This is a simple biscuit / cookie recipe that works well and is not overly sweet.

They take about 30 minutes to make & assemble so if you need something quick here’s your answer!

Heart Biscuits Cookies with Nutella Filling

Ingredients

1 Cup of Self Rising Flour
1/3 Cup of Sugar
5 Tablespoons of European Butter or Non Salted
1 Egg
1 Cup of Nutella (whipped with a hand blender to make it a bit creamier) If you need to add 1 Tablespoon of Whipping Cream to loosen it up a bit.

Preparation

1. In a blender or food processor add the flour, sugar, and butter and blend until it starts to make crumbs.

2. Add the egg and continue blending until the dough starts to clump together.

3. Take the dough and put it on a powered sugar dusted surface and roll it out.

4. Using a shaped cutter begin to stamp out as many as you can.

5. Gather the remaining dough and roll it out again and stamp out another set of the biscuits.

6. Place them on a baking sheet lined with parchment and bake at 350 degrees for about 8 to 10 minutes or until lightly golden.

7. Allow them to cool completely before you spread the Nutella filling.

8. For the Nutella filling make sure to whisk it a bit to loosen it up a bit. If you need to add 1 Tablespoon of Whipping Cream to help it move a bit.

9. Once the cookies are completely cool with a butter knife spread a layer of the Nutella on one side of the heart and take another heart and stack them.

10. You can sprinkle a bit of sugar on top for added sparkle.

It’s great for quick dinners and even better for dinner parties. Also it’s done in 10 to 12 minutes!

I mix the pumpkin seeds with panko for the crust. The panko gives it a light crunch and the pumpkin seeds add a layer of earthiness. It is a very good combination of flavor.

Note: I’ve never liked mint on lamb. If you agree then you are in good company and will love this recipe.

An easy way to serve this for dinner is to grab your favorite fries (I like Alexia ) and bake them with a sprinkle of white truffle salt.

Just make a salad and you have a meal that looks fabulous, tasty and super easy for you to pull together.

Servings 2

Ingredients

1 Rack of Lamb
1 Cup of Panko
1/2 Cup of Pumpkin Seeds
Salt & Pepper to your taste
1 Tablespoon Butter
1 Tablespoon Olive Oil

Preparation

1. First preheat the oven to 400 degrees

2. Next, mix the panko with the pumpkin seeds

3. Heat the oil over medium heat with 1 tablespoon of butter and 1 tablespoon of olive oil

4. Season the lamb with salt & pepper

5. Next firmly press the panko and pumpkin seed mix evenly around the rack

6. Now put the lamb in the pan to sear and quickly brown the surface on both sides

7. After both sides are seared finish off in the oven for 10 to 12 minutes

8. Take out of the oven and let rest for 5 minutes and then you are ready to serve!

How to Slice a Rack of Lamb

1. After the rack of lamb has cooked and rested, flip it over exposing the bones.

2. Now, look for the gap in-between the bones.

3. Next, take the meatless end of the bones and hold it perpendicular to your cutting board.

4. Place your knife in-between the first few bones at either end and cut along the bone rather than the meat.

5. By following the bones, rather than the meat, your knife will run easily between the joints.

6. Once your knife passes through the joint, follow through to the round of the meat (the eye) and continue with the steps above to slice up the rest of the rack.

Note: You may find a bone that is completely without meat. This is common so not to worry.

There are very few places that make lasagna correctly. Yes every region in Italy has a version of it but there’s also a technique involved.

I cringe when I see what comes out of most restaurant doors and what some people accept as a proper lasagne. The minute I see ripple edging on pasta sheets I want to run away as fast as I can.

This lasagne is made with a meat sauce mixed with bechamel and layered with cheeses that include: Fontina, Mozzarella di Bufala (sliced and patted dried), and Parmigiano.

It’s a melt in your mouth sort of creamy meal.

If you’ve never made fresh pasta sheets before then I urge you to buy the fresh ones to start with.

Get the sauces and the layering technique down first. Then try making your own pasta next time so you have some familiarity with this dish.

Ingredients:

Red Sauce:
1 Recipe of Bolognese Meat Sauce

Cheeses for layering:
1/2 lb of Fontina Cheese (Ask for the fontina with a soft texture -don’t purchase the aged hard fontina)
1/2 lb of Mozzarella di Bufala (pat dry with paper towels to get rid of the moisture, this gives it more flavor)
1 cup of Parmigiano Cheese ( I like Reggiano)

Pasta Recommendations:
1 lb of Fresh Lasagna Pasta Sheets or 1 Recipe (see below) of Egg Pasta Sheets made by hand (I use a pasta machine)

Note: To purchase fresh Lasagna sheets you can find them in the refrigerated cheese section at the following stores: Central Market, Wholefoods, and HEB.

You can use the dried pasta but it will be thicker. I like thinner sheets. That’s why I prefer making them myself. If I am in a pinch I buy the fresh sheets located in the refrigerated section of the grocery store.

Bechamel Sauce Recipe Ingredients:
3 cups of Milk
1 Bay Leaf
1/2 cup of butter
3/4 cup of flour
1 tsp of nutmeg
salt and pepper to taste

Preparation:

1. Make the meat sauce and then set aside.

2. Butter a large rectangle or square shallow baking dish

3. Make the Bechamel Sauce by heating up a the milk in a sauce pan with the bay leaf. Next add the butter and continue to stir with a wire whisk. Next add the flour and continue to whisk while bringing the mixture to a boil. Once the mixture is thick like a gravy and smooth. Season with salt and pepper and 1 tsp of nutmeg.

4. Now mix in your bechamel with the meat sauce. Only mix enough of the bechamel until it becomes a light red sort of orange color.

5. Next make your egg pasta (recipe noted below) Or use 1lb of store bought fresh pasta.

6. If you are making your own egg pasta you will need to boil it in water for 1 minute (see egg pasta directions below). If you are using store bought fresh pasta you can use it directly without boiling it.

Assembling the Lasagna

Now to assemble the lasagna you will need the following ready to go: baking dish, meat sauce mixed with bechamel, Fontina Cheese, Parmigiano and Mozzarella di Bufala all sliced, and your pasta sheets.

1. Spread one large spoonful of the sauce over the bottom of the dish.

2. Arrange a layer of pasta sheets to cover the dish cutting with a knife so that it fits the space.

3. Cover with another layer of sauce then a few slices of fontina spread out and sprinkle with parmigiano.

Technique Tip: When layering only put a thin layer of the sauce. We don’t want the pasta sheets to be swimming in the sauce, just make sure they are all covered lightly.

4. Next arrange another layer of the pasta sheets and cover with a light layer of sauce. Then cover with a few slices of Mozzarella di Bufala spread out and sprinkle with parmigiano cheese.

5. Cover with another layer of pasta sheets and spread a thin layer of sauce and repeat with the fontina cheese in step 3.

6. Continue with step 3 and 4 until you are out of room or run out.

7. Make sure the very last layer is pasta sealing it all in. Sprinkle the top with parmigiano cheese.

8. Bake in the oven for about 25 minutes or until the top is a nice light brown. Let it set for 5 minutes before serving. Or you can freeze it for another day.

Serve directly from the baking dish cutting into squares.

If you decide to make your own pasta here is a recipe

Handmade Egg Pasta Recipe:

You will need: 3 Eggs, 1 1/2 cups of flour and 1 tsp of salt.

1. Place the flour in the center of a clean smooth surface and make a well in the middle. Bread the eggs into the well and add a touch of salt.

2. With a fork start beating the eggs while bringing the flour into the center of the well.

3. As the paste starts to thicken start to use your hands to make a mass ball.

4. If it is sticking to your hands add a bit more flour. Set the dough aside and let it rest. Meanwhile clean your work surface and hands.

5. With a pasta machine set the rollers at their widest setting (1), and pull off a piece of dough about the size of a lemon.

6. Feed the dough through the rollers folding it in half end to end and feed it through about 6 to 7 times.

7. It it starts to stick to the machine then dust with flour.

8. Lay each layer out onto a clean surface or a dish towel and repeat with the remaining dough.

9. Adjust the machine to the next line setting 2 and feeding the sheets through it again. You will continue this process with the different settings for your desired thickness. For lasagna I like to go to setting 7.

10. If the strips get too long to manage you cut them into shorter strips (usually happens around the 5th setting).

11. When you are done rolling the sheets you will need to boil them for a minute and cool them down in water for use.

12. Bring a pot of water to a boil, and begin adding a few sheets to boil for just a minute and then take them out and put into a bowl of cold water. Once you have the first round of them cool you can start the layering process of the lasagna.

Note: You can make this lasagna ahead of time and freeze it. I’ve made several trays at one time and used them throughout the month for gatherings and dinner parties.

Items needed:
• Printer
• Cover Stock Paper (8.5 x 11)
• Scissors
• Adobe Acrobat Reader Software
 (Don’t have it? grab it here.)

Click here to download the red and pink gift tags above!

Or try these other gift tags for an international twist to your Valentine giving: Language of Love Gift Tags

This is our super secret recipe that needs to be shared.

It started with a basic Provenzano family meatball recipe. But just like anything else the recipe has evolved. The basics are still there, I just modified some things that fit our family’s taste.

For example I like to use panko breadcrumbs instead of Italian breadcrumbs. Instead of Parmigiano I use Toscana Romano Cheese. Sometimes I like to saute the meatballs with olive oil that has a couple of drops of truffle oil.

The other key thing that is just a basic part of the family recipe is the meat. We have always used half beef and half pork. It makes a big difference. I like the meatballs to hold together but still stay tender and moist. I think you get that with the beef and pork combination.

NOTE: I have also included the basic red sauce for the meatballs.

Servings: 4

Ingredients

For Meatballs:
1/2 Pound of beef
1/2 Pound of pork
1/2 Cup of chopped onion
1/2 Cup of chopped celery
1/4 Cup of chopped fresh parsley
2 Teaspoons of minced garlic
1 Teaspoon of Fine sea salt
3 Tablespoons of granted Toscana Romana Cheese or you can use Parmigiano
1/2 Cup of panko breadcrumbs
1 Egg

For Red Sauce:
1 Small White Onion Finely Chopped
Salt & Pepper to taste
3 Chicken Bouillon Cubes
2 each 28 ounce Cans of Chefs Cut or chopped Tomatoes (San Marzano Tomatoes)
1/2 cup of chopped fresh parsley
Preparation

Meatball Preparation:
1. Mix all the ingredients together in a bowl
2. Form the meat into balls and set aside on parchment paper
3. Add olive oil to the saute pan with about 1 teaspoon of truffle oil (white for summer, black for winter)
4. In batches begin to brown all of the meatballs on all sides (while you are doing this start the red sauce recipe below)

5. Place the meatballs on paper towels to drain as you continue to work with each batch

6. Next add the meatballs to your sauce to let them finish cooking.

Red Sauce Preparation:
1. Add the onions and saute over moderate heat (sweat them until they are translucent).
2. Add the 2 Cans of Tomatoes and mix together
3. Add the Chicken Bouillon Cubes
4. Bring the sauce to a boil
5. Add the meatballs and incorporate them in the sauce
6. Reduce the heat to low an simmer covered for about 45 minutes, stirring occasionally as needed

Before serving check the seasoning and adjust salt and pepper to your taste. Toss with your preferred pasta. I like to use Capellini also labeled as Angel Hair.

Over the past 5 years I have trended towards a light and airy palette with taupe, gray, beige, and white and splashes of color.

Previous to that I had more gold and red that felt like an Italian Renaissance. Slowly but surely I am blending what I have with what I like.

One of my latest finds includes a set of sketches from an old book store.

I found 3 sketches of furniture that I liked and decided to use them in a problem area of my home. Our entry way has a set of French doors that open to the center of the house. The left wall is bare with only a small thermostat (that I always notice).

I decided to take the 3 sketches and frame them clear. I then decided to stack them on top of each other for impact. It really gives height to and detracts from the thermostat.

The sketches are from a French furniture catalog. The books were used to reference and sell pieces of furniture.

Note: Most designers will buy them up in bulk to frame and put in their stores or bring to their clients for quite a bit of change.

Next time you are looking around and hunting for treasures take a look at what sketches or books you might find. Even an old children’s book might have beautiful artwork for a nursery when framed.

This recipe is for a neat little sauce with it’s origins from Liguria which has a ton of green sauces and pesto dishes.

Liguria is where pesto is originally from and is one of the most popular sauces in Italian cuisine.

Liguria is a coastal region of north-western Italy, the third smallest of the Italian regions. Its capital is Genoa. It’s a popular area with tourists for its beautiful beaches and picturesque little towns.

This dish is flavorful, nutty and creamy. I hope you get a chance to try it!

Asparagus Pesto with Penne Pasta

Ingredients:

2 Bundles of green asparagus (rough bottom parts cut off)
1/2 cup of chopped green onions (green parts)
1 cup of grated parmigiano cheese or pecorino romano
1/2 cup of plain yogurt or you can use 1/2 cup of heavy whipping cream
2 tsp of minced garlic
1/2 tsp of sea salt
1/4 cup of pine nuts
3 Tablespoons of Olive Oil
1 box of penne pasta

Preparation:

1. Heat over to 350 degrees

2. Line a baking tray with foil and layer the asparagus on the tray. Sprinkle with olive and and salt to your taste. Bake in the oven for about 12 minutes.

3. Take the asparagus out of the oven and cut the tops off and set aside.

4. Take the rest of the asparagus and cut in half and put in a food processor.

5. Add the following in the food processor: green onions, parmigiano cheese, minced garlic, salt, pine nuts, and olive oil. Pulse until all blended.

6. Next add the plain yogurt or the whipping cream for a creamy texture.

7. At this point you can add more salt or cheese to your liking. Set it aside.

NOTE: Makes about 2 cups of sauce

8. Bring a pot of water to a boil and cook the penne pasta according to the directions on the box.

9. Once the pasta is done drain it and add to a bowl where you mix it with the asparagus sauce.

10. Plate it and add the tops of the asparagus on top of the pasta to serve.

I think it’s healthy and full of protein and pairs well with a crudite platter.

Instead of grabbing chickpeas or a store bought hummus opt for a can of cannellini beans and make a fast and easy puree.

Cannellini beans are large with a traditional kidney shape. They have a slight nutty taste with a mild earthiness. They are tender and creamy which makes them perfect for spreads and dips.

Cannellini Dip and Warm Parmigiano Pita Chips

Ingredients:

2 (15-ounce) can cannellini beans, drained and rinsed
2 to 4 tablespoons fresh lemon juice
4 tablespoons of Olive Oil
1 teaspoon of minced garlic
1/4 cup chopped fresh Italian parsley leaves
1/2 teaspoon Salt
1/4 teaspoon black pepper
6 pitas
Grated Parmigiano Cheese

Optional: If you like a bit of a kick add 1/4 teaspoon of cayenne pepper

Update: Over the weekend my mom made my recipe but she also added about 2 teaspoons of lemon zest into the mixture. It worked out well if you want more of a lemon bite to it.

Preparation:

Preheat the oven to 400 degrees F.

1. In a food processor puree beans, minced garlic, lemon juice, parsley, salt, pepper and olive oil. If you need additional salt and pepper season to your taste.

2. Transfer the bean puree to a small bowl.

3. Next take your pita bread and cut into wedges and layer on a large baking sheet.

4. Toss the wedges with a bit of olive oil to lightly coat them.

5. Next sprinkle the pita wedges with parmigiano cheese and bake in the oven for 5 to 6 minutes.

Serve the pita wedges warm with your cannellini bean puree.