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creamy basil sauce

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Ingredients:

  • Fresh basil leaves (about 2 cups blended)
  • 1 cup pine nuts
  • 1 clove garlic
  • 1/4 of a medium onion
  • 2 buffalo mozzarella balls
  • 1 slice of Parmigiano-Reggiano

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1. Remove basil leaves from the stalk. Wash and dry thoroughly.

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2. Use a garlic presser to grind the garlic into a thick paste. Dice the onion into small pieces.

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3. Place in pan over medium heat until the ingredients begin to turn golden. Depending on how strong you want the taste to be you can add as much or as little of the garlic/onion mix to the sauce.

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4. Blend ingredients together. Starting with the basil and the pine nuts and then adding the cheese and garlic mixture to taste.

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5. You can add to noodles for an easy pasta sauce.

 

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corn pancakes

corn pancake recipe

 

This recipe is one of my favorites. It is very simple to make, it can be served with both sweet or salty sides, and can be made for any occasion. It technically only requires corn but depending on what you add to it, the flavor can vary every time.

corn pancake

 

Ingredients:

  • 8 cups of sweet corn (I purchased the frozen ones and them boiled them in hot water to cook them)
  • 4 tablespoons of brown sugar
  • 1 teaspoon of cornstarch (might not need it depending on the consistency)

1. Make sure the corn is cooked thoroughly, then blend at a medium speed until it becomes a thick paste (see image above)

2. While blending add sugar per your preference  (I add all 4 tbsp. because I like the sweetness of the pancake to contrast the salty cheese but some people prefer to mute the sweetness down)

3. Pour the mixture into a skillet at low heat. Let it cook on each side until the edges are golden brown and the uncooked side is relatively dry. Do not flip until this has happened, otherwise the pancake will come apart. If your mixture is too runny, you can add some cornstarch to thicken it up.

4. Serve. I usually serve the pancakes for lunch alongside some salted Burrata cheese. Butter or cream cheese also makes a great spread.

 

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chocolate molten cupcakes

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There is something so rich about a chocolate molten cake. Invented in 1987 by Chef Jean-Georges Vongerichten, the chocolate molten cake is a combination of a chocolate flourless cake and a souffle. Although many variations exist, the simplicity of the ingredients and the easy preparation has made the cake a dessert staple across most American restaurants. Continue reading

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valentine’s macaroons

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Between the chocolates, flowers, and balloons, Valentine’s Day has become a sweet-filled holiday that celebrates the relationships we treasure. From family, to friends, to significant others, Valentine’s Day is a great way to express our affection through little unique details to brighten up their day. One of these wonderful surprises are French macaroons, a ganache filled pastry surrounded by two almond biscuits. Sweet, colorful, and elegant, macaroons are a great gift for anyone and a delicious treat to make. Continue reading

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a me party

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One of my resolutions for this year was to enjoy the simple things in life. I love breakfast but very rarely get to enjoy it, as I am usually devouring granola bars on my way to work in the morning or gulping down some orange juice while going through emails. The art of preparing, serving, and enjoying food has long been lost on me and only surfaces when I am having guests over. And although I am still not ready to whip out a complicated meal, I decided that life is too short to be filled with granola bars and subpar orange juice. Continue reading

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