Staying along the path of garlic and oil based recipes, I thought I would share the recipe for Piccata Sauce this time. You will find that “the restaurant” sauces are different from same named sauces prepared in other establishments. You may think you are ordering the same dish but don’t be surprised to find the … Read more
Hello! Have you all been practicing making your garlic and oil sauce? Don’t worry if you have had to practive a few times to get it perfect. It’s all in the timing of getting the garlic a perfect gold color and then stopping the cooking by adding the parsley cooling it off. Now that you … Read more
Hello everyone! As promised I am sharing the first 2015 recipe. I have thought long and hard about this. Which recipe should I start with? There are so many. I finally narrowed it down to the sauces. We made more than 50 sauces throughout the years in “the restaurant”. I am going to start with … Read more
Check that the following may be included on the label: Cold – pressed – A chemical-free process using only pressure, cold pressing produces a higher quality of olive oil which is naturally lower in acidity. The best oils are cold pressed. The oil is obtained through pressing and grinding the olives using heavy granite millstones … Read more
Pastiera di Pasqua (Wheat Pie) is my family’s favorite of Italian Easter treats, which is especially popular in the Naples area. Actually Naples is where Pastiera originated. It is safe to say, that as much as Strufoli are associated with Christmas, then undoubtedly the Pastiera {passt-ear-AR} belongs to Easter, and especially to Good Friday. Essentially … Read more
Caesar salad is so much better when tossed with fresh, homemade dressing as in this recipe. Ingredients: 1 or 2 crushed garlic cloves 1 egg yolk 1 Tbs. lemon juice 1 tsp. Worcestershire 5 Tbs. olive oil 2 Tbs. red wine vinegar 1/4 tsp. pepper 1/4 C. Parmesan 1 small head romaine lettuce Croutons Directions: … Read more