by Joseph Yacino | Sep 23, 2019 | Recipes
Serves 7 Makes 28 mushrooms 28 large (2 1/2-inch-diameter) white mushrooms, stemmed 28 mushroom stems, minced and sauteed to remove water 1/2 cup/60g Italian Seasoned Bread Crumbs 1/2 cup/90g grated Pecorino Romano 2 garlic cloves, peeled and minced 2 tablespoons...
by Joseph Yacino | Sep 9, 2019 | Recipes
ROMAN MUSTARD: 12 ounces/340g brown mustard seed 8 fluid ounces/250ml red wine vinegar 12 fluid ounces/375ml unsweetened red grape juice 1 tablespoon/15ml salt 2 teaspoons/10ml cumin seeds, freshly ground 2 ounces/56g flaked almonds 3 ounces/85 pine nuts 1 pound/450...
by Joseph Yacino | Sep 9, 2019 | Recipes
Jewish cooking has a wonderful thing called khrame, which is horseradish sauce with beets. It is probably this that makes us think of this combination. 6 frankfurters 6 small pickled beets, drained and chopped (see pickled beets recipe here) 2 onions, chopped 2...
by Joseph Yacino | Sep 9, 2019 | Recipes
These little dumpling “pillows” can be made with a variety of ingredients. Originally they were made with flour/egg mixture. The potato version many of us are familiar with came about after potatoes were introduced from the New World in the 1600’s. This...
by Joseph Yacino | Sep 9, 2019 | Recipes
This soup was inspired by the Olive Garden’s Chicken Gnocchi Soup. Yes that’s right. You can make it vegan by pureeing 1 large cooked potato or rice and pureeing in a blender with vegetable stock. The thick rich creamy base is studded with carrots, celery and...
by Joseph Yacino | Sep 8, 2019 | Recipes
WHY YOUR GRANDPARENTS DIDN’T HAVE FOOD ALLERGIES…BUT YOU MAY So why didn’t your grandparents have food allergies? It’s really quite simple… 1) THEY ATE SEASONAL REAL FOOD Food came from farms and small markets in the early 1900′s, and because food preservatives were...
