Shrimp Scampi


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2 lbs. large shrimp (with or without tail and deveined)

4 cloves of garlic (chopped)

3 tbs. olive oil

3 tbs. butter

2 tablespoons of parsley (finely chopped)

2 tbs. fresh lemon juice

1/2 cup white wine

2 tbs. red wine

salt and pepper


1. In a hot skillet add butter and olive oil. When butter melts add garlic. When garlic begins to brown, add shrimp.

2. Add white and red wine and stir. Make sure shrimp in tossed around and cooked on each side. Cook for about 3 minutes. Shrimp should have a pink color.

3. Remove from heat. Pour lemon juice over shrimp. Add parsley and a pinch of salt and pepper. Stir well and serve immediately. Serve hot.

Serves 4 people.



Beef Burgundy




5 slices bacon (chopped)

1 1/2 cups pearl onions

1/4 cup celery (finely chopped)

2 lbs. beef chuck, cubed

1/2 tsp. sea salt

1/4 tsp. ground black pepper

2 tsp. dried parsley

1/2 tsp. dried thyme

1/4 tsp. dried crushed rosemary

1/16 tsp. ground allspice ( pinch)

1 tbsp. all-purpose flour

1 tsp. tomato paste

1 1/4 cups burgundy, or dry red wine

3/4 cup beef stock


1. In a large skillet, over high heat, cook the bacon until it turns crisp. Leave to the side.

2.  Pour all but 2 tablespoons of bacon grease from the pan.

3. Sauté the onions and celery in the bacon grease for 5 minutes, until the vegetables turn soft.

4. Transfer them to a bowl and set to the side.

5. Season the beef with sea salt and black pepper and brown it in the remaining bacon grease. Once all sides of the beef are browned, sprinkle the parsley, thyme, rosemary, allspice, and flour over the beef.

6. Stir in the tomato paste and cook beef for 1 minute.

7. Add  cooked vegetables, crisped bacon, wine, and beef stock into the pan with the beef, and then cook the mixture over low heat, covered, for about 1 hour to 1 hour and 15 minutes.

8.  Beef Burgundy is done when the meat and vegetables are tender and the sauce is thickened.

*Serve with a green side vegetable. I recommend sauted arugula and chick peas in olive oil.

Gnocchi With A Red Wine Tomato Sauce




2 pounds of yellow potatoes
2  cups  all purpose flour
1  tsp sea salt


1. Peel  potatoes and place them in a steamer for about 30 to 40 minutes until tender.
2. Use a potato ricer to mash potatoes.
3. Add salt to the flour. Then add some flour to the potatoes to absorb the water .
4. Put potatoes on a floured board and use your hands to mix in the remaining flour.
5. Knead in the flour and potatoes until it forms a firm dough.
6. Form some of the dough into a ball and roll into a long rope.
7. Cut into one inch pieces and press lightly with a fork.
8. Place the potato gnocchi in a large pot of salted boiling water until the gnocchi floats to the top. Remove the potato gnocchi with a slotted spoon. It should take about two minutes.

Sauce ingredients:

2 lbs.  plum tomatoes, peeled, seeded and chopped
1 medium sized yellow onion (chopped)
3 cloves of garlic  (chopped)
4 leaves of fresh basil
1/4 cup of fresh parsley ( chopped)
3 tbsp. of tomato paste
1/2 cup of red wine
2 tbsp. olive oil
1 tsp. dry oregano


1. Cut off the tops of the tomatoes and submerge in boiling water for around 3 minutes.
2.Remove the tomatoes from the water and place in a bowl of ice water.
3. Peel the skin off the tomatoes, slice in half and scoop out the seeds.
4. Chop the tomatoes.
5. In a large skillet sauté the onions and garlic in the olive oil for 3 minutes.
6. Add in the tomato paste and cook for 2 minutes. (don’t let it burn)
7. Stir in the tomatoes, red wine, basil,  and oregano.  Simmer for 30-35 minutes.

Pour sauce of gnocchi. Sprinkle with parmesan cheese and fresh basil

Maple Syrup and Red Wine Pears




2 cups of a light red wine

1 cup maple syrup

1/2 cup sugar

1 cinnamon stick

4 firm pears ( peeled and cored) *I like Bartlett Pears.


1. Place wine, maple syrup, and sugar in a large pot with the cinnamon stick.

2.  Bring to a boil.  Reduce to a simmer and add pears. 

3. Cover pot and cook for about 6 minutes.

4.  Turn pears and continue cooking, covered, for an additional 8-10 minutes.  

5. Cook until pears are tender.

6.  Serve pears with vanilla ice cream or whipped cream. You can spoon the reduced liquid over the pears. You can also eat the pears, just the way they are.

Balsamic Roasted Tofu




2 (16 oz.) pieces of firm tofu

5 tbs. balsamic vinegar

1 cup vegetable stock

1/4 cup red wine

1 cup sundried tomatoes in oil (diced)

1 tsp. parsley (chopped)

3 cloves of garlic (chopped)

olive oil

salt and pepper


1. Tofu should be well drained of excess water. Cut tofu into small cubes. (see picture) Put in large bowl.

2. In a small bowl, mix balsamic vinegar, vegetable stock, 3 tbs. of olive oil, red wine and garlic. Mix well. Pour liquid over tofu. Sprinkle with a pinch of salt and pepper.  Stir gently. 

3. Refrigerate tofu for about 2-3 hours.

4. Preheat oven to 400 degrees.

5. In large baking dish, coat the bottom with 2 tbs. of olive oil. Put tofu in baking dish. Bake for 20 minutes. Stir frequently while baking. 

6. Take out of oven and mix in sundried tomatoes and parsley. Mix well and return to oven for five minutes. Remove from oven and serve.

Serve hot. Serves 3-4 people.