Category Archives: ALL RECIPES

Roasted Veggies, Basil & Pine Nut Farafalle Pasta


Yield: 2     TIME: 30 min

• 1 pint of mini, sweet bell peppers, diced
• 1 large Italian squash or zucchini, medium-diced
• 1 small red onion, medium-diced
• 3 cloves of minced garlic
• 1/2 tablespoon of crushed red pepper
• 1 tablespoon of white balsamic vinegar
• 2 tablespoons of extra-virgin olive oil
• 1/4 cup of roasted pine nuts
• 3 tablespoons of minced, fresh basil
• Basil leaves, to garnish
• Salt and fresh ground pepper, to taste
• 2 cups of farfalle pasta

1) Pre heat your oven to 450˚F

2) Mix the peppers, onions, zucchini, garlic, red pepper, vinegar, olive oil, one tablespoon of basil and salt and pepper.

3) Put the mixture in a casserole dish or pan and roast at 450˚F for 20-25 minutes, until the veggies start to brown slightly.

4) Follow the directions on your farfalle pasta and cook in large stock pot.

5) Combine cooked pasta, veggies, pine nuts, and basil. Sprinkle grated Parmesan cheese over mixture to taste. Season with salt and pepper to taste.

6) Serve in a shallow bowl and garnish with a fresh basil leaf.


Basic Pizza Recipe

The Dough (yield one pizza dough)

  • 3 cups of All Purpose Flower
  • 1  1/4  cups of water hot water (the hottest that comes from the tap)
  • 10 ML of Instant Yeast
  • 1 TBSP salt
  • 1 TBSP of extra virgin olive oil
  • Extra oil to spread  on to pan
  • Corn meal (1 to 2 TBSP) to spread on pan 
  1.    Add  2  2/3 cups of flour, all of the salt, yeast, hot water and olive oil to the bowl of a stand mixture. Turn it on to knead for 8 minutes. Gradually add the remaining flour so that it doesn’t stick to the bottom of the bowl. If you do no have a stand mixer knead dough on a floured surface for 8  minutes. When the dough is compete cover, smooth it out with a drizzle of olive oil and roll it smooth into a large ball on a floured surface. If you want to use it that day cover it with a damp cloth and let it rise for one our or put it in a bowl in the refrigerator, cover it with plastic wrap and use the next day. Make sure that the dough has time to come to room temperature before making the pizza.

The Sauce (yields  enough for two pizzas-you can also make this your go to quick pasta sauce recipe)

  • 1 24 oz bottle of strained tomatoes with basil
  • 1 medium onion, dice
  • 1 green pepper, dice
  • 2 teeth garlic, dice
  • 1TBS of sugar
  • 1TBS of Italian her seasoning blend
  • dash of red wine or red wine vinegar
  • Salt and pepper to taste
  • 2 TBS of EVO
  • (optional) 1 tsp of red pepper flakes)
  1. Dice all ingredients and set aside
  2. Heat oil in a pan up (let the pan get hot first before adding oil)
  3. Sauté onions, peppers and garlic until translucent (do not brown) 3-4 minutes
  4. Add tomato sauce
  5. Add sugar
  6. Add herbs
  7. Add wine or vinegar
  8. Simmer for 20 minutes
  9. Use immersion blender or any blender and blend until smooth
  10. Sat and pepper to taste. Adjust seasonings to taste.

The Cheese: 1 pound of grated mozzarella


Heat oven to 500º F

1. Prepare pan.  Oil the pan and sprinkle on the corn meal. Corn meal helps the pizza not stick, provides texture and flavour. This dough can spread on to a large cookie sheet. Use your hands to stretch out the dough.

2.  Grate cheese and then put the grated cheese in the freezer for 15 minutes. Usually the cheese will burn too quickly. This will prevent that.

3) Ladle on half of the pre-made sauce on to the spread out pizza dough. Sprinke on your cheese and desired toppings. Do not overkill the pizza with to many toppings.

4) Bake on the lowest rack until the bottom of the pizza crust is golden brown.

5) Take you pizza out and slide it on to a cutting board and let it rest for 5 minutes before cutting it.



Beef Burgundy (Stew)


  • 2lbs stew meat
  • 1 large onion, diced
  • 6-8 carrots, chunks in size of meat
  • 2 teeth garlic, sliced
  • 1/2 cup of Cognac
  • 3 cups of Fusion Cabernet Sauvignon
  • 4 sprigs of Savory
  • 4 springs of Margaram
  • 1 Beef cube
  • 500 ML water
  • 1/4 cup of flour
  • Canola oil
  • Salt and pepper to taste.


1.  Brown meat in batches and set aside.

2.  Sauté onions in same pot until slightly brown. ( Add garlic after a few minutes of cooking the onions.)

3. Add flour and cook roux for 10 minutes, string constantly.

4. Add Congnac and cook off.

5. Add beef cube and water and cook for a few minutes.

6. Add wine and carrots cover and cook for two hours.

7. Season to taste.



Roasted Mediterranean Chicken

Roasted Mediterranean ChickenA delicious chicken dish!



• 2 pounds of boneless chicken breast – cut into one inch pieces OR CHICKEN THIGHS AS PICTURES
• 5 cloves of crushed garlic
• 2 teaspoons of minced fresh thyme
• 1 teaspoon of paprika
• 1/2 teaspoon of cayenne pepper
• 2 teaspoons salt
• 1/2 teaspoon of freshly ground pepper
• 1/2 cup of fresh squeezed lemon juice
• 1/2 cup of extra virgin olive oil


1) Combine the chicken, garlic, thyme, paprika, cayenne pepper, salt, pepper, lemon juice and olive oil in a bowl. Cover with plastic wrap and marinate overnight.

2) If you are grilling, you can put the pieces on metal or wooden skewers or rosemary twigs. Cook for 5-10 minutes on high turning every 3 minutes, or

4) If you are sauteing, cook over medium high heat until chicken is brown on each side. 5) Serve chicken hot over the cold salad, or

5) If you are roasting. Oven temperature 375° F 30 minutes or until internal temp is 165°-175°  F and the juices run clear.


Proscuitto and Provolone Stuffed Garlic Bread

Stuffed breadThis is a fantastic bread that is served on Special Occasions!

NOTES:  The better the ingredients the better the bread.

Ingredients :

  • 1 Medium width sized QUALITY Italian bread loaf or any French Baguette
  • 5 slices of Proscuitto
  • 4 slices of Provolone cheese
  • 4-5 Cloves of minced garlic
  • 1-2 TBSP of minced Fresh Italian Parsley
  • 2 TBSP of unsalted butter
  • 2 TBSP of EVO  (Extra virgin olive oil)
  • Fresh black pepper
  • Salt


1) Pre-heat oven to 425 º.

2) Melt butter with EVO, minced garlic, salt (to taste) and parsley.

3) Slice bread in half and spread garlic butter evenly on both sides.

4) Crack fresh black pepper on both sides.

5) Layer proscuitto on one side of the bread and provolone on the other.

6) Combine like a sandwich, wrap in tinfoil and place in the oven for 20-25 minutes until cheese has melted. Let cool. Slice and enjoy!



Carrot & Ginger Soup

Carrot and Ginger Soup


This soup is a zinger. It brings a happy tingle to your nose and your belly. It can be great as a main course served with bread and unsalted butter or you can start with this as a delicious first course for a multi-course meal.  Adapted from Wolf Gang Puck.

Time To Cook:
• Novice cook: 1 and 1/2 hours
• Experienced cook: 1 hour


• 1 pound orange carrots
• 1 pound yellow carrots
• 1 pound white carrots
• 1/4 cup peanut oil
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 1 tablespoon minced green onion
• Pinch red pepper flakes
• 1 tablespoon salt
• 1/2 teaspoon freshly ground white pepper
• 1/2 teaspoon turmeric
• 1 tablespoon honey, or to taste
• 8 cups vegetable stock
• 1 cup heavy cream
• 4 ounces butter
• Oil, for deep-frying
• 1/2 cup julienne ginger


1.  Peel the carrots and slice thinly. In a stockpot, heat the oil and sauté the garlic, minced ginger, green onions and pepper flakes for 1 to 2 minutes or just until glossy. Do not allow to develop color.

2.  Add the carrots, salt, pepper, turmeric and honey. Sauté for 2 minutes, stirring constantly.

3.  Add the stock and bring to a boil. Lower to a simmer and add the cream. Cook for 40 minutes or until carrots are tender.

4. Transfer to a blender; add the butter and process to a puree. Strain soup into a new stockpot. If the soup is too thick, add extra stock. Taste and adjust seasoning with salt, pepper and honey. Keep warm.

5. Preheat oil to 300˚F. Deep-fry the ginger and drain on a plate lined with a paper towel.

To serve: ladle 6 to 8 ounces of soup. Garnish with fried ginger. Serve immediately.

Tip: Cook this over a two-day process for a more intense flavor. If you can’t get yellow and white carrots just use the regular orange ones.


Braised Short Ribs

Braised short ribs

This is an amazing dish that is simple to produce!  Try it with over polenta, mash potatoes or a parsnip puree.

• Novice cook: 1 hour for prep and several actual cooking hours
• Experienced cook: 40 Minutes for prep and several actual cooking hours


• 4 lbs of short ribs (get them from a decent butcher please)
• 2 tablespoons of canola oil
• 2 tablespoons of unsalted butter
• 1 large onion, peeled and roughly chopped
• 1-1/2 large carrot, peeled and roughly chopped
• 2 stalks of celery, roughly chopped
• 4 large cloves of garlic, crushed
• 1 bottle of good fruity red wine – Zinfandel or Syrah
• 1 whole pomegranate
• 1 medium size orange
• 3 branches of thyme
• 4 stems of parsley
• 2 bay leaves
• Salt and pepper to taste


1. On the stove, place your stock pot or Dutch oven on the burner and turn on to high. Add 1 tablespoon of butter and 1 tablespoon of oil. Brown the short ribs on all six sides. As you cook, sprinkle salt and pepper on all sides. You may have to do this in batches. It should take about 20 minutes. Remove the ribs from the pot and wash the pot.

2.  Preheat oven to 350 degrees.

3.  On the stove top, turn a burner to medium high heat. Using your just washed and dried pot, add another tablespoon of butter and a tablespoon of oil. Add the onions, carrots, celery and garlic. Season with salt and pepper. Cook about 10 minutes until tender. DO NOT BROWN.

4.  Add wine, thyme, parsley stems, bay leaves and bring to a boil. Add the short ribs, cover and put in the oven for 3 hours. Turn the meat once per hour.

5.  Transfer ribs to a platter and drain fat. Strain the liquid from the stock pot or Dutch oven into another pot. Make sure to get all of the juice out of the veggies.

6.  Crush your pomegranate in your hand over a strainer and into another stock pot. Juice your orange and add that to the same pot. Add the juice to the wine liquid. Bring to a simmer and reduce by half. Add a tablespoon of butter. Season to taste and serve over short ribs.

HELPFUL TIPS. It’s much better if you can do a two-day process. It’s just as easy. After the 3 hours are up, take the short ribs, put them on a platter and cover. Put the ribs and strained wine sauce in the refrigerator overnight. The next day strain the fat. Add the fruit juice and butter and reduce by half.


Braised BBQ Beef Ribs


Braising is a wet cooking method that adds tons of flavor and is easy to do!

Notes: This was fantastic. I used the remains of a bbq sauce I make for pork ribs. You may want to try Honey Sweet Baby Ray’s Honey or Honey and Brown Sugar if you don’t want the recipe for mine.


  • 3 Beef ribs
  • 2 1/2 Cups of ginger peach green tea
  • 2 Cloves of garlic, minced
  • 1 Small onion, diced
  • 3 Stalks of celery, chopped
  • 1 Chipotle in adobe sauce
  • 2 TBSP Canola oil
  • BBQ sauce of choice


1. Brown ribs in canola oil and set aside.

2. Sauté onions and celery in the same pot you used to brown the ribs for five minutes.

3. Add the ginger, peach green tea and the ribs and bring to a boil, cover and simmer for 1 hour. Then add the remains of a fresh made bbq sauce or a little of the Honey Sweet Baby Ray’s Sauce and braise for another hour or so.