June 12, 2016 |
Sunny's Omelet Makes 2 servings 2 teaspoons olive oil 4 ounces baby spinach 4 ounces of white mushrooms, sliced Sprig of fresh or pinch of dried thyme (optional) 4 large eggs 2 teaspoons butter 1. Preheat a 10-inch nonstick sauté pan over medium heat for 2-3 minutes. 2. When the pan is hot, add oil to the pan and swirl to coat the bottom. 3. Add the mushrooms and thyme (if using) to the pan and sauté for 3-5 minutes. 4. If you used a sprig of fresh thyme, remove it and discard, add the spinach to the pan with the mushrooms, and add a pinch of salt and a pinch of pepper (optional)
May 27, 2016
Makes 6 to 8 servings 8 sheets phyllo dough, thawed if frozen 1/2 cup butter, melted 8 to 10 ounces fresh goat cheese or sheep milk feta Fresh ground black pepper 2 to 3 tablespoons olive oil 1 to 2 fresh garlic stalks, well cleaned, thinly sliced (Garlic scapes work well or sub 3 cloves garlic, peeled, sliced thin 4 to 6 cups cleaned, stemmed, greens such as spinach, kale, mustard, arugula, or broccoli rabe ...
May 20, 2016
Makes 10-12 servings 2 pounds fresh mozzarella cheese, shredded 1 cup fresh Pecorino Romano cheese, grated 2 eggs 2 portions fresh scrippelles, (see recipe) 1/4 cup milk 2 pounds mini-meatballs Fresh tomato marinara sauce 1. Prepare a pot of fresh tomato marinara sauce, mini-meatballs, and scrippelles. Preheat oven to 350 degrees F (175 degrees C). 2. Beat the eggs and milk in a small bowl. Use an extra-large, deep round cake pan, 13-15 inches in diameter.
May 20, 2016
4 to 6 servings (or 8 to 10) 1 serving Besciamella sauce 1 portion Scrippelle crepes 2 pounds ground beef or turkey 1 large onion, chopped 6 cups fresh parsley, chopped, including stems 1 celery stalk, chopped 1 carrot, peeled and chopped Salt and fresh black pepper to taste 2-3 tablespoons olive oil 1 cup fresh mozzarella cheese, shredded 1/4 cup fresh Parmesan cheese, grated 1. Preheat oven...
May 20, 2016
Makes 40-45 crepes 15 eggs 4 cups all-purpose flour 4 cups water 1 cup olive oil 1. Beat the eggs in an electric mixer; gradually sift in the flour. Continue to beat at a very slow speed for 5-10 minutes while gradually adding the water. Continue to beat until the batter is very smooth, with no visible lumps. 2. Heat an 8- or 10-inch Teflon pan on low heat. You must use a Teflon pan to avoid having the crepes burn and stick. I use an 8-inch pan, which normally yields 40-45 crepes; a 10-inch pan will yield 25-30.
April 1, 2016
Makes 4 servings 3/4 cup white wine (use something Italian) 3/4 cup extra virgin olive oil (infused with fresh thyme is optional) 4 eggs 4 teaspoons garum 1. Preheat oven to 350 degrees. Line a roasting pan with a dish towel. Fill the roasting pan halfway with very hot water (just shy of boiling). The towel inside the pan will prevent four ramekins from sliding around. Place one ramekin in the pan to make sure the water comes up to an inch below the top of the ramekin.
March 25, 2016
Serves 12 1 tablespoon active dry yeast 2½ cups warm water 6½ to 7 cups unbleached, all-purpose flour 1½ teaspoons salt 4 teaspoons olive oil 9 large eggs 2½ cups freshly grated Pecorino Romano cheese ¼ pound provolone, chopped into small pieces ¼ cup ham steak, chopped into small pieces ¼ cup sweet sopressata, chopped into small pieces 1 egg beaten with 1 teaspoon water, for egg wash ...
February 26, 2016
Serves 4 1/2 pound halloumi cheese 2 tablespoon extra-virgin olive oil 1/2 cup Dukkah 1. Drain the halloumi and slice it into four 1/2-inch thick portions. Pat the cheese slabs dry with paper towels. 2. Heat olive oil in a heavy skillet over medium heat. When it's just beginning to smoke, add the halloumi and cook for 2 minutes, or until well-browned on the bottom. Turn the halloumi slabs over with a spatula, taking care not to splash the hot oil. Brown them on the other side.
February 19, 2016
Makes 18 servings 1 pound of unsalted butter, softened 11/2 cups of sifted 10X or confectioner's sugar (Sifting is a must, due to massive lumpage) 4 cups of flour 21/2 teaspoons of sea salt 1. Beat the butter and sugar with a mixer until fluffy. Then, I prefer to mix in the flour and salt by hand. This will avoid over mixing, potentially creating a tough cookie. (We may desire that quality in a person, but not in our shortbread.) 2. Line a 9x13-inch pan with parchment paper, the baker's best friend, leaving an overhang to facilitate removing the baked product.
February 4, 2016
Kim Kardashian is at it again, trying to get back her pre-pregnancy figure. She reportedly gained 60 pounds while pregnant with Saint West, her second child with husband Kanye West, and she has partnered with the Atkins brand to slim down again. I often criticize celebrities for their drastic approaches to weight loss and maintenance, but I have to applaud Kim's strategy here. Apparently, she relied on Atkins after her first child, daughter North, was born in 2013. According to reports, Kardashian has already dropped 30 pounds, with a goal of 40 more.