Author Archive | chefsilvia

True to Form

No matter what your station or status in life, the only thing that really matters is remaining true to yourself. This truth will shine through to everything you do and everyone you encounter.

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Jambota or Zucchini Stew

In keeping with the zucchini theme, it wouldn’t be complete if I didn’t let you in on a gem of a recipe, perfect for all the fresh zucchini growing in our gardens and available at supermarkets and farmers markets everywhere. Every year when the harvest of our backyard garden produced an abundance of zucchini, my […]

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Calamari Salad

Ingredients 1 lb calamari (sliced in ¼ inch tubes or strips) 1 red or yellow bell pepper (roasted, cleaned and filleted) 1 jalapeno pepper (small dice) 1 large clove garlic (finely chopped) 4 tablespoons of extra virgin olive oil (or just enough to lightly cover the bottom of the pan) Splash of white wine Sprig […]

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Mexican Meatloaf

For years in my restaurant I would make a meatloaf flavored with eggplant. Most of the time, I would grill the eggplant, chop it up, and add it to a mix of ground turkey and sausage meat. Recently, I began roasting the eggplant (sliced side down on a sheet pan) in a 400 degree oven, […]

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Always keep some dough on hand.

Basic Pizza Dough

  What could be more social than pizza? My daughter had a craving (okay, make that me) only she wanted plain cheese and I wanted mushroom…so we had both. It was thin crusted (of course you can make the crust thicker if you like) and so yummy. Plus this basic dough is perfect for bread, […]

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personal-growth

Your Personal Recipe

As November begins and another holiday season approaches just around the bend, I invite you to play around with formulating your personal recipe. Try working with different parts of the following: Ingredients: gratitude, strength, determination, laughter, introspection, integrity, honesty and trust. [widgets_on_pages id="inline_widget_1"]

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The Gentrification of Polenta

A Note from the Chef Polenta, or corn meal, once thought of as peasant food and a staple of the Italian diet, second only to pasta, has in recent years been elevated to gourmet status and appears on even the most elegant restaurant menus. This always results in a chuckle from me for I remember […]

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3 Tips For a Great Bolognese Sauce

To make a great Bolognese Sauce start with the best meat. I find that a combination of ground turkey, beef and pork makes the tastiest sauce. And it’s the pork that makes the tastiest difference in this trio. And not just any ground pork, but rather sausage meat. Look for sausage meat that has specks […]

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