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!
this is for Tony
1 tablespoon olive oil
2 cups chopped yellow onions
Freshly ground black pepper
Crushed red pepper flakes
1 tablespoon chopped garlic
1 bay leaf
1 pound dried green split peas, picked over and rinsed
8 cups vegetable broth
1 cup milk
In a large soup pot over medium-high heat, heat the oil.
Add the onions. Season with salt, pepper, crushed red pepper. Saute for 2 minutes.
Add the garlic, bay leaf, and split peas and cook, stirring, for 1 minute.
Add the broth and bring to a boil, then reduce the heat to medium and simmer, stirring occasionally, for 45 minutes, until the peas are tender.
Remove from the heat and let cool slightly. Remove the bay leaf and discard.
Add the milk and, using a hand-held immersion blender, process until smooth.
Add the hot sauce and serve hot.
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.
1 1/2 tablespoons of oil (preferably mustard)
1 1/2 tablespoon very finely diced or grated ginger
1 teaspoon mustard seeds
1 cup of cranberries
4 bay leaves
1 1/2 cups of water
3/4 cup of brown sugar
1 teaspoons crushed red pepper flakes
1/2 cup of slivered apricots
Heat the oil and add in the ginger and saute lightly for a minutes.
Add in the mustard seeds and wait for them to pop. Add in the nigella seeds.
Add in the cranberries and the bay leaves and the water and sugar and the red pepper flakes.
Bring the mixture to a simmer and cook for 15 minutes until the cranberries pop and soften, you will actually hear the cranberries pop! My kids have a lot of fun with this.
Stir in the apricots and cook for another 5 minutes.
Cool and serve. This can be stored in the refrigerator for up to 6 months.
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.
2 celery stalks
4 garlic cloves
6 oz tomato paste
1 cup red wine
1 tbsp rosemary chopped
1 bay leaf
1 tbsp thyme
4 lamb shanks
Brown lamb shanks on the stove top in olive oil for 5 minutes.
Chop onion, carrots, celery and garlic in a food processor and add to pan with lamb shanks. Allow to cook for 20 minutes, turning the lamb shank over and stirring every 5 mins.
Add tomato paste and cook an additional 5 minutes.
Next add wine, rosemary, thyme and bay leaf and allow to cook for another 5 minutes.
Finally, add 3-4 cups of water to submerge lamb shanks. Cook for 2 hours over med-low heat stirring often until liquid is reduced to stew-like consistency.