Category Archives: Comfort

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.





It’s simple. It’s the go to recipe.


  • 6 cups shredded green cabbage
  • 1 cup of shredded carrot (optional)
  • 1 cup of mayo
  • 1/4 cup of sugar
  • 1/4 cup of white wine vinegar
  • A few tablespoons of poppy seeds
  • Salt and pepper to taste


1) Shred cabbage and carrots.

2) Add all ingredients in mixing bowl.  Marinate in refrigerator for several hours before serving.


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!



Wild Mushroom Risotto With Truffle Oil

Mushroom Risotto
Truffle oil is very strong. You can always add, but you can’t take away! Check out the recipe today.


•Novice cook: 45 minutes + 30 minutes to reconstitute the dried mushrooms
• Experienced cook: 35 minutes + 30 minutes to reconstitute the dried mushrooms


• 1/4 cup of unsalted butter
• 1 garlic clove, minced
• 1 and 1/4 cup of assorted fresh mushrooms (crimini, oyster, shitake)
• 1/2 cup of dried, wild, sliced mushrooms Get a 1 oz bag. (reconstituted…meaning soaking    in warm water for 30 minutes until they become soft)
• 2 tablespoons of extra virgin olive oil
• 1-2 tablespoons of truffle oil to finish the dish
• 1 small onion – small dice
• 2 cups of chicken stock
• 2 cups of wild mushroom stock
• 1 1/2 cups aborio or other grain rice
• fresh ground pepper and salt to taste (as needed).
• 1 cup of freshly grated parmesan cheese
• 2 tablespoons of dried parsley
• 2 tablespoons of dried thyme
• 1 cup of white wine


1.  Bring 2 and 1/2 cups of water (which will later be your mushroom stock) to a boil in the small stock pot. Take your 8 oz pack of mixed wild dry mushrooms and put them in the water. Cover the pot and let it seep like tea for 30 minutes. Drain well and reserve the stock in a measuring cup or larger container. Slice the mushrooms

2.  During the time the mushrooms are soaking, it would be a great idea to dice your onion and mince your garlic. In the medium stock pot combine the chicken stock, mushroom stock, and 1/2 cup of white wine. Bring to a simmer and reduce to keep warm, but do not turn off your burner completely.

3.  Over medium heat, in the sauté pan combine 1 tablespoon of extra virgin olive oil and 1 tablespoon of butter. After the butter has melted, add the garlic and sauté for 1 minute, then add all of the sliced mushrooms and cook for about 8 minutes. Add 1/2 cup of white wine and sauté for 1 minute. Take off of the heat and reserve the mushrooms in a bowl.

4.  Without washing the sauté pan, return it to the burner. Over medium-high heat add the other tablespoon of olive oil and 2 tablespoons of butter. When the butter is melted, add the rice and stir a few times. Let the rice toast for two minutes. Add 1 cup of white wine and cook until the liquid has been absorbed. Then ladle in your stock a few at a time.

Risotto is not hard to make. You just have to pay attention to it. The trick to making great risotto is to ladle in the stock little by little. (And having the best ingredients helps, of course.)

5.  Ladle the simmering broth into the risotto a few ladles at a time. Stir mixture constantly. Continue to slowly add broth, a few ladles at a time, until rice is cooked – about 20-25 minutes.

6.  After about 15-18 minutes, add your reserved mushrooms. .

7.  When the risotto is done, combine with truffle oil, cheese and dried herbs.

Serve immediately!


Mushroom Quesadilla

Mushroom Quesadilla
We like Mexican food!


A quesadilla is a large flour tortilla filled with cheese and other items

• Novice cook: 30 minutes
• Experienced cook: 20 minutes


• 6 oz of sliced white or crimini mushrooms
• 3 cloves of minced garlic
• 1 small onion, diced
• 1 chopped green pepper
• 1 small, store-bought Jar of Salsa Verde. This is a green salsa. It’s made with tomatillos    and other love
• 1 10 oz bag of Mexican cheese
• 1 packet of 12 inch flour tortillas
• 1 tablespoon of dried thyme
• 1 tablespoon of dried basil
• 1 table spoon of dried parsley
• 1/4 cup of white wine
• 2 tablespoons of butter
• 2 tablespoons of extra virgin olive oil
• Fresh ground pepper and salt, to taste (as needed)
• 1 can of non-stick vegetable spray


1.  Slice your mushrooms and set aside.

2.  Mince your garlic, onions and peppers and set aside.

3.  Over a medium-high heat add 1 tablespoon of the extra virgin olive oil and 1 tablespoon of butter to the skillet. When the butter is melted, add the mushrooms and garlic and saute for 6 minutes. Add the wine and saute until its gone. Set aside.

4.  Over a medium-high heat add 1 tablespoon of the extra virgin olive oil and 1 tablespoon of butter to the skillet. When the butter is melted add the onions and peppers and saute for untile the onions are lucid about 6-8 minutes.

5.  Clean Skillet. Place back on stove top and spray to coat generously the top of the pan. Turn heat to medium. 6) take out a tortialla and spoon a 1/2 cup of cheese on one half of it. Take 1/2 cup of the mushrooms and place over the cheese. Take 1/4 cup of the onions and peppers and place over the cheese. Sprinkle some cheese, a few tablespoons worth over the peppers and onions. Take two tablespoons of salase verde and place on top of that. Fold the vacant tortilla over the other to form a half moon. Place in skillet and immediately place your makeshift press which is in the form of a smaller skillet of pot with some water in it. You don’t want to press down too hard though. Cook for 3-4 minutes, until that side starts to just get a bit golden brown. 7) Flip and return press and cook for a few more minutes. Cut and serve. Serve with sour cream, quacamole and salsa verde.


Capellini (Angel Hair) Summer Carbonara


Pasta in the summer doesn’t have to be heavy! It can be simple and tasty!


  • 500 G Capellini pasta
  • Bacon
  • 3 eggs beaten
  • Procsuitto
  • Onion
  • Garlic
  • Zucchini
  • Red Bell Pepper
  • Mushroom
  • Parsley
  • Parmesan cheese


1.  Sauté proscuitto and reserve.

2. Sauté all veggies separately.

3. Cook pasta.

4. Beat eggs. Combine with cooked pasta and cheese.

5. Add all other ingredients and season to taste.