Parmigiana meets Southern California

Chicken Parmigiana, a healthier way ~ nothing fried… Adding the original Puttanesca sauce AKA “lady of the night” keeps the Southern Italian flavor. No anchovies this time.

The origin of this dish is claimed by the Southern regions of Campania and Sicilia… It is a classic Italian dish which is humble by its simplicity.

Mario Puzo, wherever you are in the universe… This one’s for you.

Buona Sera amici.

Strichetti in a Lamborghini.

Butterfly pasta, farfalle or bow – tie is a pasta originated from Modena, a region of Northern Italy. The recipe is made with a combination of pine nuts, sun-dry tomato and herbs.

The province of Modena is also known in culinary for its balsamic vinegar.

The outskirts of Modena is the center of the automotive industry… With the beauties of Ferrari, Lamborghini or a Maserati will guide you to find the perfect & delicious pasta Strichetti. 🙂 Buon appetito!

Hungary with it’s Goulash

Indo – European peasants who speaks various Slavic languages of the land created this stew using basic ingredients ~ Paprika, onions and the pungent spice ~ called caraway seeds. In a cold day, Goulash stew is welcome as a “comfort food.”.

Been a foil fencer and, passionate for the three weapons in the sport ~ Aladar Gerevich….. you are requested for your approval. “No gold medals this time.”

Coq au Vin – Viola!

Chicken braised with cognac and wine…classic chicken dinner cooked with Chanterelle mushrooms, carrots and leeks. Bon appetit copains…

“If you want things done well, do it yourself” Hope I did!… Welcome to my blog Napoleon Bonaparte!

Chile Relleno meets Northern Africa.

Delicious Poblano chili peppers stuffed with ground chicken. The smoky flavor takes on the classic chile relleno. These chiles originated in the city of Puebla, a colonial city in central Mexico. My version is a healthier one with a Mexican twist… which I love. Served as a side dish is colorful Couscous ~ North African and Mediterranean grain.

Rick Bayless, your expert opinion is requested. Thanx.

My Love for Cabo

My love for Cabo is in this image… This was a gift during my visit to one of my favorite restaurants ~ kept it as a memory and will reproduce it. A half coconut filled with three different sorbet flavors sitting on a bed of precious Bougainvillea. A piece of art indeed! An experience with Bougainvillea is planting different colors next to each other and watch them as they fuse into beauty. All different colors will start showing as a rainbow of Bougainvillea intertwined.

Always, with warm friendship and thanks to Alex Pancho and @Edithcabo

“Love is in the air”

Cook from the heart ~ “Food is love.”

I am not a baker, indeed am not!!! Do not like to follow directions and…. love to eyeball my recipes ~ In baking it is a “no-no”

Happy Sweet and loving Valentine’s Day to you all <3

Tel Aviv meets Tunisia

Tel Aviv meets Tunisia.

What a magnificent combination mixing chickpeas with ground chicken breast! Breading them with gluten free bread crumbs makes it so much lighter. Topped with dry guajillo peppers and sitting on a bed of peppers marinated with Tunisian Harissa paste. The blending of the mild croquets and the spiciness of the vegetables become a symphony of flavors!
Shalom Tevel and Javerim.