(function(w,d,s,l,i){w[l]=w[l]||[];w[l].push({'gtm.start': new Date().getTime(),event:'gtm.js'});var f=d.getElementsByTagName(s)[0], j=d.createElement(s),dl=l!='dataLayer'?'&l='+l:'';j.async=true;j.data-privacy-src= 'https://www.googletagmanager.com/gtm.js?id='+i+dl;f.parentNode.insertBefore(j,f); })(window,document,'script','dataLayer','GTM-PBHLSGM');

S1 | E1

Pasta With Anchovies and Garlic

Share This Recipe:

  • 1 pound of dried pasta (spaghetti, bucatini, your choice)
  • 2 small cans of anchovy filet (in oil)
  • ½ cup of olive oil
  • 3 cloves of garlic, chopped
  • 1 cup of pasta water
  • ½ cup of chopped Parsley
  • red pepper flakes (to taste)
  • grated Parmigiano cheese (to taste)
  • 1 cup white wine (optional)
  • In a medium-size saucepan, pour 1/2 cup of olive oil and put it over medium heat.
  • Finely chop the garlic and put it into the oil, cook for three minutes on low heat. Stir to make sure they don’t burn. Add red pepper flakes according to your taste. Cook in the garlic and olive oil mixture for two minutes.
  • ­Add two cans of anchovy filets and oil. 2 small tin/can of anchovy per pound of pasta. Smash them up while they are coking in the oil. Make sure that they are finely emulsified. (Add 1 cup white wine to sauce if you’d like.)
  • While cooking the anchovy sauce, start cooking the pasta in a salted water until it is al dente. Remember the pasta is going to cook again in the olive oil/anchovy mixture. Once your pasta has been cooked to your satisfaction, remove from heat and prepare to strain.
  • Strain pasta, saving one cup of pasta water for later. Return pasta to the empty pot and prepare to add the anchovy sauce.
  • Using a ladle, spoon the anchovy sauce onto the pasta and keep stirring until the pasta is coated. (If the sauce is too thick, slowly add some pasta water to thin it out. Be careful not to overwater.)
  • Toss in chopped parsley and then add the grated Parmigiano cheese, stirring to combine.
  • Transfer to a serving bowl, top with anchovy filets, parsley and cheese.
  • Serve hot and enjoy!

S1 | E2

Orzo With Mushrooms, & Peas

Share This Recipe:

  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon juice
  • ½ teaspoon Kosher salt
  • ½ teaspoon black pepper
  • 3 garlic cloves, minced
  • 3 tablespoons unsalted butter
  • 1 cup orzo
  • 1/3 cup dry white wine
  • 2 cups chicken stock
    • You can also use seafood stock or boiling water, per your preference
  • 3 tablespoons finely chopped parsley
  • ½ diced mushrooms
  • 1 cup peas
  1. Add 2 tablespoons of butter, olive oil, and garlic to a medium skillet, set over medium heat.
  2. When the butter starts to bubble, add the orzo and salt and cook, stirring often, until the orzo is toasted, about 2 minutes. (Adjust heat as necessary to prevent the garlic from burning.)
  3. Carefully add wine – it will bubble – and stir until absorbed, about one minute.
  4. Stir in chicken stock, reduce heat to low, cover, and cook until orzo is al dente, about 15-20 minutes.
  5. Meanwhile, in a medium saucepan, melt the rest of the butter and sauté the mushrooms until they are browned on all sides.
  6. While the mushrooms sauté, chop your parsley and zest your lemons.
  7. Add frozen peas and gently sauté, for 1 minute, making sure the peas do not cook fully. (They will continue to cook in the orzo.)
  8. When orzo has cooked, stir in mushrooms and peas, lemon zest, and lemon juice.
  9. Sprinkle with parsley, season with salt and pepper, and serve hot. Enjoy!

S1 | E3

Chicken with Shallots & Grapes

Share This Recipe:

  • 2 ½ to 3 lbs. bone-in, skin-on chicken thighs, patted dry
  • 3 tablespoons olive oil
  • 2 garlic cloves, finely chopped
  • 1 tablespoon za’atar (optional)
  • 1 tablespoon Kosher salt
  • 1 tablespoon black pepper
  • 6 medium to large shallots, peeled and quartered root to stem
  • 8 ounces seedless red and/or green grapes, broken into small clusters on the vine
  • 4 to 5 thyme sprigs
  • 2 teaspoons finely chopped thyme
  1. Heat oven to 425 degrees.
  2. In a large bowl, toss together the chicken with olive oil, garlic, and (optional) za’atar. Season well with salt and pepper.
  3. Place the shallots and grapes on the sheet pan and gently toss with the remaining olive
    oil and season well with salt.
  4. Nestle the chicken skin-side up in between the shallots and grapes and lay the thyme
    sprigs on top of the mixture.
  5. Roast for 25 to 30 minutes until the chicken is cooked through and the shallots and
    grapes at the edges of the pan begin to soften and caramelize.
  6. Remove the thyme sprigs and broil for additional 2 minutes until the skin of the chicken
    is crispy and golden.
  7. Scatter with chopped thyme and season with flaky salt.
  8. Serve hot straight from the pan or move everything over to a platter. Enjoy!

S1 | E4

Christmas Spritz Cookies

Share This Recipe:

  • 1 cup shortening
  • ½ cup sugar
  • ½ cup brown sugar
  • 1 egg
  • 2 ½ cups of flour
  • ¼ tsp salt
  • ¼ tsp baking soda
  • 2 tbs lemon juice (for lemon spritz)
  • 1 tsp lemon zest (for lemon spritz)
  • 1 tbs almond extract (for almond spritz)
  • 1 tsp vanilla extract (for caramel spritz)
  1. Preheat oven to 300°. (350° for standard oven.)
  2. Using a stand mixer, cream your shortening whilst preparing your dry ingredients in a separate mixing bowl.
  3. Add sugar and cream well. Scrape sided of the mixing bowl and whisk, and beat in one egg and flavor extracts (lemon, almond, and vanilla, depending on the dough). Cream well.
  4. Add a few drops of food coloring of your choice and continue to cream the mixture. Slowly add the dry ingredients to the creamed mixture, sifting in a little bit at a time.
  5. Fill cookie press with finished dough. (If you do not have a cookie press, you can roll out the dough and use cookie cutters.)
  6. Use your favorite candies, sprinkles, and edible glitter to decorate cookies before putting them in the oven.
  7. Bake at 300° for 8 to 10 minutes. Allow cookies to cool completely before packaging. (350° in a standard oven.)
  8. Use cupcake wrappers to bundle and distribute. Enjoy!

S1 | E5

Fr. Michael’s Bolognese Sauce

Share This Recipe:

  • 3/4 lbs. of ground beef, pork, veal
  • 2 lbs. of pasta (tagliatelle or rigatoni)
  • ½ lbs. of ground pancetta and mortadella
  • 1 onion
  • 1 bag of carrots
  • 2 stalks of celery including leaves
  • 3 cloves of garlic
  • 2 tablespoons of olive oil
  • 2 teaspoons Anchovy paste
  • 1 small can of tomato paste
  • 1 can of Marzano tomatoes
  • 1 cup of wine
  • 1 carton of Pomi strained tomatoes
  • Italian Romano Cheese (to taste)
  • few flakes pepperoncino (to taste)
  • dried and fresh basil

1. In a food processor place the chopped onion, carrot, celery, garlic, pancetta and mortadella with 2 tablespoons of olive oil and process. Take out of the food processor, put on the side.
2. In a large pot, add the blended vegetables, pancetta and mortadella, and brown the meats on low heat.
3. Add a few red pepper flakes, dried basil, the carton of Pomi Strained Tomatoes, and anchovy paste.
4. In a food processor, put the chicken livers, tomatoes, and wine, blend and add to the browning meats.
5. Add wine and basil to taste, stirring well to combine. If the sauce is too thick, add some beef broth, mixing it in slowly.
6. Taste the mixture, if it tastes too acidic, add a tablespoon of sugar. Cover and let simmer on low heat for 60-90 minutes.
7. Cook pasta until al dente.
8. Combine pasta and sauce, add fresh basil and cheese to taste. Serve hot, and enjoy!

S1 | E6

Cheesy Baked Pasta & Sausage

Share This Recipe:

  • 3 tablespoons extra-virgin olive oil
  • ¾ pound bulk hot or mild Italian sausage
  • 4 garlic cloves, thinly sliced
  • 1 teaspoon dried oregano
  • ½ teaspoon fennel seeds, coarsely crushed
  • Pinch of red-pepper flakes
  • 1 (28-ounce) can whole peeled tomatoes w/ juices
  • 1 (14-ounce) can crushed / strained tomatoes
  • 2 bay leaves
  • Kosher salt
  • 12 ounces dried pasta
  • 8 ounces fresh mozzarella, cubed
  • 6 ounces whole-milk ricotta
  • ½ cup grated Parmesan
  • ¼ cup basil leaves
  1. Heat oven to 425 degrees. Heat oil in a 12-inch ovenproof skillet over medium-high. Crumble sausage into skillet, using a spoon to break it into small pieces. Cook until starting to brown, stirring occasionally, 5 to 7 minutes. Stir in garlic and cook another 1 to 2 minutes.
  2. Stir in whole tomatoes and their juice, using a knife to break them up. Add crushed tomatoes, bay leaves, oregano, fennel seeds, red-pepper flakes (if using), and 2 teaspoons salt, and bring to a simmer. Simmer for 10 minutes to thicken slightly.
  3. Pluck out the bay leaves. Stir in pasta and 1 cup water and return to a simmer. Continue to simmer for 2 minutes, stirring frequently to make sure pasta doesn’t stick to the bottom of the pan.
  4. Remove from heat, and fold in about a third of the ricotta. Top pasta with remaining mozzarella and dollops of ricotta. Sprinkle with Parmesan, then transfer to oven. Bake until pasta is tender when poked with a fork, and cheese is bubbly and lightly golden, 18 to 22 minutes. (If you’d like a more deeply browned topping, run the pan under the broiler for 1 or 2 minutes.)
  5. Top with basil, plenty of black pepper, and more Parmesan. Serve hot and enjoy!
This website uses cookies and third party services. OK