Dubai-Style Chocolate & Pistachio Tart

Dubai-Style Chocolate & Pistachio Tart

The Dubai chocolate bar is a pistachio and chocolate confection that’s been one of the biggest viral hits of 2025, and made this combination of flavors one of the hottest food trends around. Try the pairing in this indulgent dessert from the development & innovation chef Will Torrent. Serves 8
Ingredients:

For the pastry

75g pistachio kernels                                    2/3 cup

125g caster sugar                                          2/3 cup

300g plain flour, plus a little for dusting      2 1/2 cup +

225g Butter with Sea Salt Crystals, cold     1 cup

1 medium Egg

For the pistachio layer

70g Nestlé Shredded Wheat                        1 1/2 cup

Pinch sea salt flakes

200g Creamy Pistachio Spread                   5/8 cup

1½ tsp vegetable oil

For the ganache

150ml whipping cream  5/8 cup or       1/2 cup plus 1 tablespoon

25g No.1 French Butter with Sea Salt Crystals.       2 Tablespoons

2 x 100g packs No.1 Dark Chocolate 65%.   1.14 cups or 1cup + 1 T 

75g No.1 Milk Chocolate 49%                       3/8 cup

25g pistachio kernels, chopped                       1/4 cup

Directions:

Make the Pastry by grinding the pistachio kernels in a food processor until fine. Take care not to overwork them!  Pulse in the sugar and flour. Add the cold butter in cubes, then pulse until the mix resembles fine crumbs. Beat the egg and pulse into the crumbs until a dough forms, adding 1 tbsp water if required to help it come together. Shape into a disc, wrap and chill for at least 2 hours, or ideally overnight.

On a work surface dusted with flour, roll the pastry out to about 0.5cm thickness and large enough to line a 23cm loose-bottomed fluted tart tin with some excess. Prick the base with a fork, then chill for 30 minutes, or until firm.

Preheat the oven to 190ºC, (375F) gas mark 5. Line the pastry with baking parchment, fill with baking beans, then bake for 15 minutes until the pastry is pale and set. Remove the beans and paper, then cook for 5-10 minutes more, until the edges are golden. Remove from the oven and leave to cool completely. Using a sharp knife, carefully trim any excess pastry from the edges and top of the tin.

Using your hands, crush the Shredded Wheat and salt into a large bowl. Mix in the pistachio spread, then gradually add the oil to loosen slightly. Spread over the base of the cooled pastry case, then set aside.

For the Ganache, warm the cream and butter in a small saucepan over a low heat. Meanwhile, finely chop all the chocolate and put into a separate bowl. Pour the cream mix over the top into the centre of the chocolate bowl, then leave for 1 minute to rest in the warm cream. 

Stir with a spatula from the middle to gently mix together until smooth, melted and combined. Pour over the pistachio layer, then swirl attractively from the centre. Sprinkle the chopped pistachios around the edge of the tart.

Chill for 1-2 hours, then remove from the fridge 20 minutes before serving. A spoonful of crème fraîche or Greek yogurt to cut through the richness of the tart makes a tasty addition, if liked, as do some raspberries on the side.

Cook’s tip

If the ganache seems a little split, add about 1 tbsp cold milk, then whisk thoroughly to bring it together again.

Pasta Fagioli Stanley Tucci White Bean Stew

Pasta Fagioli or White Bean Stew by Stanley Tucci

For a quick but wholesome lunch or dinner, try this recipe of beans, carrots and tomatoes.  The dish is full of nutrition,   Stanley Tucci is one of the most recognized chefs today.  He has published cookbooks and appears as a guest frequently on TV cooking programs.

Ingredients
1 1/2 cups Ditalini Pasta or small elbow macaroni
2 cans Cannelloni Beans, drained and rinsed
3 Tablespoons Extra-Virgin Olive Oil, divided for cooking and finishing
1 whole Yellow Onion, finely diced for base flavor
2 carrots, peeled and diced small
2 whole celery stalks diced for aromatic base
4 garlic cloves minced for flavor depth
1 can diced tomatoes, San Marzano preferred for sweetness
4 cups low sodium vegetable broth
2 teaspoon chopped Rosemary
2 teaspoons fresh thyme
1 Bay leaf
Parmesan Cheese rind
1 1/2 Kosher salt
1 teaspoon fresh ground pepper for finishing and seasoning.

Directions:

Build the Aromatic Base.

Heat 2 tbsp Extra-Virgin Olive Oil in a large Dutch oven over medium heat. Add the finely diced Yellow Onion, Carrots, and Celery Stalks. Cook for 8-10 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent.

The soffritto should develop a sweet aroma without browning. This foundation layer provides the depth of flavor characteristic of Stanley Tucci’s approach to Italian cooking. Season lightly with a pinch of the Kosher Salt to enhance the natural sweetness.

Step 2: Develop Flavor with Garlic and Herbs

Add the minced Garlic Cloves to the pot and cook for 1 minute, stirring constantly to prevent burning. The garlic should release its fragrance but not take on any color. Immediately add the chopped Fresh Rosemary and Fresh Thyme, stirring for another 30 seconds.

Pour in the Diced Tomatoes with their juices and cook for 3-4 minutes until the mixture thickens slightly. The tomatoes should break down and meld with the aromatics, creating a rich base for the stew.

Step 3: Simmer the Stew to Perfection

Add the drained and rinsed Cannellini Beans, Vegetable Broth, Bay Leaf, Parmesan Cheese Rind, remaining 1.5 tsp Kosher Salt, and 1 tsp Freshly Ground Black Pepper. Stir well to combine. Bring the mixture to a boil, then reduce heat to maintain a gentle simmer.

Partially cover the pot and let it cook for 20-25 minutes, stirring occasionally. The stew is ready when the beans are creamy and the flavors have melded together. The Parmesan Cheese Rind should have infused the broth with its rich, savory depth.

Step 4: Finish with Pasta and Final Touches

Stir in the 1.5 cups Ditalini Pasta and cook uncovered for 8-10 minutes, or until the pasta is al dente. The pasta should absorb some of the broth, thickening the stew to the perfect consistency. Stir frequently to prevent the pasta from sticking to the bottom of the pot.

Once the pasta is cooked, remove the Bay Leaf and Parmesan Cheese Rind. Drizzle with the remaining 1 tbsp Extra-Virgin Olive Oil and stir to incorporate. Let the stew rest for 5 minutesoff the heat before serving to allow the flavors to settle and the stew to reach its ideal thickness.

Pro Tips For Making Pasta Fagioli Recipe Tucci

• Undercook the Pasta: Cook the ditalini 2 minutes less than package instructions—it’ll finish in the broth and soak up flavor without turning mushy. I learned this the hard way after ending up with a pot of gummy noodles.
• Mash Some Beans: Crush about half the cannellini beans with a fork before adding them to thicken the soup naturally. Sounds weird, but it works and gives it that classic creamy texture.
• Sweat the Veggies: Let the onion and carrots cook in olive oil for at least 8-10 minutes until soft and sweet—rushing this step leaves the soup tasting raw. My grandmother swore by this, and she was right.
• Use Starchy Water: Reserve a cup of pasta water before draining and stir it into the soup at the end. It helps bind everything together and adds a silky richness you’d otherwise miss.

Homemade Currywurst ~. Germany's Iconic Street Food

Homemade Currywurst

Currywurst is one of Germany’s most iconic street foods. It’s made with juicy bratwurst sausages sliced and covered in a flavorful curry ketchup sauce.

Ingredients:

4 bratwurst sausages
1 cup tomato ketchup
1 tbsp curry powder
1 tsp smoked paprika
1 tbsp white vinegar
2 tsp sugar
Optional: cayenne pepper, garlic powder

Directions:
Cook the Bratwurst: Grill or fry bratwurst until fully cooked and browned.

Make the Sauce: Combine ketchup, curry powder, paprika, vinegar, and sugar in a saucepan. Cook for 5-7 minutes.

Assemble: Slice the bratwurst and drizzle with curry ketchup sauce.
Serve: Serve hot with fries or bread rolls.

Salt And Pepper T-bone Steaks With Mojito Slaw

Salt And Pepper T-Bone Steaks With Mojito Slaw

The next time you are hosting, consider a rich and juicy T-bone steak. Treating it to a simple yet generous coating of salt and pepper is all you need to do. Take dinner up a notch by serving it with an über fresh Mojito cocktail–inspired slaw made with loads of fresh mint and lime along with a touch of sweetness. The flavors of the two dishes meld wonderfully.   Serves 4

Ingredients:

2 T-bone steaks, each 2 inches thick and about 1 1/2 lbs (680 g)

1 to 1 1/2 tsp (5 to 7 mL) Diamond Crystal or coarse kosher salt

1 tsp (5 mL) freshly ground black pepper

Mojito Slaw
8 cups (2 L) finely shredded cabbage, about 1 small or 1/2 large head of green cabbage
2 limes
2 tbsp (30 mL) olive oil
1 tbsp (15 mL) rum (optional)
1 tsp (5 mL) agave syrup
Generous pinches of salt to taste
1/2 cup (125 mL) fresh mint leaves
Directions:
Generously sprinkle steaks with salt and pepper. Bring to room temperature by letting them stand for 1 to 2 hours.

Add shredded cabbage to a large bowl. Squeeze 1/4 cup (60 mL) lime juice and pour over cabbage. Drizzle oil, rum and agave over slaw and sprinkle with salt. Toss to mix. If making ahead, store in a sealed container in the fridge for up to 2 days.

When ready to grill, oil grill. Preheat one side of the barbecue to high heat, 500˚F (260˚C), and leave the other one off.

                                                                                                                                                             Grill steaks, placing larger side-steak portion over direct heat with the smaller tenderloin just over indirect heat. Sear tenderloin side but try to cook over indirect heat as much as possible to avoid overcooking it. 

Turn steak occasionally until deep golden and an instant-read thermometer reads 125˚F (52˚C) for medium-rare; this will take about 3 to 6 minutes per side depending on the steak’s thickness. Remove to a carving board. Loosely cover with foil. Let stand for 10 minutes. Slice meat away from the bone then slice each portion of steak into thin pieces. Serve slices alongside or on top of slaw on plates.

Pistachio Torte

 

Pistachio Torte

Adapted from Chez Panisse Desserts by Lindsey Shere

This is a version of a recipe that has been in the repertoire of the Chez Panisse pastry kitchen for decades. It was developed in the tradition of European torten, a family of cakes based on ground nuts and containing little flour or other fat. This cake may be prepared ahead and kept at room temperature for a few hours, but it is best served the day it is made.
Ingredients
Cake

11/2 cups pistachios, shelled
1/4 cup cake flour
7 egg whites
6 egg yolks
3/4 cup sugar, granulated
Pinch of salt
1/2 teaspoon cream of tartar
1/4 teaspoon orange rind, finely grated
1 teaspoon orange flower water
Topping

1 cup shelled pistachios
6 tablespoons apricot jam, heated and strained
1/4 teaspoon orange flower water
Pinch of salt
Citrus Compote
2 oranges
6 –7 kumquats
A few drops of orange flower water
Vanilla whipped cream, not too stiff

Directions:
For the nicest possible green color in the finished cake, blanching the pistachios, or removing their inner dark-colored seed coat, is a necessary step. Bring a small pot of water to a boil and add a handful of nuts at a time. Once water returns to a boil, remove nuts with a slotted spoon and rub off seed coat. Dry nuts on a towel, then transfer to a baking sheet and toast in a 300°F oven for about 10 minutes; don't let them brown. Prepare nuts for both the cake (1 1/2 cups) and the topping (1 cup) at the same time.

Butter a 9-inch springform pan; line bottom with a circle of parchment; butter the parchment and dredge with flour, tapping the pan to shake out excess.

Heat the oven to 325°F.

Using a food processor, grind 1 1/2 cups of prepared nuts with flour to a fine meal. In a small bowl, beat egg yolks with half of the sugar until thick and lightened in color. In a large bowl, beat egg whites with salt and cream of tartar into stiff peaks; slowly beat in remaining sugar until they hold stiff peaks again.

Drizzle egg yolk mixture into the bowl with egg whites; grate orange rind over yolk mixture; and drizzle in the orange flower water. 

Sprinkle in 1/4 of pistachio-flour mixture and partially fold everything together. Add another 1/4 of nut mixture and partially fold in; continue until all the nuts are used and the batter is just uniform. Gently scrape batter into prepared pan. 

Bake for 35–40 minutes, or until cake is set and a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes, then remove pan and cool completely on a rack.

Topping, 

Chop 1 cup of nuts carefully into about 1/8-inch chunks. Stir orange flower water and salt into the warm jam and paint the top and sides of the cooled cake. Pat chopped pistachios into the jam in an even layer.

Citrus Compote, 

Finely grate the zest of one orange into a bowl. Using a small, sharp knife, peel the oranges and release the sections from their membranes into the bowl with the zest, squeezing all juice from the membranes. 

Trim stem ends of kumquats, and slice thinly, discarding seeds as you go. Stir kumquats and a very few drops of orange flower water into the oranges.
Serve slices of cake with a spoonful of the citrus compote on the side and a dollop of softly whipped cream on top.

Cabbage Salad With Garlic And Lemon

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Cabbage Salad with Garlic and Lemon

A cabbage salad with garlic and lemon is a winner on all scores; the salad comes together in 10 minutes tops and packs incredible fresh flavor in just a few ingredients, and is at home with every grilled meat, vegetable, and wraps, you can think of.   Easy Peasy!

.Ingredients:

1 head cabbage

1 large clove garlic, minced or grated

1/4 cup fresh lemon juice

3 tablespoons extra virgin olive oil

Kosher salt

2 tablespoons finely chopped cilantro or mint

Directions:

Make dressing with garlic,  lemon juice, EVOO,  and salt.  Set aside to allow flavors to meld.

Slice cabbage into 1 inch slices, removing core.  Cut each plank into  1" horizontal and vertical cuts.  

Place cabbage in large bowl.  Shake dressing to emulsify and dress the salad.  Add chopped cilantro or mint.  Serve!

 

Garbanzo Bean Salad With Cucumber Salsa

Garbanzo Bean Salad With Cucumber Salsa

Ingredients:
1 lemon, thinly sliced (about 12 slices)
6 tablespoons olive oil, divided
Fine sea salt and black pepper
3 mini or Persian cucumbers, cut into 1-inch irregular chunks (about 8 ounces total)
¾ cup diced sweet gherkins or sweet dill pickles (about 4 ounces), plus ¼ cup pickle brine
3 spring onions or scallions, thinly sliced
½ cup (packed) roughly chopped fresh dill
1 medium jalapeño, thinly sliced
1 teaspoon maple syrup
¼ teaspoon celery salt (or fine sea salt)
2 (20-ounce) jars chickpeas or 2 (15-ounce) cans chickpeas, drained and rinsed
½ cup (5 ounces) plain Greek yogurt
½ cup mayonnaise
1½ tablespoons whole-grain mustard
¼ teaspoon nigella seeds, to serve (optional)

Directions:
Heat the oven to 425 degrees. Toss the lemon slices with 1 tablespoon of oil and ⅛ teaspoon of salt on a small parchment-lined baking sheet, and arrange in a single layer. Roast for about 12 minutes, until the lemon is tender and just starting to char around the edges. Set aside to cool briefly, then finely chop.

In a medium bowl, combine the cucumbers, gherkins, pickle brine, spring onion, dill and jalapeño. Stir in the chopped roasted lemon, along with the remaining 5 tablespoons oil, the maple syrup, celery salt and a few grinds of pepper.

In a separate bowl, mix together the chickpeas, yogurt, mayonnaise and mustard, along with ¼ teaspoon of salt and a few grinds of pepper.

To serve, transfer the chickpeas to a serving platter, spoon over the cucumber salsa and sprinkle with the nigella seeds, if using.  

Yield:6 servings

Buttery Hasselback Beets With Sautéed Greens & Grilled Steak With Blue Cheese

Buttery Hasselback Beets With Sautéed Greens & Grilled Steak 

Riff on a classic steak dinner with beets by using them and their leafy tops in place of the classic potato and wilted spinach sides. Just like with potatoes, hasselback-style beets cook up a bit more quickly, getting nicely coated in butter, and they make for a pretty dish. The greens are sautéed with tender leeks and finished with arugula and toasty pine nuts. And the blue cheese is for the steak, but its rich, savoury flavor really goes with everything on the plate.
Ingredients:
2 lbs (905 kg) bavette (skirt) steak or 4 rib-eye steaks, at least 1 inch (2.5 cm) thick
2 to 3 tsp (10 to 15 mL) olive oil
1 tsp (5 mL) each kosher salt and coarsely cracked black peppercorns, plus more for beets
4 large or 8 medium-size beets with greens attached, about 2 bunches
2 leeks, white part only, cut in half and rinsed
¼ cup (60 mL) pine nuts
2 tbsp (30 mL) butter, divided
4 fresh thyme sprigs (optional)
2 cups (500 mL) lightly packed baby arugula
3 oz (85 g) creamy blue cheese, such as Saint Agur or Gorgonzola

Directions:
Remove meat from fridge. Using a sharp knife, cut membrane from
skirt steak, if still attached. Pat beef dry with paper towels. Rub
steaks with oil, salt and pepper. Bring to room temperature. This will
take 1 to 2 hours.

Meanwhile, separate beets and tops. Wash and scrub all.
Thickly slice greens and refrigerate until ready to use. Thinly
slice leeks.

Toast pine nuts in a frying pan set over medium heat until lightly golden, 4 to 5 minutes. Turn pine nuts on to a plate and set aside. Melt 1 tbsp (15 mL) butter in a large frying pan set over medium-high heat. When bubbling, add leeks. Cook, stirring often until softened, 7 to 8 minutes. Remove from heat and set aside in pan until just before serving.

Peel beets. Thinly slice each raw beet, working carefully and making sure not to slice straight through to the bottom, so leaving the base intact. If you accidentally slice all the way through here and there; don’t stress, the foil will hold the pieces together. Set 1 large or 2 

small beets on a square of foil.

Repeat with remaining beets and more foil. Cut 1 tbsp (15 mL) butter into small cubes. Scatter butter over beets and sprinkle  with salt and pepper. Top with a thyme sprig. Wrap each beet with the foil they’ve been set on.

Preheat barbecue to medium-high.  Place beets on one side of grill. Barbecue beets until fork-tender, about 30 minutes. Carefully poke beets through the foil with a fork. When beets are almost tender, turn off one side of grill. Move beets to that side. Increase other side of 

grill to high.

When really hot, barbecue steaks until done as you like. If using skirt steak, sear for about 2 to 3 minutes per side for medium-rare. If using rib-eye, grill for about 4 minutes per side for medium-rare, depending on the thickness of the steak.

When done, remove beets to plates and steak to a platter. Loosely cover with foil. Let steak rest for 10 minutes while you sauté the greens. Set pan with sautéed leeks over medium-high. When warm, slowly begin to add prepared beet greens.

Cook, stirring occasionally until wilted, 2 to 4 minutes. When done, stir in arugula and remove from heat.

If using skirt steak, thinly slice against the grain. Divide steaks between plates. Crumble blue cheese overtop. Divide greens and foil packets between plates. Sprinkle greens with pine nuts. Serve immediately. Serves 4

Homemade Coconut Yogurt

 

Homemade Coconut Yogurt

Homemade coconut yogurt is easy, fun, super delicious, and dairy-free. The texture is even creamier than regular yogurt (thanks to canned coconut milk), and it combines the natural sweetness of coconut with the tang of live probiotic cultures.  I think coconut yogurt has the most appealing flavor of all the dairy-free yogurts I’ve tried ~ but it’s often pricey (and comes in teeny tiny jars!) Time for a homemade version!

What you need to make Coconut Yogurt

canned full fat coconut milk.  Be sure to use unsweetened canned coconut milk, not the refrigerated kind in a carton.

Probiotics (you have 3 choices)A powdered vegan yogurt starter, I used this brand or probiotic capsules, I used this brand or commercial coconut yogurt.

Tips For Making Yogurt

Be sure to start with full fat canned coconut milk, and whisk it thoroughly until it has a uniform creamy consistency.

For a thicker result, drain off some of the water from your coconut milk before fermenting.

Make sure your jar is super clean before adding your yogurt mixture. Any unwanted bacteria can interfere with your yogurt.

Make sure you’ve got a warm (@110F) spot for your yogurt to ferment.

                                         

What to Expect from

Non Dairy Yogurt

The Pluses: As I said above, coconut yogurt has a wonderful flavor, the natural sweetness of the coconut comes through. When I dipped my little tasting spoon into the finished batch, the bells went off. The taste was velvety smooth and pure coconut. It had none of the cloying sweetness or gelatinous texture of the commercial brand.

The Drawbacks: Coconut yogurt can struggle to thicken compared to other vegan yogurts. It’s low in protein, naturally higher in water, and doesn’t firm up the way dairy yogurt does during fermentation.
On the bright side, it makes a great drinkable yogurt, and the looser texture works beautifully with granola and muesli.

5 Ways To Ferment Yogurt At Home

When you ferment yogurt you ideally want a temperature of around 110°F. This is warm enough to activate the cultures without killing them with too much heat. Note this is higher than warm room temperature, and lower than the “keep warm” function on your oven.

A yogurt maker:

If you love to make yogurt this is a great appliance to have. I highly recommend getting a yogurt maker like this one, but there are many on the market. Follow your machine’s instructions for the proofing period. (There’s no need to pre-heat the yogurt for this recipe.)

A proofing box

I have a collapsable proofing box with a thermostat. I set it to 110°F. This is the one I use and I love it. I use it for breads and yogurt.

Your oven set to 110F

If your oven doesn’t go that low, but has a 60 watt or higher bulb in it, you may be able to store your yogurt in the oven (no heat) with the light on. Wrap it with a towel. You can experiment with different wattage bulbs to get your desired temperature.

Instant Pot

Ferment the yogurt using the yogurt function on your IP. Again, no need to boil the milk first.

An electric heating throw or pad

In a pinch an electric heating pad or small electric throw blanket wrapped around the yogurt and set on low to medium will do the trick. If you use a heating pad, cover the whole thing with a towel.

                                      

          HOMEMADE COCONUT YOGURT FAQS                  Why don't I have to heat my milk like I do for regular yogurt?

Canned coconut milk is already pasteurized, a process that uses heat to eliminate harmful bacteria. This pre-heating step eliminates the need to heat it again for yogurt making.

Can I make this yogurt in individual serving jars?
You can make or store your yogurt in one jar, or several individual jars, just be sure they are squeaky clean.

Why is my coconut yogurt runny?                                  Homemade yogurts and coconut yogurt in particular is more runny than commercial yogurts, especially if you’re used to Greek style yogurts which often contain thickeners and stabilizers. There are a couple of things you can do to thicken your yogurt further:

Strain the Yogurt: after fermentation, strain the yogurt through cheesecloth to remove whey. The longer you strain, the thicker the yogurt will get.         

Add Thickening Agents: you can incorporate thickeners like gelatin, agar agar, or even powdered milk to enhance the body of the yogurt.
Coconut yogurt has a natural affinity for fruits, as well as granolas and mueslis. I’m especially looking forward to using it alongside a hot curry.

                           

How to make Coconut Yogurt;
My homemade coconut yogurt is creamy, gently tangy, and completely dairy-free.
Prep Time 15 minutes     Fermenting time: 12 hours hours

Ingredients:
40 oz canned full-fat coconut milk, (this is 3 13.5-ounce cans)
1 Tbsp powdered gelatin
1 direct-set yogurt starter* or 6 oz coconut milk yogurt with live cultures                                                                                 Directions:                                                                                     Pour the coconut milk into a saucepan and heat to 180°F — hot but not boiling.                                                                          Sprinkle the gelatin evenly over the hot milk and whisk until completely dissolved. Let the mixture cool to 110°F.                                                     This temperature is key: warm enough for the cultures to activate, but not so hot that they’re destroyed.                                                Whisk in the yogurt starter (or coconut yogurt) until fully blended. Transfer the mixture to a yogurt maker and incubate at 105–110°F for 10–12 hours.                                                                     Overnight works perfectly.                                                                  Refrigerate the yogurt for several hours to fully set.                           For thicker yogurt, line a colander with two layers of cheesecloth, set it over a bowl, and drain the yogurt for about 1 hour.            NOTES *This is the starter I recommend: vegan-yogurt-starters

Mama Marie Bolognese

 

Mama Marie Bolognese

Some dishes speak louder than others. “I love simple, flavorful food—and this one was a no-brainer.” A longtime admirer of Italian cuisine wasn’t able to taste test Mama Marie’s Bolognese due to a work emergency but he was moved by the heartfelt story behind it and knew it was a dish that deserved to be shared. Great food is about more than flavor: It’s about bringing people together, whether over a plated dinner or a bowl of something timeless, like bolognese. Copied and altered from Edible San Diego Fall issue 2025.
Ingredients:

2 tablespoons extra-virgin olive oil
3 cloves garlic, minced
1 large white onion, chopped
1 package fresh basil, chopped
2 pounds lean ground meat, tri-tip, or 6 Italian sausages
3 28-ounce cans tomato sauce (ready-cut with basil)
1 12-ounce can tomato paste
1 28-ounce can tomato purée
1⁄2 bunch parsley, chopped
1 teaspoon dried oregano
1 teaspoon dried rosemary
Salt and pepper to taste
Italian seasoning to taste
4 bay leaves
1 teaspoon red pepper flakes
1⁄2 cup red wine
2 carrots, thinly sliced
1 lemon, juiced
1 teaspoon ground anise
Directions:
Make The Bolognese

Heat olive oil in a large pan over medium heat and infuse with garlic, onion, and basil for 2 minutes.
Add the meat of your choice and sear for an additional 2–3 minutes, allowing the meat to brown slightly.

Add all the tomato ingredients, parsley, oregano, rosemary, salt, pepper, Italian seasoning, and bay leaves. Stir well to blend the flavors.
Use the empty tomato paste can to measure 1 can of water, and the large tomato sauce can for an additional can of water. Add both to the sauce and mix thoroughly.

Let the sauce simmer on low heat for about 3 hours, stirring every 15–20 minutes to prevent sticking.

After 30 minutes of cooking, stir in red pepper flakes and red wine for depth of flavor.

One hour before serving, add thinly sliced carrots, fresh lemon juice, and ground anise. This will allow the carrots to melt into the sauce and enhance its sweetness. 

Serve with your favorite cooked pasta.  Serves 10 to 12.

Magnesium Booster

 Magnesium Booster

Magnesium is an electrolyte which gives energy to our body.  Our electrolytes work together with another as partners.  Calcium is the partner to magnesium.  This was a reel on Facebook.  I thought to myself, okay the ingredients are foodstuff and nothing medicinal, so give it a try.  Keeping my body in shape has been a lifelong goal with nutrition and exercise.   I ground the almonds quite fine before I added the pumpkin seeds and sesame seeds and the tablespoon of cocoa. The secret to the formula is to grind the almonds to a powder but be careful before you have ground it to almond butter.  The recipe yields 10 ounces.   Use a teaspoon on your morning coffee, yogurt, or fruit. Enjoy!

Crispy Honey Nut Granola Bars

 

Crispy Granola Bars

Golden, nutty, and packed with oats and dried fruit, these homemade granola bars are as wholesome as they are delicious. They come together quickly with just a handful of pantry staples and are perfect for breakfast, lunchboxes, or afternoon snacking.
Ingredients:
1½ cups old fashioned rolled oats
1 cup chopped walnuts
½ cup sliced almonds
⅔ cup shredded unsweetened coconut
½ cup honey
3 tablespoons (packed) light brown sugar
2 tablespoons unsalted butter
1½ teaspoons vanilla extract
¼ teaspoon + ⅛ teaspoon salt
1 cup crisp rice cereal, such as Rice Krispies
¾ cup dried fruit, such as cranberries, diced apricots, blueberries, currants, etc.
Directions:
Preheat the oven to 350°F (175°C). Line a baking sheet with heavy-duty aluminum foil.

Spread the oats, walnuts and almonds onto the prepared baking sheet. Place in the oven and toast for 7 minutes. Add the coconut and toss well with a rubber spatula, then place back in the oven to cook for 4 to 5 minutes more. Keep an eye on it towards the end; you want the coconut to turn golden but not burn.

In the meantime, combine the honey, brown sugar, butter, vanilla extract and salt in a small saucepan and place over medium-high heat. Whisk and bring to a rapid boil, then turn off the heat and set aside.  *My suggestion is allow the rapid boil for 30 seconds

Once the oat mixture is golden, remove it from the oven and reduce the heat to 300°F (150°C). Combine the oat mixture, honey mixture, rice cereal, and dried fruit in a large bowl and toss well. (Reserve the aluminum foil.)

Use the reserved foil to line a 9 x 13-in (23 x 33-cm) baking dish, then spray the foil with nonstick cooking spray. Turn the granola bar mixture out into the prepared baking dish and spread evenly, patting down with a spatula. Be sure the heat is reduced to 300°F (150°C), then bake until lightly golden, 20 to 23 minutes. 

Remove from the oven and cool completely, 1 to 1½ hours. Use the foil overhang to transfer the bars to a cutting board, then use a large, sharp knife to cut into rectangles. Store the bars in a single layer in an airtight container, or wrap the bars individually in aluminum foil, for up to a week at room temperature.

NOTES
You can swap in your favorite nuts and seeds as long as you keep the proportions of dry to wet ingredients the same. On occasion, I’ll sprinkle some chocolate chips over top for the kids (you can't mix them in or they'll melt).
Freezing Instructions: The granola bars can be frozen for up to 3 months. Let them cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove them from the container and let them come to room temperature.

Bloggers Note:  I used a teflon cookie sheet in place of foil and non-stick cooking spray.   I very lightly applied a film of EVOO to my 9X13 baking dish.  Most important is packing the ingredients even and compact in the dish.  Allow to cool until the bottom of the 9x13 dish is cool to the hands.  My next batch will be cut 3" X 2 1/4" which would be adequate and they are thick.  Allowing the bars to cool is very important.  

Farfalle With Salmon In A Very Light Cream Sauce

              Farfalle With Salmon In A Very Light Cream Sauce

Meet the cutest, quickest little pasta dish with salmon, tomatoes, and a touch of cream, tastes great with only a few ingredients in the house! (I used water as my liquid for deglazing and adding a little bit of liquid to form a sauce.) Prep your ingredients and get ready to enjoy an amazing dish! Serves 2 people.

Ingredients:

For 2 people: 

4-6 oz. dried farfalle or penne pasta

2 Tbsp olive oil

Kosher salt 

1/2 red onion, finely diced

1 cup cherry tomatoes, halved

1/4 cup of water (to use sparingly) 

6 oz. diced salmon

a squeeze of lemon juice

1/4 cup cream

1/4 cup torn basil

Directions: 

Cook the pasta in salted water. 

While pasta is cooking,  saute the onion over medium heat in the olive oil with a pinch of salt until soft. 

Add tomatoes and a splash of water. Smush ‘em up a bit. 

Add the salmon and a pinch of salt and a little more olive oil, stir: 

Add a little more water when or if the bottom of the pan has browned too much. Scrape up brown part. Cook until salmon has cooked through-about 2-3 minutes. Add a squeeze of lemon. 

Reduce to low. Stir in cream and basil. Add the drained pasta. Add a splash of pasta water. Taste, Add salt!    Two Servings!

Polenta With Cranberry Beans ~. Rancho Gordo

 

Polenta With Cranberry Beans

If you take advantage of any of my recommendations, I hope it will be to buy the Rancho Gordo Beans and any of their line of products.  The quality is unsurpassed 

In the Rancho Gordo library, we have a well-used copy of the book Fagioli: The Bean Cuisine of Italy (Rodale, 2014) by Judith Barrett, and this recipe is inspired by the book. When we tested it in the Rancho Gordo kitchen, it was a big hit. As we licked our bowls clean, we all agreed that it was a polenta dish with beans, not a bean dish with polenta, if that makes sense. 

Ingredients:

• 1/4 cup olive oil
• 1 large or 2 small red onions, finely chopped
• 2 cloves garlic, peeled and finely chopped
• 2 cups canned chopped tomatoes, with their juices
• 1 tablespoon red wine vinegar
• 2 tablespoons tomato paste
• 1 cup chicken or vegetable broth
• 10 fresh basil leaves, finely chopped
• 4 fresh sage leaves, finely chopped
• 4 to 5 cups cooked, drained Rancho Gordo Cranberry, Occhio della Capra or Borlotti Lamon beans
• Salt and freshly ground pepper
• 2 cups Rancho Gordo/Anson Mills polenta
6 ounces pancetta, diced (optional)
Chopped fresh basil or parsley for garnish
Directions:
In a large pan, heat the olive oil over medium heat. Add the onions and garlic and cook, stirring, until the onions begin to soften, about 3 minutes. Stir in the tomatoes and vinegar. Dissolve the tomato paste in the broth and add to the onions and tomatoes. Add the basil and sage. Season with salt and pepper and simmer until the sauce has thickened, 15 to 20 minutes.

1. Add the beans to the tomato sauce. Cook, stirring, to combine and heat through, about 15 minutes.
2. 
   
3. To prepare the polenta: In a heavy pot, combine the cornmeal with 1 tablespoon salt. Turn the heat to medium and gradually whisk in 9 cups cold water, stirring constantly, until the polenta begins to boil. Lower the heat and simmer, stirring frequently with a wooden spoon, until thick, about 45 minutes.
4. 
   
5. If using pancetta: Place the pancetta in a small saucepan over low heat. Cook, stirring frequently, until the pancetta is brown and crisp, about 15 minutes. Use a slotted spoon to transfer the pancetta to a paper towel to drain.
6. 
   
7. To serve, spoon the polenta into serving dishes. Ladle the beans over the polenta and top with the pancetta, if using. Garnish with fresh herbs.   
Makes 6 servings