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 […]
Archive | Free Recipes
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, […]
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, […]
Split Pea and Tomato Soup with Sausage
Every autumn, as the weather begins to get nippy and the air is crisp, I’m delighted because now I can begin to make soup. And if there’s any recipe that is open to countless variations, it’s soup. To inspire you, take a look at what I made as a variation of split pea soup. 1 […]
Polenta with Bolognese Sauce
Make a big pot of polenta and the Bolognese sauce below, (or a meatless sauce) call a group of friends, serve warm on your own communal plate and start the conversation and wine flowing. Basic Polenta Recipe Serves 5 or more 1 pound or slightly more of coarsely ground corn meal (you want corn meal […]
Zucchini Blossom Frittata
A Frittata is an Italian omelet. It’s cooked open-faced in a saute pan on the stove top and then finished in the oven. For this omelet instead of stuffing the zucchini blossoms with cheese and frying them in an egg and flour batter (which is the traditional way of cooking them) I put the blossoms […]
Pan Seared Crusted Fresh Mozzarella with Tomatoes and Arugula
This recipe is a twist on the Caprese Salad which we see on the menus of many Italian restaurants. Though I love a Caprese salad, especially in the summer when tomatoes and basil are at their best. Sometimes though (especially in the winter month I crave melted cheese on almost anything) I want to try […]
Pasta e Fagioli (pasta and beans)
Here in the northeast, when the February winds are blowing, I usually crave a warm bowl of hearty soup. Over the years, I’ve made countless pots of good soups but one that has endured since my childhood, passed on from my parents and grandparents is this Italian classic. If you goggle this dish, you’ll find […]
Making Bread
Making bread is easy. People just think it’s hard. Growing up, we made bread every week. In my restaurant, we made it every day and we had a very busy, really small kitchen. Making bread is organic, soothing and creative. It can be a baguette or a bun, a pizza or a pretzel, or […]
Angel Hair Pasta with tomatoes, Goat Cheese and Arugula
This dish is a personal favorite. It’s a perfect blend of simple ingredients that, when combined, is brilliant. I think of this dish as a wonderful culinary example of that old wise saying, “The whole is greater than the sum of its parts.” Makes 4 servings 1 pound angel-hair pasta 3 to 4 tablespoons […]
