Shrimp and Potatoes

Greek Style Shrimp and Potatoes

Serves 4

shrimpandpotatoes

Ingredients

  • 2 tbsp extra virgin olive oil
  • 1 sweet onion, chopped
  • 5 med size all purpose potatoes, peeled and chopped
  • 2 cloves garlic, minced
  • 1 tsp ground cayenne red pepper
  • salt, to taste
  • 1 cup water
  • 1 large can diced tomatoes
  • 3 tbsp chopped dill
  • feta cheese, 3.5-4 oz
  • 1 lb med size shrimp, shelled and deveined

Heat oil in skillet. Add onion, stir often until tender. Add potatoes, garlic, red pepper, cook 5 min. Add salt and water, heat to boiling over med heat. Cover, simmer over low heat 30 minutes until potatoes are tender.

Add tomatoes (with its juice), heat to boiling. Cover and simmer 15 minutes. Add shrimp, heat to boiling. Cover and simmer 5 minutes. Remove from heat, stir in feta cheese and dill.

Serve warm.

Pasta con Tonno

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This dish is delicious and easy to make. Try it, you’ll like it.

serves 4 adults

Ingredients:

  • spaghetti pasta  (I prefer fresh or gluten-free)
  • 1 28 oz. can crushed tomatoes
  • 3 cloves garlic, chopped
  • 1-2 cans 5 oz. tonno (Genova)

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  • 1 c. kalamata olives, pitted
  • 1 cube beef bouillon
  • 1 tbsp. sugar
  • chopped basil

Directions

(meanwhile boil water for pasta, cook al dente, drain)

  • heat crushed tomatoes, add sugar and bouillon
  • add garlic, cook approx. 10 min., remove
  • add tonno, cook approx. 10 min.
  • add olives, cook 5-10 min
  • add 2/3 of the basil
  • pour over drained pasta
  • garnish with remaining basil

Buon Appetito!

Penne or Farfalle with Shrimp

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serves 2-3 adults

Ingredients:

  • penne or farfalle pasta  (I prefer fresh or gluten-free)
  • extra virgin olive oil
  • 3 cloves garlic, chopped
  • 1 c. cherry tomatoes, halved
  • 1 lb. shrimp (med size)
  • chopped basil
  • crushed red pepper

Directions

(meanwhile boil water for pasta, cook al dente, drain)

  • heat olive oil in sauté pan
  • brown garlic, remove
  • add tomatoes and 1/2 of the basil, sauté  approx. 10 min.
  • add shrimp, cook 5-10 min
  • pour over drained pasta
  • garnish with remaining basil
  • sprinkle crushed red pepper (to taste)
  • add more olive oil if necessary

Buon Appetito!

il Tiramisu alla Cindy

Drum roll please (and a sprinkle of drama). Back by popular demand, my famous Tiramisu!

You will think you have died and gone to heaven once your mouth envelopes its first forkful and your taste buds swim in the soft textures. After careful consideration, I have decided to share my Tiramisu with the world. Why deprive people of this delectable dessert?

Ten years ago, mia suocera gave me a recipe for tiramisu. I knew she was testing me. “Let’s see how well she handles herself in the kitchen”, she said to herself. After all, her son’s meals and well-being are now my responsibilities. One afternoon, she suggested we try the recipe. I was doomed! How can I possibly make an acceptable Italian dessert? She’s from Italy, for crying out loud. But I accepted her challenge. Studying the recipe and carefully placing the utensils within reach for quick access, I was ready. She stood by me the entire time…watching. Sweat beads forming around my hairline.

I did it! Didn’t look half bad either. We tasted the finished product, it was good, but dull.  I told her I will try again because I can improve upon some ingredients. A few weeks later, I gave it another go and the result was absolutely delicious! Today, la suocera calls me for the Tiramisu recipe (and others).

This dish has been my contribution for many events; dinner parties, socials, fundraisers and school functions.

Give it a try, compliments are sure to follow!

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TIRAMISU  

serves 8-10

ingredients:

  • 4 large egg yolks
  • 1/4 c. sugar
  • 8 oz. mascarpone
  • 1 c. heavy whipping cream (whipped until stiff)
  • 2-3 paks lady fingers (good quality, soft, but firm)
  • 4 shot glasses of Tuaca Italian Liqueur
  • 1/2 c. espresso coffee (cooled)*
  • ground cocoa powder

*mix cooled coffee w/liqueur

  1. whip heavy cream, set aside
  2. beat egg yolks w/sugar, fold in mascarpone
  3. fold in whipped cream to egg-sugar mixture, beat again until stiff
  4. layer lady fingers on serving dish
  5. pour WITH TABLESPOON coffee mixture over lady finger layer
  6. spread cream mixture over lady fingers
  7. repeat steps 4-6, up to 3 layers total.
  8. sprinkle cocoa powder over top layer

Chill overnight.