3 TO 4 28 OUNCE CANS PEELED SAN MARZANO TOMATOES

½ CUP OF EXTRA VIRGIN OLIVE OIL

3 TO 4 FRESH GARLIC CLOVES,  MINCED

2 ONIONS,  RED OR YELLOW, MINCED

12 LEAVES OF FRESH BASIL 

SALT AND COARSELY GROUND BLACK PEPPER TO TASTE

1.       HEAT OLIVE OIL IN A DUTCH OVEN, STIR IN ONION. SAUTE OVER LOW HEAT UNTIL TRANSLUCENT,  ABOUT 5 MINUTES. STIR IN GARLIC, SAUTE 2 TO 3 MINUTES, DO NOT BROWN. ADD TOMATOES (HAND CRUSHED), COOK OVER MEDIUM HEAT UNTIL IT STARTS TO BOIL. TURN DOWN TO A SIMMER. HAND TEAR THE BASIL LEAVES AND STIR THEM INTO THE SAUCE, SALT AND PEPPER TO TASTE, COOK FOR 20 MINUTES SLIGHTY COVERED.

2.       SERVES ABOUT 6 TO 8 PEOPLE

ONE HALF CUP WHOLE MILK

ONE THIRD CUP DRY BREAD CRUMBS

2 EGGS BEATEN

TWO POUNDS TOTAL OF BEEF, PORK AND VEAL MIXED

ONE THIRD CUP PARMIGIANO REGGIANO CHEESE (NO GREEN CAN OF CHEESE, PLEASE!)

2 TABLESPOONS OF CHOPPED ITALIAN FLAT LEAF PARSLEY

PINCH OF DRY OREGANO

1 TO 2 TABLESPOONS OF OLIVE OIL

1 TEASPOON SALT

ONE HALF TEASPOON GROUND PEPPER

1.       IN A LARGE BOWL COMBINE ALL OF THE INGREDIENTS BY HAND.  FIRST, ROLL A TINY MEATBALL AND PLACE IT IN A SKILLET WITH A TEASPOON OF OLIVE OIL. THIS IS YOUR TEST MEATBALL TO SEE IF IT IS PROPERLY SEASONED. COOK OVER MEDIUM HEAT UNTIL THE MEAT IS COOKED THROUGH, TURNING AS IT BROWNS. IF IT NEEDS MORE SALT OR PEPPER ADD TO THE MIXTURE ACCORDING TO YOUR TASTE.

2.       ROLL THE MEATBALLS INTO YOUR DESIRED SIZE. SOME PEOPLE LIKE THEM THE SIZE OF ORANGES, I LIKE THEM ABOUT THE SIZE OF A PLUM. IN A LARGE SKILLET BROWN THE MEATBALLS ON ALL SIDES IN A SMALL AMOUNT OF OLIVE OIL. WE ARE NOT DEEP FRYING THEM, SO USE ENOUGH OIL TO COAT THE BOTTOM OF THE SKILLET.

3.       WHEN THE MEATBALLS ARE BROWNED TRANSFER THEM TO A PREHEATED OVEN AT 350 DEGREES ON A SHEET PAN. COOK THE MEATBALLS FOR APPROXIMATELY 20 MINUTES. AFTER 15 MINUTES CHECK TO SEE IF ONE OF THE MEATBALLS IS COOKED THROUGH. EVERYBODY’S OVEN IS DIFFERENT.

4.       WHEN DONE REMOVE FROM OVEN AND ENJOY WITH PASTA AND MARINARA SAUCE, JUST PLAIN, OR MAYBE A MEATBALL PARMIGIAN SUB.

5.       MAKES ABOUT 12 TO 16 MEATBALLS, ENOUGH FOR TWO OR 4, IT ALL DEPENDS ON YOU!!!

3 TABLESPOONS OLIVE OIL

2 GARLIC CLOVES, MINCED

1 CAN (28 OUNCES SAN MARZANO PEELED TOMATOES), HAND CRUSHED.

ONE QUARTER CUP CHOPPED, PITTED, BLACK OLIVES (NO CANNED OLIVES, PLEASE)

2 TEASPOONS SMALL CAPERS, RINSED

 CRUSHED DRIED RED PEPPER FLAKE TO TASTE

DASH OF DRY OREGANO

A COUPLE OF TURNS OF COARSELY GROUND BLACK PEPPER

1 SMALL CAN OF ANCHOVIES, DRAINED AND CHOPPED FINE

2 TABLESPOONS ITALIAN FLAT LEAF PARSLEY, CHOPPED FINE

SALT TO TASTE, BE CAREFUL THE ANCHOVIES ARE QUITE SALTY!

1 POUND SPAGHETTI

1.       HEAT OIL IN A LARGE SKILLET, ADD GARLIC, SAUTE OVER MEDIUM HEAT ABOUT 2 MINUTES. DO NOT BROWN.  STIR IN TOMATOES WITH THEIR JUICE, OLIVES, CAPERS, RED PEPPER, OREGANO, AND BLACK PEPPER. COOK OVER MEDIUM HEAT UNTIL THE SAUCE THICKENS, ABOUT 15 MINUTES. STIR IN ANCHOVIES AND PARSLEY, SIMMER ABOUT 2 MINUTES, ADD SALT TO TASTE.

2.       WHILE SAUCE IS SIMMERING, COOK SPAGHETTI IN LARGE POT OF BOILING WATER UNTIL AL DENTE, OR HARD TO THE TOOTH. DRAIN PASTA AND ADD TO THE SAUCE IN SKILLET. TOSS TOGETHER AND SERVE. ALWAYS SAVE ONE QUARTER CUP OF THE PASTA WATER IN CASE YOUR SAUCE IS TOO THICK. ALWAYS PUT THE PASTA BACK IN THE SKILLET WITH THE SAUCE AND MIX. THIS WAY ALL THE PASTA WILL BE COATED WITH THE SAUCE. DO NOT RINSE YOUR PASTA IN WATER.

3.        PREP TIME  IS APPROXIMATELY 10 MINUTES, COOKING TIME IS APPROXIMATELY 20 MINUTES.

4.      SERVES 4 TO 6 

2 CUPS FRESH BASIL LEAVES

1/3 CUP PINE NUTS

1 TO 3 LARGE GARLIC CLOVES

1/2 CUP EXTRA VIRGIN OLIVE OIL 

1/2 CUP FRESHLY GRATED PARMESAN CHEESE  (NOT THE GREEN CAN PLEASE!)

SALT AND PEPPER TO TASTE

ONE POUND OF LINGUINE

1.  BLEND THE BASIL, PINE NUTS, GARLIC, SALT AND PEPPER IN A FOOD PROCESSOR.  WHILE THE FOOD PROCESSOR IS RUNNING, SLOWLY ADD THE OIL UNTIL MIXTURE IS BLENDED.  ADD GRATED PARMESAN.

2.  SAVE 1/2 CUP OF THE PASTA COOKING WATER BEFORE DRAINING THE LINGUINE.  TOSS PASTA WITH PESTO SAUCE AND ADD RESERVED WATER IF PESTO SAUCE IS TOO THICK.  ADD MORE PARMESAN CHEESE IF YOU WISH.

3.  SERVES 4 TO 6

1 POUND ZITI

2 POUNDS OF SWEET ITALIAN SAUSAGE, REMOVED FROM THE CASING.

1/2 ONION, MINCED

3 CLOVES OF GARLIC, MINCED

1/4 CUP APPROXIMATELY OF EXTRA VIRGIN OLIVE OIL

6 CUPS APPROXIMATELY OF HOMEMADE MARINARA SAUCE. CLICK ON MY LINK FOR THE MARINARA SAUCE RECIPE.

4 CUPS WHOLE MILK RICOTTA CHEESE

4 CUPS OF FRESH MOZZARELLA CUT INTO SMALL CUBES, DIVIDED.

2 TEASPOONS OF DRIED OREGANO

SALT AND PEPPER TO TASTE

FRESHLY GRATED PARMESAN CHEESE (NO GREEN CAN HERE PLEASE!)

1.  HEAT OVEN TO 350 DEGREES.  IN A LARGE POT, BRING WATER TO A RAPID BOIL.  REMEMBER TO SALT THE PASTA WATER.  COOK ZITI AL DENTE.  

2.  IN A  LARGE POT,  HEAT EXTRA VIRGIN OLIVE OIL AND SAUTE THE ONION AND GARLIC.  ADD THE SWEET ITALIAN SAUSAGE AND COOK THROUGHLY.  ADD THE MARINARA SAUCE AND MIX WELL WITH A WOODEN SPOON.  BRING TO A BOIL, THEN LOWER HEAT AND SIMMER FOR ABOUT 15 TO 20 MINUTES.

3.  IN A BOWL, MIX RICOTTA AND HALF OF MOZZARELLA (APPROXIMATELY 2 CUPS) AND SEASONINGS.  

4.  TOSS ZITI WITH SAUSAGE MARINARA SAUCE.  

5.  IN A 13 X 9 X 2 BAKING DISH, SPOON HALF OF THE PASTA  AND SPREAD THE RICOTTA CHEESE MIXTURE OVER THE TOP OF THE PASTA.  LAYER WITH THE OTHER HALF OF THE PASTA. SPRINKLE WITH REMAINIG MOZZARELLA AND GRATED PARMESAN CHEESE.  DOT WITH SMALL PIECES OF BUTTER.

6.  COVER LOOSELY WITH FOIL, BAKE FOR 30 MINUTES.  REMOVE FOIL AND CONTINUE BAKING FOR 10 TO 15 MINUTES OR UNTIL THE ZITI IS HOT AND BUBBLY.  

7.  TAKE BAKED ZITI OUT OF THE OVEN AND ALLOW IT TO REST FOR APPROXIMATELY 10 TO 15 MINUTES BEFORE SERVING.  

8.   SERVES ABOUT 6 TO 8 

4 LBS RUSSET POTATOES

ONE HALF A CUP OF OLIVE OIL

4 CLOVES GARLIC, MINCED 

ONE HALF A CUP PARMIGIANO

1 CUP CHICKEN BROTH

SALT AND PEPPER TO TASTE

1.  BOIL THE POTATOES IN A BOILING POT OF WATER FOR 10 TO 15 MINUTES UNTIL TENDER. YOU CAN PEEL THEM OR LEAVE THE SKIN ON. I PREFER TO LEAVE THE SKIN ON, NOT ONLY IS THE TASTE GOOD BUT THE SKIN OF THE POTATO IS LOADED WITH VITAMINS.  SAUTE THE GARLIC IN A SMALL SKILLET WITH A SPLASH OF OLIVE OIL.

2.  TRANSFER THE POTATOES TO A LARGE BOWL, ADD THE OLIVE OIL, GARLIC, AND PARIMIGIANO. TAKE A POTATO MASHER AND GO TO WORK. THE CONSISTENCY IS UP TO YOU.  AND ADD SALT AND PEPPER TO TASTE, REMEMBER YOU HAVE ALREADY ADDED PARMIGIANO SO THERE IS SEASONING IN THE POTATOES.  ADD THE CHICKEN BROTH SLOWLY TO ACHIEVE HOW THICK OR THIN YOU LIKE YOUR POTATOES. 

3.  SERES 4 TO 6

1 BUNCH FRESH BASIL

ONE QUARTER CUP PINE NUTS TOASTED

5 TO 6 CLOVES GARLIC, MINCED

ONE MEDIUM CONTAINER OF WHOLE MILK RICOTTA

ONE HALF A CUP OF PARMIGIANO

ONE HALF A CUP OF OLIVE OIL

1.  TOAST THE PINE NUTS IN A 375 DEGREE OVEN ON A SHEET PAN FOR 10 MINUTES OR SO.

2.  TO MAKE THE PESTO, PUT ALL OF THE INGREDIENTS EXCEPT THE RICOTTA AND OLIVE OIL IN A BLENDER OR FOOD PROCESSOR AND PUREE.  AS YOU ARE BLENDING, POUR THE OLIVE OIL SLOWLY INTO THE BLENDER.

3.  HAND BLEND THE RICOTTA WITH THE PESTO.

4.  BOIL 2 LBS OF LASAGNA NOODLES AL DENTE OR HARD TO THE TOOTH.

5.  WE ARE TRYING TO HAVE A THIN LAYER OF 12 NOODLE SHEETS IN AN 8 INCH GLASS BAKING DISH. DON’T BE AFRAID TO CUT THE NOODLES TO FIT THE DISH.

6.  OIL THE DISH WITH A SMALL AMOUNT OF OLIVE OIL. PLACE THE FIRST LAYER OF NOODLES AND SPOON A SMALL AMOUNT OF PESTO MIXTURE TO COVER THE NOODLES. REPEAT THIS PROCESS FOR ABOUT 10 OR 12 LAYERS.

7.  SPRINKLE SOME PARMIGIANO ON THE TOP.

8.  BAKE IN A 375 DEGREE OVEN FOR 20 TO 25 MINUTES.  LET IT REST FOR ABOUT 10 MINUTES BEFORE SERVING.

9.   SERVES 4 TO 6

1 ITALIAN BAGUETTE

4 PLUM TOMATOES

3 OR FOUR CLOVES OF GARLIC PEELED

EXTRA VIRGIN OLIVE OIL

SEA SALT OR COARSE SALT

PEPPER

FRESH BASIL LEAVES, CUT IN A CHIFFONADE ( EXPLAINED BELOW)

1.        SLICE THE ITALIAN BREAD IN INDIVIDUAL SLICES AND PUT ON A SHEET PAN OR ALUMINUM FOIL AND PLACE IN THE BROILER. ONCE ONE SIDE BROWNS FLIP IT. BE CAREFUL NOT TO BURN YOURSELF.

2.        REMOVE FROM BROILER AND RUB THE TOAST WITH THE GARLIC CLOVES AND DRIZZLE SOME OLIVE OIL ON THE TOAST.

3.        CUT THE PLUM TOMATOES IN HALF, SEED THEM, AND CUT THEM IN SMALL PIECES.

4.        CHIFFONADE THE BASIL:  ROLL THE BASIL LEAVES TOGETHER INTO A STRAW SHAPE AND CUT INTO SMALL RIBBONS.

5.        ADD THE BASIL, TOMATOES, SEA SALT AND PEPPER TO TASTE IN A SMALL BOWL AND MIX.

6.        PUT ON THE TOAST AND SERVE.

7.       SERVES 6 TO 8 

1 LB JUMBO SHRIMP, PEELED AND DEVEINED

THREE TABLESPOONS UNSALTED BUTTER

EXTRA VIRGIN OLIVE OIL

4 CLOVES OF GARLIC

A COUPLE OF GOOD SPLASHES OF DRY WHITE VERMOUTH

LEMON ZEST FROM ONE LEMON

JUICE OF ONE LEMON

FLAT LEAF PARSLEY, CHOPPED

1 LB OF LINGUINE

1.       MAKE SURE THE SHRIMP ARE DRY, THIS WAY THEY WILL NOT STEAM WHEN THEY COOK, THEY WILL BROWN.  MELT THE BUTTER IN A SKILLET AND ADD 2 TABLESPOONS OF OLIVE OIL OVER MEDIUM HEAT.  ADD THE SHRIMP AND SEASON WITH SALT AND PEPPER.  PEOPLE ALWAYS OVERCOOK SHRIMP.  THEY SHOULD NOT BE RUBBERY.  LET THEM COOK IN THE SKILLET FOR ABOUT TWO MINUTES ON EACH SIDE.  DO NOT MOVE THEM.  JUST LIKE COOKING A BURGER, YOU ONLY WANT TO TURN IT ONCE.  TURN THE SHRIMP AND COOK FOR ABOUT ONE TO 2 MORE MINUTES. COOK THE PASTA AT THE SAME TIME.

2.       REMOVE THE SHRIMP FROM THE SKILLET.

3.       ADD THE VERMOUTH AND LEMON JUICE TO THE SKILLET.   I ALWAYS LIKE TO ADD A LITTLE SPLASH OF OLIVE OIL AT THIS POINT AND ANOTHER TABLESPOON OF UNSALTED BUTTER.  USE LOW TO MEDIUM HEAT.  SCRAPE THE BOTTOM OF THE SKILLET TO GET ANY FOND OR BROWN BITS INCORPORATED INTO THE SAUCE.

4.       COOK THE LINGUINE AL DENTE OR HARD TO THE TOOTH. REMEMBER TO SALT THE WATER HEAVILY.  THIS IS THE ONLY TIME YOU WILL BE ABLE TO SEASON THE PASTA.

5.       PLACE THE PASTA BACK INTO THE POT, ADD THE SAUCE, SHRIMP, LEMON ZEST AND FINELY CHOPPED PARSLEY.  TAKE A TASTE AND SEASON WITH SALT AND PEPPER IF NEEDED…SERVE WITH WARM CRUSTY ITALIAN BREAD TO DIP IN THE SAUCE.

6.       SERVES 4 TO 6

1 LARGE BOX OF JUMBO SHELLS

1 MEDIUM CONTAINER OF RICOTTA CHEESE

1 BALL OF FRESH MOZZARELLA, GRATED

1 EGG

A HANDFUL OF ITALIAN FLAT LEAF PARSLEY, MINCED

FOR THE MARINARA SAUCE PLEASE LINK TO IT ON MY WEBSITE

ONE HALF A CUP OF GRATED PARIMIGIANO

1.       MIX THE MOZZARELLA, RICOTTA, EGG AND MINCED PARSLEY IN A BOWL.

2.       COOK THE NOODLES AL DENTE IN BOILING SALTED WATER

3.       DRAIN THE SHELLS AND STUFF THEM WITH THE MIXTURE ONCE THE SHELLS ARE COOL TO THE TOUCH.

4.       PUT SOME SAUCE ON THE BOTTOM OF A PYREX BAKING DISH, PLACE THE SHELLS ON TOP OF THE SAUCE AND POUR SOME SAUCE OVER THE SHELLS. SPINKLE SOME PARIMIGIANO OVER THE SHELLS AS WELL.

5.       PUT IN A 375 DEGREE OVEN, AND BAKE FOR 30 TO 40 MINUTES.

6.      SERVES 4

ONE HALF A CUP OF EXTRA VIRGIN OLIVE OIL

ONE HALF A CUP OF FRESHLY SQUEEZED LEMON JUICE

2 TO 3 CLOVES OF GARLIC, MINCED

SALT AND PEPPER TO TASTE

1.       SO MANY PEOPLE BUY BOTTLED SALAD DRESSSING. TRY THIS HOMEMADE VERSION AND YOU WILL NOT BUY ANY OF THOSE BOTTLED DRESSINGS AGAIN. SOMETIMES THE SIMPLEST OF INGREDIENTS MAKE THE BEST FOOD AND SAUCES. THIS IS THE CASE WITH THIS DRESSING.

2.       SOME RESTAURANTS ADD A DASH OF SUGAR, THAT IS UP TO YOU.

3.       PUT THIS DRESSING IN A SMALL MASON JAR AND SHAKE WELL. SEASON WITH SALT AND PEPPER TO TASTE.

4.       IF THIS IS TOO ACIDIC FOR YOU SIMPLY ADD SOME MORE OIL. 

2 TO 3 LBS OF BABY SPINACH OR BIG LEAF SPINACH CHOPPED.  IF YOU WANT TO USE BABY SPINACH, DO NOT CHOP.

6 CLOVES GARLIC, MINCED

GROUND NUTMEG

ONE QUARTER CUP PINE NUTS ROASTED

EXTRA VIRGIN OLIVE OIL

SALT AND PEPPER TO TASTE

3 TABLESPOONS BUTTER

1.       RINSE SPINACH AND PAT DRY.  PUT A COUPLE OF GOOD SPLASHES OF OLIVE OIL IN A LARGE POT OVER MEDIUM HEAT. PUT AS MUCH OF THE SPINACH AS YOU CAN IN THE POT, DON’T WORRY IF IT LOOKS AS IF IT WILL SPILL OUT, THE SPINACH WILL COOK DOWN QUICKLY.

2.       SAUTEE THE GARLIC IN A SMALL SKILLET OVER MEDIUM HEAT, DO NOT LET IT BROWN AND GET BITTER. ROAST SOME PINE NUTS IN A 375 DEGREES ON A PIECE OF ALUMINUM FOIL FOR ABOUT 10 MINUTES.

3.       MIX THE GARLIC AND PINE NUTS INTO THE SPINACH. SEASON WITH SALT AND PEPPER AND ADD THE BUTTER. GRATE A PIECE OF NUTMEG OVER THE SPINACH FOR ABOUT 10 SECONDS AND MIX WELL.  NOT TOO MUCH NUTMEG, BUT A SMALL AMOUNT WILL GIVE THE SPINACH A WONDERFUL TASTE.

4.       SOME PEOPLE LIKE IT A LITTLE SPICY, SO WHY NOT ADD SOME CRUSHED RED PEPPER FLAKE.

5.       SERVE AS A SIDE DISH WITH STEAK, CHICKEN OR SEAFOOD.

6.       SERVES 4

1 LB RIGATONI

1 LB SWEET ITALIAN SAUSAGE

1 LARGE CAN SAN MARZANO TOMATOES, CRUSHED BY HAND

1 CUP HEAVY CREAM

1 PACKAGE FROZEN PEAS THAWED

1 CUP PARMIGIANO, FRESHLY GRATED

1.  REMOVE THE SAUSAGE FROM THE CASINGS AND SAUTE IN A SKILLET WITH A SLPASH OF OLIVE OIL.

2.  ONCE BROWNED AND FULLY COOKED ADD THE TOMATOES WITH SOME SALT AND PEPPER TO TASTE.

3.  COOK FOR A FEW MINUTES, ADD THE CREAM, PEAS AND ONE HALF A CUP OF PARMIGIANO.

4.  COOK THE RIGATONI AL DENTE, WHICH IS HARD TO THE TOOTH. SAVE ONE HALF A CUP OF THE PASTA WATER TO DILUTE THE SAUCE IF IT IS TOO THICK.

5.  TAKE THE PASTA IN SMALL PORTIONS AND MIX WITH THE SAUCE IN THE SKILLET.

6.  SET ASIDE SOME ADDITIONAL PARMIGIANO.

7.   SERVES 6 TO 8

THIS IS A FOOLPROOF WAY TO ROAST A CHICKEN, I PROMISE.  EVERYONE GETS SCARED OF COOKING CHICKEN...WHAT TEMPERATURE SHOULD I COOK IT?  SHOULD I START WITH A HIGH TEMPERATURE AND THEN LOWER THE TEMPERATURE?  HOW SHOULD I SEASON IT?  IS IT DONE?

1 4 TO 5 LB CHICKEN, FREE RANGE, NO PESTICIDES

1 BUNCH OF FRESH THYME

2 LEMONS CUT IN HALF

SALT AND PEPPER

EXTRA VIRGIN OLIVE OIL

WORCESTERSHIRE SAUCE

LOW SODIUM CHICKEN BROTH

1.       RINSE THE CHICKEN AND PAT IT DRY, WITH  PAPER TOWELS.  REMOVE ORGANS,  DISCARD OR USE THEM FOR A SAUCE IF YOU LIKE.  BECAUSE OF SALMONELLA HAVE ALL OF THE LEMONS AND THYME READY, THIS WAY YOU WON’T HAVE TO WASH YOUR HANDS 1O DIFFERENT TIMES.

2.       PUT THE LEMONS AND THYME IN THE CHICKEN CAVITY AS WELL AS A TABLESPOON OF WORCESTERSHIRE SAUCE.

3.       POUR OLIVE OIL OVER ALL OF THE CHICKEN, DO NOT BE SHY, USE A LOT OF IT.

4.       POUR A LIBERAL AMOUNT OF WORCESTERSHIRE SAUCE OVER THE CHICKEN AS WELL.

5.       SEASON WITH SALT AND PEPPER. PEOPLE OFTEN GET CONUFUSED WITH THIS. MANY PEOPLE OVER SEASON OR UNDER SEASON. LIKE A PROFESSSIONAL CHEF POUR SOME KOSHER SALT IN THE PALM OF YOUR HAND. TAKE YOUR OTHER HAND AND GRAB A BUNCH OF THE COARSE SALT WITH YOUR FINGERS AND LET IT FALL ONTO THE CHICKEN ABOUT A FOOT ABOVE THE CHICKEN. DO THIS A NUMBER OF TIMES AS YOU SEASON ALL OF THE CHICKEN. TAKE SOME GROUND PEPPER AND GRIND THE PEPPER ALL OVER THE CHICKEN.

6.       MAKE SURE YOU SEASON LAST OTHERWISE THE OLIVE OIL OR WORCESTERSHIRE WILL REMOVE THE SEASONING FROM THE SKIN.

7.       LET’S MAKE THIS EASY, JUST FOLD THE WINGS UNDER THE BODY.  YOU CAN TIE THE LEGS TOGETHER WITH BUTCHER'S TWINE BUT IT IS NOT NECESARY.

8.       PUT THE CHICKEN IN A ROASTING PAN AND PLACE IN A 425 DEGREE OVEN.

9.       A 4 TO 5 POUND CHICKEN WILL TAKE ABOUT ONE AND ONE HALF HOURS, MORE OR LESS. EVERY 25 MINUTES OR SO BASTE THE CHICKEN WITH CHICKEN BROTH.

10.   TAKE YOUR THERMOMETER AND AT AN ANGLE PUT IT INTO THE BREAST. IF YOU HIT A BONE, TRY IT AGAIN.  THE CHICKEN IS DONE WHEN THE CHICKEN READS 165 TO 170 DEGREES AND THE JUICES RUN CLEAR. NO BLOOD.  TAKE IT OUT AND LET IT REST FOR ABOUT 10 MINUTES. CARVE AND SPOON SOME OF THE SAUCE OVER THE CHICKEN.

11.   WHY NOT LINK TO MY RECIPES FOR ITALIAN MASHED POTATOES AND ITALIAN SAUTEED SPINACH TO GO WITH THIS!

12.   SERVES 3 TO 4

3 LBS FRESHLY GROUND CHUCK

ONE HALF A CUP FRESH BREADCRUMBS

3 EGGS

ONE HALF A CUP CHICKEN STOCK

DRY OREGANO

A FEW DROPS OF WORCESTERSHIRE SAUCE

OLIVE OIL

SALT AND PEPPER

TOMATO PASTE

KETCHUP

3 TO 4 NORMAL SIZE CHOPPED YELLOW ONIONS

1.       IN A LARGE SKILLET SAUTE THE ONIONS WITH A COUPLE OF SPLASHES OF OLIVE OIL AND SOME SALT AND PEPPER TO TASTE. YOU WANT THEM TO BE TRANSLUCENT, JUST SLIGHTLY CLEAR. LET THEM COOL.

2.       IN A LARGE BOWL, MIX THE MEAT, SAUTEED ONIONS, EGGS, BREADCRUMBS, A TABLESPOON OF OREGANO, A FEW DROPS OF WORCESTERSHIRE SAUCE, HALF OF A SMALL CAN OF TOMATO PASTE AND SEASON WITH SALT AND PEPPER. POUR THE CHICKEN BROTH IN AS WELL, SLOWLY, TO GET THE RIGHT CONSISTENCY. YOU DO NOT WANT TO MAKE THE MEATLOAF TOO WATERY.

3.       MIX GENTLY BY HAND. IT REALLY IS THE BEST WAY. IF YOU CAN GENTLY FOLD IT OVER AND OVER THIS WILL GIVE YOU THE BEST TEXTURE.

4.       TAKE A SMALL PIECE OF THE MEATLOAF AND SAUTEE IT IN A SMALL PAN. WHEN FULLY COOKED, TASTE IT. THIS IS YOUR SAMPLE PIECE TO SEE IF YOU NEED TO ADD EITHER SALT OR PEPPER.

5.       TAKE A SHEET OF PARCHMENT PAPER, PLACE IT ON A SHEET PAN AND PUT THE MEATLOAF MIXTURE ON THE SHEET PAN. FORM IT INTO A LOAF. COVER THE LOAF WITH A COATING OF KETCHUP.

6.       BAKE AT 350 DEGREES FOR ABOUT AN HOUR TO AN HOUR AND FIFTEEN MINUTES.

7.       ENJOY THIS WITH MY ITALIAN MASHED POTATOES AND ITALIAN SAUTEED SPINACH!

8.       SERVES 4 TO 6

2 - 8 OUNCE STEAKS

SALT AND PEPPER

3 TO 4 TABLESPOONS OF MELTED BUTTER

COOKING A STEAK TERRIFIES MOST PEOPLE.  IT IS A VERY EXPENSIVE PIECE OF MEAT AND PEOPLE WANT TO GET IT RIGHT, NOT ONLY FOR THEMSELVES BUT FOR THEIR GUESTS.

WHETHER YOU ARE COOKING A PORTERHOUSE, A NEW YORK STRIP, A RIB EYE OR A FILET MIGNON THE PROCESS IS THE SAME.

1.  FIRST PAT THE STEAK DRY WITH A PAPER TOWEL SO IT CAN GET A GOOD CRUST.

2.  SECOND HEAT A CAST IRON SKILLET ON MEDIUM TO HIGH HEAT OR IF YOU PREFER ON AN OUTDOOR GRILL.

3.  SEASON THE STEAK LIBERALLY WITH SALT ON BOTH SIDES.  I PREFER TO ADD PEPPER AT THE LAST MOMENT BECAUSE PEPPER CAN BURN AND TURN BITTER.

4.  PUT A SMALL AMOUNT OF CANOLA OIL IN THE SKILLET OR CLEAN THE GRILL WITH A SMALL CLOTH OILED WITH CANOLA OIL.  PUT THE STEAK ON THE SKILLET OR GRILL AND LEAVE IT ALONE!  THIS IS ONE OF THE BIGGEST MISTAKES PEOPLE MAKE.  YOU MUST GIVE THE STEAK TIME TO GET A NICE SEAR AND CRUST.  AFTER ABOUT 2 TO 3 MINUTES ON AN 8 OUNCE STEAK YOU CAN TURN IT.

5.  DEPENDING ON HOW YOU WANT YOUR STEAK COOKED PLEASE USE THE FOLLOWING GUIDE. OPEN YOUR HAND PALM SIDE DOWN. IF YOU PUT YOUR FINGER BETWEEN YOUR THUMB AND INDEX FINGER THAT SOFTNESS ROUGHLY IS WHAT THE MEAT SHOULD FEEL LIKE IF YOU TOUCH IT WITH YOUR THUMB FOR RARE. FOR MEDIUM RARE STRETCH YOUR HAND FULLY AND TOUCH THE SPOT BETWEEN YOUR THUMB AND INDEX FINGER. THAT IS MEDIUM RARE. IF YOU LIKE YOUR STEAK WELL DONE COOK IT FOR ANOTHER 2 MINUTES OR SO. A MEDIUM RARE STEAK THAT IS 8 OUNCES WILL TAKE ROUGHLY 4 MINUTES OVER HIGH HEAT.

6.  GRATE SOME PEPPER OVER THE STEAK ABOUT A MINUTE BEFORE YOU TAKE IT OFF AND POUR SOME BUTTER OVER THE TOP OF THE STEAK. ONCE REMOVED LEAVE IT ALONE FOR 10 MINUTES.  ANOTHER BIG MISTAKE IS  PEOPLE OFTEN DO NOT LET THE MEAT REST. IF YOU CUT INTO IT RIGHT AWAY ALL OF THE JUICES WILL DRAIN AWAY AND YOU WILL HAVE A TERRIBLE STEAK.

I HOPE THIS TECHNIQUE HELPS YOU, IT HAS HELPED ME!

The Flan

1 cup sugar
6 large eggs
1-14-oz can sweetened condensed               whole milk
2-13-oz cans evaporated whole milk
1 tb. real vanilla extract

1.  Preheat oven to 350°. 

2.  Mix eggs with an electric mixer AND ADD THE CONDENSED MILK, EVAPORATED MILK AND VAINILLA.  MIX THOROUGHLY. Blend smooth but do not over mix. Make sure there are no air bubbles in the flan mixture.  Pour custard INTO THE caramelized METAL PAN. ( SEE INSTRUCTIONS FOR CARAMEL BELOW.)  Cover with foil, and PLACE IT in the ROASTING PAN. Then pour hot water into the ROASTING PAN and PLACE IN the oven for 1 to 1½ hours until done.  TEST TO SEE IF IT IS DONE BY INSERTING A KNIFE INTO THE FLAN.  IF IT COMES OUT CLEAN, IT IS DONE.

3.  Allow the flan to rest for at least 2 to 4 hours.  I prefer to make the flan one day ahead and refrigerate it before serving.  it makes it easier to unmold.  

 The Caramel

The SCARIEST part of preparing a flan is the caramel. People are always afraid of burning themselves or burning the caramel. Preparing the caramel in the microwave is really very easy!

Pour 1 cup sugar and about ¼ cup water in a microwave safe cup, use a 2 cup glass Pyrex measuring cup. Stir the sugar and water and microwave on high for about 5 minutes until it reaches the right color, which should be the color of honey.  Once 4 minutes have passed keep your eye ON THE CARAMEL.  STOP THE MICROWAVE once the caramel reaches that honey color. If it is not dark enough at 5 minutes, add another 30 seconds.  STOP THE MICROWAVE ONCE  YOU HAVE THE RIGHT COLOR.  You are looking to get the perfect color, not too light and not too dark.

Once the caramel is ready, pour into the METAL pan and swirl to cover the bottom...make sure the bottom of the pan is fully covered. I prefer to use a metal pan, like a cake pan. Let the caramel set before pouring in the flan mixture. 

Bain-Marie

Next step is to get the Bain-Marie (water bath) ready. Use a large cookie sheet on the bottom, then set a large roasting pan on top of the sheet. Just before you place the METAL pan in the roasting pan, boil some water to pour into the roasting pan once the METAL  pan is placed inside the roasting pan.

2 CUPS RASPBERRIES ( FROZEN OR FRESH )

ONE QUARTER CUP GRANULATED SUGAR

1 CUP HEAVY CREAM

4 MINT LEAVES

1.   COMBINE THE SUGAR AND RASPBERRIES TOGETHER IN A BOWL AND BLEND TOGETHER UNTIL A PASTE.  SAVE A FEW RASPBERRIES FOR DECORATION

2.   PUSH THE RASPBERRY MIXTURE THROUGH A SIEVE

3.   BLEND THE HEAVY CREAM IN A MIXER INTO A NICE WHIPPED CREAM

4.   FOLD THE HEAVY CREAM INTO THE RASPBERRY MIXTURE AND POUR INTO MARTINI GLASSES

5.   TOP WITH A MINT LEAF AND SAVED RASPBERRIES, THEN REFRIGERATE