by Joseph Yacino | Jul 15, 2018 | Recipes
Whether you prefer smoky Ancho chilies or spicy Thai chilies, they’ll both make a kicky finishing oil for risottos, pastas and seafood. by Kristen Eppich Published Feb 23, 2018 Updated Feb 23, 2018 Chili oil is essentially dried chilies, preserved in oil. It...
by Joseph Yacino | Jul 15, 2018 | Recipes
Ingredients 3/4 cup/170g butter, softened 3/4 cup/150 sugar 1 egg 1/2 teaspoon almond extract 2 cups/250g all-purpose flour 1/4 teaspoon baking powder 1/8 teaspoon salt Red and green gel food coloring 1/3 cup/65g miniature semisweet chocolate chips or raisins,...
by Joseph Yacino | Jul 14, 2018 | Recipes
Ingredients: 6 ounces/170g raspberries, fresh or frozen and thawed 1/2 cup/75g raw whole cashews, soaked in warm water at room temperature for at least 2 hours, drained 2 bananas, peeled, thickly sliced and frozen Purée raspberries and cashews in a...
by Joseph Yacino | Jul 13, 2018 | Recipes
This pie came about when I was a chef on a yacht spending the summer cruising the Canadian Maritimes. We had just left St. John’s and I couldn’t figure out why the owners were not eating the plums on the daily fruit platter. I tasted one and realised they were mealy...
by Joseph Yacino | Jul 13, 2018 | Recipes
This is a great recipe that can be altered to anyone’s liking. Ingredients 2 large eggs 1 teaspoons of filtered water pinch of sea salt and pepper (for taste) 1/8 cup of diced bell peppers 1/8 cup of diced mushrooms 1/8 cup of diced tomatoes 1/4 cup of...
by Joseph Yacino | Jul 11, 2018 | Recipes
Ingredients: 3 pounds/1350g Russet potatoes, peeled and cut into wedges 4 green onions, root ends trimmed 1 tablespoon/15ml extra-virgin olive oil 1 pint/400g cherry tomatoes 3/4 cup/180ml nonfat plain Greek yogurt 1/2 teaspoon/2ml coarse sea salt 1/2...
