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Pastina From The Pot– Single Serve
PIN IT Ingredients 2 tablespoons unsalted butter, divided 1 tablespoon olive oil plus more for drizzling 8 ounces pastina 2 cloves garlic, grated Kosher salt Freshly cracked black pepper 2 cups tomato sauce 1 1/2 cups chicken or vegetable broth ricotta salata pecorino romano Method In a medium high sided sauce pan over medium heat,…
Pear and Crostini Canapé
PIN IT Gather The Goods French Baguette or Endive 1-1 1/2 cups ricotta- ¼ cup Perfect Puree Napa Pear Puree 2 teaspoons lemon zest Salt to taste Finishing oil Candied ginger, minced Smoked salt Edible flower petals and Micro greens as garnish Make It 1. Cut the baguette on a sharp bias to create long…
Mommy’s Chicken Soup
For years I’ve heard people talk about “my mother, my grandmother, my aunt, my father, my grandfather, ect. makes the best this, that, and the other thing.” There is always a favorite meal or food memory from everyone. Even those who grow up eating tv dinners and take out have their favorite stories to share….
A Spiced Chicken Feast with Baba Ghanoush
PIN IT Grilled Cumin Chicken 4 chicken breast, pounded thin 1 tablespoon cumin salt and pepper 1/8 cup feta cheese lemon to squeeze (optional) 1. Coat chicken breast in cumin and grill until cooked through. 2. Sprinkle with feta and squeeze with lemon juice if desired. Sweet Potato Mash 1 pound sweet potato, sliced…
Pizzocheri
For years, I’ve wanted to create my own recipe for pizzocheri. I first learned to make it at the pasta station at the Culinary Institute of America during Restaurant Row. It was probably the cheesiest, most buttery and decadent thing I’d had aside from mac and cheese. I didn’t grow up eating pasta like Pizzoccheri…