Favorite Cookbooks
These are the cookbooks I regularly reference or created by people who have inspired me in the kitchen.
Gelato Books
I recently received the beautiful Lello 4080 Musso Lussino and have been experimenting with gelato and granita recipes. There is a lot of information out there on how to create perfectly textured gelato. The books below have been extremely helpful in my new obsession.
Website REcipes
Meatballs with any meat
This is my favorite meatball recipe of all time. It enables you to find lots of ways to be creative with flavor, but always turns out delicious.
New York Times | Melissa Clark
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Lasagna Bolognese
Once I made lasagna Bolognese there was no turning back. It is richer and lighter than any other lasagna I have tried. If someone says they don’t like lasagna, this will convert them.
Epicurious | Sue Li
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Chocolate Gelato
Great starter chocolate gelato recipe. The cornstarch acts as the thickener and creates a perfect texture. By using cornstarch instead of eggs the chocolate is really able to shine.
Epicurious | Gourmet
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Original REcipes
Baci di Dama
Cookies
1 cup + 1 tbsp almond flour
1 cup + 1 tbsp all-purpose flour
1 stick + 1 tbsp cold butter cut into small pieces
1/2 cup sugar
1 tsp vanilla extract
1/4 tsp almond extract
Zest of 1 lemon
Pinch of salt
Filling
1 tbsp butter
1/3 cup bittersweet chocolate chopped
Cookie Recipe
Preheat oven to 350F degrees
Add all cookie ingredients into food processer
Process until large clumps of dough form or it is a consistently ground texture (don’t add additional liquid)
Roll 1 tsp of dough into balls
Place on parchment paper lined baking tray (1 in apart)
Bake 10-15 minutes or slightly golden on underside
Cool to room temperature before adding chocolate
Filling Recipe
Melt chocolate and butter in a bowl set over a pan of simmering water
Cool chocolate for 20 minutes for spreadability
Spread 1/2 teaspoon chocolate mixture on flat side of one cookie
Sandwich cookie with chocolate with one plain cookie
Store cookies in an airtight container