Thursday, June 14, 2018



  • 2 cups fresh basil leaves, packed (can sub half the basil leaves with baby spinach)
  • 1/2 cup freshly grated Romano or Parmesan-Reggiano cheese (about 2 ounces)
  • 1/2 cup extra virgin olive oil
  • 1/3 cup pine nuts (can sub chopped walnuts)
  • 3 garlic cloves, minced (about 3 teaspoons)
  • 1/4 teaspoon salt, more to taste
  • 1/8 teaspoon freshly ground black pepper, more to taste

Special equipment:

Ninja Blender


1 Pulse basil and pine nuts in a Blender : Place the basil leaves and pine nuts into the bowl of a food processor and pulse a several times.

2: Add the garlic and cheese: Add the garlic and Parmesan or Romano cheese and pulse several times more. Scrape down the sides of the food processor with a rubber spatula.

3 Stream in the olive oil: Slowly add the olive oil in a steady small stream. Occasionally stop to scrape down the sides of the blender.

4 Stir in salt and freshly ground black pepper, add more to taste.

Tuesday, June 5, 2018

Copy Cat Portuguese Fish Stew

Last week Bob and I were out cruising , and we stopped in "That Place". I ordered and devoured some of the best fish stew, I have ever tasted.
This is my best attempt at copy cat Portuguese Fish Stew

Rustic Garlic Bread:


Heat the oil in a heavy 4 to 6-quart pot over medium flame. Add the onions, garlic, and sausage; cook, stirring with wooden spoon, until the sausage renders out some of its fat and the onions are soft. Toss in the herbs and then the potatoes, stir that around for a minute to coat in the oil. Pour in the chicken broth and bring up to a simmer. Add the kale, season with salt and pepper. Cover and simmer for 10 minutes until the potatoes are nearly tender. 
Uncover the pot and add the clams; simmer, covered, for 15 minutes until the clams open. Add the fish and continue to cook for another 3 to 5 minutes until the fish is cooked. Garnish with chopped parsley and drizzle with olive oil. Ladle the stew into shallow bowls and serve with Rustic Garlic Bread for dunking.

Rustic Garlic Bread:

Combine the garlic and herbs in a bowl. Pour in the oil, season with salt and pepper. Mix the ingredients together with a spoon. Cut a slit down the middle of the loaf of bread, pour the garlic oil into the pocket, pressing with the back of a spoon to get the flavors into the bread. Wrap the bread in aluminum foil. Roast the garlic bread on a grill or bake in a preheated 350 degree F oven for 5 minutes until the outside is nice and crusty. Hand tear into pieces for serving. 

Thursday, May 31, 2018

Forget spending your hard earned money on a frozen coffee drink, make your own mocha frappe at home!! Easy to make, plus tips to flavor it however you like!
  • 2 cups cold coffee frozen into cubes
  • 2 cups almond milk
  • scant 1/4 cup chocolate syrup
  • scant 1/4 cup sugar
  • Whipped cream for garnish
  • Extra chocolate syrup for garnish
  • Chocolate bar
  • shaved, for garnish
    Brew coffee and let cool to almost room temperature.
  • Carefully pour coffee into ice cube trays and freeze.
  • Add frozen coffee cubes, almond milk, chocolate syrup and sugar to blender.
  • Blend until desired texture is reached.
  • Top with whipped cream, a drizzle of chocolate syrup and shaved chocolate if you'd like

Thursday, May 24, 2018

Grilled Flat Bread

  • 2 Tbs. olive oil
  • 1/2 yellow onion, minced
  • 3 garlic cloves, minced
  • Kosher salt and freshly ground pepper
  • 1 cup  whole-milk ricotta cheese
  • 1/4 cup heavy cream
  • 1 Tbs. fresh oregano leaves, chopped

  • 1/2 lb.  asparagus, ends trimmed
    2 tsp. olive oil, plus more for brushing and drizzling
    Kosher salt and freshly ground pepper
    4 to 6 fresh basil leaves, torn into large pieces
    1 Tbs. fresh oregano leaves
    1 egg


    To make the dough, in a food processor, combine the flours, yeast, sugar and salt. Pulse to mix the ingredients. With the motor running, add the water and olive oil in a steady stream, then pulse until the dough comes together in a rough mass, about 12 seconds. If the dough does not form into a ball, sprinkle with 1 to 2 tsp. of water and pulse again until a rough mass forms. Let the dough rest for 5 to 10 minutes.

    Process the dough again for 25 to 30 seconds, steadying the top of the food processor with one hand. The dough should be tacky to the touch but not sticky. Transfer the dough to a lightly floured work surface and form into a smooth ball. Place the dough in a large oiled bowl, turn to coat with oil and cover with plastic wrap. Let the dough rise in a warm place until doubled in bulk and spongy, about 1 1/2 hours.

    Turn the dough out onto a lightly floured work surface, punch it down and shape into a smooth cylinder. Divide into 2 equal pieces. Shape each piece into a smooth ball, dusting with flour only if the dough becomes sticky. Cover both balls of dough with a clean kitchen towel and let rest for 10 minutes. Unless you are doubling the recipe for the toppings and making two pizzas, place the second ball in a gallon-size sealable plastic bag and freeze for up to 2 months.

    To make the sauce, in a small fry pan over medium heat, warm the olive oil. Add the onion, garlic and a pinch each of salt and pepper. Sauté until the onion is translucent, 3 to 4 minutes, taking care not to let the onion or garlic brown. Transfer the contents of the pan, including all of the oil, to a bowl and let cool.

    When the onion mixture is cool, stir in the ricotta, cream and oregano. Taste and season with more salt and pepper if needed. Use the sauce immediately, or store in an airtight container in the refrigerator for up to 1 week.

    Place a pizza stone in the middle of an oven and preheat to 450°. Once the oven has reached 450° , let the stone continue to heat for 15 to 30 minutes longer, without opening the door.

    Using a vegetable peeler, shave the asparagus spears into long, thin ribbons. Transfer to a bowl, toss with the olive oil and season with salt and pepper. Set aside.

    On a floured pizza peel, stretch or roll out the pizza dough into a 12-inch (30-cm) round. If the dough springs back, let it rest for about 10 minutes before continuing. Brush the entire dough round with olive oil and season lightly with salt and pepper. Leaving a 1-inch (2.5-cm) border, spread the sauce over the dough. Arrange the asparagus ribbons attractively on the pizza and scatter the basil and oregano all over the top. Drizzle with a little more olive oil.

    Carefully slide the pizza from the peel onto the hot stone in the oven and bake until the crust begins to brown, about 6 minutes. Crack the egg into a small bowl, being careful not to break the yolk. Open the oven door and quickly slide the egg from the bowl onto the center of the pizza. Continue baking until the egg is set but the yolk is still runny, 4 to 6 minutes longer.

    Transfer the pizza to a cutting board. Let cool for a few minutes, then slice and serve immediately. Serves 4.

    Monday, May 21, 2018

    Grilled Spring Onions with Romesco Sauce

    Grilled Spring Onions with Romesco Sauce


    • 1 head garlic
    • 2 ripe tomatoes
    • 3/4 cup  blanched almonds, toasted
    • 1/2 cup  hazelnuts, toasted and skinned
    • 4 small day-old baguette slices
    • 1/2 cup  extra-virgin olive oil, or as needed
    • 2 Tbs. red wine vinegar, or as needed
    • 1 tsp. pimentón dulce or paprika
    • Fine sea salt
    • 24 spring onions, each about 1 inch  wide at the bottom
    • Crusty bread for serving

    1. Prepare a hot fire in a charcoal grill or preheat a gas grill on high. Grill the garlic, turning until browned on all sides, 13 to 15 minutes. Grill the tomatoes, turning once, until the skins are browned and wrinkled, about 5 minutes. Let the garlic and tomatoes cool, then peel.

    2. Meanwhile, place the spring onions on the grill and cook, turning occasionally, until the outer skins have blackened and shriveled, about 8 minutes. Wrap the onions in parchment paper and let stand until cool enough to handle, about 5 minutes.

    3. Put the peeled garlic and tomatoes, nuts and baguette slices in a food processor and pulse to combine. Mix in the olive oil, vinegar, pimentón and salt to taste. The finished sauce should be thick but not dry; add more oil and vinegar if needed. Divide among individual dipping bowls and set aside. (The sauce will keep in an airtight container in the refrigerator for up to 5 days; bring to room temperature before serving.)

    4. Transfer the onions to a large serving platter or a wooden board. Serve with crusty bread. Invite diners to peel the onions with their fingers and dip them into the romesco sauce. Serves 4.