Essentials of Italy Cooking Class

Essentials of Italy on Friday, October 17th, 9am – noon
The simple yet refined flavors of Italian cooking are world-famous, and with good reason. Whether the product of good restaurants or the simple dishes from a country kitchen, the integrity of Italian cooking has won applause for centuries. Learn some of the secrets of this venerable cuisine as you make and enjoy Crostini with Roasted Eggplant, Focaccia, Ravioli with Spinach and Ricotta in Sage Butter and Lime Creme Brulee.

Dobbs Ferry Festa was a Blast!

Susan and I had so much fun selling jams, Quiches and Salad Dressings at the Dobbs Ferry Festa! I was nearly sold out. Visitors could taste my passion which went into every single jarIMG_1119



Lime/Mint Salad Dressing

1/3 cup of lime juice

1 cup of cold pressed olive oil

2 cloves of garlic

mint leaves, finely chopped

ground fennel seeds



Mix all the ingredients together. This dressing can be kept in the fridge for about two weeks


Wellness Week at Mercy College

I was delighted to join the wellness week yesterday at Mercy College. Thank you Bogdana and Jose!

I offered sugar free jams, a gluten free vegetarian Quiche and scrumptious salad dressings. I am glad that both students and professors alikeDSC_0007 DSC_0008 loved their healthy lunch.




Kids’ Cooking Class on Rosh Hashanah

Drop off your Junior Chef at my house and let’s travel together the culinary world!
I am honored to offer another another popular kids’ cooking class when school is closed for Rosh Hashanah,
Friday, September 26th.

The morning class will run from 9am-noon.
Homemade Ravioli with Tomato Sauce
Banana Pancakes
Fee: $55

The afternoon class will rum from 3pm-6pm.
Puff pastries with a crunchy salad
Cheese cake in a cup
Fee: $55

General information:
Each class has a limit to 6 kids, ages 4 years old+.
Parents are more than welcome to be served by their kid and grab a bite on picking up. I am sure you will be proud of what they accomplished. Feel free to call or text me if you have any further questions at (201) 312-4882 or email me at

Cookingcamp August 2012 028

Spicy Watermelon Salad

DSC_0011 (3)Embrace the summer with a light starter


1 small watermelon

1 Galia melon

mint leaves

1 tbsp red onion, chopped finely

1 chili pepper, pounded

2 tbsp lime juice

1 tbsp freshly grated ginger

2 tbsp honey

1 tbsp sesame oil

5 tbsp olive oil


1 handful unsalted cashew, dry roasted

plain joghurt



Cut the melons in half,  scoop out the flesh. Cool in the fridge with the onion and the mint leaves. Mix ginger with chili, lime juice, honey and both oils.

Just before serving, mix melons, onions, mint leaves, dressing and cashews. Top with joghurt.

Tip: freeze the ginger including the peel. grate it frozen. Thus the fibers brake.

Easy, right?




Rooftop Underground Concert at Curious on Hudson

DSC_0010 DSC_0013 DSC_0018Last Saturday we all were fortunate to enjoy the songs from The Bones of J.R. Jones and Ian Fitzgerald.

I offered

Thai Glas Noodle Salad with Mango, Smoked Tofu and Shrimps,

variety of Sandwiches,

Leek/Goatcheese/Nut Quiche,

Spanish Raspberry Tartelettes and

Apple Strudel


See me again this Saturday with another lovingly prepared dinner

Unusual Sangria

 Peach Season!!

Let’s go for a sweet and bubbly Peach Sangria

For 6 thirsty adults:

3 Peaches

1 organic Lemon

6 tbsp Peach Liqueur or Cointreau

1 cup Peach juice

2 tbsp Tarragon

1 lb crushed ice

1 bottle of Champagne


Wash and cut the peaches in half. Take the pit out and cut the fruit in thin slices. Wash the lemon and cut in thin slices, skin on. Mix peaches, lemon, peach juice and tarragon in a pitcher and leave in the fridge over night.

The next day add ice and Champagne and serve immediately.

Let me know how you liked that

Hastings Flea Last Sunday

DSC_0009 (2) DSC_0011 (2) DSC_0012 (2) DSC_0015 (2)I had a great time last Sunday at Hastings flea and Alan Bigelow from Solar Punch sang spectacular songs for us.

Quiches and jams were very popular. the Quiche visitors craved for most was a Leek/Goatcheese/Nut Quiche. I am glad that there are a lot of people who appreciate homemade, delicious food.

See me next time there on September 14th 10am-4pm.