Italian Gnocchi Spinaci

Potato Gnocchi di Spinaci and Cheese

Spinach Gnocchi


  • 1 1/4 lb chopped spinach
  • 1/2 lb ricotta cheese
  • 1 cup grated Parmesan cheese
  • 1 beaten egg
  • 1/2 cup flour
  • 3 olive oil
  • pinch ground nutmeg


1. Cooke the spinach in large skillet tight covered on low heat, stir or shake once and cooke about 3 min or until tender, and drain well the liquid from the leaves.

2. In large container, combine the flour, spinach, ricotta, egg, nutmeg and half the Parmesan and mix it well.

3. Mold the mixture into a ball or egg shape using your palm or table spoon, and place on a tray covered with flour

4. In a large saucepan, boil some water and reduce the heat, simmer the gnocchi gently about 3 minutes or until gnocchi rise to surface and remove with slotted spoon.

5. Arrange gnocchi in well grassed oven-tray and sprinkle with what left from the Parmesan cheese, cooke under broiler until turned slightly golden color.. Serve immediately

Italian Rice Risi e Bisi

Italian Risi e Bisi Rice and Peas

Rice and Peas


  • 1 cup young peas
  • 1 chopped onion
  • 1 stalk chopped celery
  • 1/4 cup olive oil
  • 1 cup long-grain rice
  • 1/2 cup dry white wine
  • 3 cups chicken stock
  • 3 tablespoons grated fresh Parmesan cheese
  • salt and pepper to taste
  • 2 tablespoons olive oil, extra


1. Heat the olive oil in heavy saucepan, add the onion and the celery stir in through for 2 -3 min until onion became golden brown .

2. Add the rice and keep stirring for another 2 min, until the rice became translucent

3. Add the wine, chicken stock, salt and pepper, keep on stirring and bring to boil and reduce the heat to low

4. Simmer about 15 min until the rice tender, before you take it off the heat add the peas and mix it gently for 1, then stir in the extra olive oil and cheese. Press mixture in a bowl, turn onto and serve immediately

Vegetable Risotto

Rice with Vegetable Middle Eastern recipe

Rice with Eggplant Zucchini and Mushroom


  • 1 small eggplant
  • 1 chopped onion
  • 1 zucchini
  • 1/2 chopped red bell pepper
  • 1/2 stick butter
  • 1 cup sliced mushrooms
  • 3 tablespoons olive oil
  • 1 1b long-grain rice
  • 4 cups chicken stock
  • 1 cup green peas
  • 1 /2 cup grated fresh Parmesan cheese
  • Salt and pepper to taste


1. Melt half of the butter with one spoon live oil in a pan, add mushroom and cook stirring for 2 min, remove from the pan

2 Melt the rest of the butter and olive oil, then add the onion and cook stirring for 3 - 4 min, till become translucent. Add the rice and keep stirrin for an extra 2 min

2. Add the chicken stock and when it's boiling, reduce the heat and simmer covered about 15 min

3, Add mushroom, red pepper, eggplant, zucchini, salt and pepper and stir through gently and simmer uncover another 5 -7 min untill the liqued evaporate.

5. before serving sprinkle with cheese stirring gently, serve immediately ..enjoy

Lebanese Green Olive Sauce with Mint

Italian Green Olive Sauce with Mint

Green Olive Suace


  • 1/2 cup pitted Lebanese green olives
  • 1 1/2 teaspoons minced garlic
  • 1/2 teaspoon origano
  • 1/4 cup chopped fresh mint leaves
  • 5 tablespoons grated Parmesan
  • 2 teaspoons olive oil
  • 1/2 cup water
  • salt and pepper to tast


1. Place the olives, parmesan, garlic, oregano, mint in food processor and add the water. puree the mixture for few seconds keeping some texture not very smooth

2. In a large bowl, toss with pasta, and serve immediately. Garnish with additional olives and mint leaves....Enjoy

Fresh Tomato Pasta Sauce

Treditional Italian Fresh Tomato Pasta Sauce

Tomato Ginger Sauce


  • 3 cups diced peeled fresh ripe tomatoes
  • 3/4 cup minced onion
  • 2 teaspoons minced fresh ginger
  • 2 minced garlic
  • 1/4 stick extra virgin olive oil
  • 1/4 cup minced parsley
  • salt and pepper to taste


1. In medium skellet over moderate heat, add olive oil and cooke the onion, ginger and garlic for about 3 min

2. Stir in the tomatoes, and gen­tly simmer, for 12 min, stirring occasionally

3. Season to taste with salt and pepper. Put the sauce in a food processor or blender until smooth, and add the parsley.

4. Toss with hot pasta. Serve immediately.

Pasta Original Italian Sauce

Original Italian Tomato and Basil Sauce

Marinara Sauce


  • 2 tablespoons olive oil
  • 3/4 cup chopped onion
  • 3 cups plum fresh plum tomato peeled and chopped
  • 1/4 cup chopped fresh basil
  • 1 teaspoon dried marjoram
  • salt and freshly pepper to taste


1.Heat the olive oil on a heavy saucepan, add the onion and and sauté until soft about 6 min

2. Add the tomato with their liquid, stir in with and transfer to processor or through a food mill to get the right consistency.

3. Return the mixture to heat and simmer for 20 min, 5 min before finish add the basil, marjoram , salt and pepper.

4. Toss with hot pasta. garnish with the additional fresh herbs....Enjoy

Broiled Halibut

Halibut Broiled Steaks with Mustard

Halibut with Mustard


  • 4 halibut steaks (1 1/2 inches thick)
  • 1 1/3 cups Dijon mustard
  • 1/2 cup extra-virgin olive oil for coating
  • 1/4 cup oive oil for rubbing
  • 1 teaspoon salt and fesh pepper to taste


1. Whisk the mustard and 1/2 cup of olive oil in sparate cup till smooth

2. Rub the halibut with oil and sprnkle the salt and pepper, place tehm in a broiler pan, coat each steak with genirosity with mostard coatin 5 .

3. preheat the oven on broiler mode

4. Broil the steak until the tops are browned and puffy, about 4 to 6 minutes. Turn the steaks, and brush the other side with what left from the mostard and broil it about the same time, remove and serve immediately.

Original Pasta Sauce

Original Italian Tomato and Basil Sauce

Tomato Basil Sauce


  • 3 large ripe peeled and chopped tomatoes
  • 2 tablespoons extra-virgin olive oil
  • 3 cloves minced garlic
  • 5 sprigs of fresh basil
  • Freshly ground pepper and salt to taste


  1. In large saucepan, heat the olive oil on moderate heat, add the garlic and stir for one min.
  2. Add the tomatoes, basil, salt and pepper and stirl the mixture well, reduce the heat and simmer for 10 min.
  3. Discard the basil springs and place the mixture in food processor for the right consistency
  4. Toss with hot pasta, and serve immediately

Delicious Gnocchi with Dubliner Cheese

Potato Gnocchi with Herbs and Cheese

Potato Gnocchi with Herbs


  • 2 large russet potatoes
  • 1 large beaten egg
  • 1 cup all-purpose flour
  • 1/4 cup grated Dubliner cheese
  • 1 tablespoon unsalted butter
  • 1 tablespoon minced flat-leaf parsley
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon freshly ground black pepper
  • pinch of freshly grated nutmeg


1. Boil the potato until become very soft, normally 20 - 45 min, when it's done, add cold water and peel the potatoes and let it set.

2. When the Potatoes are cool enough, place in a medium bowl and mash with ricer, masher or fork

3. Add the egg, butter cheese, salt, oregano, pepper and nutmeg and use a fork to stir in the mixture

4. Add the flour and transfer the mixture to a kneading surface and continue kneading till become smooth.

3. Divide the dough into 4 equal pieces. Roll each piece into a desirable texture as a rope 1/2 in. thick, and cut the rope into 1/2 in. pieces

4. Boil good amount of water In a large pot and cook gnocchi until they float, about 3 minutes. Drain gnocchi completely. Serve immediately.

Cod Curry with Shrimp

Curry Indian Salt Cod with Shrimp

Salt Cod with Shrimp


  • 1 pound salt cod
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 3 Chopped Medium tomatoes
  • 3 Finely chopped onions
  • 1/2 teaspoon garlic powder
  • 5 tablespoons curry powder
  • 2 Sliced and peeled potatoes
  • 1 1/2 cups water
  • 1 pound peeled and deveined shrimp


1. Soak the salt cod in cold water for 24 or more according to the saltness, change the water few times, cut the cod during the soaking into Broad slices

2. Place and heat the oil and butter in a Heavy saucepan, add curry onions, garlic, tomatoes and cook about 1 1/2 min

3. Add the potatoes and the water, then cook for 15 min or until the potatoes are tender

4. Add the cod to the simmering mixture and cook about 10 min .

5. Add shrimp, and simmer about 4 to 6 minutes until done and serve hot... enjoy

Salt Cod French Recipe

French Recipe Cod Brandade de Morue

Brandade de Morue


  • 1 pound salt cod
  • 1/2 teaspoon fennel seeds
  • 1/4 oregano
  • 5 llspice corns
  • 2 cups water
  • 1 cup milk
  • 5 garlic cloves, smashed
  • 1/4 cup heavy creme
  • 1/4 cup extra vigin olive oil
  • 2 baking potatoes peeled
  • 1 teaspoon lemon juice to taste
  • salt and white pepper to taste


1. Soak the code on water for 24 hours to reduce the salt. Rinse very well

2. In saucepan, combine the water, oregano, fennel seeds, allspice corns and half of the garlic, bring to a boil and reduce the heat simmering for 45 min

3. Sieve the liquid and return it to the saucepan

4. Bring the liquid to boil. Add the cod to the liquid and turn the heat off, then let the cod stand for 15 min to be cooked.

5. Transfer the code to a separate plate, and cooke the potato in the liquid stock for 30 - 45 min until soft.

6. Add the code and potato to a food processor with the remaining garlic, olive oil, creme, milk and water. add pepper and salt to tase and mix it together to the right consistency... enjoy


Mediterranean Fish Cod Fillet

Cod Fillet with olive oil Sherry Vinegar

Cod with Olives and Tomatoes


  • 4 pieces of cod fillet
  • 1/4 cup olive oil
  • 1 medium onion, finely chopped
  • 3 minced shallots,
  • 2 large garlic minced cloves
  • 1/4 cup sherry vinegar
  • 2 tomatoes, peeled, and finely chopped
  • 8 green Lebanese olives, pitted and chopped
  • salt and pepper to taste


1. In heavy skillet heat the olive oil and place the garlic, onion, shallots and stir on moderate heat for 2 - 3 min until onion became translucent

2. Add the tomato, sherry vinegar, and keep stirring for 1 mine and season to taste with salt and pepper stirring with other ingredients for 2 min.

3. Place the code and cook each side on moderate to high for 6 - 7 min till the center became milky and flaky

3. Transfer the cod to a platter. Top it with the cooking sauce ... enjoy

Cod Fillets

Cod Fillets wiht Wine Mushroomand Tomatoes

Cod Fillets with Mushrooms


  • 1 pounds cod fillets cut into strips
  • 1 tablespoon unsalted butter
  • 1/2 pound mushrooms, shiitake preferred
  • 1 small onion, sliced thin
  • 1 medium chopped tomatoes
  • 1 large sliced shallots
  • 1/4 cup dry white wine
  • 2 tablespoons minced parsley
  • 1/2 teaspoon fresh thyme
  • 3/4 cups heavy creme
  • salt and pepper to taste


1. Heat the butter in large skillets over moderately low heat, add the mushrooms, onion, tomato, shallots white wine, parsley and thyme Cook, stirring occasionally about 7 minutes, until the vegetables are softened.

2. Add the creme and season to taste with salt and pepper stirring with other ingredients for 2 min.

3. Place the cod and cook it gently on each side about 5 - 7 min don't flip it. Normally when center of the cod turned milky and flaky the code is don. Never over-cook it.

3. Transfer the cod to a platter. boil it other ingredients to the desired consistency. Pour the sauce over the cod... enjoy

Japanese Batter

Tempura Batter for shrimp and Other Seafood

Tempura Batter



  • 1 Large egg
  • 1 cup ice water
  • 1 Cups all purpose flour


1. Whisk the egg, add the iced water

3. Place the mixture into mixing bowl, then add the flour

4. Mix it all together lightly, and use it immediately


Seafood Batter

Beer Batter for fish and Other Seafood

Beer Batter


  • 1 egg
  • 3/4 cup flour
  • 3/4 teaspoon salt
  • 3/4 teaspoon freshly ground pepper
  • 3/4 cup beer
  • 1/4 cup milk
  • 1 tablespoon melted butter


1. Blend the hard ingredients, flour, salt and pepper in a large bowl

3. Whisk the egg and mix it with the beer and milk

4. Add the liquid mixture to the flour and let it se for 1 hour

5. Use it for fish or shrimp and any other frying seafood...Enjoy

Plain Seafood Batter

Salmon Fish Fillet with Honey Mustard

Fish Batter

Makes about 2 pounds fish fillet


  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/3 cups water


1. Mix the dry ingredients flour, baking powder and salt.

3. In a bowl, whisk in the water until become very smooth

4. Let it rest about 45 min, before using

Salmon Honey Mustard

Salmon Fish Fillet with Honey Mustard

Fried Salmon Fillet with Bread Crumb


  • 1 quart vegetable oil
  • 1 pound salmon fillet
  • 1/4 cup Dijon mustard
  • 2 teaspoon honey
  • 2 eggs
  • 2 cups bread crumbs
  • salt and fresh ground pepper to taste


1. Add honey and pinch of salt to the mustard and coat each side of each salmon slice.

3. Beat the eggs and place in a bowl.

4. place the bread crumb in wide flat dish

5.Dip each slice of salmon fillet in the egg, then press it in the bread crumb so stick and cover the fillet

6. Let it rest and dry about 15 min

7. Heat the oil about 370 F and cook about 1 1/2 to 2 min until became golden brown... enjoy!

Fried Scallops

Flounder Deep Fry the Perfect Way

Perfect Scallops with Dill and Cracker


  • 1 pound scallops (preferably Bay)
  • 2 large eggs
  • 2 cups cracker meal
  • 1 quart vegetable oil
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried dill
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper


1. Mix the scallops with 1/2 of the salt and drain the excessive water. Let it set at room temperature for 15 min

2. Beat eggs well and pour in wide shallow bowl

3. Season the flour with remaining salt and black pepper in wide plate.

4. Combine cracker meal with dill and garlic powder in another wide plate.

5. Toss the scallops in flour as batches of 6 - 8 and dust it very well all sides

6. Dip the escallops in the egg, and the cracker meals until all coated

7. Heat the oil in heavy saucepan about 36F and cook for deep fry about 2 -3 min until the scallops golden brown ... Enjoy

Fried Flounder Fillets

Flounder Deep Fry the Perfect Way

Flounder Fried the Perfect Way


  • 2 pounds flounder fillets, cut into 16 thin
  • 1 quart vegetable oil
  • 2 eggs
  • 3 cups cracker meal
  • 1/2 teaspoon cumin
  • 1 teaspoon salt to taste
  • 1 teaspoon freshly ground black pepper


1. Heat the oil in heavy deep skillet till reach about 360 F

2. Beat eggs well and pour in shallow bowl

3. Combine cracker meal, salt, pepper and cumin in a large plate.

4. Dry the flounder very well, and dip in egg, then in the cracker turn it around to be all coated.

5. Fry it 2 - 3 min until golden brown. It's good to cook it in batches few at a time, so won't reduce heat of the oil

5. Remove fish to dry towel to drain the oil and serve on hot plate garnished with lemon wedges... Enjoy

Crunchy Smelt

Italian Fish Milanese

Small Fish Fried the Perfect Way


  • 2 cups all-purpose flour
  • 11/2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1 lb. smelt fish
  • 1 1/4 cumin
  • 1 1/4 coriander
  • 1 quart vegetable oil
  • lemon wedges for garnish


1. Combine flour, salt, pepper, cumin, coriander and trans-fare to paper bag and shake well

3. Dry the fish to bag and shake until all fish coated properly.

3. Pour the coated fish into sieve to remove excess flour

4. Heat the oil in deep skillet for about 375F add the fish and fry about 2 - 3 min until golden brown.

5. Remove fish to dry towel to drain the oil and serve on hot plate garnished with lemon wedges... Enjoy

Quinoa with Sun-dried Tomato

Quinoa and Middle Eastern Spices

Quinoa with Middle Easter Spices


  • 1 cup quinoa
  • 2 tablespoons olive oil
  • 2 cups chicken broth
  • 1 teaspoon black mustard seeds
  • 1/3 cup minced onion
  • 1/3 cup sun-dried tomato
  • 1 teaspoon minced green chili
  • 1/2 teaspoon cumin
  • 2 tablespoons chopped cilantro


1. Heat olive oil in heavy saucepan on moderate to high, add onion and caraway seeds, cumin and onion, reduce the heat and cook until onion became golden.

2. Soak in warm water the sun-dried tomato for 1 - 2 hours

2. Add the quinoa and keep stirring for another 2 min

3. Add chill, sun-dried tomato after you drain the water and continue stirring for another min, finally pour chicken broth, cover the pan, reduce the heat to the lowest and simmer for 20 min.

4. Garnish with cilantro and drizzle with olive oil... enjoy!