Friday, November 3, 2017

Naan Bread


  • 2 tsp dry active yeast 
  • 1 tsp sugar 
  • 1/2 cup water 
  • 2 1/2-3 cups flour, divided 
  • 1/2 tsp salt 
  • 1/4 cup olive oil 
  • 1/3 cup plain sour cream or plain yogurt 
  • 1 large egg 


  1. In a small bowl, combine the yeast, sugar and water. Stir to dissolve then let sit for a few minutes or until it is frothy on top. Once frothy, whisk in the oil, yogurt, and egg until evenly combined.
  2. In a separate medium bowl, combine 1 cup of the flour with the salt. Next, pour the bowl of wet ingredients to the flour/salt mixture and stir until well combined. Continue adding flour, a half cup at a time, until you can no longer stir it with a spoon (about 1 to 1.5 cups later).
  3. At that point, turn the ball of dough out onto a lightly floured surface and knead the ball of dough for about 3 minutes, adding small amounts of flour as necessary to keep the dough from sticking. You'll end up using between 2.5 to 3 cups flour total. The dough should be smooth and very soft but not sticky. Avoid adding excessive amounts of flour as you knead, as this can make the dough too dry and stiff.
  4. Loosely cover the dough and let it rise until double in size (about 1 hour). After it rises, gently flatten the dough into a disc and cut it into 8 equal pieces. Shape each piece into a small ball.
  5. Heat a large, heavy bottomed skillet over medium heat. Working with one ball at a time, roll it out until it is about 1/4 inch thick or approximately 6 inches in diameter. Place the rolled out dough onto the hot skillet and cook until the bottom is golden brown and large bubbles have formed on the surface (see photos below). Flip the dough and cook the other side until golden brown as well. Stack the cooked flat bread on a plate and cover with a towel to keep warm as you cook the remaining pieces. Serve plain or brushed with melted butter and sprinkled with herbs!

Thursday, April 20, 2017

Taralli Dolci

Taralli Dolci
8 cups flour
1 ½ tablespoons baking powder
6 eggs, separated
1 1/3 cup sugar
9 ounces olive oil or melted butter
2 tsp anise extract
A pinch of salt

Beat egg whites and set aside.  Beat egg yolks and sugar.  Add sugar, oil or butter, anise extract, and pinch of salt.  Fold in egg whites.  Add flour.  Form into rings or knots. Boil.  Bake at 300 degrees.  

3 C confectioners sugar (powdered sugar)
4T lemon juice
1 tsp vanilla extract
4T milk or water

Dip the top of the cookie into the icing and decorate with colored sprinkles before the icing dries.

Wednesday, December 30, 2015

Nonna's sweet buns

My grandkids love these sweet buns. They refer to them as Nonna's pa-pa. In reality, they are a copycat recipe for the Golden Corral's Buns! 


1 package dry yeast
1/4 cup warm water
1/3 cup sugar
1/4 cup butter
1 teaspoon salt
1 cup milk
1 egg slightly beaten
4 1/2 cups all purpose flour

Mix all the ingredients into your bread maker. Set it for the dough cycle and let it knead. When it's ready, remove the dough, form it into balls, and then let it rise for another 45 minutes. 

Bake in a 375 degree oven for 18 to 20 minutes or until golden. When you take them out of the oven, brush them with butter. Enjoy!

Sunday, October 25, 2015

Bolognese Sauce - Authentically from Northern Italy!

1 1/2 cups diced Onion
3/4 cup diced Celery
2 1/2 lb Ground Beef or Veal or a mixture of both
3/4 cup Dry White Wine
1 1/2 cups Beef Stock
2 tbsp chopped Parsley
3/4 cup diced Carrot
3 tbsp Tomato Paste
1 1/2 tbsp minced Garlic
1 cup milk
1 lb Pasta (cooked to al dente)
Olive Oil
ButterSalt & Pepper


Heat the olive oil and butter on medium until the butter is melted and blended. 
Stir in the chopped celery, carrot, onion, salt and pepper.
Cook until all the vegetables are nice and carmelized. 
Raise the temperature on the burner and then add all the meat,
Let it brown, approximately 5 to 10 minutes. 
Add the tomato paste and stir and blend it in. Let it cook for a few more minutes. 
Add garlic with wine and cook to reduce for several minutes.
Add the beef stock and turn heat down to low.
Cook, partly covered, and let the liquid evaporate. 
That's when to add the milk and let it simmer for 30 to 40 minutes or so. 
Add a touch more milk as the sauce reduces.
Stir in parsley.
Season with sea salt and pepper before serving.
It is traditionally served on tagliatelli pasta or penne - a hearty pasta that can bear the weight of the sauce.  
Garnish with the real parmiggiano/reggiano cheese and serve. 

Monday, December 22, 2014

Potato Gnocchi

Christmas will be here in two days. For my Christmas Eve menu, one of the dishes I'll be serving is Gnocchi. Here's my favourite tried and true recipe as my Christmas gift to you all! Buon Natale a tutti! 

In typical Italian style, my recipe will make enough to serve twelve. If this is too much, you can either half the recipe, or freeze some for another day! 

6 pounds russet potatoes
4 cups all-purpose flour
2 large eggs
Pinch of salt


Peel potatoes and then place them whole in a large pot.

Add cold water until they are all submerged. 

Boil the potatoes until they are soft, approximately 45 to  50 minutes. 

Drain and while they are still warm, pass them through a food mill or a ricer. 

Place the potatoes on a clean board or a clean kitchen counter. 

Make a well in the center of the potatoes and sprinkle with the flour. 

Place the egg and salt in the center of the well and, using a fork, stir the egg into the flour and potatoes. 

Bring the dough together, kneading gently until a ball is formed, and continue to knead for another 4 minutes, until the dough is dry to the touch. 

Cut some dough off the main ball and roll it into a dowel about 3/4-inch thick. 

Cut across the dowel into 1 inch long pieces.  

Flick each piece down the tines of a fork to form the traditional gnocchi shape. 

Repeat with the remaining dough.

When ready to serve the gnocchi, bring a minimum of  6 quarts of water to a boil. 

Add two tablespoons of salt. 

Drop the gnocchi into the boiling water and cook until they float. This will take about 4 to 5 minutes. 

With a large slotteed spoon, carefully remove them from the water and toss into a pan with your favourite sauce. Toss gently for a few seconds until coated.