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Month: January 2016

Arugula Salad with Ricotta Salata


arugula 4-5 heads trimmed and washed

vine ripe tomatoes

(drizzles with olive oil, salt, pepper, and oregano and roasted for 20 minutes @ 350)

olive oil 4 tablespoons

salt and pepper to taste

red onion half sliced

ricotta salata 1 small wedge from specialty store

lemon juice 1 table spoon

In a salad bowl add olive oil, lemon juice, salt, and pepper. Mix. Add cleaned arugula and toss lightly with fingers. Top with sliced red onion, roasted tomatoes, and sliced broken pieces of ricotta salata. Quick and simple. Enjoy!

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Bread Bowls for Soup

bread bowls

This is not my personal recipe. I am not a baker of any kind. I usually leave that up to my wife, who is a great baker. I went to the Web and combined a few different recipes. This is what I always do when its not my own personal recipe. Well here it is:

flour 7 cups

fast rising yeast 2 package (each .25 oz.)

olive oil 2 tablespoons

salt 2 teaspoons

sugar 2 teaspoons

water to dissolve yeast in 2 oz. warm

warm water 2.5 cups

In a Kitchen Aide using your dough hook. Add 2 0z. of warm water and package of fast rising yeast. Let sit for 10 minutes. Add flour and then the rest of the ingredients. Mix low and then go medium until dough is formed. The dough should not be wet. It should come off the bowl and attach to the hook. If the dough is wet add a tablespoon of flour and continue to mix and or add till dough is not wet. If the dough is to dry and does not form a ball do the same with a teaspoon of water.

In a separate bowl add dough and olive oil all sides lightly. Cover with a wet warm paper towel. Let rise 45-60 minutes till dough doubles in size.

dough for bread bowls

After the dough is ready. Flour or corn meal a large prepping surface. Add dough to this area. Do the same to the top of the dough. Cut into six equal parts. Form into balls and put on cookie sheets with cooking spray and put into warm place to proof for 35 minutes.

cooked bread bowl

egg wash mix:

egg whites 2 beaten

sugar 1 teaspoon

After the dough has risen use half of this egg white mixture and use a pastry brush and coat bread balls. Pre-heat oven to 400 degrees. Cook for ten minutes and  pull out of the oven and finish the rest of egg mixture. Put back into the oven and 15 more minutes or so until golden brown. Enjoy!


Soup bread bowl

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Italian Wedding Soup

Italian Wedding


beef 1 pound

onion soup mix 1 package

egg 1

bread crumbs 1/3 cup

salt and pepper taste

Italian seasonings 1 teaspoon

granulated garlic 1 teaspoon

parmesan cheese 1 tablespoon

onion powder 1 teaspoon

Mix meatball mix and roll into bite size balls. Pictures below of mix, rolled meatballs, and cooked meatballs. The onion soup mix will later enhance the soup flavor. Cook meatballs at 350 degrees.

   meatball mix for wedding soup

rolled meatballs for soup

cooked MB


onion 1/2 chopped

garlic chopped 1 tablespoon

olive oil 2 tablespoons

escarole 1 head rinse and chop fine

carrots 2 shredded on large side of cheese grater

chicken broth 1 large can 48 oz.

beef broth can 14.5 oz.

pasta Acini Di Pepe 3/4 cup

salt and pepper taste

onion powder 1 teaspoon

water 1 cup

In a soup pot add olive oil, onions, and garlic on medium heat and sweat. Add escarole and carrots. Sweat until all ingredients are cooked down. Add Seasonings.

sauteing wedding soup

Add water, chicken broth, and beef broth. Bring to a boil. After boil simmer on medium heat for 30 minutes. Add pasta and cooked meatballs. When pasta is cooked shut off heat. Enjoy!

New England Clam Chowder

Clam Chowder

celery sticks 4 diced

onion small diced

raw bacon 6 slices diced

Russet potatoes 3 large skinned and diced

flour 1/2 cup

white wine 1/2 cup

butter 1 tablespoon

olive oil 2 tablespoons

clam juice in can 27 oz.

chopped clams can 27 oz.

heavy cream 16 oz.

chicken broth two 14.5 oz. cans

salt and pepper taste

onion powder 1 teaspoon

parsley 1 tablespoon

granulated garlic 1/2 teaspoon

Add olive oil to a soup pot on medium heat. Add onion and celery and sweat. Add bacon and continue to sweat. Add potatoes and continue to stir constantly because the starch of the potatoes will stick. Add all seasonings and butter except parsley and continue to stir. Bacon should be cooked. Add flour and stir until its a paste. This will burn quickly if you do not stir rapidly. Degalze with white wine. Add clam juice and chicken broth. I like cutting seafood soups with some chicken broth so they do not get to salty. Also add clam juice from the chopped clams but do not add clams yet. Stir. You will need to continue to stir this soup so the potatoes do not stick. Add in heavy cream.

Simmer soup for 1-2 hours on a low to medium heat. As the flour cooks the soup will get thicker. Skim fat from bacon off of the top of the soup.

When you are happy with the thickness of the soup add clams and parsley. Stir in and shut soup off. Let sit for 10 minutes off heat before serving. This will feed a family of 4-8. Enjoy!

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Sicilian pizza from home

homemade sicilian slice     dough recipe on web site

sliced mozzarella slices 9

pizza sauce on web site

mozzarella shredded 16 oz.

oregano 1 teaspoon

Spread dough and let rise on Sicilian pan oiled. Both sides of the dough

sicilian step 1

  Let sit 1-2 hours to rise

     Add web site pizza sauce and 9 slices of mozzarella cheese

sicilian step 2 Cook 5-7 minutes and take out of oven to add the rest of the ingredients

sicilian step 4

    Add the rest of the shredded mozzarella and seasonings. Cook 8-12 minutes more at 500 degrees till your Sicilian!

I was 12 years old when I started working in my first Pizzeria- This recipe is that old with my sauce. Its classically a twice baked Pizza!

Pizza Dough for Home

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White Pizza from home

white pizza finished


dough recipe from my web site

ricotta cheese 1/2 cup

olive oil 2 oz.

parmesan cheese 3 oz.

mozzarella shredded cheese 1/2 pound

Italian seasoning 1 teaspoon

Spin your dough ball on a 16 inch pizza screen. (cooking spray on the screen first)

Spread ricotta cheese on raw pizza dough leaving a crust. Sprinkle 2.5 oz. of parmesan cheese over ricotta. Spread mozzarella cheese equally over the pie leaving crust clean. With a pastry brush, spread the olive oil on the crust. Sprinkle the rest of the seasoning over the cheese mixture. Sprinkle the rest of the parmesan cheese around the crust. Cook at 500 degrees and cook till crispy. Get your kids involved… They love to help and learn. Enjoy!

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Pizza Sauce

pizza sauce


San Marzano whole tomatoes 1 can 28 oz.

olive oil 1 tablespoon

salt and pepper taste

water 2 oz.

sugar 1 tablespoon

granulated garlic 1 teaspoon

fresh basil chopped 1 teaspoon

fresh parsley chopped 1 teaspoon

onion powder 1 teaspoon

Italian seasoning 1 teaspoon

oregano 1/2 teaspoon

In a blender add can of tomatoes and all ingredients. Blend pizza sauce. Tradionally pizza sauce is never cooked until it cooks on the pizza stone on the dough. This will yield 4-8 pizza pies.

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Pizza Dough for Home

pizza dough


all purpose flour 3 cups and possibly up to 1 cup more

salt teaspoon

fast rising yeast 1 package 1/4 oz.

olive oil 2 tablespoons

warm water 1 cup

white sugar 1 tablespoon

In a Kitchen Aide using the hook, add flour, salt, and sugar. Make a small indention in mixture for the yeast package. Add the yeast in the area designated for it. Add olive oil to the side of bowl so it does not touch the yeast. Do the same with the water. Put mixer on slow until dough ball is formed. Use rubber spatula and add 1 tablespoon of flour at time if dough is wet. Dough is finished when in tact on hook. Remove and put in glass bowl with a drizzle of olive oil around the entire ball. Cover with plastic wrap. Let proof for 2 hours. You can use after 1 hour but I find 2 hours is best. I also like to refrigerate for one hour after proofing. It will be easier to work with.

On a clean large surface sprinkle flour. Knead dough and toss or use a rolling pin. This will make a thin crust 16 inch pie. Enjoy!

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Warm Pasta Salad

warm pasta salad

penne pasta 1/2 pound

broccoli 1 head

sun dried tomatoes 1/4 cup

sliced black olives 1/4 cup

Portobello mushrooms roasted

baby spinach 1/2 cup

olive oil 1/4 cup

balsamic vinegar 1/8 cup

parmesan cheese 2 tablespoons

fresh garlic chopped 1 tablespoon

salt and pepper taste

fresh basil chopped 1 tablespoon

pesto garnish

Boil pasta Al dente, cool, drizzle with olive oil and set aside. Roast your mushrooms with salt pepper and olive oil. Cool and cut into strips. (Julienne) Blanch broccoli for nice green color and cut into small florets. Make sure sundried tomatoes are soft and tender if not boil with tablespoon of salt and cool. Cut into strips. (Julienne)

In a Sauce Pan add olive oil and garlic over low heat. When hot add vinegar. Add all vegetables, salt, and pepper. Shut heat. Add pasta and stir to coat and mix well. Add to your favorite serving bowl, sprinkle parmesan cheese and fresh basil on top. Finish by adding some pesto in a squeeze bottle and drizzling for garnish. Serve room temperature. Enjoy!

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