until baked through.

Note:  This recipe can also be used to make two 9 inch cakes for layered cakes.  I’d start the bake time at 30 minutes at 350  and check often from there

Chicken Pasta With Mango Sauce

Servings -04


INGREDIENTS
• 8 ounces uncooked rigatoni pasta
• 1 tablespoon olive oil, divided
• 2 skinless, boneless chicken breast halves - cubed
• 1 onion, sliced and separated into rings
• 1 green bell pepper, cut into thin strips
• 3 cloves garlic, minced
• 1 teaspoon fresh ginger, minced
• 1 mango - peeled, seeded and chopped
• 1 cup heavy cream
• salt and pepper to taste
• 1 tablespoon grated Parmesan cheese
• 4 sprigs fresh parsley, for garnish

DIRECTIONS
1. Bring a large pot of lightly salted water to a boil. Add rigatoni pasta, cook for 8 minutes, until almost done, and drain.
2. Heat 1/2 the olive oil in a large skillet over medium heat. Place chicken in the skillet, and cook 10 minutes, or until juices run clear. Remove from heat, and set aside.
3. Heat the remaining olive oil in the skillet, and cook the onion and green pepper until tender. Mix in the garlic, ginger, and mango, and continue to cook and stir 5 minutes, or until mango is soft. Gradually mix the heavy cream into the skillet, and cook 5 minutes, until thickened.
4. Return the chicken to the skillet. Stir in the partially cooked pasta, and season with salt and pepper. Cook and stir 2 minutes, until ingredients are well blended and pasta is al dente. Mix in the cheese. Garnish with parsley to serve. 

Crispy Chicken Cutlets With Taleggio Cheese & Prosciutto

Yield: Serves 4

Prep Time: 15 mins

Cook Time: 30 mins

This is one of my favorite chicken dishes that meshes crispy, golden brown chicken, and creamy cheese and sweet prosciutto.

Ingredients:

For The Cutlets:
4 Chicken Cutlets
3 Cups Stale Bread Cubes
1 Teaspoon Grated Lemon Zest
1 Teaspoon Chopped Red Chile Pepper (Optional)
3 Tablespoons Chopped Fresh Parsley
1/2 Cup Grated Parmesan Cheese
1/4 Cup Pine Nuts
Sea Salt
Cracked Black Pepper
2 Large Eggs
2 Tablespoons Butter
2 Tablespoons Olive Oil
4 Slices Taleggio Cheese (About 12 Ounces)
4 Slices Prosciutto
For The Sauce:
4 Cups Ripe Cherry Tomatoes, Halved
2 Cloves Garlic, Minced
2 Tablespoons Olive Oil
3 Tablespoons Chopped Fresh Basil
Sea Salt
Cracked Black Pepper

Directions:

For the cutlets, place the bread cubes, lemon zest, chile pepper, parsley, grated cheese, sea salt and pepper in the food processor, and pulse until finely blended. Add the pine nuts and pulse just until the nuts are coarsely chopped.
Beat the eggs and dip the cutlets first into the eggs, then the breadcrumbs and press with your fingertips to help the crumbs adhere.
Refrigerate the chicken for one hour to allow the crumb coating to set.
To prepare the sauce, heat the oil in a small saucepan until hot.
Add the garlic and cook just until it is sizzling.
Add the cherry tomatoes, salt, pepper, and basil, and cook for about 10 minutes on low heat just until the tomatoes begin to soften and break down. Remove from the heat and set aside.
To cook the cutlets, preheat the oven to 400 degrees F.
Place the butter and olive oil in a flat casserole dish or pan large enough to hold all of the cutlets and place the cutlets on top.
Cook for 10 minutes until the cutlets are browned on one side and turn.
Cook an additional 10 minutes or until the cutlets are cooked through.
Place a slice of the cheese on top of each cutlet, and then return to the oven just until the cheese melts.
Top with the prosciutto, and serve on individual plates with a scoop of the cherry tomato sauce on each plate.

Black Lentil & Chickpea Salad With Mint Lemon Dressing

Yield: Serves 8

Prep Time: 15 mins

Cook Time: 20 mins

A healthy combination of fresh vegetables, black lentils, and chickpeas create a delicious hearty salad.

Ingredients:

2 Cups Beluga Lentils, Rinsed & Picked Over
2 Stalks Celery, Finely Chopped
6 Green Onions (Scallions) Chopped
1 (14 ounce) Can Chickpeas
6 Large, Ripe Plum Tomatoes, Chopped
1/2 Cup Coarsely Chopped Fresh Parsley
1/4 Cup Pitted Kalamata Olives, Chopped
Dressing:
Juice from 1 1/2 Large Lemons
Zest From 1 Lemon
3 Tablespoons Fresh Mint
1/2 Cup Extra Virgin Olive Oil
Salt & Pepper

Directions:

Cook the lentils until "al dente" in boiling water, about 20 minutes.
Drain lentils and bring to room temperature.
Use a blender or hand wand to puree the dressing ingredients.
Add the lentils and other ingredients into a large bowl, then pour on the dressing and toss to mix.
Let salad rest at room temperature for 30 minutes, mix again, then serve.

Pappardelle With Umbrian Ragu Sauce

Yield: Serves 6

Prep Time: 30 mins

Cook Time: 2 hrs

A thick and meaty pork ragu is the perfect sauce for fresh pappardelle pasta.

Ingredients:

Sauce:
1 Carrot, Peeled & Finely Diced
2 Celery Stalks, Finely Diced
1 Medium Onion, Peeled & Finely Diced
4 Garlic Cloves, Peeled And Minced
1 Pound Ground Pork
4 Ounces Finely Chopped Prosciutto
3 Tablespoons Olive Oil
2/3 Cup Dry Red Wine
2 (14 Ounce) Cans Chopped Tomatoes
Salt & Pepper
Dash Red Pepper Flakes
1/3 Cup Chopped Fresh Parsley
1/3 Cup Chopped Fresh Basil
Pasta:
4 Large Eggs
1 1/2 Cups Semolina Flour For Pasta
1 1/2 to 2 Cups All-purpose Flour
1/2 Teaspoon Salt

Directions:

For the sauce, heat the oil in a large heavy saucepan and cook the celery, carrot, and onion over medium heat until tender.
Add the ground pork and chopped prosciutto and cook until the meat is no longer pink and has begun to brown.
Add the garlic and cook an additional couple of minutes.
Next add the wine and cook until it has almost completely evaporated.
Stir in the tomatoes, parsley, basil, salt and pepper, and bring to a boil.
Reduce the heat to a simmer and continue to cook for an hour and a half until the sauce has thickened.
For the pasta, mound your flour on a large pastry board, or the counter, and make a well in the center.
Break the eggs into this well, and start to scramble each egg with a fork as it is being added.
Start to incorporate the eggs and flour by slowly bringing more flour in from the inside edges of the well.
Continue adding the flour to the eggs until they are no longer runny.
Using your hands now, bring the outside edges in, forming a large mass on your board.
Use only the amount of flour needed to form a soft ball.
Begin to knead the ball of dough as you would bread, pushing it down with the heel of your hand, and continue kneading until the dough is smooth and satiny, for about 8 minutes.
Wrap the prepared dough in plastic wrap, and let it sit for about 30 minutes.
Cut the dough into 4 pieces and take one piece to work with keeping the other pieces wrapped in plastic wrap until needed.
If rolling by hand, place the dough on a lightly floured surface and begin to roll the dough out into a rectangle dusting with flour as needed.
The dough should be about 1/8 of an inch thick.
If using a pasta roller, begin to roll the dough starting at the widest notch, dusting it with flour as needed to keep it from sticking.
Continue to roll the dough, turning the knob to decrease the diameter until you get to the second last setting.
Run the dough through this setting once more, then lay flat to cut.
Once your dough is rolled out to the proper thickness, using either a sharp knife or fluted pastry wheel, cut into 3/4 to 1 inch strips.
Lightly dust the dough as you separate the strands and continue to cut the remaining dough.
Use the pappardelle within 1 hour of making it or it may become brittle.
Cook the pasta in boiling salted water until it is al dente and drain, then return the pasta to it's pot and add a large scoop of the sauce, tossing the pasta to coat.
Serve the pasta in individual bowls with a scoop of additional sauce and freshly grated Pecorino cheese on top.

Buffalo Mozzarella With Oven Roasted Tomatoes & Peppers

A great summer appetizer or addition to an antipasti table.

Ingredients:

1 Pound Buffalo Mozzarella, Sliced
1 Recipe Roasted Tomatoes
1 Recipe Roasted Sweet Peppers
Extra Virgin Olive Oil
Fresh Basil Leaves
Balsamic Vinegar
Sea Salt
Cracked Black Pepper

Directions:

On a large platter, arrange the tomatoes and peppers side by side overlapping in an attractive manner.
Spoon some of the pepper and tomato juices over the arranged peppers and tomatoes.
Tuck in basil leaves along the peppers and tomatoes.
In the center of the platter, arrange the sliced mozzarella in an attractive manner.
Drizzle some olive oil over the cheese and the tomatoes and peppers.
Drizzle just a little of the balsamic over the tomato mixture.
Sprinkle the dish with some sea salt and cracked black pepper and serve.

Duck's Breast Dressed in Nuts and Herbs with Raspberrie's Sauce

Ingredients for 4 servings: 2 ducks' breasts, 4 raspberries jam's tablespoons, 1 lime's juice, 20 grs of toasted ground almond, 20 grs of ground walnuts, 2 teaspoons of provence herbs, 3 or 4 olive oil tablespoons, some black ground pepper and thick sea salt.

• Heat a big pan and when it's very hot add the 2 breasts. First do the fat skin one and when it's brown, do the other side. Notice that it leaves a lot of oily fat; to avoid boiling the breast in its own fat, first cook one - empty the pan from the oil - and do the other after. Once they brown in both sides, reserve.
• Preheat oven at 200ºC.
• Prepare the walnuts, almonds and herbs and throw them in a mortar and smash until you get small pieces, add the olive oil and some salt. Reserve.
• With a kitchen brush or with a spoon, add the nuts mixture to the breasts. Both sides should be covered.
• When the oven has achieved 200ºC place the breasts in a Pyrex glass container and over the middle rack. Have for 10 to 12 minutes.
• Meanwhile prepare a sauce with the raspberries jam, the lime juice and a sprinkle of ground black pepper.
• To serve the dish: Cut the breasts in slices, drop some thick sea salt on top and add the raspberries sauce to one side of the plate. Mix all ingredients while eating. The contrast of flavours is spectacular!

Rice Mint Balls with Pistachios and Shrimps

Ingredients for 4 servings: 200 grs. of rice (I use Bahia), 350 grs. of shrimps, a garlic clove, 30 grs. of pistachios, 6 fresh mint leaves, olive oil, black ground pepper and salt.

• Get some water boiling and add some salt to it, when it starts boiling pour the rice in and cook for 20 minutes or what your package says, strain and let it cool.
• Pour some olive oil in a sauce pan and saute the shrimps, add some salt and a chopped garlic, have for 2 minutes, no more. Reserve. When cold, peel and cut in small pieces.
• Smash the pistachios and mint leaves in a mortar.
• In a big bowl put the rice, the shrimps and the pistachios and mint. Mix all ingredients and with your hands wet, make little balls and place in a recipient.
• Once the balls are done, place in the fridge for at least two hours.
• Serve with a sauce of your choice... Mint pesto? Soy sauce?

You can also make the dish changing the pistachios for peanuts or toasted almonds and the mint could be replaced by parsley too. Let's be creative!