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Once the puff pastry sheets have thawed, take them out of the package and using a biscuit cutter, cut the sheets into six rounds of approximately four inches each. In a nonstick sauce pan over medium high heat add the butter,

In a large pot, bring the water to a boil with or without the optional salt.       Place the butter in a large skillet set on medium-high heat and cook until it sizzles, about 2 m

To Prepare the Roasted Eggplant Terrine:       Preheat the oven to 425 degrees.       Cut the stem ends off all the eggplants. Cut 3 eggplants in half lengthwise and score the flesh with a sharp knife, making sure you don’t cut through the skin.

Bring a large pot of salted water to a boil, add the pasta, and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian, al dente). Drain the pasta well, reserving ½ cup of

Bring a large pot of salted water to a boil.In a wide, deep sauté pan, heat the olive oil over medium high heat.Add the garlic, red pepper flakes and onion. Sauté for 5 - 7 minutes, until onions are well

Drain and chop the canned tomatoes, saving the drained juices to use later in the making of the sauce. Heat the olive oil and garlic in a large sauté pan on medium-high heat until the garlic starts to brown, about