food411 blog

One of our favorite quotes here at Food411 goes like this:

“it is not what is on the table that matters but who is in the chairs”

Our Chef Silva has written a beautiful article about the kitchen being a sacred space which further defines the connection of food, family and friends. It really is what life is al about.

All of us who love food know that it’s so much more than simply fuel for the body. If that were the case, we would simply swallow a little purple pill and be done with it – and one of life’s greatest pleasures would go down with it. Though it may seem like I’m stating the obvious, preparing, eating and sharing food is an ageless practice that spans across all cultural and economic groups.

Today there is a show on PBS that has taken TV entertainment by storm – Downton Abby. In this British series set in the early 1900′s when class distinction was most clearly defined, it seems the aristocracy of this post – Edwardian age did little more than dress for dinner and chat (gossip) about the people and news in their world. The servants, who were responsible for preparing and serving the meal did much the same around their downstairs table, only they seemed to have more fun. They were cultivating kitchen gardens, going into town shopping for food, and spending endless hours in preparation that gave them instant satisfaction and a sense of fulfillment – and leftovers.

From the kitchens of grand estates to humble campfires of indigenous people around the globe, the art of preparing and sharing a meal is built into our DNA and I would venture to guess that the nourishment we gain from this practice has less to do with the food we eat and more to do with the people, ideas and stories we share around the “table”.

Growing up in a large Italian family, the kitchen was the hub of activity in our household. The kitchen table was rarely empty. It was always cluttered with food being prepared, family meals being eaten, or a steady stream of neighbors or relatives pulling up any empty and joining in.

For me, I wasn’t truly home until I entered the kitchen. Regardless of what was going on in my life, it was where I found solace. It nurtured my spirit as well as my body and that nourishment took root within me and led me to my life’s work.My parents, who are no longer alive, were brilliant at harvesting the gifts of the kitchen and extending them to us, have no idea the far reaching effects they nurtured or who have been touched and benefited from the solid foundation they built for their children and grandchildren. For each of us, in our own way has drank from it, eaten from it and used it to fortify our endeavours and contributions to society. That humble kitchen, in a small suburban town like any other, has feed more hearts than we can ever know.

These are the gifts, the legacy, that awaits anyone who enters this sacred space. This is why I choose to work there, so I may bring you there with me.

Chef Silvia

” I can’t think of anything I want more of this holiday season than compassion and forgiveness. The more I have, the more I have to give. The supply is infinite so I don’t have to worry that there isn’t enough and these gifts have a way of changing everything.” Silvia

A Holiday Salad

I don’t know about you but the holidays is a time when I indulge in all my favorite foods without guilt. But in between indulgent feasts, something much lighter – but just as festive – is called for. This holiday salad is just the thing. It’s delicious, healthy, and comes dressed in holiday finery.

Recipe
(Per person)
1 cup kale
1 cup mixed greens
? cup cooked quinoa
? ripe pear (sliced)
1 tablespoon pomegranate seeds
? cup goat cheese
1 tablespoon balsamic vinaigrette (or other favorite vinaigrette)

Peel and remove seeds from the pomegranate and set aside. Toss the greens in the vinaigrette and place onto individual plates. Sprinkle with the quinoa, the pomegranate seeds and goat cheese. Slice the pears and arrange on top. Serve as a light lunch or as a starter for dinner.

Balsamic Vinaigrette
? cup balsamic vinegar
? cups extra virgin olive oil
1 teaspoon Dijon mustard (optional)
Salt and pepper to taste

Place vinegar (and mustard) in a large mixing bowl (or the bowl of a food processor) along with a pinch of salt and pepper.
Slowly add the oil while briskly mixing using a wire whisk (or with the blade of the processor spinning). The mixture will emulsify and look like caramel. Adjust the seasoning and toss with the greens

Cuts of Steak and Their Fat Content from Leanest to Fattiest (Per 6oz. Serving)
Some of us just can’t imagine going without a nice juicy steak, and of course there are some cuts that are healthier than others. Use this list to choose the leaner, healthier cut. Portion size is always the key in eating sensibly. When it comes to any meats use the palm of your hand as the guide to the portion size. If you love steak, don’t deny yourself ( unless medical professional have advised otherwise) just limit quantity and frequency.

Sirloin Tip, 5.4g
Eye of Round, 7g
Top Round, 7.6g
Top Sirloin, 10.6g
Bottom Round, 11g
Flap Steak, 12g
Filet Mignon, 16g
Porterhouse, 16.4g
Skirt Steak, 17.2g
New York Strip, 18g
T-Bone, 25.6g
Rib-Eye, 37.6g

Strive for progress, not perfection” – Unknown

“Each of us are our own greatest inhibitor. And, at the end of the day, if you just get out of your own way and let things come to you, it’s amazing what will come to you.” Laird Hamilton, champion surfer

“We are all accountable for ourselves. Think of yourself as a precious commodity, and then protect your investment each day.” Monica Brant, 1998 Ms. Olympia

It’s so much easier to complain than to take control of our actions. Talk is cheap. Instead of sitting on your behind and grumbling about what you did or didn’t do, be proactive! Yes, it’s called work and discipline especially when you are in charge of your own health and fitness. You have only one body and one life. Do you really want to waste your years away working yourself to death or by letting your health deterioriate to the point of no return? Granted, none of us are perfect but there is always room for improvement. You’re too young to let yourself fall apart….

With the growing epidemic of obesity in the U.S., increase in diabetes, chronic diseases and the continuous rise of medical costs, our nation is not doing too great in the health department. You don’t need to become a statistic. We have enough knowledge in this day and age to change our bad habits and the ability to prolong our lives with healthy nutrition and exercise.

It’s easy to let your professional or personal life get the best of you, but you are accountable for your own actions. Being healthy is a lifestyle, and stop treating it as if you were going on another diet. You need to make a commitment to yourself and to stick with it. You don’t need to be a gym rat or look like a model. Be a better version of “you.” Take it one day at at a time and schedule a date with yourself. Your “alone time” is so important to help you relieve stress and release those much needed endorphins in order to help you stay balanced mentally and physically. Pick activities you like. Do something recreational. Train for an upcoming race. Plan an active vacation. If you work crazy hours and sit behind a computer desk all day long, get off your behind every hour to release your spine. Take the stairs when possible and walk to/from work or during lunch time. The more you sit, the more your posture and metabolism suffers. Make the time to take care of you. You owe it to yourself.

Set a good example to your family and friends. Not only do you have the power to change within yourself, you can also have a positive affect on someone else’ life as well.

“You can keep making excuses until you’re blue in the face so stop talking and start doing!” Cindy Lai Fitness

Source: Cindy Lai Fitness

Health Foods and fitness go hand in hand. In that spirt, we bring you another terrific article from Cindy Lai Fitness

Spring clean your fitness routine and state of mind with 5 tips and a plateau busting workout

Ahh….the smell of spring is fast approaching and the warmth of the sun on your face is a feeling of sweet bliss to lift your spirits. Soon winter will be long gone as we prepare in anticipation of summer. Suddenly, you have finally decided to awaken from your deep slumber and the dark hole of never ending excuses, laziness and procrastination. Your head’s a bit dazed due to the hour lost through daylight savings, but don’t despair. Get ready for a positive change and a shock to your system by spring cleaning your health and fitness routine with Cindy Lai Fitness!

1. TAKE ACTION AND MAKE A PLAN:

You need a commitment to yourself and a solid plan to stay active at least three times a week. Choose an activity you like which is also close and convenient. If you can’t make it to class or the gym, go outdoors. Incorporate a good balance of strength training along with cardio, mobility and flexibility work.

2. THROW OUT THE EXCUSES:

Enough is enough! If I had a dollar for every time I heard an excuse, I’d be filthy rich! There is never enough time for everything in life! If taking care of your health and mental well being is important to you, you will make the time one way or another. You only have one life. Don’t you owe it yourself to live happier and healthier in the long run?

3. CHANGE UP YOUR ROUTINE:

What’s worked for you in the past will not work for you now. Back then you were leaner because your metabolism was faster and you could get away with just about anything. Our bodies are not what they used to be. As we get older, it gets harder but this does not mean we need to spend hours in the gym like we did in the past. The key is to build and maintain lean muscle mass to keep your metabolism in high gear. Of course eating wisely is also crucial in toning up and/or losing weight.

4. CLEAN UP YOUR EATING:

It’ll be harder to hide under those layers as the weather gets warmer out. If you want to feel good, then what you put into your body will dictate your mood and your energy levels. If you eat like crap, guess what? You’re going to feel the same. Being sluggish and lethargic most of the time will negatively impact your mood. Start eliminating processed foods, sugars, starches, and sodium and start incorporating whole foods, whole grains, more vegetables, fruits, lean protein and good fats. Hydrate consistently with at least 8-10 glasses of water a day.

5. STICK WITH THE PROGRAM:

Experiment to see what works best for you but stay consistent and stick with it. Those who are most successful with their fitness goals make the effort to stay disciplined and determined. You don’t need to be a gym rat, but you do need to get off your tush and move as much as possible!

If you haven’t participated in any activity for a while, the best thing is to ease into it to avoid injury. Don’t set yourself up for failure by overshooting what you cannot achieve. Be patient, start slow and steady. For the rest of you who have been staying consistent, it’s time to bring it up to a new level. Push yourself out of your comfort zone. Get involved in more recreational activities and take in what the outdoors has to offer. Everything from biking, running, hiking, watersports, races, tennis, sports or whatever your heart desires will help you progress further in staying fit and healthy. Get out of the office during lunch. Take the stairs as much as possible. Walk as often as you can. Everything counts!

Here is a quick CLF Spring workout to help jumpstart your fitness or break out of any fitness plateau:

Jumping Jacks – 30 reps

Squats – 15 reps

Pushups – 10 pushups

Jumpin Jacks – 30 reps

Squats – 30 reps

Pushups – 15 pushups

Jumping Jacks – 30 reps

Squats – 15 reps

Pushups – 10 pushups

Jumping Jacks – 30 reps

Squats – 30 reps

Pushups – 15 pushups

If you are a beginner, you can scale down the volume or substitute plank holds for pushups. Do what you can handle and work your way up to the volume. For more advanced, you can scale up the volume.

Make sure squats are below parallel and for pushups, touch your chest to the floor. It’s very easy to cheat on both movements so work on proper form for maximum efficiency.

We are 7 days away from the official start of Spring. It’s time to take in that big breath of fresh air and leave the residue of winter behind. Don’t dwell over what you have not accomplished. It’s time to move on and to move forward. Open up your mind and focus on all the positive that you can accomplish. It’s time to tidy things up. There is always room for improvement.

Cindy Lai Fitness (http://www.cindylaifitness.com/). Cindy runs boot camps classes in NYC.

From our resident Chef Silvia – her own special stuffing……

“Regardless of who hosts Thanksgiving in my family, I’m always asked to make the stuffing. It’s become a family classic – it’s so flavorful, easy and different. I made this with sweet Italian sausage but you can use hot or a combination. I also spiced it up with a few pinches of crushed red pepper and a diced jalapeno pepper but you can leave that out if you have little ones. This recipe is enough to stuff a small turkey but you can easily double it. ”

Recipe
1 lb. Italian Sausage
14 oz package of corn bread stuffing (or bread stuffing if you prefer)
1 fresh fennel bulb (sliced thinly)
1 large sweet onion (medium dice)
¼ cup of olive oil
1 large fresh garlic clove (medium dice)
2 cups chicken broth
Pinch of crushed red pepper (optional)
1 diced jalapeno pepper (medium dice)
Finish with a about ¼ cup of fresh chopped Italian parsley

In a large sauté pan over medium heat add about ¼ cup of olive oil (or enough to cover the bottom of the pan). Heat until hot but not smoking and add the onion and the fennel (and the jalapeno pepper).

Cook for about 5 minutes or just until the vegetables are soft and golden.

Add the garlic (and the crushed pepper) and cook for about 15 seconds followed by the sausage.

Cook for about 10 minutes until the meat browns. Remove from the heat and transfer to a large bowl if your pan isn’t large enough to accommodate the stuffing.

Add the stuffing followed by the broth (a little at a time) and stir until all of the mixture is moistened. Finnish with the parsley and that’s it. Stuff your turkey.

Enjoy!

Our resident chef, Silvia, has a important words of wisdom for your life and when dealing with recipes in the kitchen……

In order to change anything in your life, change the recipe you’re using. The recipe always involves what you think, believe and do. Examine the ingredients that go into these three areas and continue using the ones that produce the results you want. Replace the ones that no longer work with new ingredients that do. The results will speak for themselves. Keep tweaking the recipe until you’re happy with what you’ve got.

Recipes are a hard thing to write. After having written hundreds of them, it does get easier but not less challenging. That’s because people expect them to be exact and I know there’s no such thing. How can there be when the very nature of a recipe is to merely be a guide? True, baking recipes come closer to being an exact formula, but cooking has another story.

When I give a cooking class, I never hand out recipes until after the class. That’s because I want the student’s attention on what is taking place around them, not on a piece of paper. Though having to create something without step-by-step instructions is enough to make some people quite uncomfortable, I know it’s the only way to learn. They learn by doing, by noticing how something tastes, smells, feels and looks. They learn that a “mistake” often leads to new discoveries and if not, if it’s truly inedible and can’t be fixed…you simply start over.

The reason a recipe cannot be exact is that a recipe is affected not only by the quality and differences of the ingredients used, but by what is expressed from within the cook. I know that to teach someone how to cook is to give them the tools to create a life…along with something good to eat. Cooking is a sacred act. Stirring a sauce with happiness will bring more flavor to it than anything you can add from the spice rack.

The famous chef Thomas Keller said, “A recipe has no soul. You as the cook must bring soul to the recipe.”

So let a recipe guide you to new culinary adventures. Celebrate your mistakes. Share your triumphs. Play with the variety of fresh ingredients available this harvest season…and send me your recipes
.
Enjoy this season of harvest,

Chef Silvia

Every autumn, as the weather begins to get nippy and the air is crisp, I’m delighted because now I can begin to make soup. And if there’s any recipe that is open to variations, it’s soup. To inspire you, take a look at what I did as a variation of split pea soup.

Split Pea and Tomato Soup with Sausage
1 lb of split peas (rinsed and any small stones removed)
¼ cup of olive oil
1 lb. of your favorite sausage (cut into bite sized pieces)
Half a small onion (or shallot) medium diced
1 fresh garlic clove (fine diced)
Pinch of red pepper flakes
Half of a 28 oz. can of crushed tomatoes
Tablespoon or two of chicken base (or bouillon)
8 cups water
Season to taste
Finish with chopped fresh parsley

In a medium/large saucepan, over medium/high heat add ¼ cup of olive oil or just enough to cover the bottom of the pan. Add the sausage and brown on all sides. Add onion and cook until softened. Add the pepper flakes and the garlic. Cook for a few seconds, quickly followed by the tomatoes (this will prevent the garlic from burning). Add the tomatoes and cook for about 5 minutes and then add the water. Bring to a boil and add the chicken base. Stir. Lower the heat to a gentle boil and cook for an hour or so or until the peas arrive at your desired level of doneness. Add more chicken base or water if needed and season to taste. Serve in individual bowls and finish with parsley.

Recent question from our “Ask Chef Silvia” feature:

Name: tom
Email: XXXXXXXXXX
Message: My mayo won’t emulsify. Any thoughts? I’m using a blender.
State: FL
Submitted On: 2011-09-06 15:00:13

Hi Tom,
Yes. Usually when something won’t emulsify it’s because you are adding the oil too quickly. Try adding the oil in drips, especially in the beginning. You can quicken the drip into a steady stream once the mayo begins to thicken.

Thanks for asking,

Chef Silvia

One of our monthly emails a few years ago was all about the tomato (click here to read) – while it was very informative, our resident Chef (Silvia) has a way of expressing her feelings about foods that is quite unique. Here our her thoughts on our beloved tomato…..and a few recipes!

“I think there’s nothing more delicious than a tomato picked at the height of its flavor, and perfectly prepared into one simple, exquisite dish. For me, no ingredient is better equipped for this culinary challenge than a tomato, plucked from its vine just when its juices threaten to burst through the skin forming a crack, as if in testament to its efforts.

Now is the time to celebrate the tomato in all its varieties. Every year at this time I’m so thrilled a tomato actually tastes like a tomato that I go a little crazy, but I just can’t help myself. It’s tomato season in the Northeast and for the next several weeks as they begin to ripen on local vines, I intend to eat as many as I can because – unless I move to a warmer climate – I won’t have this particular pleasure again until next year, so I get a little greedy.

I start my feast by preparing a variety of simple dishes that require little or no cooking. I want to eat them raw, cut in thick slices, drizzled with olive oil and seasoned with salt and pepper. And when I want something different from this simple preparation, I can add other ingredients that complement – without masking – its starring role; thinly sliced red onions, finely minced garlic, slivered basil, chopped parsley or oregano, bits of kalamata olives, filets of roasted bell peppers or anchovies, sliced raw jalapeños or fried hot peppers, and of course fresh mozzarella.

Besides its obvious culinary delights, the tomato is a divine elixir, a gift from the gods, rich in lycopene, a powerful antioxidant which neutralizes free radicals before they cause damage, thus warding off everything from wrinkles to heart attacks. Who needs to bother with skin care and heart pills when we could just eat tomatoes?

My love affair with this tasty and medicinal fruit has emotional and philosophical benefits for me as well, making it necessary to have at least one vine – even if it’s in single pot on the porch – to care for. Every touch releases the aroma that instantly conjures up the memory of my childhood garden, where I walked between rows and rows of tall vines tied to heavy wood stakes making me feel like I was on a farm instead of wandering in a suburban backyard. And I get a clear picture of my father on his knees, bending over, tenderly caring for them; tying loose branches heavy with ripening fruit, removing yellow leaves, nurturing their growth, and so I can get nostalgic…even a bit melancholy.

Or possibly I’m smitten because whenever I look at a snarly tomato – the ones the market labels “ugly” and charges extra for – I’m reminded that it’s the imperfect tomatoes that taste the best. It helps me accept my own imperfections. Or maybe I’m just being Italian, with a cultural habit of thinking too much.

Whatever the reason for my fascination with tomatoes, right now I plan to indulge in a feast devoted to them. Hope you do too.
Chef Silvia

Simple Tomato Salads
The summer salad we served most often from my childhood garden was randomly diced tomatoes (core and imperfections removed – bite sized pieces) mixed with thinly sliced red onions and basil, seasoned and drizzled with extra virgin olive oil. We ate it along with a hunk of rustic bread to lap up the juices. It’s still my favorite. However, after eating tomatoes this way a few times, I decided to add a few things. I had a container of red and yellow bell peppers I roasted the other day so I pulled out a few filets of yellow peppers along with a few kalamata olives that I tore in small bits as well as a thinly sliced raw jalapeno. I mixed all this together, let them mingle a bit while I poured myself a glass of shiraz and sliced a hunk of fresh bread, which is a treat in itself but mandatory as an accompaniment to a tomato salad.

Warm Penne Salad
This flavorful dish was a customer favorite at my former Connecticut restaurant, Biscotti. The reason it tasted so good was because it married two classic dishes, pasta with butter and cheese and a brushetta topping, melding the heat of one with the coolness of the other. For this dish, opposites do attract. You can customize it to your liking but this is how I make it.

For the Topping
3 – 4 “ugly tomatoes” (depending on size)

½ cup seedless kalamata olives – cut in half

1 cup diced fresh mozzarella (medium dice)

4 – 6 large fresh basil leaves – slivered

Drizzle of extra virgin olive oil (about ¼ cup or to taste)

Season to taste with sea salt and freshly ground pepper

For the Pasta
1 lb penne (use small shapes like a mini penne or other small cut so the pasta doesn’t overwhelm the “sauce”)

¼ cup olive oil + 1 stick butter

1 clove fresh garlic – finely chopped

Freshly grated pecorino or parmesan cheese (to taste)

2 tablespoons chopped fresh parsley (optional)

Cook pasta according to package directions and drain.

In the meantime, in a large sauté pan over medium heat, add the oil and garlic. Sauté for a few moments until the garlic begins to turn golden. Add the cold butter in pats (this will prevent the garlic from burning and ruining the sauce). Once the butter has melted remove from the heat, and mix with the penne. You can add the pasta to the pan if it’s large enough (this is best) or pour the sauce over the pasta in a separate bowl. Add in freshly grated cheese according to taste, finish with fresh chopped parsley if you like, toss and spoon onto individual plates. Top with the tomato mixture and

P

The scents of summer are all around…in full bloom, ready to greet me: the smell of freshly cut grass or sliced watermelon; smoke from the barbeque or nearby fireworks; Coppertone and salt air; strawberries and peaches; tomato plants and roses. These are the smells of my childhood and they’re still with me. All summer long familiar whiffs are everywhere; in the garden, the beach, the local fair, or on city streets, and for a moment I am a child again. After years of noticing the beneficial effects of indulging my youthful memories, it has become a part of my daily routine…if I remember. And nothing else can trigger my memory as quickly as a comforting smell…yummm.

I carry that small capsule of bliss inside me, its content spilling out when I least expect it. In the kitchen I become an alchemist mixing a sprinkle or two in with the mayonnaise for the potato salad. Or sometimes a dusting gets into the Vidalia onions I’m sautéing for an omelet. Somehow the marinara sauce for tonight’s dinner tastes that much sweeter if I can take in and appreciate how the sun felt on my face that afternoon. And how can I not feel joy when the kitchen fills with the aroma of blueberries and apples from the cobbler baking in the oven and my friends are standing around ready to top it with ice cream?

I’m in heaven and I want to feed it to everyone at the table. I know the food I prepare doesn’t have to be fancy to be memorable. Some of the best meals I’ve served have been the simplest. I think it has something to do with the purity of the dish. It’s savored but doesn’t get in the way of the conversation. The food is fine with knowing it plays a supporting role to the diners. I think – and this is funny coming from a chef – that an unforgetable meal is not primarily about the food, but rather the company.

The memory of good food stays with me but the scent of a shared summer meal lingers longer. Who remembers what they ate at an exquisitely prepared banquet if everyone was fighting at the table? But who wouldn’t be nourished by a simple slice of warm, freshly baked bread if it was prepared and offered with love…just when you needed it?

For me the scents of summer are most potent when I snip the stalks of basil growing in my garden and slice it in ribbons, topping the pasta at the last minute before serving. Or when I take a bite of a ripe tomato plucked from the plant and the fragrance of its leaves lingers on my hands. I can practically smell the sun. So I take the feeling with me and spread it around.

It doesn’t matter that this summer – the first time in years – I don’t have a vegetable garden and I have to buy most of my produce from the supermarket…I can still enjoy the shopping and dream of a time when I will have a garden again. In the meantime I can boost the nutrients in the lettuce simply by having fun making the salad. My joy gets tossed along with the greens then makes its way to the risotto I’m still stirring on the stove until it’s ready to blend with the fragrant summer pesto I made from the basil, parsley and arugula growing in pots on my deck. Aha….the smells of summer…

Spaghetti Marinara with Arugula Pesto and Goat Cheese
This recipe is a reworking of one of my favorite sauces, tomato pesto. Here however I don’t mix the pesto with the tomato sauce but rather top it with dollops of it. Then when you twirl the pasta with your fork it gathers a small burst of fragrant herbs mixed with oil, parmesan and nuts. Add to that the dollops of goat cheese, melting over the warm pasta and you have a truly memorable and amazing dish.

1 lb spaghetti or linguine
2 cups marinara sauce (recipe below)
1 cup pesto (recipe below)
¼ cup goat cheese

Cook linguine according to package directions, making sure it is al dente (cooked but still firm). Drain pasta and toss with half the sauce. Divide pasta onto individual plates. Top with additional sauce, and dollops of the pesto. Finnish with sprinkled goat cheese. Serve immediately.

Marinara Sauce
1 can crushed tomatoes (with no added puree – look for brands that use only vine ripened tomatoes) ?
2 tablespoons olive oil (or enough to just cover the bottom of the pan
1 clove fresh garlic–finely chopped?
Pinch of crushed red pepper flakes?
1/4 chicken broth? (this is optional, however it adds flavor and liquid to a sauce that may be too thick.
1 sprig of fresh basil (stem attached)?
Salt and pepper to taste??

In a medium saucepan over medium heat add oil and heat until hot but not smoking. Add garlic and pepper flakes and cook for about 30 seconds or until golden. Follow quickly with the tomatoes. Add the basil, lower the heat and simmer for at least 30 minutes until the sauce is cooked (no raw tomato taste) and sweet.

Arugula Pesto
You can make a pesto with almost any herb, not just basil. In fact I feel using basil alone makes it too intense so I usually use basil and parsley for a basic pesto. Using arugula gives this pesto the richly aromatic peppery flavor that is distinctive.

2 cups baby arugula
1 cup basil (stems removed)
1 cup flat leaf Italian parsley (stems removed)
1 cup extra virgin olive oil
1/2 cup pine nuts (or walnuts)
2 medium cloves garlic
1 cup freshly grated Parmesan or Romano cheese
Salt and pepper to taste

Put the basil, parsley, pine nuts, and garlic in the work bowl of a food processor and process until it becomes a paste. Add the oil slowly and process until incorporated. Pour the sauce into a bowl, stir in the cheese, and season.

Thanks Chef Silvia, we love your “notes from the chef” and of course your wonderful recipes!!