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.
Unsalted butter for greasing baking sheet
All purpose flour for dusting baking sheet and work surface
2 cups all purpose flour
2 cups corn flour or very finely ground cornmeal
2/3 cup sugar
2 1/2 tsps cream of tartar
1 tsp baking soda
1 tbsp anise seed, or to taste
5 tbsp unsalted butter, melted
3 tbsp olive oil
1/4 cup milk
1/4 cup sweet white wine
Preheat oven to 375F degrees. Grease baking sheet with softened butter and dust with flour, shaking off the excess. Set aside.
In a large bowl, combine the flour, corn flour, sugar, cream of tartar, baking soda, and aniseed. Add the melted butter, olive oil, milk and wine. Stir to mix well.
In a small bowl, beat the eggs lightly, then set aside 1 teaspoon for glazing. Add the remaining egg to the flour mixture and stir ingredients together thoroughly. Turn the mixture out onto a lightly floured work surface and knead until the dough holds together in a compact mound, about 5 minutes.
Plunge both thumbs into the center of the mound and pull the dough into a thick ring about 8 inches in diameter. Center the doough ring on the prepared baking sheet and brush the top and sides with the reserved beaten egg.
Bake until golden brown and a wooden skewer inserted into the cake comes out clean, about 30 minutes.
Transfer to a wire rack to cool completely. (The flavor of the cake improves on the second or third day after baking. Tightly wrapped and refrigerated, it keeps for a week.) Cut into slices to serve.
Makes 8 to 10 servings.
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.
4lbs of pork
2 bay leaves
11 juniper berries
Cut fat off pork roast and place in large non-stick skillet with a little olive oil.
Add bay leaves, juniper berries and vegetable broth and cook roast on each side, 10 minutes at a time.
After 20 minutes, add wine and keep turning roast over every 10 minutes. Add wine if necessary to keep moist.
Add raisins after 1 hour and allow roast to cook for a total of 1.5hours.
2 sticks unsalted butter (225 grams), plus additional for pan
1 cup sugar
1 tsp. vanilla
4 large eggs at room temperature
2 tsp. rum (Bacardi Gold rum preferred)
1 cup cake flour plus additional for pan
Use an 8 cup fluted bunt pan
Pre-heat oven to 300° F (150° C)
Cream soft butter with sugar on medium speed of a stand mixer until light and fluffy. Reduce speed to low, add 2 eggs (1 at a time) scraping the bowl after the eggs and add a little four to the mix. Add vanilla and rum to the mix. Add remaining 2 eggs, mix one more minute, and then add the rest of the flour until combined.
Lightly coat the bunt pan with butter, making sure to coat entire surface. Sprinkle the additional flour over the cake pan turning and tapping to ensure the pan is coated with the flour. Remove excess. Put the batter in to the pan. Put into the over for 35 to 45 minutes. The cake should be golden brown. Use a tooth pick to check for doneness. Insert tooth pick into the cake, the tooth pick should come out clean. Allow to cool for 10 minutes before soaking.
While the cake is baking, prepare the soaking syrup.
1/2 cup rum (Bacardi Gold rum preferred)
1/2 cup water
3/4 cup sugar
Heat water and sugar in sauce pan over low heat, until light simmer.
Remove from heat. Add rum and stir until combined. Once cake has rested for 2-3 minutes from oven, gently insert thin bladed pairing knife into the cake (three to four places only). Slowly pour 1/2 of the liquid, the cake will absorb the liquid slowly, if it doesn’t soak up the liquid straight away, wait a few minutes, then add the rest. Cool the cake completely in the pan before turning it out onto a plate. The cake is delicate and should not be moved after unmolding.
Must share with friends only.
Photography by Stuart Spivak