The Traveling Epicurean



Vodka Sauce with Shrimp

by

Vodka Sauce with Shrimp

072This homemade gourmet vodka sauce with shrimp has always been one of my very favorites since first having it in Urbino, Italy at a restaurant called La Rustica thirty years ago! La Rustica was one of my favorite restaurants in Urbino where I went to college for a summer and fall semester. After cappuccinos in Piazza and before venturing off to Club 83 for some Italian Discoteca dancing we would make that special stop at La Rustica for a scrumptious plate of “penne all vodka con gamberetti”!

Yes and the surprise here is vodka sauce that’s gluten free…and tastes amazing! In my gluten-free recipe I use vermicelli rice noodles and switch out the heavy cream for coconut cream. This makes for a heavenly change and actually makes the dish a tad lighter then if you were to go with the heavy cream. The vodka sauce starts off with my homemade gourmet tomato-basil pasta sauce recipe which we add to the coconut cream and coconut milk…then the vodka, the extra dry vermouth (or white wine) and the grated Reggiano Parmesan . All these steps in the end take the Asian flair off the dish and transform it into a Roman Forum.

You just might start to crave those very delicate and flavorful vermicelli rice noodles. I suggest you give them a try and see the difference. If you can’t find the “vermicelli” rice noodles at your local market you can definitely find them at the Hong Kong Grocery off the Trumble St. exit (and Whitney Ave.) in New Haven, CT. or in most Asian markets and also in many specialty cheese shops like Fromage in Old Saybrook (you should call first just to make sure).

I have you using my quick and easy tomato-basil pasta sauce which is packed with flavors from the sautéed carrots, sweet onions, garlic and red wine and only takes 30 minutes to make. It’s a great idea to make this sauce the day before then putting together the vodka sauce will take you all of 20 minutes. I promise you will love this sauce and not think for a moment that it is gluten free. Make sure to watch the video above to see how easy it is to make this gourmet vodka sauce with shrimp.

INGREDIENTS:

NOTE; IF YOU DO NOT WANT GLUTEN-FREE  AND WANT A BASIC VODKA SAUCE JUST USE REGULAR PENNE PASTA AND HEAVY CREAM INSTEAD OF RICE NOODLES AND COCONUT CREAM/MILK AND FOLLOW THE REST OF THE RECIPE 🙂

  • 1 lb. large shrimp (approx 21-25)
  • 1 pkg. rice vermicelli noodles (approx. 6.34 oz equivalent to 1 lb. reg. pasta) OR 1lb. PENNE PASTA if you are not going Gluten-Free
  • 1 can coconut cream (14 oz. can from Trader Joes) OR 1 c. heavy cream FOR BASIC VODKA SAUCE 
  • 8 cups pasta sauce from Tomato-Basil Pasta Sauce 
  • 1/4 plus 2 tbsp. cup vodka
  • 1/4 cup extra dry vermouth or white wine (optional)
  • A few dashes of Tabasco or your favorite hot sauce (optional)
  • 1/2 tsp salt (or more to taste)
  • 1/2 c. of Reggiano Parmesan
  • Truffle oil (optional) (Star Fish Market has the best called La Truffiere Tartufo Bianco – a white truffle oil that’s amazing)
  • Red pepper flakes for garnish (optional)
  • More Reggiano Parmesan for garnish
  • Fresh chopped chives for garnish (optional)

DIRECTIONS:

  1. Make 1 pkg of RICE vermicelli noodles (the 6.34 oz. of rice noodles ends up to be about equivalent to 1 lb. reg. pasta)
  2. When noodles are finished cooking RINSE with COLD water til completely cooled and not stuck together or gummy …This step is very important especially for the “vermicelli” rice noodles because they are so thin and delicate
  3. Pour the 1 1/2  cans of coconut cream/coconut milk into a sauce pan and turn on to medium heat whisking slightly to help loosen up coconut cream
  4. Add cups pasta sauce into the cream
  5. Add 1/4 vodka and 1/4 dry vermouth and bring to a simmer
  6. Simmer for about 10 minutes on low to let alcohol burn off and thickens slightly
  7. You can add in a several dashes of Tabasco or your favorite hot sauce here …it’s OPTIONAL
  8. Whisk in 1/2 cup of Reggiano Parmesan
  9. Add 1 lb. of RAW shrimp to sauce, bring back up to simmer and cook thru til shrimp is cooked approx. 2 minutes only
  10. Begin to add in the rice noodles pasta into sauce pan 1/2 at a time to make sure you have enough sauce and heat thru
  11. Plate up the noodles and sprinkle with Parmesan, chives, red pepper flakes or blk pepper and mangia!

“Perfectly Chocolate” Whoopie Cakes Recipe/VIDEO

by

“Perfectly Chocolate” Whoopie Cakes Recipe/VIDEO

“Perfectly Chocolate” Whoopie Cakes Recipe/VIDEO

These “perfectly chocolate” whoopie cakes are a homemade Hershey’s Cocoa chocolate cake recipe that I have been making for 20 years now!  Once you see how easy it is the make these moist and chocolately homemade chocolate cakes you’ll never go back to the box again! Besides on my blog you can find this recipe right on the back of the Hershey’s Cocoa canister.

I was first turned on to the recipe by a mother-daughter baking team that I met 20 years ago. They were professional baking contestants from the Midwest who had won numerous times. My quest at the time was to find the “perfect” chocolate cake and their answer was to start with the Hershey’s Cocoa recipe. Not that the name itself on the back of the Hershey canister for this chocolate cake recipe wasn’t “perfect” enough I just couldn’t take the irony of it all so off I was trying out the recipe and baking this cake! It had such a lovely texture without being too dense or heavy, oh so chocolaty and moist to top it off. The amount of steps and effort put in to making this cake is pretty much equal to that of making a box cake so why would you ever resort back to making box ever again. I have made many other chocolate cake recipes but I always go back to the Hershey’s Cocoa recipe!

The Hershey’s “perfectly chocolate” chocolate frosting is one that should not be over looked either. The frosting is amazing and one of my favorite go to recipes totally blowing away that “canned” stuff with the plastic lid. When I make my whoopie cakes I use my friend Cheryl’s recipe for the creme filling consisting of heavy whipping cream and Jello brand vanilla pudding! It’s simple and easy. How great is that and what an amazing vanilla flavor. The pudding gives it a little bit of a creamy texture and the whipping cream adds in the light and airy. It’s a nice change up from the heavy whipping cream and confectioners sugar.

I love making a traditional 2 layer 9″ cake with this cake recipe but I also like to get a little creative on special occasions. For Valentines Day I like to use heart-shaped cookie cutters and fill them with that vanilla creme. I add in a drops of red food coloring to the creme making it as pretty as it tastes. You’ll be having fun with this one and bringing smiles to those who will be eating one of your homemade whoopie cakes with pink vanilla creme filling. You could actually skip the vanilla creme filling and go straight to the Hershey’s “perfectly Chocolate” chocolate frosting (recipe is on the back of the Hershey canister as well) and make little mini cakes…ooh so decadent! Make sure you watch my YouTube cooking show on how to make these whoopie cakes and don’t forget to subscribe on my Youtube channel so that you can receive my latest cooking show releases.

023 024  026

027  028  029

031  036  039

046  047  048

055  056  063

INGREDIENTS FOR “PERFECTLY CHOCOLATE” CHOCOLATE CAKE:

  • Need 12″ x 18″ x 1″ cookie sheet (must have sides so batter doesn’t leak out the sides)
  • 2 cup sugar
  • 1 3/4 cup all purpose
  • 3/4 cup Hershey Cocoa
  • 1 1/2 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1 tsp salt
  • 2 eggs
  • 2 tsp vanilla extract
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 1 cup boiling water

DIRECTIONS FOR “PERFECTLY CHOCOLATE” CHOCOLATE CAKE – PRE-HEAT OVEN TO 350º:

  1. Grease and flour cookie pan with 1″ sides – Spray Pam, lay down wax or parchment paper then butter and flour over that
  2. Add Dry ingredients to mixing bowl on mixer
  3. Add wet next- eggs, milk, oil and vanilla
  4. Beat on medium speed for 2 minutes
  5. Take mixing bowl off of mixer and stir in 1 cup boiling water
  6. Pour into buttered and floured cookie sheet
  7. Put into oven being careful cause the batter will thin
  8. Bake for 22-25 minutes- ck the center with a tooth pick to see if it comes out clean then its done, take out and cool completely

CREME FILLING DIRECTIONS:

  1. Put 2 cups heavy whipping on a large chilled mixing bowl and begin whisk cream slowly add in 1 box Jello vanilla pudding and whisk til stiff peaks
  2. Add 5-8 drops -one at a time of red food coloring til desired pink

 

Homemade Zucchini Torta

by

Homemade Zucchini Torta

Zucchini Torta Recipe/VIDEO

This zucchini torta is one of our family recipes! It’s NOT a frittata or a quiche…it’s a torta. The word torta is of Italian, Spanish, French and Portugese decent.  In others words, you will find different versions of how a torta is made. Even within one country the versions of torta are going to differ. For instance, in many regions of Italy a torta is more like a vegetable pie with thin layers of dough. With this Italian torta recipe there aren’t any dough layers, just an abundance of zucchini and onions. The zucchini and onions are sautéed then added to whisked eggs and cheese and baked until golden. There are only two eggs whisked with Parmesan. You will be tempted here to add more egg thinking two isn’t enough to hold it together …but don’t you do it! Not necessary, two is just enough egg to bind it together and not give it an eggy taste but a delicate flavor of the vegetables and Parmesan. This can be an appetizer served by itself or on fresh baguette slices (preferably a crusty sourdough baguette), on a crostini or with a spread of hor d’ oeuvres like baked coconut shrimp, crostinis with fresh mozzaella, pesto and roasted tomato or crostinis with smoked salmon & cream-cheese caper spread. It can also be a side dish to lunch or a dinner with sautéed chicken breast and spinach.

Make sure to watch my YouTube cooking show above that goes with this recipe and don’t forget to SUBSCRIBE on my YouTube channel so that you can receive my latest cooking show releases!

iphone pictures 1018  iphone pictures 1017  iphone pictures 1019

iphone pictures 1020  iphone pictures 1022  iphone pictures 1030

iphone pictures 1025  iphone pictures 1028  iphone pictures 1029

iphone pictures 1032  iphone pictures 1033  iphone pictures 1034

iphone pictures 1047  iphone pictures 1063  iphone pictures 1048

Ingredients:

  • 4-6 Medium/large zucchini or 8 cups
  • 1 extra large sweet Spanish onion (vidalia)
  • 1 cup grated Reggiano Parmesan
  • 1/2 cup grated Pecorino Romano cheese
  • 2 extra large eggs
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 3 Tbsp olive oil

Directions:  

  1. Pre-heat the oven to 375º.
  2. Cut up the zucchini in quarters length wise and slice those strips into 1/4″.
  3. Finely chop onion (use chopper if you have one).
  4. Sauté zucchini and onions in a large saute pan with olive oil for about 10 minutes on medium high heat until fork tender but NOT mushy.
  5. Add salt and pepper.
  6. In a large bowl whisk eggs and Parmesan (you’ll be adding the sautéed vegetables to this bowl).
  7. Using a slotted spoon scoop the zucchini/onion mixture from the pan into the whisked eggs (you don’t need to wait for it to cool) making sure to leave behind any liquid that might have rendered out of the vegetables.
  8. Mix the vegetables with the eggs and immediately pour into a 9″ x 13″ baking dish (no need to grease the baking dish)
  9. Bake for 30 minutes or until lightly golden on top.
  10. Take out, let cool, slice and mangia!

Custardy Apple Squares

by

Custardy Apple Squares

CLICK PICTURE to take you to Amazon for book
CLICK PICTURE to take you to Amazon for book

Custardy Apple Squares is quick and simple using ingredients we already have in our kitchens. There’s no precise way of layering the apples like in a tart. Here they just end up looking lovely right out of the oven. I like having this as a breakfast item, warm for sure and I think maple syrup makes a wonderful addition to the flavors of these custardy apple squares. You get a creaminess from the custardy filling and outer layers that remind you of crêpes … add in some maple syrup to close the deal and you’ll be in for a heavenly treat.

I saw this book at our Madison library and new I had to check it out and in fact I was shocked that I didn’t already own it. Dorie Greenspan is an inspiration to baking for all us. She shares her recipes and experiences that she has gathered from chefs and friends while living in france for two decades …a gal after my own heart. It was such a good feeling when I saw and read the preface to her new release Chez Moi because it reminded me of why I started my blog. Being inspired by people from different backgrounds, places, and cultures sharing recipes and experiencing new boundaries in culinary cuisine.

I think you will be very happy with how easy this recipe is using such uncomplicated ingredients to boot! And if you are not a big maple syrup fan you can always dress up these custardy apple squares when they come out of the oven by spreading a thin layer of apple jelly that you warm in to the microwave with a pastry brush.

This cook book Chez Moi is a definite must for your cooking library! Dorie Greenspan shows you how elegant French baking can be accomplished effortlessly. It’s really a “go to” baking guide with so many wonderful recipes offering you everything from cannelles, eclairs, chocolate sauces and profiteroles (cream puffs) to cookies and cakes! She was also inducted into the James Beard Foundation’s Who’s Who of Food and Beverage in America. And for all you locals Dorie Greenspan lives part time in our neck of the woods in Westbrook, CT along with NYC and Paris of course. I am so happy to share this cook book with you in the hopes that you too will enjoy it as much as I have.

001  005  024

008  009  010

013  016  017

018  019  020

023  026  027

028  030  034

040  046  059

INGREDIENTS:

  • 3 Fuji apples – Fuji or Gala peeled and thinly sliced to 1/16″ on mandolin
  • 2 eggs room temp
  • 1/2 cup flour
  • 1 tsp baking powder
  • 1/3 cup sugar
  • 1/4 tsp salt
  • 2 tsp pure vanilla extract
  • 1/4 cup PLUS 2 Tbsp whole milk
  • 2 Tbsp unsalted butter melted and cooled
  • Confectioner’s sugar
  • Maple syrup OR store bought apple jelly

DIRECTIONS: Pre-Heat oven to 400º

  1. Butter 8 x 8 pan (you can line also with parchment if you want to unmold to a serving platter
  2. Peel and slice apples on mandolin 1/16″ thick
  3. Whisk in flour/baking powder mixture in a small bowl
  4. Whisk eggs
  5. In a large bowl add sugar and salt and whisk immediately for about a minute until the sugar dissolves and the eggs are pale
  6. Whisk in the milk and vanilla to this egg mixture
  7. Then whisk in melted butter
  8. Now pour in the dry flour/baking soda mixture and whisk til batter is smooth
  9. Using a spatula add in sliced apples and mix to coat only but making sure all sides of the apples are coated with the batter
  10. Pour this apple -batter mixture into the buttered baking dish and bake til golden on top about 40 minutes
  11. Take out and allow slightly puffed apple cake to cool for 15 minutes then slice and serve or turn out onto serving dish if you are using parchment
  12. When plating a slice sprinkle with confectioners sugar
  13. Drizzle with maple syrup OR top with vanilla ice cream to make more like a dessert then a breakfast item! Either way…YUM!
  14. Best eaten same day if it lasts that long and even better warm out of the oven : )

Chocolate Avocado Mousse

by

Chocolate Avocado Mousse

Chocolate-Avocado Mousse

You will be amazed how this fruit can be transformed into a creamy, chocolaty mousse! Yes, an avocado is actually a fruit from an avocado tree. I read through so many recipes that it took a bit to figure out which chef inspired me here but I finally got it done. Some recipes have you grinding chia seeds to thicken the mousse but the avocado is already thick and creamy so I find that step unnecessary. Others have honey or a man-made “all natural” sweetener added in but I think the agave nectar is the best option.

This recipe is from Giada De Laurentis’ team except I change it up by adding a little more chocolate and by using Perugina “milk“ chocolate bars (Italian) or Ghirdelli milk chocolate chips instead of the Ghiradelli semi sweet chips.  This mousse is pretty rich so using the creamy milk chocolate bars lightens it up a bit and another reason being I wanted to get my two children to eat the mousse …they love the milk chocolate. Yes, that would be the kids who don’t eat anything green. I told you I would get them to eat something green sooner or later. I just left out the part that one of their favorite desserts, chocolate mousse, was made with avocado’s when serving it up to them…needless to say they LOVED it! They will thank me some day.

Make sure to watch my YouTube cooking show that goes with this recipe and don’t forget to SUBSCRIBE on my YouTube channel so that you can receive my latest cooking show releases!

iphone pictures 730 iphone pictures 731 iphone pictures 741

iphone pictures 743 iphone pictures 745 iphone pictures 755

Ingredients:  

  • 4  VERY RIPE-California avocado’s (SOFT not TOO MUSHY because they get brown inside)
  • 7 oz. Perugina milk chocolate bars chopped up ( 2- 3.5 oz bars)
  • 1/2 cup unsweetened cocoa powder (Hershey)
  • 1/2 cup agave nectar
  • 1/3 cup almond milk
  • 2 Tbsp pure vanilla extract
  • 1/4 Tsp fine salt
  • fresh raspberries and whipped cream for garnish-optional
  • Fresh mint

Directions:

  1. Chop up all the avocado’s and put them into the food processor.
  2. In a small bowl melt the chocolate chips or chopped up chocolate bar in the microwave for 30 seconds x3 stirring at each interval…..WATCH so as not to BURN the chocolate (everyone’s microwave is a little different).
  3. Add the melted chocolate, and the next 5 ingredients to the food processor and purée for 30 seconds, stop to scrape the sides, then purée for 1-2 minutes, stop to scrape the sides and purée for 10-20 seconds more.
  4. Scoop out the avocado mousse into your favorite glasses or bowls.
  5. The mousse will be slightly warm from the food processor so put the glasses or bowls into the refrigerator for 2 hours to chill before serving.
  6. Garnish with whipped cream and raspberries…Yum!

iphone pictures 718 iphone pictures 732 iphone pictures 721 iphone pictures 722 iphone pictures 724 iphone pictures 738 iphone pictures 739 iphone pictures 740

TIP:  There is an easy way to get the pit out of a avocado which I have displayed in the pictures above.  After running the knife around the flesh of the avocado against the edges of the inside pit… put the knife down and twist the avocado halves and pull apart. Then stick the knife into the pit and do the same thing holding on to the knife with one hand and carefully twist the avocado pit and it will pop right out.  Then knock the pit off onto the board away from your hands.  This can be a little tricky the first time so I would advise that this would be for an adult to try.   Finally, Insert a large spoon and scoop the avocado along the edge of the avocado skin to remove avocado flesh.

iphone pictures 761

TIP:  VERY IMPORTANT….it is wise to remove this end stem off the avocado because it would taste extremely bitter if it were to accidentally get into the mousse.

 

Crazy Good Candied Pecans

by

Crazy Good Candied Pecans

Crazy Good Candied Pecans

This crazy good candied pecan recipe came from a golfing friend, Denise, who brought them to the annual Christmas party years ago and I have been making them ever since.  They make for a wonderful holiday treat and certainly don’t last very long when you put them out.   If you want any for yourself you may have to stash some away.  The candied pecans are very addictive and everyone will be asking you for the recipe.  In fact, I did have some requests so I promised to get the recipe out this week…..enjoy!

During the holiday season I make several batches of these pecans and give them as party favors and Christmas gifts in decorative bags with pretty ribbon and everyone goes crazy for them. Hence, the name “Crazy Good Candied Pecans”. Don’t miss my YouTube show “Crazy Good Candied Pecans” on how to make these addictive little morsels.

If you want some appetizer’s to have before these treats check out baked asparagus wrapped in Prosciutto, roasted garlic bean dip, buffalo chicken dip, or spanakopita and end with chewy chocolate chip cookies to go with the candied pecans!

iphone-pictures-572-300x225 IMG_6722 buffdip cookedspan IMG_6064

iphone pictures 451  iphone pictures 459  iphone pictures 454

iphone pictures 457  iphone pictures 458  iphone pictures 466

040  001  008

 Ingredients:

  • 4 cups of whole pecans
  • 1 extra lg egg white
  • 1 Tbsp water
  • 1 cup sugar
  • 1 Tsp cinnamon
  • 1 Tsp salt

Directions: 

  1. Pre-heat oven to 275º.
  2. Beat egg white and water in a large bowl until frothy (not stiff) with a fork or whisk
  3. Add pecans and mix to coat.
  4. Then add the last 3 ingredients and stir until coated.
  5. Coat the cookie sheet with 2 tbsp room temp butter to lightly cover the bottom, then spread the pecans onto the coated cookie sheet in an even layer
  6. Take out to stir pecans around at the 25 minute mark and then gently shake pan to evenly distribute pecans on tray and back into the oven
  7. Bake for total of 55 minutes – til fragrant
  8. Take the pecans out of oven and run a spatula under the pecans to loosen them from the tray and then let the pecans cool right on the same baking tray
  9. When the candied pecans are completely cooled up can package them up…enjoy!

 

Fresh Shrimp & Chive Spring Rolls Recipe/VIDEO

by

Fresh Shrimp & Chive Spring Rolls Recipe/VIDEO

Fresh Shrimp & Chive Spring Rolls Recipe/VIDEO

This fresh shrimp & chive spring roll recipe came about because I was craving Chinese dumplings from a restaurant called Dol Ho that I used to frequent in San Francisco, CA. I know fresh shrimp & chive spring rolls are more of a Vietnamese cuisine then Chinese but in texture and flavor they are very much alike. The creaminess of the sauteed vegetables and the flavors of the shrimp, cilantro, and chives are identical to that of the Chinese dumpling.

Dumplings are part of tradition and culture for the Chinese. They symbolize the new year, happiness & celebration, and family & wealth for the Chinese. Chinese dumplings were traditionally made on the eve of the festival where the whole family would come together and take part in making them. The family used to put a coin in one of them and the one to find it would likely have good fortune.

I’m happy to have found such a wonderful local restaurant where I could enjoy such culture and tradition. And now I’m sharing my fresh shrimp and chive spring roll recipe with you so you too can experience these lovely flavors. Dol Ho actually served up those shrimp and chive dumplings with a spicy black bean and soy sauce if you knew enough to ask for it. They did not come right out and offer this tasty accoutrement if you didn’t know about it…it was top secret! With my spring rolls I have a ginger-soy dipping sauce that is so easy to make you could do it blind folded. The flavors of the fresh ginger, slightly salty soy, a bit of sweet with the seasoned rice wine vinegar and a hint of nutty with the toasted sesame oil is a go to Asian dressing/dipping sauce you will want to keep in your cooking repertoire. Make sure to watch my YouTube cooking show that goes with this recipe and don’t forget to subscribe on my YouTube channel so that you can receive my latest cooking show releases!

001  SAM_0024  SAM_0030

SAM_0031  iphone pictures 1416  SAM_0029

SAM_0058  SAM_0061  SAM_0045

SAM_0053  SAM_0026  SAM_0039

005 023  006

007  010  011

012  013  015

016  019  iphone pictures 612

iphone pictures 618  iphone pictures 615  025

032  042

INGREDIENTS – For The Ginger-Soy Dressing- Put all the following in a mixing bowl and whisk:

  • 1/4 cup soy
  • 1/4 cup seasoned rice wine vinegar
  • 1/4 cup olive oil
  • 1/4 cup toasted sesame oil
  • 1/4 cup green onion finely sliced
  • 1 tbsp fresh grated ginger
  • 1 tbsp sugar
  • Squeeze from 1/2 fresh lime
  • 2 tsp toasted sesame seeds

INGREDIENTS – For The Shrimp & Chive Spring Rolls:

  • 20 lg Shrimp (15/16 per lb.)
  • 20 round or fan shaped rice papers
  • 1/2 c. each carrots, celery, onion finely chopped
  • 1 whole daikon radish -(Japanese radish) and 1 whole peeled carrot -BOTH ZESTED and set aside
  • 1 bunch of fresh chive cut into 3/4″ pieces
  • 1 c.  thinly slices green onion
  • 1 c. coarsely chopped cilantro
  • 1/4 c. fresh mint leaves
  • 1 tsp salt
  • 1/4 tsp pepper
  • 2 tbsp white wine (Chardonnay or Sauvignon Blanc)

DIRECTIONS – For The Shrimp & Chive Spring Rolls:

  1. Clean and devein shrimp
  2. Fill a small pot with water and 1/2 tsp salt, bring to a boil
  3. Add all of the shrimp to the pan & bring back to a simmer no longer than 2 minutes until opaque, REMOVE SHRIMP from heat IMMEDIATELY
  4. Drain shrimp and put into an ice bath
  5. Take shrimp out and pat dry with paper towels
  6. Slice shrimp in half, set aside
  7. Sauté finely chopped carrots, onions and celery til soft on medium heat for first 5 minutes, then turn down to med/low, add 1/2 tsp salt and cook for 5 minutes more
  8. De-glaze veggies with 2 tbsp white wine or water and cover for the last 3 minutes
  9. Remove from heat and cool sautéed vegetables, set aside
  10. Put 1 1/2″ of luke warm water into a pie plate
  11. Immerse 2 rice paper wrappers at a time into water filled pie plate to soften, about 10 seconds
  12. Take out, place on cutting board and pat semi-dry just the tops to remove too much excess water
  13. Arrange all of you stuffing items around board
  14. Place 1 shrimp down on rice paper up 1″ from the bottom making sure orange sides go face down so you can see it thru the paper
  15. Put a spoonful of the following ingredients next to shrimp: cooled & sautéed veggies, chives, green onion, cilantro/mint leaves
  16. Fold in sides of wrap and then roll up from the bottom to form enclosed roll
  17. Repeat with the other rice papers. filling each one with ingredients and then rolling up
  18. Arrange on a platter as you go and lay down zested carrots and or daikon radish on the side
  19. Sprinkle toasted sesame seeds on top of rolls and place small bowl of ginger-soy dipping sauce in the middle

Black Bean Salsa & Swordfish Recipe

by

Black Bean Salsa & Swordfish Recipe

2015 is here so let’s not procrastinated and get right down to business with some refreshing and heathy dinners. You can’t beat this black bean salsa & swordfish with its nutritional values and taste to boot! It’s so nice to brighten up our menu after the starchy celebratory holiday meals. With this black bean salsa you still get that “comfort food” feeling because the black beans are so creamy and filling. Black beans are considered to be the best “meat-free” sources of protein serving up 15 grams each of protein and fiber per 1 cup…not to mention black beans have the highest antioxidant level of all beans!

I first learned how to make salsa almost 20 years ago from a Chef in San Franciso name Barclay. He was a chef at one of my favorite restaurants in San Francisco called Bix (on Gold St.) Bix had foie gras that was to die for and the most outrageous bar burgers that had to be made from filet mignon because they melted in your mouth like butter! Needless to say Barclay made a killer salsa and I’m thankful to him for starting me out on the right path when it came to making salsa.

This black bean salsa is almost identical to my “best mango-avocado salsa ever” on my website except I minus one mango and add 2 cans of Goya black beans. This is a such a quick and easy recipe and if you don’t have time for the chopping you’ve got to check out the produce department at your local store because most of them do offer a section of pre-chopped vegetables or you could pre-chop everything yourself the night before you put this dinner together.

Fresh swordfish is now being caught off the Carolina’s so it’s an ideal fish to buy. Swordfish is a hardy kind of fish and eats like a steak so it is very filling. The oils in the swordfish are also as nutritious for you, if not more, as eating that black bean salsa. So what a team this black bean salsa & pan seared swordfish makes…you just can’t beat it! The best thing is it doesn’t have to be summer to whip this meal up either…enjoy. Make sure to watch my YouTube cooking show that goes with this recipe and don’t forget to subscribe on my YouTube channel so that you can receive my latest cooking show releases!

You may want to try baked asparagus wrapped in prosciutto, or roasted chick peas for an appetizer and the chocolate avocado mousse for dessert to go along with this dinner.

003  004  006  

007  009  013

014  011  027

034  036

INGREDIENTS: You need approx. .30 lbs per person for the swordfish

NOTE: CLICK HERE If you need some guidance on cutting up the avocado and or mango AND look to directions in that recipe

  • 2 cans Goya black beans drained and rinsed
  • 1 lg mangoes chopped 1/4″ cube
  • 1 avocado chopped 1/4″ cubed
  • 1 cup or 2 med/lg size tomato’s or 5 small tomato’s chopped 1/4″ cubed
  • 1 cup or 1/2 extra LG Vidalia onion (or yellow) FINELY chopped
  • 1 FINELY chopped jalapeno
  • juice from 1 lime
  • 3 Tbsp olive oil
  • 2 Tbsp rice wine vinegar
  • 1/2 cup coarsely chopped cilantro
  • a dash of Siracha (optional)
  • S & P
  • 1-2 lbs of fresh swordfish cut up into .30 lbs pieces per person

DIRECTIONS: Pre-Heat oven to 350º

  1. Add all of the salsa ingredients ( all the first items in the list except the fish) into a large bowl and mix thoroughly.
  2. Cut up the swordfish into .30 lb pieces and salt and olive oil them
  3. Heat cast iron pan or heavy bottom pan to med/high
  4. When pan is hot add in swordfish and sear 3 minutes on each side and then put into the oven for 5 minutes to finish
  5. Spoon up salsa in the center of the plate and place a piece of swordfish on top
  6. Squeeze a piece of lemon over the top and mangia mangia : )
  7. We really love to eats this salsa with blue chips.
  8. I have also served this salsa up on the tips of endive leaves, and or with a cooked shrimp on top of that ….yum!
  9. I must warn you this salsa is highly addictive……consume at your own risk! LOL

Bolognese Sauce Easy Gourmet

by

Bolognese Sauce Easy Gourmet RECIPE

025This homemade gourmet bolognese Sauce is like no other that I have ever had. Over the years I have worked hard to perfect this recipe to match a dish I used to have in Urbino, Italy. So all the hard work is done for you and now all you have to do is follow my recipe and savour over the most amazing and unique Bolognese sauce you’ll ever have.

During my college years I had the opportunity to go school in Urbino, Italy for a summer and fall semester. Urbino is a little Renaissance town located in the Marche region of Italy. It was two hours East of Florence (near the town of Pesaro on the east coast). It’s where black and white truffles are prevalent. The picture above is of Urbino, The Palazzo Ducale which now houses part of The Marche National Gallery. This renaissance town of Urbino is also where the great artist Raffaello was born in 1483. I had the opportunity to study renaissance art, restoration and language in Italy at the University of Urbino …being an art major and all I was in heaven living here!

Urbino was a magnificent place to be for all those months (which never seemed long enough) allowing me to fall in love with their art, their culture and the people there in Italy and what it’s really all about …big kinds hearts with a passion for enjoying life, and an amazing culinary appreciation!

The tender Prosciutto di Parma to mouth watering homemade pasta dishes found most places in Italy is to die for but there’s one bolognese dish in particular that I had in a restaurant in Urbino made with “strozzapreti” pasta which really stood out for me. The sauce was made with sautéed ground veal, ground pork, veal stock, heavy cream, red wine and fresh rosemary where the aromas alone will knock your socks off!  This is the dish, the bolognese sauce, in which I have derived my recipe from and the one in which I wish to share with you.  You should note that homemade gourmet bolognese recipe is NOT to be made with BEEF because it completely changes the flavors and does not taste at all like the oringinal bolognese recipe from Urbino.

I recently found this uniquely shaped pasta that they served the bolognese sauce with in Urbino called “StrozzaPreti” at one of my favorite local specialty shops, a gourmet cheese shop called Fromage right here in Old Saybrook, CT.  See, you can make my bolognese sauce and have it with the original pasta it was meant to be with. And while you are there you should pick up some white truffle oil to drizzle over the pasta sauce.

If you want this recipe to be gluten free you could always substitute out the pasta or gnocchi with a rice noodle and if you can’t have heavy cream you can substitute that with coconut cream and it would be just as delicious.

A marriage made in heaven is this bolognese sauce on my light and fluffy homemade potato gnocchi! Or try it on your own homemade pasta, and don’t forget a Caesar Salad! Last but not least you will need to tame that sweet tooth with a dessert like Pavlova, or Death by Chocolate Meringue Pie! Enjoy! 🙂

014 IMG_4327 DSCN4572-300x225 145 chcomerg

012  013  015

001  016  002

004  003006

009  014  010

012  002

011  019  025

INGREDIENTS: Serves 10-12 people or more if for appetizers.    

NOTE: THIS SAUCE FREEZES AMAZINGLY WELL so if you have sauce left over freeze in a container right away and all the hard work is DONE!

  • NOTE: DO NOT USE BEEF …this recipe will NOT have the right flavors if you use beef
  • 1 lb. ground veal
  • 1 lb. ground pork
  • 1/3  cup grated carrots
  • 1/4 cup grated celery
  • 1 cup grated Vadalia Onion
  • 2 extra lg garlic cloves
  • 2 cups whole peeled tomatoes and juice
  • 2 slices applewood smoked or plain bacon cooked and finely chopped (approx 3 Tbsp finely chopped)
  • 1 1/2 cups good red wine
  • 2 cups heavy cream (or 2 cups coconut cream)
  • approx. 1/2 cup olive oil
  • 1  1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 cup grated Reggiano Parmesano cheese and more to finish
  • 1  tsp  and 1 Tbsp fresh chopped rosemary
  • White Truffle Oil (Optional)
  • 1 lb. dried Egg fettuccine or Strozzapreti pasta found at Fromage

Directions:

  1. Add 3 tbsp olive oil to lg pan on medium/low
  2. Add grated carrots, celery, onion and smashed garlic cloves to olive oil and sauté for 12 minutes til light golden and soft
  3. Deglaze by adding 1/4 cup red wine, stir, add 1/2 tsp salt and continue to sauté until wine evaporates
  4. Add these cooked veggies to food processor with 2 cups whole peeled tomatoes and juice
  5. Pureé and set aside
  6. Add 3 tbsp olive oil to same pan and bring to med/high temp and then add 1 lb. only of veal/pork (1/2 veal, 1/2 pork)
  7. Keep on med/high temp and brown meat
  8. Deglaze first batch of meat with 1/4 cup red wine, stir, reduce and set aside in a med bowl
  9. Add 3 tbsp more olive oil back to same pan to brown next 1 lb. of ground veal/pork
  10. Repeating steps 6-9
  11. Put all browned meat back into pan and add in 1 tsp salt, 1/4 tsp pepper, pureed tomato/veggie mixture, and 1/4 cup red wine, 3 tbsp finely chopped crispy bacon, and 1 tbsp finely chopped rosemary
  12. Cover (leave small opening for steam to evaporate) and simmer for 1 1/2 hrs. stirring every 20 minutes making sure to let steam from inside cover drain out of pan when you lift it off to stir
  13. Add in 2 cups heavy cream, 1 tbsp finely chopped fresh rosemary, 1/2 cup red wine and s&p to taste and simmer for 5-8 minutes …just need to warm thru
  14. Boil 1 lb. pasta and add to bolognese sauce …mangia mangia!

Cucumber Salad

by

Cucumber Salad

This homemade cucumber salad is my version of tzatziki sauce which is a Greek cucumber yogurt dip except I use 1/2 Greek yogurt and 1/2 sour cream. My mother has been making this dish since I was little although mine is a somewhat different version. You can have it as a side with lunch or dinner or even jazz up chicken and steak sandwiches or vegetarian dishes with humus and mango salsa and or guacamole…YUM! . It’s really refreshing and bright on your palate. The Vadalia onion, which is the sweetest, is a wonderful addition to a Tzatziki sauce and fresh dill is always best. The cucumber and onion can be grated instead of sliced to make it more of a sauce then a side dish.

I use thinly sliced cucumbers instead of grating here, garlic, onion and cumin granules in this gourmet sauce which really develop nicely in flavor as you let them sit for a bit. This homemade cucumber salad is certainly not for summer only! I promise you will be delighted with my cucumber salad  recipe…let me know what you think. Enjoy.

029  022  026

028  015  035

036  037  040

041  046  049

Ingredients:

  • 2 cucumbers peeled with thin stripes left on them (only 3 – 1/4 ” stripes) AND sliced PAPER thin on Mandolin or carefully with a knife
  • 1 lg Vadalia onion sliced paper thin with mandolin or sharp knife
  • 1/2 c. Greek yugurt
  • 1/2 c. sour cream
  • 3 tbsp olive oil
  • 2 tbsp seasoned rice wine vinegar
  • 1 tbsp red wine vinegar
  • 1 tsp garlic granules
  • 1 tsp onion granules
  • 1 tsp ground cumin
  • 1/2 tsp salt to release water from cucumbers and onions
  • s&p to taste at the end

Directions:

  1. Put sliced cucumbers and onion into a lg Ziploc with 1/2 tsp salt and let sit for 1-2 hrs. or over night
  2. Gently squeeze cucumber-onion mixture and drain liquid from Ziploc
  3. Put into a lg mixing bowl with the next 8 ingredients like in photos
  4. Mix with spatula
  5. Add desired s&p
  6. Can chill and serve or serve immediately …mangia mangia