Recipes

My recipes are a lot of family recipes, but also some new and creative dishes. Most of my recipes have been converted or written to be gluten free. I do my best to focus on using Whole Foods and grow what I can in season.

Spinach and Arugula Gnocchi

  • 2LBS. of potatoes
  • 8 oz spinach
  • 8 oz of arugula
  • 1/2 CUP of rice flour plus extra
  • 1/2 CUP of cornstarch
  • 1/2 CUP of tapioca starch
  • 1 of large egg
  • 1 cup of finely grated pecorino romano
  • Salt
Cook the peeled potatoes, cut into appx 1.5 inch cubes, in a large pot of boiling, salted water for 20-25 minutes or until tender when pierced with a fork. Drain and run through a food mill for even consistency. In a separate pot, cook the spinach in boiling, salted water for 25 minutes, strain, and set aside to cool. Squeeze out excess water and chop. Mix the flour, cornstarch and tapioca starch and cheese together and add to the potatoes along with the chopped spinach, and the egg. Knead until the mixture is even. Divide into ropes about 1″ in diameter, working with a little dough at a time, on a surface dusted with rice flour. Cut the ropes into small chunks (1/2″) to make the gnocchi. Cook the gnocchi in boiling salted water until they float to the surface. Strain with a slotted spoon and top with your favorite sauce.

Zucchini Patties

  • 3 medium zucchini
  • 3 eggs
  • 1 cup freshly grated Parmesan
  • 3/4 cup flour (I used King Arthur gluten free)
  • 2 tbsps chopped basil
  • 2 tsps chopped garlic
  • Salt & pepper
  • 1 cup of finely grated pecorino romano
  • Olive oil
Grate the zucchini and combine with the rest of the ingredients (except the olive oil).
Pour enough olive oil into a frying pan to have about an inch depth. Heat over medium heat. Once the oil is hot, spoon tablespoons of zucchini mix into the hot oil and flatten with the back of your spoon. Flip when edges start to look golden and remove when other side looks the same. Transfer to a paper towel to drain and excess oil.

Tomato Sauce

  • 3 cans of whole San Marzano tomatoes
  • 1/2 sweet onion, finely diced
  • 3-4 cloves garlic minced
  • 1/3 cup good extra virgin olive oil
  • 3 bone in beef short ribs
  • Fresh basil
  • Salt
Start by heating olive oil in a large heavy bottomed sauce pot, over medium heat. Generously season short ribs with salt and pepper and add to hot oil. Brown on all sides and remove from pot. Turn heat down to medium-low and add onions. Watch carefully not to brown or burn your onions. Cook for 8-10 minutes until onions become so soft that they’re almost disintegrating. Add garlic and cook for another minute or two. Add tomatoes and stir to combine. Add back in short ribs and cook on medium-low (slow simmer) for 2-3 hours, stirring occasionally. The ribs should be falling off the bone. Remove bones and meat (or shred up the meat and put back in if you prefer). Add fresh torn basil and serve.

Festive Nutcracker Bliss

  • 2 oz whipped vodka
  • 2 oz amaretto
  • 4 oz pomegranate juice
  • 1 lime
  • 1 cranberry
  • Sugar
Pour amaretto, juice and vodka into shaker with ice and shake. Peel a spiral on the rind of the lime with a peeler. Twist around a cocktail toothpick and top with cranberry. Spin the glass rim in lime juice and then spin in sugar. Pour shaker in and top with your garnish.

Prosciutto wrapped Shrimp with Calabrian Chili Aoli

  • Shrimp
  • 2 cloves garlic
  • 1 lb tail on shrimp (cleaned & deveined)
  • 8 oz of thinly sliced Proscuitto
  • Juice of 1/2 a lemon
  • 2 tbsps olive oil
  • Salt & pepper
Start by placing shrimp in a bowl. Combine with lemon juice, garlic, olive oil and salt & pepper. Cut slices of prosciutto lengthwise and wrap each shrimp tightly. Add about 3-4 tbsps of olive oil (I used a pepperoncino oil I purchased in Calabria) to a sauce pan over medium low heat. Once the oil is hot, add shrimp on at a time to pan. Leave room around each shrimp to allow them to crisp up. If you crowd them, they’re going to steam each other and be soggy. Flip when first side has some color and shrimp look mostly pink. Cook other side the same.

Aoli

  • 1/2 cup mayonnaise
  • 2 tsps chopped garlic
  • 1 tbsp chopped Calabrian chilis
  • Salt & pepper

For the Aoli, just combine all of those ingredients. Dip away!

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