Oven Roasted Potatoes

Oven Roasted Potatoes

There are few, very close people to me, who greatly influenced my cooking. I look(ed) up to them because they are the guardians of my childhood and young adult delicious food related memories; both my grandmothers, mom, dad, my husband, my mother-in-law (and her famous kebbeh) and last but not least my godmother. Her dedication for food knowledge and preparation are a true inspiration to me. She holds the keys to amazing secret family recipes, can answer precious questions about my grandmother and my mom and solve tricky wordings in my mom’s recipe notebook...
I have been trying to prepare oven roasted potatoes since I started cooking, made them countless number of times with inconsistent average outcomes: delicious potatoes but something was always missing. I like them golden with a thin dark gold edge, crunchy and crispy from the outside, creamy and soft from the inside. I knew that my only chance to succeed was my fairy godmother since it is one of her signature dishes.

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Zucchini Soup

Zucchini Soup

Miami’s weather is not kind to soup lovers. I decided a long time ago that my kitchen has its own echo system and weather patterns; I answer my soup cravings as part of an orchestrated denial of my surroundings!

This Zucchini soup is fabulous! It is easy to make, uses one pot and can be prepared in advance. The addition of tarragon gives this dish wonderfully light licorice notes. It is satisfying, and creamy. The soup can be a served as a first course to an elaborated meal or as a main dish with Feta cheese on top and a side of crusty country bread.

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Butterflied Turkey & Gravy

Butterflied Turkey & Gravy

This “butterflied” technique is easy and fast. It is a different method than the classical more traditional one where the turkey cooks whole for hours. In this recipe, the turkey needs around 1 hour and a half in the oven. The bird cooks flattened. The results are always delicious: moist turkey with a golden crispy skin.
I season the turkey with two simple ingredients: salt and extra virgin olive oil. No brining, no planning for two or three days ahead. Nothing of all this. Simply seasoned butterflied turkey and a delicious gravy that will complement the dinner with rich flavors and a silky texture.

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Leek Mushroom Chestnut Bread Pudding

Leek Mushroom Chestnut Bread Pudding

This savory bread pudding is a must try. I adapted the original recipe adding interesting layers of flavor to make it even more decadent. Its beautiful golden crust is tempting and comforting; it can be presented in one baking dish right out of the oven or in delicate individual servings for a fancier setup. It is a delicious idea for your holiday dinner menu and a very nice alternative to the traditional turkey stuffing. This bread pudding has deep and rich flavors: it is a festive combination of pancetta, leeks, a few notes of Brussels sprouts to balance the earthiness of the mushroom and the sweetness of the chestnuts.

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Baby Artichokes with Parmesan

Baby Artichokes with Parmesan

This is a cute and very easy recipe. The baby artichokes are soft and delicate with just a little golden Parmesan bite and few parsley notes to keep everything interesting and delicious.
This dish is a fun alternative to the usual steamed globe artichokes or artichoke heart stews. The baby artichokes cook easily; are very tender and can be eaten whole, by just removing the stem and a couple of the outer leaves.

Serve it as a warm vegetable side dish to a grilled chicken or sausage, mushroom risotto...

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