Bill Rubino
Posted in categorized
Classic Plum Tarte
The NYTimes published Marian Burros’s recipe for Plum Torte years ago and regularly reprinted it. I found this recipe only a few years ago and its wonderful. Marian Burros’s recipe for Plum Torte was reprinted every September from 1983 through 1989 until the editors determined that enough was enough.
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Cherry Tomatoes filled with Pesto
These are super easy and most of the preparation can be done hours ahead. If the tomatoes are ripe and you have a good brand of pesto you guests will love them. They are a particular treat during the summer months when you can get really fresh and ripe tomatoes.
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Challah Bread
According to Jewish tradition, the three Sabbath meals (Friday night, Saturday lunch, and Saturday late afternoon) and two holiday meals (one at night and lunch the following day) each begin with two complete loaves of bread. (Source Wikipedia) Traditionally its a braided bread and is mostly sold that way.
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Zucchini Soup
You wouldn’t think that zucchini would have much flavor as a base flavor for a soup! But surprisingly enough it makes a beautiful silky, light and tasty soup.
This is one of those quick, easy and inexpensive recipes 30 minutes from start to finish. When making soups if you don’t have Knorr soft bouillon in those little plastic containers,
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Bill Rubino
Posted in Soup Recipes
Spinach Soup / Cream of Spinach Soup
Making many soups is so easy and this one is no exception. It’s quite a luxurious one and has a beautiful texture, almost like velvet on the tongue. You can add small things to it to dress it up, such as tiny shrimp,
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Florentine Chicken Meatballs
They are light, crispy on the outside, and have a lovely gentle flavor that tastes quite luxurious. I don’t take making meatballs lightly! They have to be really good to make it on to this site. These are coated with Panko and baked which gives them a beautiful crispy outside and lovely texture inside.
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Italian Seasoning
Why buy Italian seasoning when you can make it at home with dried herbs you most likely have in the cupboard. Making this with dried herbs means it will keep for months and can be used to make a lovely Italian salad dressing or sprinkled over chicken for or any large roast,
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Lobster Stock
Here I am on New Years day with 2 eaten lobsters and all the shells, so instead of throwing them away I’m going to make the very most of them. Its time for lobster stock! During the coming few months I will at some time want to make a real lobster sauce.
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Pate Brisée 2
Pate Brisée is a classic French tart dough but it is perfect for making any kind of pie. It requires a light hand and produces a crispy and layered dough. It’s my go to recipe for tarts and pies of all kinds.
Enough dough for a double crust 23 or 24 centimeter tart or pie pan which is quite large.…
Cherry Pie a Typically American Recipe!
Not living in the US any more one thing that I really miss is cherry pie. It would seem the only way I’m going to get it, is to make it myself. It’s not a very difficult recipe and you can always use a good quality pre-made pie dough if you like.
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