A New Caesar Has Come to Town...Shaved Kale Caesar with Curried Cauliflower

My new favorite salad that is great for lunch or dinner. You can play around with the ingredients and add whatever you would like. It would be great with a piece of grilled chicken as well…Enjoy!

Shaved Kale Caesar Salad with Curried Cauliflower, Toasted Almonds, Dates, and Preserved Lemon Yogurt Caesar  

Serves 4

 Salad:

2 Small Bunches of Tuscan Kale, Shaved

1-2 Tablespoons of Olive Oil, to massage kale

1-2 Pinches of Chili Flakes

½ Large Head of Cauliflower, cut into small florets

1 Tablespoon Curry Powder

2 Tablespoons of Olive Oil

3 Large Pinches of Sea Salt and Fresh Ground Pepper

½ Cup of Toasted Sliced Almonds

1 Cup of Pitted Dates, Sliced into thin rounds

1 Avocado, cubed

 Preserved Lemon Dressing:

1-2 Lemons, Zest and Juice

½ Cup of Yogurt

½ Cup of Mayo

½ of a Preserved Lemon, rind only, chopped

1 Garlic Clove1/2 Cup of Parmesan

3 big Pinches of Sea Salt

Ground Pepper

1. Toss the cauliflower pieces with the curry, salt, pepper, and olive oil. Coat the cauliflower well with the curry mixture and roast on a parchment lined cookie sheet until it is golden brown, about 25 minutes. Pull the cauliflower from the oven and allow it to cool.

2. Make the lemon dressing by blending the lemon juice, lemon zest, preserved lemon rind, garlic, yogurt, mayonnaise, salt, and pepper in a blender.  Taste for seasoning and set aside.

3. Place the kale, dates, cauliflower, almonds, and avocado in a bowl and toss with a few spoonful’s of dressing. Save a few pieces of the cauliflower, dates,  and almonds to garnish on top of the salad. 

Devil's Tuscan Chicken with Roasted Lemon, Kale White Beans, and Pancetta

Cast Iron Chicken Diavolo with Roasted Lemons, Kale, Pancetta

Serves 4

2 Whole Chicken Breasts with Skin on, no bones (no split breasts)

6 Sprigs of Thyme, leaves only

1 Tablespoon of Chili Flakes

1 Tablespoon of Extra Virgin Olive Oil

Sea Salt and Fresh Ground Pepper

2-3 Lemons, Sliced into rounds

2 Heads of Tuscan Kale, destemmed, cleaned, dried, thinly chopped

3 Cloves of garlic, sliced into thirds

½ Cup of Pancetta, Cubed

1 1/2 Cups of Cooked White Beans, drained and rinsed

 Pre-heat the oven to 400 Degrees

 1. Season the chicken breast with salt and pepper on both sides. 

 2. Heat a large Cast Iron  pan over a high heat. When the pan is hot, add in the olive oil. When the oil shimmers, place the chicken breasts skin side down. Optional: Place an aluminum foil covered brick or another heavy skillet on top of the chicken breasts and press down to flatten the skin.  Make sure the chicken is pressed down evenly.

 3. Sear the chicken for 8 minutes or until golden brown and then flip over for one minute on the other side. Sprinkle the thyme leaves and chili flakes on the skin side of each breast. Add in the lemon rounds around the chicken and put the pan in the oven. Finish cooking the chicken for 13-15 more minutes. 

 4. For the Kale: Heat a large skillet with a little olive oil and add the pancetta. Brown the pancetta over a medium heat. Remove the pancetta and drain some of the oil out of the pan. Add in 1 tablespoon of olive oil.  Add in the garlic. Saute until it is a light, golden brown. Add in the kale and season with a pinch of salt. Saute the kale for about 6-8 minutes, stirring often. It should soften and wilt. Season with salt and peppper. Add the cooked white beans and carefully toss. Taste for seasoning and drizzle a few swigs of olive oil over the top.

 5. Remove the chicken from the oven. Place the chicken on a plate and pour the pan juices into a bowl. Place the cooked kale in the cast iron dish and place the chicken on the kale.  Add the roasted lemons around the chicken.  Pour the sauce over the chicken and sauteed kale. 

 To Make Ahead: The chicken and kale can be cooked an hour before the guests arrive or your family sits down to dinner. Reheat everything in the oven for about 20 minutes before serving.

 Make it Healthier: Its all pretty healthy besides the pancetta. SO you can omit that if you want to.

Cauliflower Flatbread with Shaved Brussels Sprouts, Pancetta, and Lemon Cream

This is one of my favorite gluten free recipes I have created for my clients this year...Cauliflower crust pizza...The crust is made of cauliflower, parmesan, egg, and spelt flour. The kids will love the crust with tomato sauce and cheese, and the adults can be more adventurous with different toppings. Its pretty guilt free and actually good for you...Minus the bacon! Give it a try and let me know what you think!

Cauliflower Pizza with Shaved Brussels Sprouts, Bacon and Lemon Yogurt Cream

Makes: 4 Small Pizzas or 2 Long Flat Brad Pizza

 Cauliflower Flatbread Pizza Crust

3 Cups of Riced Cauliflower

1 ½ Cups of Parmesan Cheese, grated

1 Extra Large Egg

2-3 Cups of Spelt, Oat, Millet or any Gluten Free Flour

½ Teaspoon of Salt

4 Cups of Shaved Brussels Sprouts

6 Slices of Bacon or 1 Cup of raw Pancetta

½ Cup of Parmesan, grated for the topping of the pizza

Lemon Cream:

¾ Cup of Yogurt

2 Tablespoons of lemon Juice

2-3 Pinches of salt

1. In a medium sized pan, saute the riced cauliflower in a little olive and 3/4 Cup of water. Place a lid on the pan and cook it until the cauliflower is soft and the water is cooked off. Strain the cauliflower and put it in a bowl.

2. Place the shaved brussels sprouts on a sheet pan lined with parchment. Toss with 2 Tablespoons of Olive oil and a few pinches of salt and some ground pepper. Roast in the oven for 20 minutes at 450 until they are cooked a golden brown. If it is too hot you can turn the temperature down to 425.

3. In a large bowl add the cauliflower, parmesan, egg, salt, and flour. Mix until the consistency is slightly sticky but more dough like. You may need to add extra flour is needed.

4. To cook the pizza, line a cookie sheet with parchment paper. Oil the paper slightly. Take the dough and shape it in the desired shape…round or oblong. Make sure it is about 1/8 of an inch thin is possible. Cook it in the oven for 20 minutes or until golden brown.

5. Cook the bacon or pancetta in a pan until it is crispy and golden. Set aside to drain on a paper towel lined plate. Chop the bacon up into thin strips.

6. Take the pizza crust out and sprinkle the brussels sprouts on it, Then sprinkle the bacon, followed by the parmesan. Place it back in the oven for 10 minutes. Remove and then allow to cool for a few minutes. Drizzle the yogurt cream on the pizza.

Lemon cream:

1. Mix the yogurt, lemon juice, salt, and pepper in a bowl. Reserve to drizzle over the pizza.

10 Minutes and Under...Zucchini Noodles with Peanut Sauce and chili flakes

Eight months ago if you had told me to try zucchini noodles I would have thought you were nuts. I had heard friends talking about how great spiraled veggies were, but I just couldn't see how on earth they could replace actual noodles. Well, I was wrong and I have completely embraced the noodle craze. I don't really miss the pasta and in fact I think these taste better! Plus I know I am putting something doubly healthy in my body. I have tried a couple different types of mixtures on the noodles the peanut is one of my favorites. You can also toss these with chili flakes, ground pepper, salt, parmesan, and olive oil for a simple pasta.

Zucchini Noodles with Peanut Sauce

Serves 4

6 Cups of Spiralized Zucchini or Cucumbers

1 Cup of Organic Peanut Butter

1/2-3/4 Cup of warm Water

1 Tablespoon of Tamari

1 Tablespoon of Rice Wine Vinegar

1 Tablespoon of Palm Sugar or Brown Sugar (Whole Foods)

2 Teaspoons of Sesame Oil

Salt and Pepper to Taste

1/2 Teaspoon of Korean Chili Flakes for a Ganish (Whole Foods)

1/2 Cup of Unsalted Peanuts for a garnish

1. Combine all of the ingredients except the zucchini, chili flakes, and whole unsalted peanuts in a blender. Blend until smooth and combined. IT should be thick on the spoon but able to drip as well. Taste for seasoning. You may want to add a little more tamari if the peanut butter is unsalted.

2. Toss the peanut sauce with the zucchini noodles using a fork. Coat all the noodles with the sauce and then add the chili flakes and peanuts as a garnish.

Enjoy!!!

Here is the side dish to bring to Thanksgiving this year...It's a winner!

I love Brussels sprouts and I love pomegranates. Put those two ingredients together with feta and pumpkin seeds and you have got yourself a winning dish! It's easy to toss together and adds new flavors to the traditional side dishes that people tend to make. I hope you have a wonderful Thanksgiving and let me know what you think!!!

Happy Turkey Day!

Shaved Brussels Sprout Salad with Pomegranates, Feta, Pumpkin Seeds, and a Citrus Dressing...

Serves 4

4 Large Handfuls of Brussels Sprouts, shaved thin

1 Cup of Pomegranate Seeds (save some for garnish)

1/3 Cup of Pumpkin Seeds (save some for garnish)

1/4 Cup of Feta, crumbled (put on last)

1 Lemon, Juice and zest

½ Orange, Juice Only

1 Tablespoon of Yuzu Vinegar (Whole Foods)

4-5 Tablespoons of a Good Olive Oil

1 Clove of Garlic, Left whole to infuse and remove before using

2 Large Pinches of Sea Salt and Freshly Ground Pepper

1. Slice the brussel sprouts so they are thinly shaved. Add in the lemon zest, pomegrantes, and pumpkin seeds.

2. In a blender, put the lemon juice, yuzu vinegar, orange juice, salt, and pepper. Blend the ingredients and then drizzle in the olive oil slowly. When it has blended, taste for seasoning.

3. Pour the dressing on the brussels before serving and toss. Taste again for seasoning. Put the salad in a bowl and garnish with the pomegranes and pumpkin seeds. Sprinkle the feta on top of the salad. Give a grind of pepper on the top.

Behind the Camera...Making food stylish...

I had a blog fan ask me the other day if I would write a piece that talked about how I create my food styling shots for my blog. He wanted to know how I set the food up, got it camera ready, and then how I shot with the right light and angles to make mouth watering shots. I thought a “behind the scenes” spot sounded fun, so I agreed.

Making the food look good...I like to shoot with fresh ingredients and real food that will look pretty in front of the camera. I take time to make sure that every component of every dish is cut well, cooked perfectly, and attractively layered in the right type of dish. When I am composing a salad, I will make sure each individual component can be seen. The best way to do that is to layer the food and make it appear tall and plentiful. I will toss the greens or grains and then add in the ingredients. I make sure to use lots of bright colors, fresh whole herbs, and I always make sure that the dish I am using complements the mood of the food. For example, when I make tacos I like to use a big wooden board to lay them out on. I surround the tacos with the ingredients I used in the dish, and throw in a prop like a cool looking bottle of hot sauce to help set the scene. If the dish has a sauce, I always make sure it looks bright and appetizing. As a rule, I drape the sauce over the food and I never bury the food under the sauce. People want to see what they are going to be eating and making. The goal is to make your mouth water when you look at it. Sometimes you can catch a sauce slowly dripping down the side of the food (think maple syrup) at the right time and that will give you the award winning shot you are looking for. I also tend to stay away from dishes like meatloaf that are all brown because it is really hard to make that type of recipe look pretty. If you have no choice, and you have to make meatloaf look good, just add a ton of herbs around it and surround it with food props like lemons and red hot chilis. That will spice the picture right up. Props are key.

If you can believe it, for one dish I end up shooting 3 different layouts and probably snap about 100 pictures. I approach so many different heights and angles with my shots to make sure the food I am shooting stands tall and plentiful or jumps out onto the screen. I want someone to look at the food and say “Yum! I want that!”. Taking a picture overhead has a totally different effect then taking it from the side at food height. It's all great to play with! 

It is a lot of fun planning the shots and half of the art happens on the fly when ideas flow best and you are in the moment.

Besides getting the food looking right, lighting is one of the most important parts to achieving the perfect shot. If the natural light doesn’t exist or doesn’t cooperate you have to add your own professional bright lights and a white box that reflects the natural light onto the food. If it is too dark the food will look dull and unappetizing. Sometimes the light will bounce in the wrong way and you can see the shine reflecting off of the oil on the food. I try and shoot in natural light outside as much as I can just because I like the shots to be totally authentic and the light doesn’t seem to bounce as much.  It is also important to shoot with the right camera. Sometimes I use my iPhone, but for the most part I use a professional camera. There are many great ones out there that will offer perfect shots and help with the lighting. Here is one that is just coming out that could be really great to shoot with… https://light.co/camera

Below are some behind the camera type scenes…The outside shot below is on a rickety picnic table that ends up looking great as a background. You cant see the full table when the camera zooms in. When shooting inside, the sides of the table usually have light boxes on them and I have a zillion tools and garnishes lying around to pop in and out of the shots.

I hit the jackpot on this one! Avocado, Tomatillo, Jalapeno Mint Salsa Verde...

Green Sauce: Avocado, Tomatillo, Jalapeno, and  Mint Salsa Verde

I think this might be one of the best sauces I have ever made. It’s so simple and can be served with so many different foods. I created it because I was looking for a new and different sauce to go with my fish tacos. It is amazing on eggs, delicious with grilled chicken and lamb, and killer on fish tacos.

All you have to do is blend the ingredients and you are set to go.  It doesn’t have to be cooked. Just serve it with its bright green color and it will be a big hit!

Here are the ingredients…just blend them until they are smooth. If it is too thick just add a little water…

Makes 2 Cups

½ Large Ripe Avocado

2 Tomatillos, peeled, washed

2 medium Jalapenos, stems and seeds removed

1 Small Head of Cilantro, Sprigs only (its ok to have some stems they taste good!)

10 Sprigs of Mint

½ Bunch of Scallions

2-3 Pinches of salt

2-3 Large Juicy Limes, juice only

Taco night with a twist...

I love tacos. My love began the minute I took a bite of an Old El Paso beef taco in 1980 and I haven't looked back ever since. Of course, tacos have changed quite a bit since then. The crunchy fried shell got a softer and smoother makeover into a soft tortilla. The meat learned how to be flavored without a packet and the toppings are not from a can. Everything is made from fresh ingredients and there are so many great combinations to make. Having explored many versions, I opted this week to try lettuce as the shell. This is also known as a Lady Ta Ta taco and with that name why wouldn't you try it? The filling I chose is totally off the beaten path and some might even accuse me of sacrilege using lettuce! I think it is a fun twist and totally delicious and light.

Because I was feeling totally wild and crazy, I attempted to make an Asian themed chicken taco. Instead of a chili powder based marinade, I went for a turmeric, soy sauce and lime marinade. I tossed the chicken in a cilantro sauce, put it into a crunchy lettuce wrap, and then topped it with sliced mango, peanuts, cilantro, and a warm peanut sauce. The result was fun, pretty easy to make and delicious.

You can swap shrimp for chicken and play around with the flavors a little. I hope you like tacos as much as I do. cause this recipe is great for a week night dinner.

Grilled Cilantro Chicken Tacos in Lettuce Cups with Mango and Peanut Dressing

Serves 6

Grilled Chicken:

4 Chicken Breasts, cut into strips

2 Teaspoons of Mild Currry Powder

1/2 Teaspoon Ground Ginger or a small bulb of fresh ginger, peeled, chopped

1 Teaspoon of Turmeric

1 Garlic Clove, sliced

1 pinch of chili flakes

2 Limes,  juice to squeeze on tacos

Cilantro Sauce:

2 Cups Cilantro Leaves, washed and dried

1 Small Clove Garlic, finely minced

1/2 Bunch Greens Onions

½ Cup of Olive Oil

1 Limes, juice only

½ Teaspoon of Salt and Ground Pepper

1 Cup of Peanuts

12Large, Whole Leaves of Butter Lettuce, cleaned and Dried

1 Mango, sliced and julienned into match sticks

Optional: Shred some red cabbage and Toss with some sesame oil for more crunch and color

Peanut Dipping Sauce:

3/4 Cup Peanut Butter, natural, non-sugar brand

1 1/2 Cups of unsweetened coconut milk

1 Teaspoon of Asian Chii Paste (optional)

1 Teaspoon Cider Vinegar

1 Tablespoon Brown Sugar or Agave Nectar

1/8 Cup Boiling Water, Plus a little more if sauce is too thick

For the Chicken:

1. Marinate the Chicken in the marinade of curry, turmeric, ginger, soy, chilis, and garlic.

2. Heat the grill to medium high. Oil the grill before putting the chicken on the grill. Grill on each side for about 3-4 minutes. If they are not done, they can be finished in the oven for another few minutes. Remove the chicken from the oven and toss with the cilantro Sauce

For the Cilantro Sauce:

1. Place all the ingredients but the oil for the sauce in a blender or food processor and pulse until the herbs are minced. Drizzle in the oil with the blade on until the mixture is together. Taste for seasoning and add salt if needed.

For the Peanut Dipping Sauce:

1. Heat the coconut milk in a small saucepan . Whisk in the peanut butter, chili paste, vinegar, and brown sugar. Once it is combined you can whisk in some warm water to loosen the sauce up and make it creamy. For Best results, put the peanut mixture in a blender and add the warm water to the blender. Add a pinch of two of salt.  Place the sauce in a small bowl.

To Make the Lettuce Wraps:

1. Place the chicken, a little peanut sauce, mango, and ground peanuts in a lettuce wrap and squeeze lime juice over the tacos. You can also use some shredded red cabbage to add extra color and crunch.

Going gluten free for the fall…

All summer I have loved making cold salads with lots of veggies and grains in them.  My favorite one of the summer was a Tuscan panzanella salad. Tomatoes, bread, basil, and mozzarella are a winning combination and I couldn’t get enough of the sweet tomatoes and basil from the markets!

As the crisp air starts creeping in and the nights get a little colder, it’s nice to start making side dishes that are a little warmer and heartier. I have been leaning towards gluten free recipes because they are delicious and feel better to eat.  This dish popped into my head this week when I was planning a gluten free menu for a client. The crunchy and rewarding texture of the wild rice and brown rice with the sautéed kale makes for a great bite. Throw in a little Gruyere and cheddar and it becomes even more delicious and complex. If you want to make a one-dish meal with a little protein, you can add some cooked chicken to it. Don’t be shy on playing around with the ingredients too in this dish. Maybe you want to add some mushrooms or roasted butternut squash.

You can also make this dish for the holidays. It makes a great replacement for stuffing at Thanksgiving! I hope you enjoy it!!!

Wild Rice, Farro, Kale, and Cheddar Gratin

Serves 6-8

 2 Cups of uncooked brown rice or Farro

2 Cups of uncooked Wild Rice

1 Small Onion, diced

1 Leek, cleaned and chopped in semi circles (optional)

1 Tablespoon of olive oil

1-2 Bunches of Tuscan Flat Leaf Kale, shaved thin

2-3 Cups of Gruyere or Extra Sharp VT White Cheddar Cheese

1 Cup of Chicken Broth or Vegetable Broth

1 ½ Teaspoons of salt and ½ teaspoon of pepper

 1. The grains should be cooked according to the package directions.

 2.  Heat a 10-inch saute pan with a tablespoon of olive oil. Add in the onions and a pinch of salt to draw out some of the moisture.   Cook the onions until they are soft and beginning to caramelize, about 6 minutes. Make sure to stir them so they do not burn! Add in the shredded kale and cook for another 2-3 minutes until the greens are softened. You may want to add a tablespoon or two of water to help cook the greens. Season with salt and pepper.

3. In a casserole dish, combine the brown rice, kale onion mixture, one cup of cheese, salt, and pepper. Drizzle the broth over the rice. Cover with the rest of the cheese. Drizzle with about a tablespoon or more of olive oil.

4. Bake the gratin in the oven for 30 minutes or until the cheese is golden brown on top.

This little Figgy...

I love figs. Not only do they inspire me to be creative in the kitchen, but they present such beauty and elegance in their simplest form. My favorite way to eat figs is raw. There is nothing better than a jammy, ripe fig. The big winner for recipes is always raw figs and prosciutto, but there are so many other recipes to put figs into…

On Monday, I went to the markets to shop for a private chef dinner. I saw some amazing looking figs in the market, and got totally inspired…How good would a fig salad with mint, almonds, feta, and arugula be? So I bought the figs and my other ingredients and headed back to the kitchen.

When I got home, I opened my cabinets to search for another ingredient to add to the salad and my eyes caught the chili infused honey I had just made last week. How about drizzling some chili honey on the fig salad? The only thing I needed was something to offset the sweetness of the figs and honey. So I put some lemon into the arugula mixture. Bam! I had myself a perfect recipe.

If you are feeling really indulgent you could put pancetta or prosciutto in the recipe, but I kind of like it in its purest vegetable and fruit form…Bon Appetit!

Fig Salad with Almonds, Mint, Arugula, and Chili Infused Honey

To Make the Salad:

1 Pint of Figs, cut lengthwise into quarters

¼ Cup of Almonds, Blanched

4 Sprigs of Mint, leaves only

8 Cups of Arugula

3 Tablespoons of Crumbled Feta

1 Small Lemon, Juice Only

2 Tablespoons of Olive Oil

Sea Salt and Pepper

Chili Honey:

½ Cup of Good Honey

4 Red Dried Chilis, Chopped

To Make the Chili Infused Honey:

1. Infuse the honey with the chilis a few hours to a few days ahead. Keep in a tightly sealed Jar.

To Make the Salad:

1. Toss the arugula with the lemon juice, olive oil, sea salt, and pepper.

2. Lay the figs, feta, almonds, and mint on the greens,

Drizzle 1 Tablespoons of the honey on the salad and serve.

Farm to Grill

Parsley Mint Grilled Lemon Chicken with Summer Corn and Tomatoes…

I took the farm to grill challenge yesterday and came up with a great menu while walking through the farmer’s market. I wanted to find a way to use as many ingredients as I could from the market and be able to throw it all on the grill as a “one pan” meal. I was craving a crispy chicken skin so I decided it would be a chicken under the brick type of day. 

I was inspired by the bounty of fresh herbs, sweet corn, and ripe heirloom tomatoes. Surrounding myself with ingredients at a market is one of my favorite ways to develop a recipe. Ideas start rolling as soon as I see the possibilities.  There is also this wonderful earthy feeling that comes with shopping at a local farmer’s market instead of at the big one stop shop.

The recipe I came up with was quick to make, beautiful to look at, and a treat to eat. It is a keeper and I will be using it quite a bit on all my chef adventures!

I started by marinating the chicken in a fresh herb paste of mint and parsley. I grilled lemons with the chicken and cooked them all together in the oven for a few minutes so the chicken could catch some of that lemony goodness. I then made a hearty salad as the bed for the chicken with some grilled veggies, arugula, chickpeas, and radishes. The chicken became part of the pretty landscape of the salad and was served family style to my food happy family.

The only thing that the meal needed was a good hunk of baguette and an ice cold drink.

I hope you enjoy this recipe as much as I did!

Grilled Chicken Under a Brick with Chicken with Lemons, Arugula, Mint, Corn, and Tomatoes

Serves 4

 Chicken:

4 Chicken Breasts, skin on, boneless

5 Sprigs of Mint

10 Chives                                     

1 Small bunch of Flat Leaf Parsley, leaves only

2 Cloves of Garlic, chopped

¼ Cup of Olive Oil

Chili Flakes (optional)

2 Lemons, sliced ½ inch in diameter

Sea Salt and Pepper, to taste

Salad

8 Handfuls of Baby Arugula

1 Cup of Chick Peas

3 Radishes, thinly sliced

1 Ear of Corn, grilled in the husk and then cut off the cob

20 Small Heirloom Tomatoes

5 Sprigs of Mint, leaves only

1 Lemon

¼ cup of Olive Oil

Sea Salt and Pepper, to taste

For the chicken:

1. Place the mint, parsley, garlic, and olive oil in a food processor and process until the herbs are finely cut. Add in the oil until it is combined.

2. Place some of the marinade on the bottom of the plate and put the chicken on top of it to marinate. Season the skin with salt and pepper. Leave the skin with out marinade to allow it to get crispy on the grill.

3. Heat the grill to medium high and place it skin side down with a weight on top of it like a cast iron pan or an aluminum foil covered brick. Grill for 5 minutes or until the skin is crispy. Turn the chicken over and grill for two more minutes without the weight.

4. Remove the almost cooked chicken from the grill and place it in the oven for another 5-7 minutes on top of the grilled lemon pieces for extra flavor.

Rub the cooked chicken with a small amount of the mint and parsley marinade.

5. While the chicken is grilling add the tomatoes, whole corn on the cob, and the sliced lemons to the grill. Cook the lemons and tomatoes for 2 minutes and turn them over for another minute. Remove them from the grill and set all but the lemon slices aside.

For the Salad:

1. Lay all of the ingredients out on a large platter.

2. Whisk the extra lemon, ¼ cup of olive oil, sea salt, and pepper in a bowl and drizzle it over the greens. Add the chicken with the Grilled lemons as a garnish.

Throw the Party of the Summer!

Labor Day is around the corner and we still have some warm weather weeks left to have friends over for food and fun...
Since every summer day counts, it might be time to add a fun party to your check list. To throw the party of the summer, all you have to do is invite your friends and I can help take care of the rest.
How easy does that sound?

There are many menus to choose from, but my favorite two
menus for the summer are the Mexican Grill Party and the
Pulled Pork BBQ. They both are insanely delicious and a lot of fun! The parties can be cooked by me or if you are feeling adventurous you can make it a cooking class. Either way it will be fun!

My Special Summer Offer: 15% Off The Party!  Wow!
I am running a special offer while the weather is still warm... If you book a dinner party or cooking class with me you will receive 15% off of the total bill. Its a great deal if all you have to do is invite your guests and buy a little beer and wine!

The Mexican Grill Party Menu:
Full on Taco Bar with Fresh Salsas, Pickled Onions, and Chipotle and Lime Sour Creams
Grilled Mexican Street Corn
Quinoa with Black Beans
Mexican Chopped Salad with a Citrus Vinaigrette

Pulled Pork Barbecue Menu:
Lots of Smoky Pulled Pork
Caramelized BBQ Chicken
Blue Grass Slaw
Roasted Sweet Potato Salad with Cilantro and Lime
Chopped Salad with a Citrus Vinaigrette

All menus can be adjusted according to what you would like...a little mixing and matching is always an option!

If you want to learn more please email or call me…
chefjamiesydney@gmail.com            
917.434.4655
 
Hope to see you soon!

Jamie

PS...You can also follow me on Instagram and Facebook to see what fun things I am cooking up in the kitchen. There are always free recipes floating around!
@jamiesydney

 

Hitting the trail with granola, nuts, and chocolate...

I have rounded up my three most favorite ingredients of oats, nuts, and chocolate to make the perfect snack…

I love making big batches of granola and snacking on it. I find myself snacking on the granola rather then eating it like a cereal. I have been thinking about ways to make the granola a heartier snack and the idea of a trail mix was born. With the addition of a few more nuts and a little chocolate it became the perfect go to snack.

It’s got the protein from the nuts and oats, the anti-oxidants from the chocolate, and it also appeals to the candy craving we often have. As much as we love gummy bears and chocolate bars, they aren’t great to eat all the time. This is a snack you can eat every day and feel good about it. It’s kind of like reaching your hand in a cookie jar and getting something out that is much healthier. At least that is what I tell myself!

I used my simple granola recipe and then added pistachios, almonds, and pumpkin seeds. I then decided to try chocolate covered candied ginger to give it a little kick. You can also use chocolate covered blueberries which are also delicious. Go ahead and mix and match with whatever you like, but make sure to put a lot of nuts in there as they are the most important part of the mix. They fill you up quickly and give you all the protein your body needs!

The recipe is below…

kids love it too and it is great to have them help you come up with adifferent combinations to use…its kind of a fun game...

Granola Trail Mix with Oats, Nuts, and Chocolate

4 Cups Old Fashioned Rolled Oats

1/2Cup of Maple Syrup

3 Tablespoons of Honey

1/2 Cup of olive Oil or Canola oil

1 Teaspoon of Vanilla

½ Teaspoon of Salt

1 Teaspoon of Ground Cinnamon

½ Teaspoon of Ground Nutmeg

1 Teaspoon of Ground Ginger

1/2 Cup each of Raw Almonds, Pistachios, Cashews, and Pumpkin Seeds

1 Cup of Chocolate Covered Candied Ginger or Blueberries

Makes about 6 Cups

1. Mix the oil, maple syrup, honey, vanilla, salt and spices together. Pour the oats into the mixture and mix thoroughly with your hands or a good spoon. Make sure the oats are coated well and there are no chunks of sugar left.

2. Place the mixture on a pan and spread the oats out evenly. Bake for about 15 minutes. Turn the oats over after 15 minutes and spread them out evenly again.

Bake for another 10 minutes and then add all of the nuts. Bake for another 10 minutes. Remove the granola and allow it to cool completely. Break up the granola into large chunks and add the chocolate.

The folks at nuts.com have shared links to their site for you to look at and read about...check them out...

pistachios: https://nuts.com/nuts/pistachios/

pumpkin seeds: https://nuts.com/snacks/pumpkinseeds/pepitas-raw-noshell

Summer Love...Peach and Blue Berry Crisp

Next time someone asks you to bring dessert to a party, you should think about making this peach crisp.  All you need are a few simple ingredients and a good cast iron pan.

The blueberries and peaches are just arriving in the markets now. They are sweet and ready to be mixed with a little sugar, spices, and lemon juice. The crispy topping is my favorite and I love to load it up on top of the fruit. Make sure to buy some vanilla ice cream, because it will make the crisp that much more delicious.

Happy Summer!

Peach Crisp

Serves 10-12

Topping:

1 Cup flour

½ Cup of Old Fashioned Rolled Oats, not quick cooking oats

1 Cup plus 2 Tablespoons Brown Sugar

1 Teaspoon cinnamon

1/2 Teaspoon Nutmeg

1/2 Teaspoon Salt

10 Tablespoons Butter, Cold, cut into pieces

1 1/2 Cups Chopped Walnuts, toasted, Optional

Filling:

10 Peaches, Peeled, pitted, Cut halves into 3 wedges

1 Pint Blueberries

2 Tablespoons Lemon Juice

1/2 Cup White Sugar

2 Teaspoons Corn Starch

1 pinch of salt

Pre-heat the oven to 375

1. Topping:

Place the flour, oats, sugar, salt and spices in a food processor and pulse a few times. Add the butter and pulse around 10 times until the mixture looks like dry sand with a few small lumps of butter. Add the nuts and process for a few 1 second pulses. Refrigerate for 30 minutes before baking.

2. Filling:

Cut the peach slices around the pit . Slice them into 1 inch segments. Place them in a bowl with the blueberries, lemon juice, sugar, corn starch, and salt. Toss them gently and place them in a cast iron pan or in a baking dish.

3. Add the topping to the peaches and bake for 40-45 minutes. The topping should be golden brown and the peach mixture should be bubbling.

4. Serve the cobbler with Vanilla Ice Cream.

To Make Ahead: This can be made the day of and should be kept at room temprature and not refridgerated. To serve warm, place it in the oven for about 20 minutes at 350 degrees.

A One Bowl Meal with a Twist...

Mixing it up once in a while can sometimes create something really great. Without taking chances in cooking (and life in general) we can find ourselves stuck in a rut.   And who wants to be in a recipe rut?! With food especially, we tend to want to cook recipes we know how to cook and that are crowd pleasers.  There is comfort in that…but comfort can sometimes lead to boredom. So why not take a risk and make something totally out there and new?

That is exactly what I have done with my favorite recipe…I threw in a twist.

The traditional Tuscan bread salad is made with tomatoes, basil, mozzarella, torn croutons, peppers, and cucumbers. Always delicious! I decided to go totally nuts and swapped spring ingredients in for summer ingredients and added grilled chicken. The result was great.

The recipe is very straight forward. If you do not want to use bread in the salad, you can swap in one of your favorite grains like quinoa or farro.

Spring Panzanella with Grilled Chicken

Serves 4

Salad:

1/2 Loaf of Bread, cut into 1 inch cubes or Slices of Baguette

½ Cup of Olive oil, for bread

1  Pint of assorted colored cherry tomatoes, halved

1 Cup of Asparagus, Steamed, Cut into 1-inch pieces

1 Cup of Green Beans, trimmed, cut in half horizontally, steamed

½ Cup of Radishes, thinly sliced

½ Cup of Kalamata Olives, Pitted

1-2 Tablespoons of Pine Nuts, toasted

4 Green Onions, Greens Sliced

6 Sprigs of Mint

4 Cups of Baby Arugula, washed

1 Small Clove Garlic, minced

1/2 Cup Extra Virgin Olive Oil

2-3 Tablespoons of Lemon Juice

1 Tablespoon of Champagne Vinegar

Kosher salt, Fresh Ground Pepper

Grilled Chicken:

2 Split Chicken Breasts, boneless, skinless

1 Lemon, Juice and Zest

1-2 Tablespoons of Olive Oil

3 Sprigs of Thyme, leaves only

1 pinch of Chili Flakes

Salad:

1. Toss the bread cubes in the olive oil with salt and pepper. Lay the cubes flat on a baking sheet. Toast the bread cubes in the oven for 10 minutes or until lightly colored. They may need to be turned once or twice. Remove and set aside.

2. Make the vinaigrette by combining lemon juice, champagne vinegar, garlics, alt, and pepper. Slowly whisk in the oil. Taste for seasoning.

3. Toss all of the ingredients together except the arugula in a large bowl with the vinaigrette (don’t pour all of the vinaigrette in at the same time). Allow the bread to absorb and add more vinaigrette if necessary. Before serving, toss in the arugula. Check for seasoning. You may need to drizzle a small amount of oil o the salad if the bread absorbs the oil.

Chicken:

 1. Heat the grill on a high heat for about 10 minutes or until it is hot.

2. Season the chicken with lots of salt, chili flakes, and pepper.

3. Grill the chicken until it is cooked through, about 10-15 minutes depending on how thick the breast is. Remove it from the grill and allow the meat to sit for about 8 minutes. Slice the chicken into cubes and add to the salad once it has cooled slightly.

This makes a great dinner or weekend lunch. Enjoy!

Three words...Buttermilk "Fried" Chicken

Another three words...amazing, amazing, amazing...

I have got a dinner plan for you this weekend. I made the most delicious "fried" chicken that was actually baked in the oven until it was golden brown and perfectly crispy. I accompanied it with what I think is one of the best Caesar salad type recipes I have made in a long time. The two of them together knocked my socks off! In fact, I scraped the plate for any stray crumbs that I might have missed. I might also have been a little hungry because it was 10 at night and I had spent a while taking photographs of the food (that is a whole other story). It was quite a reward to be able to sit down to this meal after all that work!

The chicken and Caesar salad are actually very easy to make. The prepping part was about 30 minutes for both...The cooking took about 40 minute. Just enough time to pour a glass of wine and pull out a magazine (or run around after your kids). Either way you have a little time.

What was unique about the chicken recipe is I baked it in the oven instead of frying it in a pan.    I also soaked it in buttermilk instead of coating it with eggs. The buttermilk gave the chicken a slight tang and made it really juicy. I am now forever hooked on buttermilk marinated chicken. I

For the Caesar I left the romaine head in tact and just cut it lengthwise. It is kind of fun to have to dig in and chop it up yourself. The dressing was fabulous. I pickled the shallots for 15 minutes in the lemon juice and then simply added a few ingredients to the bowl and gave it a quick whisk.

I don't think this meal really needs a grain with it, because the bread crumbs are so hearty.

I cant wait for you to try this! Please let me know what you think!

Buttermilk “Fried” Chicken

Serves 4

2 Cups of Buttermilk

8 Chicken Pieces (boneless,Skinless thighs, Boneless Skinless breasts, Drumsticks

1 Cup Regular or Flavored Breadcrumbs

1 Cup of Panko Bread Crumbs

1 Teaspoon of Garlic Salt

½ Teaspoon of Paprika

1 Teaspoon of Fresh Thyme Leaves

1 Teaspoon of Sea Salt  

Lots of Fresh Ground Pepper

1/2 Cup of Grated Parmesan Cheese

Salt and Pepper

Preheat oven to 400 Degrees

1.Season the chicken with salt and pepper and then place it in a ziploc with the buttermilk.

Marinate it for at least 4 hours up to 24 hours.

2. Place the bread crumbs, panko. parmesan, garlic salt, and paprika in a bowl.

3. Place the marinated chicken in the bread crumbs one piece at a time. Carefully coat. Place the breaded chicken on a parchment lined baking sheet. If crumbs come off you can add some more to the top of each piece of chicken.(for best results you can use a baking wire rack on top of the sheet pan)

4. Spray the pieces with olive oil cooking spray or drizzle the olive oil on top of the breaded chicken. Place the chicken in the oven for 35-40 minutes.

Caesar Salad with Pickled Shallots and Capers

Serves 4

4-5 Heads of Romaine Hearts, whole

1 Small Shallot, diced

1 Teaspoon of  Dijon Mustard

Juice of 1 1/2 Lemons

1/2 Teaspoon of Worstershire

1 Large Clove of Garlic

½ Cup of Mayo

Sea Salt and Fresh Ground Pepper

1 Tablespoon of  Olive Oil

1/2 Cup of Grated Parmesian

2 Tablespoons of Capers

Kosher Salt and Fresh Ground Pepper

1.  Put the lemon juice, worstershire, shallot, two pinches of salt, and garlic in a bowl and allow it to sit for 15 minutes so the shallots can pickle a little.

2. Place the mayonaise, mustard, salt and pepper in the bowl and whisk all the ingredients together. Add the oil and pulse for a couple seconds until it is mixed. Mix in the grated cheese and pepper. Taste for seasoning.

3. Cut the romaine lettuce in half lengthwise and then place the halves on the plate.  Scatter the capers and a few pinches of greated parmesan on the lettuce and then drizzle the dressing on the halves.

 

Breakfast for dinner…Always a fun idea.

This is a good formula to follow…Granola + Pancakes=Delicious.

It is fun sometimes to make breakfast for dinner. Its always good to do something unexpected and out of the ordinary. It keeps life interesting and the kids will love it! So give this recipe a try with your favorite brand of bacon or sausage and a tall glass of orange juice.

I had some amazing granola pancakes a few weekends ago and I have to say I have not stopped thinking about them. The pancakes were the perfect density.  They were hearty with golden oats that made for a really great bite. They felt much healthier than a normal pancake because there were lots of nooks and crannies in the granola.  I may never go back to a normal pancake again. Hopefully I can convert you too!

All you need for this recipe is a cup of really good granola and your favorite pancake batter. You can use store bought granola, but I have to say my granola recipe is pretty darn good. Plus it’s so easy to make and you can store it in cool mason jars. My recipe calls for olive oil instead of canola oil, I use flakes of sea salt, and I use maple syrup instead of brown sugar. It is really delicious and has just the right amount of salty and sweet. You can add anything you want into the granola, but I like to put cranberries, almonds, and pumpkin seeds. That my favorite combo.

As for the pancake batter…I am not one to make homemade batter so I buy a really good store bought kind that like oat bran or multi-grain.

Jamie’s Granola

Pre-heat the oven to 325 degrees

5 Cups Old Fashioned Rolled Oats

½  Cup of Maple Syrup

½ Cup of olive Oil or Canola oil

1 Teaspoon of Vanilla

½ Teaspoon of Salt

1 Teaspoon of Ground Cinnamon

½ Teaspoon of Ground Nutmeg

½ Teaspoon of Ground Ginger

1 Cup of Raw Almonds, Pecans or Cashews

½ Cup Raw Pumpkin Seeds

1 Cup of Dried Cranberries

Makes about 6 Cups

1. Mix the oil, maple syrup, vanilla, salt and spices together. Pour the oats into the mixture and mix thoroughly with your hands or a good spoon. Make sure the oats are coated well and there are no chunks of sugar left.

2. Place the mixture on a pan and spread the oats out evenly. Bake for about 15 minutes. Turn the oats over after 15 minutes and spread them out evenly again. Bake the granola for another 10 minutes.

3. Add all of the nuts to the granola and cook the mixture for another 10 minutes. At this point, the mixture should be golden brown and ready to be removed from the oven.

4. Allow the granola to cool and then place it in a tightly sealed container such as a mason jar.

Granola Pancakes:

Makes about 8 five-inch Pancakes

2 Cups of Oat Bran or Multi-Grain Pancake Batter

3/4 Cup of Granola

Blueberries or Bananas, for a garnish

1. Heat a griddle over a medium high heat. Coat the pan with a little canola oil. Spoon ¼ cup of batter down in the pan per pancake. Flip the pancakes over when small bubbles start to form on the pancakes or when it is a light golden brown on the griddle side.

2. Continue making the pancakes until they are all made. Serve them with blueberries, sliced bananas, and maple syrup.

Winter Grilling Ideas...Sicilian Swordfish with Blood Oranges and Green Olives

I love when people cook for me. It is so rare that I get invited over to a dinner party where someone else cooks. The food always tastes great because I know a lot of effort went into the meal and for some reason dinner always tastes better when someone else cooks. 

I had a great dinner last weekend at a friend’s house and she made a swordfish dish with olives and oranges that was really delicious. I love the idea of all the flavors, but I wanted to see if I could do something fun with it like make kebobs and add in a variety of winter oranges.  The recipe tested well and here we are…grilled swordfish kebobs with an assortment of blood oranges, cara cara oranges and regular navel oranges. I tossed some parsley, salt, and olive oil into the mixture of citrus and then added a handful of pitted green olives. It was right on the money.  

I also thought grilling in the winter sounded like a good thing to do. So many people give up their grills in the winter because it is so cold. I like to use my grill all year round because the food is healthier to eat, less of a mess to clean up, and very flavorful. The other thing to know about me is I don’t like to do dishes so the grill is my best friend all year round.

Swordfish is the easiest fish to grill because of its steak like texture.  Best thing about it is it never sticks to the grill! I have had my share of fish not cooperating on the grill and I have to admit I have been a little gun shy about grilling fish because of it.  Swordfish in almost fool proof compared to a fish like salmon.

I suggest you make this for a weeknight meal or a casual dinner party. My kids LOVED the swordfish.  My son who is usually not the biggest eater, ate an entire kebob. That says something about the meal! You can serve this with some really nice greens and a hearty quinoa and pistachio salad.

Grilled Swordfish Skewers

Serves 6

Fish Skewers:

3 Pounds of Swordfish, steaks cut into 2 inch cubes

6 Medium Sized Skewers

6 Thyme Sprigs, left whole to marinate

2 Cloves Garlic, left whole and peeled

1 Lemon, Zest and juice

½ Cup of Olive Oil

Sea Salt and Fresh Ground Pepper

1 Meyer Lemon or Regular Lemon, Juice only for the grilled kebobs

Orange and Green Olive Salad:

1 Bunch of Parsley, leaves only, washed and chopped into large pieces

2 Blood Oranges, peel cut off,sliced into ¾ inch rounds and then into small quarters

2 Cara Cara Oranges, peel cut off, sliced into ¾ inch rounds and then into small quarters

1 Navel Orange, peel cut off, sliced into ¾ inch rounds and then into small quarters

3 Tablespoons of Pitted Green Olives

2 Tablespoons of Extra Virgin Olive Oil

Sea Salt and Pepper

1. Heat the grill to medium high heat about 10-15 minutes before cooking.

2. To make the marinade for the swordfish, whisk together the olive oil, lemon zest, garlic, and thyme. Add the fish cubes to the marinade and allow it to sit for 10 minutes.

3. Skewer the swordfish onto the skewers and season well with salt and pepper.  Oil the grill with a small amoutn of canola oil on a towel.

4. Put the fish skewers on the grill and cook them for about 5 minutes per side. Remove them from the grill.

5. Orange Salad: Mix the quartered oranges, parsley, olive oil, ans salt together very gently.

6. Serve the salad with the fish either on the side or spooned partially over the skewers.

A Perfect Date…Cast Iron Lamb Chops with Date, Lemon and Parsley Salsa

I love lamb and I love dates so I thought the two should meet. They are a perfect match where the sweetness of the dates offsets the gaminess of the lamb. Lamb is one of the only meats that takes well to sweet chutneys and salsas, so I thought this would be a great recipe to test!  There are really only a few ingredients in the recipe which makes it pretty easy to make.

This is one of those simple week night dinners that can also play off well as a dinner party main.  There are just a few things you need to do ahead and then the lamb cooks very quickly right before dinner is served. Easy as 1-2-3…

I like to flavor the lamb with garlic, lemon, and thyme the day before so it picks up some nice flavors ahead of time.  All it needs after that is salt, pepper, and a hot cast iron pan where it sears for all of two minutes per side and then into the oven to be finished for about 4 minutes. Because the cut of lamb is a center cut loin chop it is extra meaty ,juicy and fast to cook. I highly recommend this cut and it is relatively easy to find in most markets.

The salsa is really easy to make and can be done a day ahead. I combine sliced dates, add lemon juice, lemon zest, and parsley and that is it! So easy! You will be amazed at how good the combo is too.  If you have any leftovers of the salsa, it makes an awesome appetizer with goat cheese and some sliced baguette. Yum!

Serve the meat with a nice big arugula salad and some kind of grain like farro or quinoa. I can always help you out with some ideas if you need them…

Hope you like it and let me know what you think!

Cast Iron Lamb Loin Chops with Date, Parsley Salsa

Serves 4

Lamb:

8 Center Cut Lamb Loin Chops

2-3 Teaspoon of Ground Coriander

1 Tablespoon of Extra Virgin Olive Oil

Sea Salt and Fresh Ground Pepper

8 Sprigs of Thyme

2 Lemons, Peels only

3 Cloves of garlic, sliced

Date and Parsley Chutney:

20 Dates, Sliced into ¼ inch rounds

1 ½ Lemons, zest and juice

½ Bunch of Parsley

1/3 Cup of Olive Oil

Pre-heat the oven to 400 Degrees

 1. Season the lamb with the coriander, salt, and pepper on both sides.  Put the thyme, garlic, and lemon peels on the lamb. Drizzle the lamb chops with a little olive oil and let it up to 24 hours.

2. Heat a large cast iron pan over a high heat. When the pan is hot, add in the olive oil. When the oil shimmers, place the lamb down in the skillet .

3. Sear the lamb until it is golden brown or about 2 minutes. Flip the chop over and sear for another 2 minutes on the other side. Add the lemon rounds to the pan and sear them until they are golden on each side. Place the cast iron pan with the lamb ad lemons in the oven to finish cooking. Cook the lamb for about 4 more minutes.

4. Remove the lamb from the oven. Place the lamb on a platter and put the lemon rounds around it. Pour any accumulated juice over the lamb. Top with a spoonful of the date chutney.

Date Chutney:

1. Combine the sliced dates, lemon zest, lemon juice, olive oil, parsley, and salt in a bowl. Toss to coat. Taste for seasoning and serve.

Naked ravioli?

That’s right. You read it. Naked ravioli. Also called Gnudi. It is like ravioli, but it is not clad with pasta.  And it is made with fresh ricotta cheese instead of potatoes. It is light, fluffy, plump, and very delicious.  In some regions of Italy it is also known as Strozza-preti which is Italian for “Priest Choker”.  The Italians do have a sense of humor for sure...

This dish first came to me when I was taking cooking classes in Florence years ago.  In the mornings we would shop at the farmer's markets and plan our meals according to what was freshest in the market. One particular day, we decided to make a roasted pork loin and spinach gnudi was chosen as a side dish. I remember it being one of my favorite recipes and so fun to make.  She made the ricotta Gnudi with spinach, but I opted out of the spinach for this recipe to keep it simple. You can drain and chop spinach and add it in if you like. Its pretty easy to do.

This recipe is very straightforward. There are only four ingredients in it...ricotta, egg, parmesan, and a little flour to bind it. It takes three minutes tops to mix and then you let it sit in the fridge for about 45 minutes. After that, you just roll the dough into small ovals and boil them for 6 minutes. How easy is that? It is also perfect for the kids to make with you. What kid doesn’t like to get their hands a little messy?

For the sauce, my favorite is the sage brown butter. It is a great sauce for any pasta and people go crazy over it when I do my dinner parties. It is a sauce that has to be prepared last minute, and all you have to do is melt butter and fry the sage in it.  Can’t really mess that one up! There is another sauce on the recipe below and that is the sauce I made with the Gnudi in Italy so long ago. It is delicious, but very rich.

Serve these naked raviolis on their own or with a good meat dish like a roasted pork loin.

Have fun rolling the raviolis and let me know what you think!

Ricotta Gnudi (Naked Ravioli) with Brown Butter Sage Sauce

Serves 6

Adapted from Michael Psilakis

1 Pound Homemade Ricotta Cheese*, Whole milk

1 Large Egg

1/3 Cup of Parmesian or Pecorino, grated

1/2 Teaspoon Sea Salt

3/4 Cup of Flour for the mixture

1 Cup of Flour to coat the gnudi

Browned Butter Sauce:

6 Tablespoons Butter

20 Whole Sage leaves

Gorgonzola Sauce: Option instead of sage butter

4 Cups Heavy Cream

5 Ounces Crumbly Gorgonzola

3 Tablespoons Grated Parmesan

Kosher Salt and Fresh Ground Pepper

3/4 Bunch Parley, chopped

1. Mix the eggs, parmesan, salt and pepper together till combined. Fold in the ricotta. Fold in the flour. Cover and place the dough in the fridge for one hour.

2. Bring a large pot of water to a boil and salt the water so it tastes like the ocean. Place a cup of flour in a bowl. Form the mixture into small balls about the size of a tablespoon.  And gently coat them with flour in the bowl.

3. Poach the raviolis in the salted water for 6-8 minutes. When they are cooked, remove the raviolis with a slotted spoon and set aside till they are all ready to be sauced.

4. For the Browned Butter: Sauté the prosciutto till crispy in a small pan. Place the prosciutto on a paper towel to drain. Wipe out the pan and melt the butter in the same sauté pan till it turns a golden brown color. Add the sage leaves and fry them in the butter till they are crispy, 2-3 minutes. Ladle the butter over the raviolis. Top with the crispy parmesian.

5. For the Gorgonzola Sauce: Bring the heavy cream to a boil in a large sauté pan over medium heat. Cook the cream down till it is thick, like a sauce, 30-40 minutes. Use a whisk to stir in the Gorgonzola, parmesian, parsley, salt and pepper. Whisk for a few minutes and then check for seasoning. If the sauce separates give it a good whisk and it will come back together.

*The best ricotta to use is the artisan, fresh ricotta that you find in specialty stores, Shop Rite, and Whole Foods. The brand I buy is called Leoni.