Carrot Ginger Soup

1 tablespoon extra virgin olive oil1 onion, coarsely chopped4 large carrots, peeled and cut in 1-inch pieces2 tablespoon ginger, sliced4 cups water or chicken or vegetable stock3 tablespoons fresh parsley, chopped1/4 teaspoon nutmeg1 teaspoon fennel seedszest of 1 lemon1 tablespoon white wine vinegar2 tablespoon tomato pastesalt and pepper to taste1 tablespoon fresh basil, chopped Heat … Continue reading Carrot Ginger Soup

Cannoli Siciliani

Yield: 18 Check step by step video here For the cannoli pastry shell 1 3/4 cup All-Purpose flour2 yolks eggs2 teaspoon sugar3 tablespoon extra virgin olive oil½ cup Marsala For the stuffing 2 pounds ricotta, drained and processed1 cup of powdered sugar½ teaspoon cinnamon1/2 cup candied orange peel1 tablespoon orange blossom water For finishing 1 … Continue reading Cannoli Siciliani

Torta di Mele della Nonna (Grandma’s Apple Cake)

This recipe is adapted from La Cucina Italiana magazine (Italian version; September 2020). olive oil to oil the pan4 eggs1 1/2 cups sugar (300 grams)2/3 cup butter (150 grams), soften3 1/4 cups flour (400 grams)1 tablespoon baking powder1/2 cup milk1/2 cup rum3 pounds apple, peeled and thinly sliced1 teaspoon vanilla2 teaspoons cinnamonjuice of 1 lemon … Continue reading Torta di Mele della Nonna (Grandma’s Apple Cake)

Chewy Oatmeal Cookies

Adapted from Emily Luchetti’s Fearless Baker, 2011; makes about 30 cookies 12 tablespoons (1 1/2 sticks) unsalted butter, room temperature1 cup brown sugar, packed1/2 cup granulated sugar1 large egg1 teaspoon vanilla extract3 cups old-fashioned oats (not quick-cooking or steel-cut)1 cup All-purpose flour1 teaspoon baking soda1/2 teaspoon kosher salt2 tablespoon whole milk1/2 cup dried apricots1/2 cup walnuts Cream … Continue reading Chewy Oatmeal Cookies