In the bowl of a food processor, pulse together the flour, sugar, and salt until combined. Add the shortening and pulse until pea-sized crumbs form. Transfer the dough to a large bowl and bring the dough together with a wooden spoon.
In a small bowl, whisk together the egg, vinegar, and water. Pour over the dough and mix until combined (dough will be sticky). Cover with plastic wrap and chill in the refrigerator for at least 1 hour before rolling.
For a hot pie (e.g. with a filling that needs to be baked), divide the chilled dough in half on a generously floured work surface. Roll half of the dough to ¼-inch thick and transfer to a 9-inch pie dish. Repeat with the second half of dough if the pie is covered. Bake as instructed in the recipe. Wrap any remaining dough in plastic wrap and store in the refrigerate.
For a cold pie (e.g. with a filling that doesn\’t need to be baked), move oven rack to the lowest tier and preheat oven to 375°F. Divide the chilled dough in half on a generously floured work surface. Roll half of the dough to ¼-inch thick and transfer to a 9-inch pie dish. Loosely fit aluminum foil over the lined pie dish and weigh down with pie weights, raw rice or uncooked beans. Bake for 25 to 30 minutes. Remove the weights and foil and continue baking for 10 to 12 minutes until golden brown. Fill and chill according to recipe.
Kosher salt and freshly ground black pepper, to taste
1 tbsp. unsalted butter
3 tbsp. bread crumbs
Heat oil in a 6-qt. saucepan over medium-high heat. Cook garlic and shallot until golden, 4–6 minutes. Add zucchini; cook, stirring occasionally, until golden, about 15 minutes. Transfer to a bowl; let cool. Stir in pecorino, ricotta, parsley, eggs, salt, and pepper.
Heat oven to 350°. Grease a 10″ pie plate with butter; coat with bread crumbs. Spread zucchini mixture evenly over top; bake until golden on top and slightly puffed, 40–45 minutes. Serve hot or at room temperature.
Break the head of cauliflower up into chunks and cut into desired sized pieces.
Add all the cauliflower to a microwave safe bowl and cover bowl with damp paper towels. Microwave on high for 3 minutes. Re-dampen the paper towels and microwave for another 3 minutes or until cauliflower is fork tender.
Dice the bacon, hard boiled eggs, celery, red onion and chives and add it to the bowl of cauliflower.
In a separate bowl combine the mayo, mustard, apple cider vinegar, salt and black pepper and then pour it over the cauliflower mixture.
Combine the entire mixture thoroughly with a spoon and add any additional salt and pepper as you see necessary.
Store in a sealed container in the fridge up to one week. Serve cold and enjoy!
3 bananas, mashed
1 ½ cups sugar
1 cup sour cream
½ cup (1 stick) butter, softened
2 cups flour
2 teaspoons vanilla
1 teaspoon baking soda
¾ teaspoon salt
¼ teaspoon cinnamon
½ cup chopped walnuts (optional)
½ cup (1 stick) butter, melted
3 cups powdered sugar
2 teaspoons vanilla extract
⅓ cup milk
Preheat oven to 375°F and grease a 9×13-inch baking dish or line with parchment paper.
Mash bananas until just smooth. Add cinnamon and stir until well blended.
In a large bowl, beat sugar, butter, sour cream, and eggs until creamy. Add vanilla extract and mashed bananas.
In a separate bowl, combine flour, baking soda, and salt. Slowly add dry ingredients to wet in 3 small batches. Optional: fold in chopped walnuts.
Pour batter into baking dish, spreading evenly, and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven to cool slightly.
In large sauce pan, melt butter until just golden brown in color.
Whisk in powdered sugar one cup at a time, followed by vanilla and milk.
Once mixture has come together and thickened, pour warm frosting over top of banana brownies, using a spatula to spread evenly over the top. Cool completely before cutting into squares to serve.
6 tablespoons unsalted butter, softened, plus more for pie plate 1 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1 cup plus 2 tablespoons sugar 1 large egg 1/2 cup milk 1 teaspoon pure vanilla extract 1 pound strawberries, hulled and halved
Preheat oven to 350 degrees. Butter a 10-inch pie plate. Sift flour, baking powder, and salt together into a medium bowl.
Put butter and 1 cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium-low; mix in egg, milk, and vanilla.
Reduce speed to low; gradually mix in flour mixture. Transfer batter to buttered pie plate. Arrange strawberries on top of batter, cut sides down and as close together as possible. Sprinkle remaining 2 tablespoons sugar over berries.
Bake cake 10 minutes. Reduce oven temperature to 325 degrees. Bake until cake is golden brown and firm to the touch, about 1 hour. Let cool in pie plate on a wire rack. Cut into wedges.
1 ½ cups marinara tomato sauce (Napolitana) buy it or click here for recipe.
Wash and trim away the tops and bottoms. Remove a small slice so it sits flat and slice lengthwise approx 1/4 inch thick. Line a baking tray with parchment paper and arrange your eggplant slices. Drizzle or brush a little olive oil on each piece of eggplant. Sprinkle the Italian herbs. Bake for 20 min at 350°F – 180°C or until golden brown.
In a mixing bowl, add your ricotta cheese. Add one whole egg. Grate and add a three quarter cup of mozzarella cheese.
Add the grated Parmesan cheese. Chop and add the fresh parsley. Add the zest of one lemon. Season with salt and pepper and mix well.
In a baking dish, line the bottom with one cup of tomato sauce (Marinara).
Remove the eggplant from oven when cooked and leave to cool a few minutes.
Place an eggplant slice on your workbench. Using a tablespoon, scoop out some of the mixture, place it of the eggplant slice and spread it evenly to totally cover. Roll the eggplant slice and place it in your baking dish on top of the sauce. Repeat the process and leave a gap between each roll. Top each piece with the remainder of mozzarella cheese.
Bake for 25 min at 400°F – 200°C or until golden brown.
Using a knife, roll up the fresh basil and shred it. Once cooked, remove from oven and scatter the fresh basil over rollatinis. Leave to cool ten minutes before serving.
3 tbsp. kosher salt, plus more to taste
8 plum tomatoes, cored, halved, and seeded
1 clove garlic, crushed
1 baguette (about 10 oz.), cut into large pieces 1⁄2 small yellow onion
1 cup extra-virgin olive oil, plus more for drizzling
2 tbsp. sherry vinegar
Freshly ground black pepper, to taste
3 hard-boiled eggs, chopped
1 1⁄2 cups finely chopped Iberian ham or prosciutto (optional)
Place salt, tomatoes, garlic, bread, and onion in a bowl, cover with boiling water, and let sit for 1 hour. Drain vegetables, reserving 1 cup soaking liquid; place in blender. Squeeze water from bread; place in blender with reserved soaking liquid, oil, and vinegar. Purée until smooth; season with salt and pepper, and chill. Pour into serving bowls; top with eggs, ham, and a drizzle of oil.
Preheat oven to 325°F and line a 9×13 inch baking pan with aluminum foil. Coat foil with non-stick spray.
Combine the sweetened condensed milk and unwrapped caramels in a medium sauce pot and place over medium-low heat. Stir frequently until the caramels melt and the mixture is smooth and a medium-dark amber color. Set aside.
In a medium bowl, combine flour, baking soda, and salt and mix together.
In a large bowl or mixer, beat together butter and sugars until combined. Then add eggs one by one, mixing after each addition.
Add in vanilla extract, then gradually mix in dry ingredients until just combined.
Fold in chocolate chips, then press half of the cookie dough into foil-lined baking dish.
Pour the caramel mixture over the cookie dough, and spoon the remaining cookie dough over the top taking care that the spoonfuls are evenly distributed across the whole dish.
Bake for 25-30 minutes, or until golden brown and the edges have begun to pull away from the sides of the pan.
Remove from oven and let cool completely. Lift bars out of pan by the edges of the foil and cut into bars. Serve and enjoy!