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Tuesday, April 15, 2014

Semi Freddo


3 eggs
2 egg yolks
1 tablespoon of vanilla
1 cup of sugar
2 cups of heavy whipping cream
1 tablespoon of sugar
1 cup of chopped toasted almonds


1.  Place the eggs, extra yolks, vanilla and sugar in a heatproof bowl

2.  Place over a saucepan of simmering water, using a electric mixer beat for 8 minutes until thick and pale

3.  Remove from heat allow to cool slightly

4.  Beat whipping cream and 1 tablespoon of sugar until soft peaks form

5.  Gently fold cream into egg mixture

6.  Add nuts to mixture and gently fold in

7.  Line a metal loaf pan with plastic wrap, pour mixture into pan, cover with plastic

8.  Freeze 6 hours or overnight, remove cut into slices

*I like to put my bowl and beaters that I am using for the ship cream into the freezer before using

* you can also drizzle chocolate sauce unto the cream slices

Tuesday, April 8, 2014

Chicken with Tomato and Feta


4 boneless chicken breasts
4 tablespoons red wine vinegar
1 1/2 teaspoon of Dijon mustard
1 teaspoon of ground cumin
1/2 teaspoon of ground coriander
1/4 teaspoon crushed red pepper
1large tomato, diced
3 green onions, sliced
3 tablespoons fresh mint
1/4 cup crumbled feta cheese
1 tablespoon olive oil
Plus 3 more tablespoons of olive oil for sautéing chicken
Salt and pepper


1.  Mix vinegar, mustard, olive oil, cumin, coriander, red pepper, in a small bowl

2.  Combine the tomatoes, green onions, mint and cheese,  with oil mixture

3.  Season chicken breasts on both sides with salt and pepper

4.  Heat a large skillet with 3 tablespoons of olive oil, sauté chicken on both sides

5.Transfer to a serving platter, add tomato mixture to skillet and cook for 1 minute

6.  Serve on top of chicken, garnish with chopped mint

Tuesday, April 1, 2014

Garni Spinguini


6 pieces of round steak. ( 1/4 inch thick)
2 cups of Italian breadcrumbs 
1 large onion sliced thin

3 potatoes sliced 1/4 inch thick
2-3 tablespoons dried oregano
1 1/2 cups extra virgin olive oil
28 oz. can of tomato sauce
Salt and pepper


1.  Dip each piece of meat in oil than breadcrumbs

2.  In a deep large baking pan, spread tomato sauce on the bottom

3.  Top with potatoes, meat, onions, sauce

4.  Sprinkle with oregano, salt and pepper

5.  Bake at 375 degrees covered for 2-3 hours, or until fork tender

Tuesday, December 3, 2013

Pumpkin Lasagna

Ingredients for sauce:

10 sage leaves
1 stick of butter
2 cups of heavy whipping cream
1 teaspoon of ground nutmeg
1 teaspoon of salt
1 teaspoon of pepper
1 cup of grated Parmesan cheese

Ingredients for filling:

2 pounds of fresh Ricotta
3 cups of shredded Fontina cheese
1/2 cup of chopped fresh parsley
1 box of frozen chopped spinach (well drained)
2 eggs
1 teaspoon each of salt and pepper
1 cup of grated Parmesan cheese
1-2 boxes of No bake Lasagna sheets


Melt butter in saute pan, add sage leaves.  Whisk in pumpkin, cream, nutmeg, salt and pepper.  Heat until smooth, turn off and remove from stove.  Add grated cheese and blend.  set aside.

In a large bowl mix ricotta cheese, 1 cup of Fontina cheese, spinach, parsley, grated cheese eggs and salt and pepper.  

Spray a 9 by 13 baking dish.

For the bottom layer pour 1 cup of sauce and spread evenly.
Top with 3 sheets of Lasagna
Pour 1 cup of sauce and 3/4 cup of filling mixture, top with Fontina cheese.  Repeat layers 2 more times
For the final layer top with 3 sheets, pour sauce and top with shredded Fontina cheese.

Cover and bake at 375 degrees for 40 minutes, uncover and bake an additional 5 minutes.

Let rest for 30 minutes before slicing,  serve with additional sauce!

Mandarin Orange Salad


1/4 cup of slivered almonds
1 teaspoon of sugar
1/2 head  iceberg lettuce
1/2 head romaine lettuce
1 cup of sliced celery
1 bunch green onions sliced
1 6 ounce can of mandarin oranges--drained


1/4 cup of vegetable oil
2 tablespoons of sugar
2 teaspoons of white vinegar
1 teaspoons of fresh chopped parsley
1/2 teaspoon of salt
1/2 teaspoon of pepper


Combine almonds and sugar over low heat stirring until nuts caramelize
Cool and break into pieces

Mix and shake dressing ingredients

Toss salad ingredients with dressing and top with almonds.

Ham, Onion, Gruyere and Pear Tart


2-3 tablespoons of butter
1 large onion thinly sliced
8 slices of rosemary ham
1 pear thinly sliced
2/3 cup of Guyre cheese
1 teaspoon of snipped thyme
1 pound pizza dough


Preheat oven to 450 degrees, lightly coat baking dish with cooking spray
Melt butter over medium low heat, add onions--cook covered about 12 minutes or until tender.

Uncover stir 3 minutes longer.  set aside.
Roll out dough, build up edges--prick with fork--bake 8 minutes and remove
Top crust with ham, onions, pear slices and cheese
Bake 10 minutes.
Sprinkle with thyme