I learned to make this delicious pesto in a little shop in Genova, Italy. It’s traditionally made in a mortor and pestle, but it’s fine to use a food processor. It’s wonderful served with butternut…Continue Reading
Posts
Ingredients 2 cups all-purpose flour1/2 cup unsweetened cocoa powder1 teaspoon baking soda1 teaspoon salt3/4 stick (6 tablespoons) unsalted butter, softened1 cup granulated sugar2 large eggs1 teaspoon vanilla extract1 cup almonds, roughly chopped3/4 cup semisweet chocolate…Continue Reading
Makes 2 dozen small cookies Ingredients 1 1/2 cups hazelnuts (8 ounces) 1 1/2 cups confectioners’ sugar Pinch of salt 1 large egg white, lightly beaten 1 teaspoon pure vanilla extract 1 teaspoon hazelnut liqueur Directions Preheat…Continue Reading
Ingredients 1 (8 oz) Can Almond Paste, or our Homemade Almond Paste1/2 Cup Granulated Sugar1/2 Cup Powdered Sugar1/4 Cup All-purpose Flour2 Medium Egg Whites, Lightly Beaten8 Ounces Pine NutsExtra Powdered Sugar To Finish Directions Preheat oven to…Continue Reading
Ingredients 3 eggs¾ cup granulated sugar1/2 cup butter, melted1 Tbsp. vanilla extract1-3/4 cups all-purpose flour2 tsp. baking powder Directions In a large bowl, beat eggs and sugar until thick. Stir in the melted butter and…Continue Reading
Makes about 2 dozen Ingredients 1 cup sugar 1 stick unsalted butter, melted 3 tablespoons Grand Marnier 2 teaspoons dried orange zest 1 teaspoon pure vanilla extract 1/2 cup dried cranberries 1/2 cup whole pistachios 3 large eggs…Continue Reading
Makes 16-20 Crostini This is a wonderful appetizer for fall cocktail parties. The Pork Tenderloin can be topped with the Butternut Apple Hash and served as an entreé as well.Ingredients 2 tablespoons Ritrovo Selections Organic…Continue Reading
Ingredients 3 Onions3 Eggplant3 Courgettes (zucchini)3 Cloves GarlicTomato Sauce*Olive OilSaltPepper Directions Peel onions, eggplant, courgettes and garlic. Cube the eggplant and courgettes. Large dice the onion and finely chop the garlic. Separately sauté’ each of…Continue Reading
“Poulet Farci au Persil”Recipe courtesy of Michele Guerard Ingredients2 Free Range chickens, 3 lbs each4 purple shallots finely chopped2 white shallots finely chopped6 mushrooms finely chopped8 oz unsliced smoked bacon, cut in pieces and pulsed…Continue Reading
Ingredients 2 teaspoons orange zestJuice of 1 orange2 tablespoons Dijon mustard2 teaspoons crushed fennel seeds (or 1 teaspoon fennel pollen)1/2 teaspoon each kosher salt and freshly groundblack pepper1/3 cup olive oil1 pork tenderloin (about 3…Continue Reading