this is for Tony 🙂
1lb ground beef
1lb ground turkey
3 cups bread (stale french bread works best)
5 cloves garlic, chopped
3 oz parmigiano
1.5 cups milk
Preheat oven to 400F.
Soak bread in milk until all milk is absorbed.
Then, mix all ingredients except for the breadcrumbs together in a large bowl.
Transfer mixture to parchment paper. Roll paper to form loaf.
Slowly add breadcrumbs (enough to make loaf compact yet soft).
Place loaf in glass baking pan.
Cook in oven about 1.5 hours until golden. Use meat thermometer to check temperature – should be 160+ degrees.
1/2lb ground beef
1/2lb ground turkey
1 Italian sausage
0.25lb chicken liver (optional)
1 carrots, chopped
2 celery stalks, chopped
6oz tomato paste
In a large skillet over medium heat, cook beef, turkey, sausage and liver.
Once meat is cooked, add carrots and celery and cook for additional 5 minutes.
Add entire can of tomato paste and one can of water to skillet. Stir and cook for additional 10 minutes on low heat.
Enjoy over good Italian pasta such as Garganelli (our favorite!)
6 eggs (6 egg yolks and 3 egg whites)
1tbs baking powder
125g candied ginger
125g chocolate chips
pinch of salt
Preheat oven to 400F.
In a bowl beat the eggs with the sugar and a pinch of salt, trying to get a frothy mixture.
Add the butter, flour, lemon zest and baking powder.
Add the ginger and chocolate chips to the mixture.
Divide the dough into three parts and form loaves of about 3 cm thick, brush them with the egg whites and bake for 20 minutes.
Take the loaves out of the oven and cut them into 1 cm slices. Cook the biscuits for ten more minutes. Enjoy!
Cubed bread crumbs
1 lb sweet Italian sausage (remove casing)
8 oz chicken livers
1 medium red onion chopped
3 celery stalks chopped
4 sage leaves chopped
1 tsp rosemary chopped
1/4 cup parsley chopped
1 cup parmesan cheese
1/2 cup golden raisins
2 large eggs
3/4 pot of vegetable broth
Saute sausages in skillet for about 5 minutes until no longer pink. Break up into smaller pieces.
Add chicken livers to skillet and saute until until no longer pink. Stir and break up into smaller pieces.
In a large bowl, mix bread crumbs, sausage, and chicken livers.
In same skillet with juices from the meat, saute onions, celery, herbs and parsley.
Add cooked vegetables and herbs to the bowl with bread crumbs. Mix all ingredients together and add raisins.
In a small skillet whisk two eggs and transfer everything to large stock pot. Add vegetable broth to coat bread crumbs.
Cook everything in covered stock pot over low heat for 15 minutes.
2lbs chickens (5 legs/5 thighs)
1 large red onion sliced
6 cloves of minced garlic
olive oil (to coat chicken)
fresh basil chopped
fresh parsley chopped
1.5 cups of red wine vinegar
0.75 cups of water
Place onions and chicken in roasting pan. Coat evenly with 4-6 tbsp olive oil, garlic, dried herbs, salt and pepper.
Turn chicken and repeat seasoning with oil, dried herbs, salt and pepper.
Pour red wine vinegar and water underneath chicken and place parsley and basil on top.
Roast uncovered in oven 375 for 1.5 hours or until done.
Best if served over rice or quinoa, but a side of broccoli works as well.
1 large onion
1.5 lbs chicken liver
12 oz beef liver
4 tbsp capers
3 oz tomato paste
1 container anchovies
3 hard boiled eggs
Carmelize the onions in large skillet and put aside in a bowl for later.
Hard boil the 3 eggs.
Cut the beef liver into pieces and cook in olive oil over medium heat. Once cooked pass through food mill.
Next cook chicken livers in olive oil over medium heat. Pass through food mill and add to beef livers.
In a food processor, blend onions, capers, tomato paste, anchovies, eggs and half the processed beef/chicken livers.
Fold the mixture blended in the food processor with the remainder courser liver.
Let it cool and then set in the fridge at least 1-2hours, better if overnight.
1/2 large onion
(2) 12oz frozen artichokes
1/2 fennel bulb
1 cup water
hot oil (optional)
Cook the onions in olive oil until translucent.
Add artichokes, fennel, water, vegetable broth and hot oil.
Cook on medium heat for 15 minutes. Lower flame to low and cook for an additional 30 minutes, checking every 15 minutes.
2lbs round boneless stewing beef
1 can of chunky tomatoes
2 carrots finely chopped
2 celery stalks finely chopped
1 potato (optional)
1 carrot sliced (optional)
Chop onion and saute until translucent. Add carrots and celery and cook another 5 minutes.
Add beef to pan and cook for 5 – 10 minutes.
Next, add 1 cup of red wine and stir. Once wine has cooked down add can of tomatoes.
Cook stew covered for 1.5 hours on medium-low flame.
1/4 cup olive oil
3-1/2 cups 1/4-inch dice unpeeled eggplant (about 1-1/4 pounds)
3/4 cup finely chopped onion
1/3 cup finely chopped celery
1/3 cup chopped pitted green olives
3 tablespoons chopped drained bottled capers
1/4 cup red-wine vinegar
1-1/2 tablespoons sugar, or to taste
3 tablespoons golden raisins
3 tablespoons pine nuts, toasted lightly
3 plum tomatoes, cut into 1/4-inch diced (about 1 cup)
1/4 cup finely chopped flat-leafed parsley leaves
In a heavy skillet heat 2 tablespoons of the oil over moderately high heat until it hot but not smoking, in it cook the eggplant, stirring, for 3 to 5 minutes, or until it is tender, and transfer it to a bowl.
To the skillet add the remaining 2 tablespoons oil and in it cook the onion and the celery over moderate heat, stirring, for 5 minutes.
Add the olives, the capers, the vinegar, the sugar, the raisins, the pine nuts, and the tomatoes and cook the mixture, covered, stirring occasionally, for 5 to 10 minutes, or until it is cooked through and the celery is tender, and transfer it to the bowl.
Stir in the parsley, let the caponata cool, and chill it, covered,overnight. Season the caponata with salt and pepper.
Makes 4 servings.
Photography by Nyaa Birdies-Perch
- 2 quarts whole milk
- 1 quart goat’s milk (or a third quart of whole milk)
- 1/4 teaspoon sea salt
- 1/3 cup lemon juice, about 1 large lemon’s worth
Pour the milk into a large saucepan. Add the sea salt and stir to blend it into the milk (the salt is very important for bringing out the flavor in the finished ricotta). Bring to a very low boil over medium heat.
Add the lemon juice and stir briefly to blend. Bring back to a very low boil and cook about a minute. You will start to see little white particles coagulate on the surface. This means the curds are starting to form.
Don’t let the milk cook any longer than about a minute or you may wind up with hard, dry curds instead of the soft, creamy texture you are after. Remove the pot from the heat, and cover.
Let the ricotta sit for about 20 minutes untouched. This will allow bigger, more substantial curds to form.
Line a colander or a tightly woven wicker basket with cheesecloth or a thin cotton cloth like a piece of bed sheet. Gently pour the ricotta into the cloth, being careful not to break up the curds too much (the best approach is to tilt the pot against the colander or basket right up at the rim; free-fall pouring may be too violent).
Let this drain, unrefrigerated, for about an hour. You will now have a rather moist ricotta, the way I like it. If you prefer it drier, you can tie and hang the cheese cloth over the sink or over a bowl so the ricotta can drain more thoroughly. The ricotta is ready to use. You may refrigerate it, but it will stay really fresh and sweet only for about two days. If you plan on baking with the ricotta, drain it well.
Makes 1 pound of ricotta.