Lentil Soup in Red Wine and Broccoli

Lentil Soup in Red Wine and Broccoli 

10 ounces fresh broccoli florets
2-3 tablespoons extra virgin olive oil, divided
1 teaspoon coriander seeds
1 cup red wine, divided
1 medium sweet onion, minced
1 carrot, minced
1 celery stalk, minced
8 ounces small lentils, rinsed                                                                                                   
2 bay leaves                                                                                                                 
6 ounces tomato sauce    
4-5 cups broccoli water
Sea salt
Freshly ground black pepper
Pinch red pepper flakes                                                 
Pinch ground coriander
Small Brown Lentils

Steam or boil the broccoli florets for 2-3 minutes.  Strain reserving all of the broccoli water and set aside.

In a small skillet, add a few drops of olive oil and coriander seeds on low heat; stir until just fragrant.  Add the broccoli florets; cook on medium-high heat for 2-3 minutes.  Add 1/2 cup of wine and cook to reduce by half.

In a large pan, on medium-low heat, add the 2 tablespoons oil. Add the onion, carrot and celery and cook 8-10 minutes or until soft. Add the lentils; cook 10 minutes. Add ½ cup wine and reduce slightly.  Add the bay leaves, tomato sauce, and some of the broccoli water; Cover and cook 10-15 minutes or until the lentils are tender. Remove the bay leaves and season with salt, pepper, and red pepper flakes as needed.

Serve the soup in bowls with a tablespoon of hot broccoli in the center, a thread of olive oil, and a sprinkle of ground coriander.

Broccoli Florets

Lentils are legumes rich in nutrients, which are typically enjoyed as a side dish or a main soup entrée.  These lentils are cooked in sautéed vegetables, flavored with aromatic bay leaves and coriander seeds, and with a rich red wine reduction. In Italy, when lentils are prepared in larger quantity, it symbolizes good fortune and abundance coming throughout the year, especially if they are cooked for New Year’s Eve.

Have fun discovering my Lentils Soup in Red Wine and Broccoli recipe. 

Vellutata of Potatoes with Spinach Polpettine

Vellutata of Potatoes with Spinach Polpettine (Velvety Potato Soup with Spinach Balls)
1 large sweet onion, diced        
2 tablespoons extra virgin olive oil                                                            
1 pound potatoes, peeled and diced                                                         
3 carrots, peeled and diced                                                                        
Pinch sea salt
Freshly ground black pepper          
Pinch red pepper flakes
¼ cup grated Parmesan cheese      
Drizzle thick aged balsamic                                                                             
Spinach Polpettini:
1 pound fresh spinach, roughly chopped
¼ - ½ teaspoon ground nutmeg
2 eggs, lightly beaten
5 ounces grated parmesan
6-8 ounces breadcrumbs
Sea Salt
Freshly ground black pepper          

Diced Potato

For the Vellutata: In a saucepan, sauté the onion in oil until just golden on medium low heat. Add the potatoes and carrots, sauté 2-3 minutes. Add warm water about 2 inches over the potatoes. Cook until it boils; reduce to a simmer and cook about 25-30 minutes or until the potatoes are tender. When the Vellutata is ready, blend with stick blender.  Taste, add the salt, pepper, and red pepper flakes. Taste again.  Cook 5 more minutes, adding a little water if the vellutata is too thick. Stir the grated Parmesan cheese.  

Spinach Polpettini: In a skillet, drizzle a few drops of olive oil, add spinach and nutmeg; cook spinach until it just wilts.  Transfer to a strainer for a few minutes to cool. When cool, press to remove any excess liquid.

Place the spinach in a bowl; add the eggs, parmesan and half of the breadcrumbs. Knead the dough so that it is compact.  If too soft add more breadcrumbs. Form small balls.  Cook the spinach polpettini in a skillet with a few drops of olive oil until just crispy on all sides.

Pour the velvety soup in the dishes, then complete by adding the spinach balls on top, and a drizzle of thick balsamic.
Sweet Onion

No cream required!
This potato soup is an easy recipe to prepare and perfect for the cold winter months: a first course for everyone, even for vegetarians.

If using a stick blender, the soup will become very velvety no cream is required.  If the soup is too thick for you, just add a little more liquid.  If it’s too watery, warm without a lid for a few minutes until the liquid reduces. For added flavor, replace the warm water with either vegetable or chicken broth.

Easy Corn Soufflé for the Holidays

Baked Corn Souffle 

3 cups corn (fresh) sweet corn, husked
1/2 cup diced or shredded Gruyère cheese
1/2 cup half-and-half
3 large eggs, lightly beaten
1 tablespoon extra virgin olive oil
2 tablespoons diced poblano pepper, or to taste
Sea salt
Freshly ground black pepper
Pinch red pepper flakes
2-3 tablespoons chopped fresh chives
Unsalted butter, for the soufflé molds
4 teaspoons grated Parmesan cheese

Preheat oven to 400F degrees. Butter four (3/4 to 1 cup) soufflé molds. Sprinkle each mold with Parmesan cheese.

In a small skillet add the oil. When hot, sauté poblano pepper to just golden. Cool and set aside.

Using a sharp knife, cut the corn kernels off the cobs. Put the corn, Gruyère , half-and-half, eggs, poblano pepper, salt, pepper, and red pepper flakes in a food processor, pulse a few times until fairly smooth. Add the chives and pulse to mix. Sprinkle with extra pepper and grated cheese on top.

Fill with the molds with corn mixture and place on a baking sheet. Bake the soufflés 10-25 minutes, until puffy, golden, and set. Serve right away.
Fresh Corn on the Husk

Note:  if you cannot find fresh corn, use frozen corn.  Put the frozen corn in a strainer and over a bowl and place in the refrigerator to thaw out overnight.  Before using the corn, dry with a dish towel to remove any excess water. 

This recipe has been adapted from Jacque Pepin Corn Souffle 

A Great Chef Knife for the Perfect Meal

Choosing a quality chef knife

Many of you have asked me which knife is best to use for cooking at home. Here is some information that may help you choose:

Quality chef’s tools are the most important part of preparing the perfect meal. There’s no doubt that foremost among tools is a quality chef’s knife. A chef’s knife works as an extension of the arm in every step of the cooking process from prep to plating. The perfect knife needs to be able to handle big, bulky foods but also be delicate enough to handle smaller, more fragile foods.

The team at Reviews.com recently looked at leading knife brands to find which performed the best, ultimately hand-testing 11 models. While some knives rose to the top as great performers, one of the most important things they found was that there is no one perfect knife for everyone. The best way to go about finding a great knife is to get an idea of your preferences and then handle knives in-store to find what feels best.

Knife framework:
Those who are newer in the kitchen or who may not have formal training may want to familiarize themselves with the anatomy of a kitchen knife. This will help you understand what you’re reading about different knife specs and make communication easier with salespeople you may run into.

Butt - the back end of the handle
Heel - the back end of the blade, close to the fingers
Tip - the front half of the blade (not to be confused with the point)
Point - the pointy part at the end of the knife
Edge - the sharp side of the blade.
Spine - the top of the blade, this part isn’t sharp
Tang - the steel that extends past your knife and into the handle
Bolster - the thick band of steel between the handle and the heel
Granton Edge - the dimpling on the blade to keep food from sticking

Knife anatomy

Other Considerations
Now that you’re familiar with the knife’s different parts, there are a few key questions to ask yourself:

How long should the knife be?
There is a huge variety of knife lengths available for purchase. For a great multitasking knife (known as a chef’s knife or a kitchen knife), look for an 8” model. Experts like Epicurious agree that this is a great standard size that is big enough to tackle most jobs but small enough to handle for delicate movements. Smaller and larger knives than these definitely have their own place in the kitchen and are even more important in professional cooking environments, but experts like Huffington Post agree that an 8” knife is a great place to start.

How much should it weigh?
While it’s easy enough to recommend a knife length to start at, weight is much more up to the individual. These tools should be light enough to perform delicate tasks, but large enough to accomplish large prep jobs. Of course, the weight of a knife model is relative to the size of the person handling it, so this is another aspect that’s up to personal preference. 

How much should I spend?
Your choice of budget will depend very much on your own personal needs. How often will you be using it? Are you a professional or recreational chef? Are you a master culinarian or still working on your knife skills? A bigger investment doesn’t always mean a vastly better knife, but price loosely follows quality. For those who are less frequent users and have less demanding needs in the kitchen, a lower-priced option may be ideal. For professionals who need a high-performing knife, a bigger investment may be appropriate.

For additional information or to see which model may be the best fit for you,  please visit here: https://www.reviews.com/chef-knife/

Aegean Beef Kebabs with Yogurt Sauce

Aegean Beef Kebabs 

1 pound ground beef (80-85 %)
1 onion, grated
Sea salt
Black pepper
2 tablespoon red pepper paste or tomato paste
Ground Paprika
1 teaspoon dried mint, optional
1-2 tablespoons  extra virgin olive oil

Mix all ingredients together in a bowl, kneading well with hands.

Divide the meat into 10 balls and shape like a burger. Place on skewer and stretch and pull the patty to the length of skewer.  Repeat the process.

Slightly oil a frying pan or stove top grill.  Cook turning only once until the meat begins to lightly char.

Yogurt sauce
In a bowl, mix: 1 cup strained yogurt, 2 garlic cloves mashed to a paste, pinch paprika, ½ teaspoon dry mint, 1 tablespoon extra virgin olive oil. 

Aegean Kebabs with 2 skewers

I use 2 skewers for each kebab, it holds the meat in place without any worries.  These Kebabs can be made the day before.  You can also freeze them easily for future use.  

Orange and Fennel Salad

Orange and Fennel Salad

3 large juicy organic oranges
1 medium red onion, sliced very thin
1 bulb fresh fennel (reserve the greens)
A drizzle Champagne vinegar
A drizzle extra virgin olive oil
Cracked pepper to taste
2 tablespoons fennel greens, roughly chopped

Peel the oranges, and slice to thin round. Place the slices on a serving platter overlapping each other slightly. Cut the fennel into thin slices. Place on top of orange slices. Finely slice or dice the red onion and place on top of orange and fennel slices.

Drizzle the salad with olive oil and vinegar and season with cracked pepper.

Top with fennel greens.  Let it stand for about 20-30 minutes before serving. Serve at room temperature. Serve with crusty bread and enjoy the wonderful juice this salad will produce.

This recipe brings back sweet memories of my dear grandfather; it was his favorite fresh salad and mine to make. I can still swell the sweet fragrance of the oranges as we peeled them. 

Maghreb Hummus and Olive Salad

Hummus and Olive Salad

1 large (28 ounces) can garbanzo beans, drained
2 cloves garlic, crushed
Zest 1 lemon, and juice of 1/2 - 1 lemon
1 - 2 cloves garlic, crushed
1/2 cup tahini (ground sesame paste)
1/2 - 1 teaspoon ground cumin
1/2 - 1 teaspoon ground coriander
Pinch red pepper flakes
1/2 teaspoon sea salt
1/4 - 1/3 cup mild extra virgin olive oil
Warm water, as needed
Olive Salad
20-30 mixed green and black olives (with pits)
1-2 tablespoons minced roasted red peppers
1-2 tablespoons chopped Italian parsley
1/3 – 1/2 cup robust extra virgin olive oil
Ground paprika for decoration
Ground cumin for decoration

Combine the chickpeas, garlic, zest, lemon juice, tahini, cumin, coriander, red pepper flakes, and salt in a food processor and pulse. Gradually add some warm water a little at a time, scraping the sides of processor. Pulse again. Add the oil. Keep blending until you get a smooth consistency.  Taste for seasoning and adjust with salt, spices, or lemon juice as needed. (Note: mix the tahini in jar well before using)

Place hummus in a medium-sized round plate or bowl, and create a shallow well in the center to make room for the olive salad.  Run a small fork around the edges (rim) of the hummus to create ridges.  Drizzle a thread of olive oil on the ridges.

Place olives, roasted peppers and parsley in the well. Pour a generous amount of olive oil into it. Sprinkle and alternate pinches of paprika and cumin on ridges as a decoration for color.  Serve with pita, naan bread, or any flat bread of your choice.
olive bar

This chickpea hummus is a typical appetizer in the Maghreb and the Middle East. It is colorful, easy to make, and really flavorful.  I add olive in the middle so that I have two appetizers in one dish.  It is usually accompanied at a table with other vibrant appetizers, bread, and raw vegetables. 

Magical Eggs in Balsamic

Balsamic Hard-boiled Eggs

12 hard- boiled eggs
1 – ½ cups Secolari California Balsamic vinegar

Warm the balsamic vinegar. Place the eggs in glass container. Pour the warm balsamic vinegar over the eggs.  Let cool and refrigerate for at least 12 hours. Be sure to turn the eggs occasionally so that they will be evenly colored. When you have the desired color, remove eggs from balsamic.  The eggs can be served on a salad, for Easter, or to decorate an antipasto platter.

You can also reserve the balsamic and make another batch before discarding.

The balsamic vinegar is a popular condiment on our Italian table. In Italy we are fortunate enough to be able to count on high quality balsamic made with cooked must of grapes that come exclusively from the province of Modela and Eggio Emilia. 

Traditionally the balsamic vinegar is used for salads, vegetables, sauces, dips and marinades. It is served as a condiment for appetizers and sometimes used in drops on cheeses such as Parmesan and Mozzarella. It is also used to garnish ice cream and sweets.

For this recipe, I used a medium quality California balsamic vinegar because of the large quantity I needed.  I save the luxurious Modena balsamic for more cherished drizzling's.

Leeks and Cheese Pie

Leeks and Cheese Pie

2 ready-made pie crusts
2-3 tablespoon extra virgin olive oil
3 large leeks, cleaned thoroughly**
Sea salt
Black pepper
Pinch red pepper flakes
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon ground turmeric
¼ teaspoon ground cinnamon
2-3 tablespoons golden raisins
1 ½ cups shredded Gruyere or Fontina 
½ cup grated Parmesan cheese

To clean the leeks, loosen the outer leaves, cut off the tough green leaves and root, on the opposite side. Open them with a sharp knife.  Cut  first, then rinse them several times. I also soak them in a large bowl of cold water for 15-20 minutes. Then I rinse them one more time.  To cook these leeks just dry them with paper towel to remove excess water before cooking. 
Fresh leek
Preheat oven to 350 F.  Line a baking sheet with parchment paper.

In a medium size skillet, add the oil and leeks on medium-low heat.  Cook until the leeks are soft and barely golden.  Add the salt, pepper, and spices and combine.  Lastly combine the raisins and cook another minutes. 

Place the first pie crust on the parchment paper.  Spread the leek mixture on the pie leaving about an inch gap. Sprinkle the cheeses on top. Place the other pie crust on top. With a fork or with fingers bring the edges together to close.  Brush with egg wash and bake about 30 minutes or until the top is golden.

Leeks, golden raisins, and spices
 The leek is a tasty and versatile vegetable, a little treasure that can be used in cooking to flavor recipes in place of onion.  It is more delicate in taste.  

Halloumi and Endive Salad

Halloumi and Endive Salad

3 endives, cut in cubes (diced)
Juice ½ lemon
5 tablespoons extra virgin olive oil, divided  
Flour for dredging
Sea salt
Freshly ground black pepper
1 halloumi cheese, thinly sliced

Mix the lemon juice, 2-3 tablespoons oil, salt and pepper in a bowl; mix well. Add the cut endives and mix again.

Dredge the halloumi slices in flour, shaking off any excess flour.  Add 2 tablespoons of olive oil in a skillet, when hot at the halloumi cheese and cook until golden brown on both sides, turning only once.

When ready, transfer the endive salt to a serving plate, add the cooked cheese. Serve warm.

Halloumi is a Cypriot firm, brined, slightly springy white cheese, traditionally made from a mixture of goat and sheep milk, or cow’s milk. It has a high melting point so it can be fried or grilled. The texture of Halloumi changes when grilled or pan fried from strong salty flavor to a creamier texture.

This is a delicious treat when you are looking to change up a routine salad dish. This recipe can be served as a Tapas, Meze, or Salad. 

Sweet Onion and Fennel Frittata

Sweet Onion and Fennel Frittata

1/4 cup milk
1/2 cup grated Parmesan or Pecorino cheese
4 tablespoons minced fresh fennel greens, divided
1/4 teaspoon salt
1/4 teaspoon pepper
Pinch red pepper flakes
2 tablespoons extra virgin olive oil
1 medium sweet onion, thinly sliced
1 small bulb fennel, thinly sliced
Fresh Fennel
In a bowl, whisk together eggs, milk, 3 tablespoons fennel greens, salt and pepper, red pepper flakes, and grated cheese. Stir to combine.

In 8-inch non-stick skillet, heat oil over medium heat; cook onion and fennel, stirring occasionally, until softened and barely golden, about 7-10 minutes. Gently add the egg mixture; cook over medium-low heat until bottom is set, about 10 minutes. Flip over carefully, and cook a few more minutes until the other side is set.  Remove from heat, cut into wedges, sprinkle 1 tablespoon fresh fennel greens on top, and serve warm.

Baked Sformato of Potatoes and Leeks

Sformato of Potatoes and Leeks

4 tablespoons extra virgin olive oil, divided
Freshly ground black pepper
1 cup grated Parmesan cheese, divided
4 Yukon gold potatoes, small dice
Sea salt
3 large leeks, cleaned thoroughly, diced, pat dry  
2 large eggs, lightly beaten  
8 ounces whole ricotta, drained overnight
4 ounces sharp provolone, shredded
6-8 tablespoons minced fresh herbs (any: basil, parsley, chive, rosemary, thyme)
Drizzle balsamic vinegar, optional

Strained Ricotta 
Line a baking dish with parchment paper.  Drizzle 2 tablespoons of oil on bottom and all sides. Sprinkle with pepper and grated cheese. Preheat oven to 350F.

Wash, peel, and dice the potatoes, place in a colander.  Place colander in a large pasta pan with cold water and boil gently with salt until just tender.  Strain well and cool. Do not overcook, we don’t want mashed potatoes.

Add 2 tablespoons of oil and leeks to a small skillet. Season and cook for about 5 minutes or until just tender.

In a mixing bowl, add the beaten eggs, ricotta, cheeses, and herbs.  Mix well to blend.  Gently add the leeks and potatoes and mix.   Gently transfer to baking pan.  Add additional grated cheese and pepper on the top of sformato and a drizzle of oil. Bake about 30 minutes or until the top is golden.  Serve with a drizzle of thick balsamic vinegar on top.

Fresh Herbs
This sformato is a savory rustic potato cake made with small diced potatoes, leeks, cheeses and lots of fresh herbs. A very fragrant dish, ideal to serve as an appetizer, side, or even a main course with a side salad.  Enjoy it, it will delight your palate.

Festive Salmon and Mascarpone Appetizer

Salmon and Mascarpone Coppa (mold)

4 paper thin slices of smoked salmon
4 ounces mascarpone
2 ounces Gorgonzola dolce
1 ounce chopped walnuts
Zest of ½ orange
Freshly ground mixed pepper
Brie or Camembert cheese
1 glass or ceramic mold

Cover the mold with plastic wrap, making sure that it overlaps so that the mold can be completely covered after adding filling. Place the salmon over the wrap to conform to the shape of the mold.

In a bowl, mix the mascarpone, Gorgonzola, nuts, zest, and pepper. Add this mixture over the salmon in the mold and level the top with a spatula. Cut the brie to the shape of the mold, or cut in strips to fit the mold. Place on top of the cheese mixture. First fold the overlapping salmon over the brie. Next, fold the plastic wrap over the mold pressing down gently.  

Refrigerate for at last 4 hours before using. When ready to serve, remove the plastic wrap from the bottom of mold; transfer the mold onto a plate so that the brie is on the plate. Serve with crusty bread or crackers.  I like to add a drizzle of blood orange olive oil and freshly cracked pepper on top of each portion! 


A festive recipe that can be prepared a day ahead. It’s elegant and unique. It can be placed in individual smaller molds or one large mold. Serves 4-6.

Cranberries in Marsala Wine

Fresh Cranberries

Cranberries in Marsala Wine

2 small bags Ocean Spray fresh cranberries
Zest 1 orange
Juice ½ orange
Pinch salt
1/3-1/2 cup Marsala wine
1 ½ cups brown sugar
1 bay leaf
Freshly cracked black pepper

In a small casserole, add all of the ingredients and cook on medium-low until it begins to boil. Turn heat to low, stir and continue to cook until most of the cranberries are soft. Stir, taste and add more brown sugar if you like.  If too thick, add a little warm water.  Serve warm or cool. 

I love fresh cranberry sauce but not when it's very sweet.  I like to cook with Marsala wine so I experimented.. and it turned out JUST like I wanted !!!!!

Tuscan Kale and Finocchiona Salami Crostini

Rustic Bread

Tuscan Kale and Finocchiona Salami Crostini

8 slices salt less rustic bread, about 1/4 - 1/3 inch thick
2 bunches Tuscan Kale (black Kale), washed
3-4 tablespoons extra virgin olive oil, more for drizzling
1 large shallot, minced
1 large clove garlic, minced
Sea salt
Freshly ground black pepper
½ cup vegetable or chicken broth
8 paper thin slices of Finocchiona salami

Broil the 8 slices of bread on the lowest part of the oven.  It will broil quickly, so, do not step away from the oven. Broil only one side to golden.

Remove about 3 inches of stems from kale, reserve it for soup. Wash thoroughly; cut the kale in thin long slices (chiffonade).

In a large skillet, on medium-low heat, add the oil and sauté the kale with the minced shallot and garlic. Cook about 5-6 minutes; add the broth and cook until the kale is just tender. Taste and season with salt and pepper as needed.  

Place the toasted slices of bread on a platter, drizzle a thread of olive oil, add 1 slice of salami on top of each slice and a forkful of Kale. Drizzle with another thread of oil on top. Serve warm or at room temperature. 

The delicious bites can be served as appetizer for a Sunday dinner, Christmas, or any special occasion!

Finocchiona salami is a cured firm spiced pork meat made with fennel, peppercorns, garlic and 4 year old Chianti wine. Legend has it that Finocchiona owes its origins to a thief at a fair near the town of Prato, Italy, who stole fresh salami and hid it in a stand of wild fennel. When he returned for it, he found it had absorbed the aromas of its hiding place. 

Tuscan Kale (Cavolo nero di Toscana) is a vegetable in the cabbage famili, most specificcaly it is from the Tuscany region. Besides being delicious, it conains antioxidant properties and is rich in minerals and vitamins. It has long intense green color and the leaf surface is sort of bubbly.  It is a winter vegetable used in many Tuscan Recipes.  It is also a key ingredient in the famour "ribollita" soup.