Eggplant Parmesan

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This recipe calls for a technique of salting of the eggplant, also known as purging. Salting the eggplant first will accomplish two things:  enhance flavor while drawing out the water that causes bitter flavors, as well as collapses the air … Continue reading

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Cabbage Rolls

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Teriyaki Chicken Caesar Salad

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Teriyaki sauce a mixture of soy sauce, sake, ginger, and other flavorings, used in Japanese cooking as a marinade or glaze.  In today’s modern world, you may not always have time to whip up a homemade teriyaki marinade, therefore, it … Continue reading

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Chicken Noodle Soup

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  When someone in your family, a friend, or neighbor is sick, there is nothing that says you care more than making them a fresh pot of homemade chicken noodle soup.   The feeling of being nurtured and loved penetrates … Continue reading

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Southern US Collard Greens

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Collard Greens are an incredible green.  They are a side dish, yet they can hold their own as a salad as well.  They have depth, sweetness, smokiness, and just the right amount of bitterness that complete the journey of saveurs … Continue reading

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Elegance for Brunches and Lunches

While dining out with friends and family on special occasions,  don’t miss an opportunity to dress your best and leave your flip flops and gym shoes in the closet.  Take this special occasion to look your best and feel good … Continue reading

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Marinara and Meatballs

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This is definitely one of our favorite meals.  My husband and I both love Spaghetti and Meatballs. Be sure to use high quality ingredients as it matters very much in your end results. The quality of Canned Roma tomatoes varies … Continue reading

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Pane Di Casa Bread Recipe

Pane Di Casa

Turn any meal into a special night with this homemade country-style table bread. All you need are a few ingredients, a couple of large bowls, and a flat surface for kneading.  This is a really simple Pane Di Casa bread recipe that anyone can make.  However, you will need 2-3 hours for this recipe.  It contains 3 risings (first rise takes 1-2 hours, second rise takes 30 minutes, and final rise takes another 30 minutes).  Definitely worth the time.  And with very little effort, this bread makes a very nice presentation on the table.

Pane Di Casa:  Italian Table Bread
makes 2 loaves
4 cups flour, plus additional for kneading
2 teaspoons RapidRise yeast
14 ounces cool water
1/2 teaspoon salt
Extra Virgin Olive Oil (EVOO), for greasing bowl
  1. Place 3 1/2 cups flour in a large bowl.  Make a well in the middle.  Mix the yeast slightly into the flour and slowly add the water until the dough comes together.  Add the remaining 1/2 cup flour if the dough is too sticky.  The desired consistency should still be tacky.
  2. Place the dough on a floured countertop.  Add a little more flour and knead for 10 minutes.  Use the palm of your hand to stretch it and turn it over.
  3. Spread the dough out slightly and add the salt.  Dust with more flour and continue to knead for several minutes.  Knead into a smooth ball and let rise for 1 to 2 hours, in a bowl greased with EVOO and covered with a kitchen towel.  You’ll know it’s ready when the dough springs back when you touch it gently with your finger.  The temperature of the dough is about 80°F and has doubled in size.
  4. Remove the dough from the bowl and cut it in half.  Press it down and roll up each piece.  Turn them on their sides and roll them up again – this rolls the gas out of them.
  5. Place each dough in their own greased bowls and cover with kitchen towel for 30 minutes, until they have again doubled in size.
  6. To make the final rounds, fold the dough two times, shaping them into balls.  Then place the balls seam side down on a greased baking sheet.  Dust with flour.  Let sit 30 minutes more, covered.
  7. Preheat oven to 450°F.
  8. Sprinkle the rounds with more flour, and press a little air out the sides.  Score the tops of the rounds with a sharp knife several times.  Bake 25-30 minutes or until golden brown.  Check after 20 minutes.  Tap the bottoms and listen to hear if they sound hollow; if they do, their ready.  Remove them and let cool to room temperature before slicing. 

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