Genova Walnut Pesto

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

Chocolate Almond Biscotti

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

Pignoli Cookies

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

Vanilla Pizzelle

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

Cranberry Pistachio Cantuccini

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

Gisele’s Ratatouille

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

Provencal Roast Chicken

“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