he onions, salt, pepper, herbs de Provence, and sugar. Stir to
ine a 9 1/4 by 5 by 2 3/4-inch
owl, whisk the oil, herbes de province, salt and pepper to
ntil the liquid has reduced by about half and the chili
eat mixture into a 9 by 5 by 3-inch loaf pan
Butter a 13 by 9 by 2-inch baking dish.
ntil the liquid has reduced by about half and the chili
Stir the bread crumbs, 1 cup of Parmesan and 1 teaspoon of salt in a medium bowl to blend.
Dip the cheese in the eggs to coat completely and allow the excess egg to drip back into the bowl. Coat the cheese in the bread crumb mixture, patting to adhere and coat completely.
Place the cheese sticks on a baking sheet. Repeat dipping the cheese sticks in the egg and bread crumb mixture to coat a second time. Cover and freeze until frozen, about 2 hours and up to 2 days.
Heat the oil in a large frying pan over medium heat. Working in ...
Find a couple of your special and attractive serving bowls, and divide the ricotta between them.
Take a small sieve, hold it over one of the bowls, and pour a bit of coco powder into the sieve- tap the side of the sieve to sprinkle the cocoa over the ricotta; repeat with other serving, using 1/2 tsp of the cocoa powder for each serving.
Top each serving with half of the fresh berries, then drizzle each with half of the honey.
Dig a biscotti cookie into the dishes, to use as spoons to eat the dessert.
Get yourself a good book, sit ...
he bottom of a 13 by 9 by 2-inch glass baking
Heat the oil in a very large pot over medium heat. Add the fennel, onion, shallots, and salt and saute until the onion is translucent, about 10 minutes.
Add the garlic and 3/4 teaspoon of red pepper flakes, and saute 2 minutes. Stir in the tomato paste. Add tomatoes with their juices, wine, fish stock and bay leaf. Cover and bring to a simmer. Reduce the heat to medium-low. Cover and simmer until the flavors blend, about 30 minutes.
Add the clams and mussels to the cooking liquid. Cover and cook until the clams and mussels begin to open ...
he bottom of a 9 by 13-inch baking dish.
ntil the liquid is reduced by half, about 3 minutes.
Heat the oil in a heavy large pot over medium heat. Add the onion, carrot, pancetta, minced garlic, salt, and pepper.
Cook until the onion is golden brown and the pancetta is crisp, about 7 minutes.
Add tomato paste and stir until dissolved.
Add tomatoes and stir, scraping the bottom of the pan with a wooden spoon to release all the brown bits.
Add the spinach, beans, herbs, stock, bay leaf, and Parmesan rind.
Bring the soup to a boil, reduce heat and simmer for 30 minutes.
Meanwhile, preheat the oven to 350 degrees.
...
he bottom of a 13 by 9 inch baking dish, breaking
In a medium skillet heat the olive oil over medium heat. Add the garlic and saute until fragrant, about 2 minutes.
Add the tomatoes, salt, and pepper. As the tomatoes cook and soften, smash them with a fork. Continue to cook until the tomatoes make a chunky style sauce, about 4 minutes.
Transfer the tomato sauce to the bowl with the pasta.
Toss to combine.
Add the basil leaves and mozzarella. Stir to combine.
Add the reserved pasta water, 1/4 cup at a time, until the pasta is moist. Serve.
ntil the wine has reduced by half.
Add the marinara
Saute the bacon and pancetta in a heavy large frying pan over medium heat until almost crisp, about 5 minutes. Sprinkle the cinnamon over the bacon and pancetta and saute until the bacon is crisp and golden, about 2 minutes longer. Cool. Whisk in the cream, cheese, and yolks to blend.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the fettuccine and cook until it is just tender but still firm to the bite, stirring occasionally, about 3 minutes. Drain. Add the fettuccine to the cream mixture and toss over medium- ...
Heat 1 tablespoon olive oil and butter in a heavy large saucepan over medium heat. Add the onion, bacon, and garlic and saute until the onion is tender, about 3 minutes.
Add the broth, beans, and herbs (thyme, bay leaves, rosemary) . Cover and bring to a boil over high heat, then decrease the heat to medium and simmer until the vegetables are very tender, about 10 minutes.
Puree 1 cup of the bean mixture in a blender until smooth*. Before putting the puree back into the soup, add the macaroni and boil with the lid on until it is tender ...
Stir the bread crumbs, 1 cup of Parmesan and 1 teaspoon of salt in a medium bowl to blend.
Dip the cheese in the eggs to coat completely and allow the excess egg to drip back into the bowl.
Coat the cheese in the bread crumb mixture, patting to adhere and coat completely. Place the cheese sticks on a baking sheet.
Repeat dipping the cheese sticks in the egg and bread crumb mixture to coat a second time.
Cover and freeze until frozen, about 2 hours and up to 2 days.
Heat the oil in a large frying pan over medium heat.
Working ...