Cannolies

Tira Mi Su

Especially if you have certain medical conditions.

Italian Cookies

Roasted Red Bliss Potatoes

Grilled Salmon

Seasonal Fresh Vegetables

Mashed Potatoes

Shrimp Francaise

Rice Pilaf

Grilled Chicken Thighs

Beef Tenderloin Marsala

Veal Parmigiano

Sausage and Peppers

House Made Meatballs

Veal Francaise

Scrod Francaise

Veal Marsala

Grilled Tenderloin Tips

Baked Haddock

Roast Pork Loin

Eggplant Rollotini

Eggplant Parmigiano

Pollo Domani

Chicken Marsala

In a large bowl, combine the all-purpose flour, granulated sugar, and salt. Mix well.

Make the Dough

Cut in the unsalted butter until the mixture resembles coarse crumbs.

Add the egg, white wine (or vinegar), and water to the mixture. Stir until a dough forms.

Knead the dough on a floured surface for about 5-7 minutes until smooth. Wrap in plastic wrap and refrigerate for at least 1 hour.

In a mixing bowl, combine the ricotta cheese, powdered sugar, vanilla extract, cinnamon, and chocolate chips.

Prepare the Filling

Mix until smooth and well combined. Refrigerate the filling until ready to use.

In a deep pot, heat vegetable oil to 350°F (175°C).

Fry the Cannoli Shells

Roll out the dough to about 1/8 inch thick and cut into circles (about 4 inches in diameter).

Wrap each circle around a cannoli tube and seal the edges with a bit of egg wash.

Carefully place the wrapped tubes in the hot oil and fry until golden brown, about 2-3 minutes.

Remove the shells from the oil and drain on paper towels. Let cool completely before removing the tubes.

Once the shells are cool, use a piping bag to fill each cannoli shell with the ricotta filling.

Fill and Garnish

Dust the filled cannoli with powdered sugar and sprinkle with chopped pistachios or chocolate shavings.

All-purpose flour

Granulated sugar

Unsalted butter

Eggs

White wine or vinegar

Salt

Water

Ricotta cheese

Powdered sugar

Vanilla extract

Chocolate chips

Cinnamon

Vegetable oil

Chopped pistachios or chocolate shavings

Brew 1 cup of espresso or strong coffee and stir in 2 tablespoons of sugar until dissolved. If desired, add 2 tablespoons of coffee liqueur for extra flavor. Set aside to cool.

Brew the Coffee

In a large bowl, combine 16 oz of mascarpone cheese, 1 cup of heavy cream, 1 tablespoon of sugar, and 1 teaspoon of vanilla extract. Mix until smooth and creamy.

Mix Mascarpone

In a separate bowl, whisk 3 large egg yolks until they are pale and slightly thickened. Gradually add the mascarpone mixture to the egg yolks, folding gently until well combined.

Beat Egg Yolks

Quickly dip 24 ladyfinger cookies into the cooled coffee mixture, ensuring they soak up some liquid without becoming too soggy.

Dip Ladyfingers

In a 9x9 inch dish, layer half of the dipped ladyfingers at the bottom. Spread half of the mascarpone mixture over the ladyfingers. Repeat with another layer of dipped ladyfingers followed by the remaining mascarpone mixture.

Layer Ingredients

Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight. Before serving, dust the top with 2 tablespoons of cocoa powder.

Chill and Serve

Brewed espresso or strong coffee

Sugar

Coffee liqueur (optional)

Mascarpone cheese

Heavy cream

Egg yolks

Ladyfinger cookies

Cocoa powder

Preheat the Oven

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.

Mix Dry Ingredients

In another bowl, cream the softened unsalted butter with the sugar until light and fluffy. This should take about 3-5 minutes.

Cream Butter and Sugar

Add the eggs, vanilla extract, and almond extract to the butter mixture. Mix until fully combined and smooth.

Add Eggs and Extracts

Gradually add the dry ingredient mixture to the wet mixture, stirring until just combined. Be careful not to overmix.

Combine Mixtures

Gently fold in the chocolate chips and chopped nuts (if using) until evenly distributed throughout the dough.

Fold in Add-ins

Using a cookie scoop or two spoons, drop rounded tablespoons of dough onto a lined baking sheet, leaving space between each cookie.

Scoop Cookies

Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are set.

Bake Cookies

Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Cool Cookies

Once the cookies are completely cool, dust them lightly with powdered sugar if desired.

Dust with Powdered Sugar

Baking powder

Unsalted butter, softened

Almond extract

Chopped nuts (optional)

Powdered sugar (for dusting)

Preheat your oven to 425°F (220°C) to ensure it's hot enough for roasting.

Wash the red bliss potatoes thoroughly under cold water. Cut them into halves or quarters, depending on their size, to ensure even cooking.

Wash and Cut Potatoes

Peel the garlic cloves and gently crush them with the flat side of a knife to release their flavor.

Prepare Garlic

In a large mixing bowl, combine the cut potatoes, crushed garlic, olive oil, salt, black pepper, and chopped fresh rosemary. Toss well to ensure the potatoes are evenly coated.

Toss Ingredients

Spread the coated potatoes in a single layer on a baking sheet lined with parchment paper. Make sure to leave space between the potatoes for even roasting.

Arrange on Baking Sheet

Place the baking sheet in the preheated oven and roast the potatoes for about 30-35 minutes, or until they are golden brown and crispy. Halfway through the roasting time, stir the potatoes to ensure even browning.

Roast the Potatoes

Once the potatoes are roasted to perfection, remove them from the oven. Serve them warm as a delicious side dish.

Serve Warm

Red Bliss Potatoes

Fresh Rosemary

Garlic Cloves

Olive Oil

Black Pepper

In a small bowl, whisk together the olive oil, minced garlic, lemon juice, chopped dill, salt, and black pepper until well combined.

Prepare the Marinade

Place the salmon fillets in a shallow dish or a resealable plastic bag. Pour the marinade over the salmon, ensuring all pieces are well-coated. Cover the dish or seal the bag and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.

Marinate the Salmon

Preheat your grill to medium-high heat (about 375°F to 400°F). If using a charcoal grill, prepare the coals until they are covered with gray ash.

Preheat the Grill

Remove the salmon from the marinade and discard the marinade. Place the salmon fillets skin-side down on the grill grates. Close the lid and grill for about 6-8 minutes, depending on the thickness of the fillets.

Grill the Salmon

Carefully flip the salmon fillets using a spatula and grill for an additional 4-6 minutes, or until the internal temperature reaches 145°F (63°C) and the salmon flakes easily with a fork.

Check for Doneness

Once cooked, remove the salmon from the grill and let it rest for a couple of minutes. Serve on a plate with optional lemon slices and extra dill sprigs for garnish.

Plate and Garnish

Salmon fillets

Olive oil

Garlic cloves, minced

Lemon juice

Fresh dill, chopped

Black pepper

Lemon slices

Extra dill sprigs

Thoroughly wash all vegetables under cold water. Peel the carrots and cut them into thin rounds. Core and chop the bell pepper into bite-sized pieces, slice the zucchini into half-moons, and halve the cherry tomatoes. Cut the broccoli into small florets.

Wash and Cut Vegetables

In a large skillet, heat the olive oil over medium heat. Add the carrots and sauté for about 3-4 minutes until they start to soften. Then, add the bell peppers and zucchini, cooking for an additional 2-3 minutes.

Sauté the Vegetables

Next, add the broccoli florets and cherry tomatoes to the skillet. Season with salt and black pepper. Stir well to combine all the ingredients.

Add Remaining Vegetables

Cook the mixture for another 5-7 minutes, stirring occasionally until all vegetables are tender but still vibrant in color. Add the chopped fresh basil and parsley just before removing from heat.

Finish Cooking

Transfer the sautéed vegetables to a serving platter. You can garnish with extra herbs if desired and serve warm as a side dish.

Plate and Serve

Carrots

Bell Peppers (mixed colors)

Zucchini

Cherry Tomatoes

Broccoli florets

Fresh Basil

Fresh Parsley

Peel the russet potatoes and cut them into evenly-sized chunks (about 1-2 inches). This helps them cook evenly.

Peel and Cut Potatoes

Peel the garlic cloves and set aside. You can use whole cloves for a mild flavor or crush them for a stronger taste.

Place the potato chunks and garlic cloves in a large pot. Cover with water and add 1 teaspoon of salt. Bring to a boil over high heat, then reduce to medium heat and simmer for 15-20 minutes, or until the potatoes are fork-tender.

Boil Potatoes

Once the potatoes are tender, drain them in a colander and return them to the pot. Allow them to steam dry for a couple of minutes.

Drain and Steam

Add the unsalted butter and whole milk to the drained potatoes. Mash the potatoes using a potato masher or a fork until smooth and creamy.

Add Butter and Milk

Stir in the sour cream and mix until fully incorporated. Adjust the consistency with more milk if needed.

Mix in Sour Cream

Add salt and black pepper to taste. Mix well. If using, sprinkle the chopped chives on top for garnish.

Season

Russet potatoes

Garlic cloves

Whole milk

Sour cream

Chives (optional)

In a shallow bowl, combine the flour, salt, and black pepper. Dredge each shrimp in the flour mixture, shaking off any excess.

Prepare the Shrimp

In another bowl, beat the eggs and mix in the grated Parmesan cheese. Dip the floured shrimp into the egg mixture, ensuring they are well-coated.

Coat with Egg

In a large skillet, heat the butter and olive oil over medium heat until melted and hot.

Heat Oil and Butter

Add the coated shrimp to the skillet in a single layer. Cook for about 2-3 minutes on each side, or until the shrimp are golden brown and cooked through. Remove the shrimp from the skillet and set aside.

Cook Shrimp

In the same skillet, add the minced garlic and sauté for about 30 seconds, until fragrant.

Sauté Garlic

Pour in the chicken broth and lemon juice, scraping the bottom of the skillet to deglaze. Bring to a simmer and cook for 3-5 minutes, allowing the sauce to reduce slightly.

Add Broth and Lemon Juice

Stir in the chopped parsley and season with additional salt and pepper to taste. Return the cooked shrimp to the skillet, tossing them in the sauce.

Finish the Sauce

Serve the shrimp immediately, spooning the sauce over the top. Garnish with additional parsley if desired.

Plate the Dish

Large shrimp, peeled and deveined

Eggs, beaten

Parmesan cheese, grated

Butter

Garlic, minced

Chicken broth

Fresh parsley, chopped

In a fine mesh strainer, rinse the long-grain rice under cold water until the water runs clear. This helps to remove excess starch and prevents the rice from becoming gummy.

Rinse the Rice

Finely chop the onion and mince the garlic. Set them aside for later use.

Chop Vegetables

In a medium saucepan, heat the olive oil or butter over medium heat. Add the chopped onion and sauté for about 5 minutes until the onion is translucent. Add the minced garlic and sauté for an additional minute until fragrant.