Ingredients 3 cups of crushed tomatoes 1 large onion, chopped 3 cloves garlic, minced 2 Tablespoon Extra Virgin Olive Oil 1 Tablespoon dried oregano 1 Tablespoon dried basil 1 Tablespoon tomato paste 1/2 teaspoon granulated sugar 1 teaspoon Kosher salt 1 teaspoon freshly ground black pepper 1/4 cup water 1/2 cup white dry wine Preparation Use a large saucepan and sate onions in olive oil until soft for about 3 minutes. Add garlic and cook for another minute. Add crushed tomatoes, salt, black pepper, dried oregano, dried basil and sugar. Cook sauce at medium heat for about 20 minutes. Add…
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Continue ReadingIngredients For the Caramel: 1 cup light brown sugar 1/2 cup unsalted butter, melted 1 (20 ounces can) pineapple slices cut in halves, drained (do not discard juices) Maraschino cherries, optional For the Cake: 2 cups of cake flour 1 teaspoon baking powder 1 cup granulated sugar 2 Tablespoon brown sugar 1 teaspoon vanilla extract 1/2 cup unsalted butter, softened 1/2 cup of Heavy cream, room temperature 1/4 cup can pineapple juice syrup 4 large eggs, room temperature Preparation Preheat oven to 350 grades Fahrenheit. Grease a bund cake pan with baking butter spray. Use a small saucepan and melt…
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Continue ReadingIngredients 3 cups cake flour 2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 cup Plain Yogurt, room temperature 1 cup Vegetable oil 2 Tablespoon unsalted butter 2 large apples peeled and diced 1/2 cup packed light brown sugar 1 Tablespoon brown sugar 1/2 cup granulated sugar 3 large eggs, room temperature 1 teaspoon cinnamon, ground 1/4 teaspoon turmeric, ground 1/2 teaspoon allspice, ground 1/2 teaspoon salt Preparation Preheat oven at 350 grades Fahrenheit. Prepare and grease with nonstick spray or butter and flour a 9 to 10 inch Bundt cake pan. Set aside. Use a skillet and at medium…
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Continue ReadingIngredients 6 Baby Red Potatos half peeled, cut into 1/8 inch thick slices 2 Tablespoon melted butter 1 Tablespoon dried oregano 1 Tablespoon dried basil 1/2 teaspoon Kosher salt 1/3 teaspoon black pepper 3 Tablespoons fresh thyme leaves 1 cup mixed cheeses grated(Sharp Cheddar, Mozzarella and Asiago) 1 cup of whole milk Preparation Preheat the oven at 375 grades Fahrenheit. Lightly grease a 6 large cup muffin tin pan. Use a mandoline slicer. Cut very thin round see through slices of potato. 4. Place in a medium bowl or a glass pitcher, milk, melted butter, dried oregano, dried basil,…
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Continue ReadingBaklava Filling: 16 ounces pack Phyllo Dough, thawed 1 1/2 cup walnuts, grinded coarse 1 1/2 cup pistachios, finely grinded 1 1/2 teaspoon cinnamon, ground Hint of cloves, ground (optional) 1 cup melted butter, unsalted 2 Tablespoon granulated sugar 1 teaspoon of Rose Water (recipe on my site or store bought) 1 teaspoon of Orange Blossom Water Preparation: Preheat oven to 375 grades Fahrenheit. Using a food processor pulse and grind all nuts, separately. Incorporate cinnamon, sugar, rose water and orange blossom into the combined nuts. Mix and place aside into a bowl. Assembling Baklava: 1. Place one sheet of…
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Continue ReadingIngredient Fresh Rose Petals from 8 or more Roses Water Preparation: Remove rose petals and stem over a large pot. Wash petals under lukewarm water. Fill the pot with just enough water to cover the petals.4. Simmer on low heat covered with lid on for about 25 minutes or until color of rose petals has shaded and pale.5. Remove from heat and let it sit over the counter for about 15 minutes to infuse most of the flavor in the water. 6. Strain to separate petals from the water and when is cool place your aromatic organic Rose water into…
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Continue ReadingIngredients 1 pound Bowtie pasta, boiled according to package 2 cups of baby Portabella mushrooms, sliced 1 pint of multi-colored cherry tomato, cut in half 3 Tablespoon of extra Virgin Olive Oil 1 Tablespoon of butter 1/4 cup of Pecorino Romano Cheese, grated 1/3 cup stuffed pimento green olives, pitted and cut in half 1/2 cup Homemade Basil Pesto (see recipe on my site) 1 red onion, thinly sliced Preparation Use a large pot with boiling salted water and cook pasta al dente. 2. Rinse pasta and set aside. 3. Use a large skillet and at medium-high heat with olive…
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Continue ReadingIngredients 2 large eggplants,cut rounds in 1/2 inch thick 2 large russet potatoes, cut rounds in 1/2 inch thick 3 mini yellow sweet bell peppers, cut in 1/2 inch rounds 2 mini orange sweet bell peppers, cut in 1/2 inch rounds 2 large carrots cut in oblong shape of 1/2 inch thick 2 red onions, cut in rounds of 1/2 inch thick 2 Roma tomatoes, cut in rounds of 1/2 inch thick 2 Tablespoon dried basil 2 Tablespoon dried oregano 2 Tablespoon kosher salt 2 Tablespoon pepper 4 -6 Tablespoon of Olive oil Preparation Preheat the oven to 375 grades Fahrenheit.…
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Continue ReadingIngredients 1 (32 ounces) Original Plain Yogurt 1 teaspoon sea salt 3 cups of Extra Virgin Olive Oil Fresh string of thyme leaves Preparation Place the yogurt into a mixing bowl and mix in the salt. Use a cheesecloth or clean pillowcase to transfer in the plain yogurt. Set a sieve over a large container. Place the cheese cloth or thin pillowcase bag covering the entire surface of the sieve and sides of pillowcase bag are hanging down to be able to tight it up. Transfer the whole milk yogurt into the center of cheesecloth or pillowcase bag.5. Grab pillowcase bag and…