Baked Pear Half-Moons
Preheat the oven to 400degrees Melt the butter in a large sauté pan until bubbling. Add the diced pears and cook, stirring often, until they soften and release their juice, 4-6 minutes. Pour on the rum and flambé with a long
Veal “Tonnato”
Make a bouquet garni, by placing all herbs in a pre-made cheesecloth bag or place in a square of cheesecloth, gather all sides together and tie securely into a pouch at the top with kitchen string. Combine all ingredients in a
Veal Stew with Artichokes and Lemon
Prepare the artichokes: Snap off the outer leaves until the inner leaves become yellow-green and tender. Trim the bottom and peel the tough dark green outer layer of the stem. Slice the artichokes in quarters. Remove the remaining leaves and
Swordfish Scaloppini “Pizza Style”
To make the sauce heat half of the olive oil in a saucepan over medium-high heat. Sauté the garlic and the red pepper flakes until the garlic is tender and aromatic, but not brown, about 1 minute. Stir in half
Stuffed Turkey Breast
Melt the butter in a medium omelet pan. In a bowl whisk together the eggs, water, salt, pepper. Stir in herbs and Parmesan cheese. Pour into a non stick pan. Over low heat cook the omelet, loosening the sides gently,
Stuffed Cabbage Leaves Country Style
Preheat the oven to 375degrees Make a "Soffritto" (a flavorful vegetable base) by finely chopping together the carrots, celery and onion about 10-12 quick pulses in a food processor. In a large sauté pan over medium heat, cook together the olive oil,
Fillet of Sole with Caper and Lemon Sauce
To prepare the sole combine the flour, salt and pepper in a shallow dish or plate. Coat a few fillets in the seasoned flour and tap off the excess. Sear the fillets in hot olive oil until golden brown and
Sicilian Barbecue
Marinade: Combine the onions, parsley, red pepper flakes, basil, sage, thyme, oregano, rosemary, lemon juice and white wine in the food processor. Process until ingredients are well blended. With the motor running, slowly add the olive oil and process until well
Shrimp, Marinated and Broiled
Prepare the marinade. In a large bowl mix the chopped garlic, lemon juice, parsley, basil, sage, rosemary, red pepper flakes, salt and pepper. Whisk in the olive oil. Pull off the little "swimmer fins" or tiny legs at the bottom of
Shrimp with Spicy Tomato Sauce
Rinse shrimp in cold water and pat dry. Sprinkle shrimp with salt and pepper. Mix flour and paprika together in a shallow pan and generously dust shrimp with flour mixture. In a large (12-inch) skillet, heat 2 tablespoons of oil on