by Joseph Yacino | Feb 6, 2022 | Recipes
INgredients 1 packed cup (165 g) pitted Medjool dates 1/2 cup (128 g) unsweetened natural peanut butter INSTRUCTIONS Line an 8 x 4 inch loaf pan with parchment paper. Add dates to food processor. Pulse until a smooth date paste forms. You may need to use spatula...
by Joseph Yacino | Feb 2, 2022 | Recipes
And which one is best for your breakfast meat needs? By Maxine Builder and Maxine Builder Bacon is a cured meat, made by letting a slab of pork belly (or side or loin or fatback) sit in brine or salt for a while to preserve it. So if all bacon is cured by...
by Joseph Yacino | Jan 16, 2022 | Recipes
This is a very typical tart you will find in France, especially the Provence and the Cote d’Azur. We’ve added olives as a treat, but you can leave them out. The filling is typical of a quiche custard, but less of it. If you are feeling lazy, buy a pie...
by Joseph Yacino | Jan 13, 2022 | Recipes
Fegatini is traditionally an appetizer served on crostini in Tuscany. I was living on South Beach and found myself with nothing by some dried pasta and left over fegatini…it has been a favourite of mine ever since. Serves 4-6 1 pound/450g spaghetti 1...
by Joseph Yacino | Dec 24, 2021 | Recipes
Celebrate Christmas Eve “untraditionally” with my adaptation of paella using chicken and shrimp. Serves 8 Preparation time: 75 minutes 1/2 cup/4 ounces/125ml olive oil 4 skinless, boneless chicken breasts, cut into small pieces 1 can (about 10 oz)...
