Author Archive | chefsilvia

Fettuccine with tomato/pesto

Tomato/pesto is one of my favorite, quick sauces. It’s intensely flavorful without being overwhelming like pesto alone can be; it’s fast – especially if you have containers of tomato and pesto sauces in your freezer -which is so easy if you make big batches every time you make these sauces; and finally, it’s frigging delicious! […]

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Simple Tomato Salads

  The summer salad we served most often from my childhood garden was randomly diced tomatoes (core and imperfections removed – bite sized pieces) mixed with thinly sliced red onions and basil, seasoned and drizzled with extra virgin olive oil. We ate it along with a hunk of rustic bread to lap up the juices. […]

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When West Meets East

My Pad Thai – Packed to go The secret to making a terrific Pad Thai is preparation and individual execution. The most that should be prepared at any given time is one or two servings. To prepare, first mix a good sauce. It’s a combination of sweet from the brown sugar, salt from the fish […]

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Tweaking What Is

  A Note from the Chef Anyone who loves toasted English muffins knows that they taste so much better when split open with a fork rather then cut with a knife. They know that a smooth surface doesn’t have the nooks and crannies, so perfect for holding melted butter. It’s the irregularities, the broken edges, […]

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the napoleon

I made a new dish the other day. It wasn’t very good. Surprised? So was I, especially since what I was making was none other than grilled vegetable “lasagna”. I’d pictured an assortment of seasonal grilled vegetables (zucchini, onions, fennel and roasted red peppers) in between long thin layers of grilled globe eggplant (in place […]

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Wasting Time

A Note from the Chef September seems to have gotten away from me. Before I knew it, we’re approaching the end of the month. I don’t know what happened. Is time truly moving faster and faster or is it just that September is an odd month? With summer winding down and autumn just around the […]

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Juicy Obsessions

A Note from the Chef I think there’s nothing more delicious than a tomato picked at the height of its flavor, and perfectly prepared into one simple, exquisite dish. For me, no ingredient is better equipped for this culinary challenge than a tomato, plucked from its vine just when its juices threaten to burst through […]

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Green Bean Leftovers Salad

Salad with Sautéed French Beans, Mushrooms and Chicken   I love leftovers. They usually inspire me to do something different than I intended when I first made the dish. This concoction was the result of last night’s dinner of roast chicken with sauteed green beans and crimini mushrooms. There was a handful of each left […]

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