by Joseph Yacino | Sep 28, 2019 | Recipes
Ingredients 1 pork tenderloin, medium size, about 1 lb 2 oz part skim mozzarella cheese, thinly sliced 1/2 cup spinach, fresh 1/4 cup sun dried tomatoes, dry 2 garlic cloves, crushed with garlic press 10 basil leaves, fresh Salt and pepper to taste Directions...
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...
