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.

Read More

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.

Read More

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...

Read More

Homemade Ricotta

Homemade Ricotta

Homemade Cheese or my absolute kitchen happiness. I am regularly excited about a lot of things I cook in the kitchen with a special place for bread and tarts… but cheese takes the excitement to another level. That is the first Ricotta cheese recipe I ever made. It is easier than boiling eggs and trying to figure out how to avoid overcooking them (their size is never the same!) and fighting to peel them. Trust me.
I’m still not over it! How easy it was to make ricotta and the possibilities it brought with it. I know I will be preparing another portion of ricotta in the next 24 hours while looking into my next homemade cheese adventure. Feta? Yes… maybe Feta. Stay tuned! :)

Read More

Pecorino Romano and Rosemary Cookies

Pecorino Romano and Rosemary Cookies

These cute little Pecorino and Rosemary Savory Cookies are easy to prepare and to eat. They make great appetizers, go perfectly well with a drink at a party or just by themselves… who needs a reason to eat cheese cookies?
The Mediterranean aromas of these cookies are delicate and crunchy. The Pecorino Romano gives those adorable bites the salt it needs and the rosemary brightens them. The texture is between a "sablé" and crumbly cracker.
You can be creative and play with the combinations by substituting the Pecorino Romano with Parmesan cheese and the rosemary with fresh thyme or any herb of your choice.
Bon Appétit!

Read More