Serves 4:
2 eggplants
​2 potatoes, peeled and sliced 1/4 inch thick
1 small onion, finely chopped
1/4 cup olive oil, plus 2 tablespoons
​5 small Portobello mushrooms, chopped
​14.5 ounces canned diced tomatoes, or grated fresh tomatoes
1/3 cup garbanzo beans/chick peas
​6 Kalamata olives, sliced
salt and freshly ground black pepper, to taste
​1 teaspoon dried oregano
pinch crushed red pepper flakes
​about 2 cups shredded mozzarella cheese
about 2 cups cubed feta cheese
1/4 cup fresh, chopped parsley

​Preheat oven to 500 degrees Fahrenheit, 260 degrees Celsius.

Slice eggplant in half, lengthwise and scoop out the pulp leaving 1/4 inch border all around. Set the pulp aside in a bowl to use in the sauce.

​Brush inside and outside with some olive oil and season with salt and pepper.
​Place on a baking tray lined with foil. 
​Bake in the oven for 6-7 minutes. Set the oven to the broil setting. Broil the eggplant on the middle rack for about 6 minutes or until golden.
Remove from oven and set aside to cool.

​Reduce the oven temperature to 400 degrees Fahrenheit, 204 degrees Celsius.

​Place the potato slices in a 9 by 13 inch baking tray. Drizzle 2 tablespoons olive oil over them and season with salt, pepper, and oregano on both sides. Bake for 15 minutes. Remove from oven and set aside.
Leave the oven on at 400 degrees.

​To make the sauce, combine the onions, garlic, and olive oil in a saucepan and cook over medium heat about 15 minutes or until soft and golden. Stir often and reduce the heat if the onions and garlic begin to brown too fast. Smash the garlic with a wooden cooking spoon.

​Add the chopped mushrooms to the pot and cook over high heat about 2-3 minutes. Season lightly with salt and pepper.
​Add the eggplant pulp and cook for 3-4 minutes, mixing so that it does not burn. Season lightly with salt and pepper.
​Mix in the diced tomatoes, salt, pepper, oregano, and 1.4 cup water. Cook 20-25 minutes on medium heat and mixing often. Add some more water if necessary. The sauce is ready when the eggplant is soft and breaks down to create a thick, rich sauce. If after 25 minutes there is too much liquid in the pot, increase the heat to high and cook while stirring until it thickens.

​Stir in the sliced olives and chick peas with the parsley. Taste seasoning and add more salt and pepper if needed.

Place the eggplants over the baked potato slices.

​Crumble some feta and place inside each eggplant. Distribute the sauce evenly into each eggplant and tp with the remaining crumbled feta cheese.

​Bake in the center rack for 30 minutes. Remove from oven and top with the shredded mozzarella cheese. Return to oven and bake 15 more minutes.

​Remove from oven and set aside to cool at least 10 minutes before serving.

Serve with salad and toasted hearty bread.

​Enjoy!

Serves 8:
​1 Hazelnut Sponge Sheet Cake
For the Buttercream:
1/2 pound unsalted butter, softened at room temperature
​1/2 batch pastry cream (1 and 1/4 cups), at room temperature
​1/2 cup confectioner's sugar
​2 teaspoons pure vanilla extract
​1 and 1/2 teaspoons pure almond extract
1/4 teaspoon salt

​1/4 cups apricot jam
2 ounces bittersweet chocolate
1/2 cup sliced almonds or chopped hazelnuts, for garnish

For the Apricot Soaking Syrup:
1/2 cup apricot jam
1/4 cup very hot water
​
For the Faux Fondant:
3 cups confectioner's sugar
​1/4 cup milk, plus 2-3 tablespoons more if needed
​1 tablespoon unsalted butter, melted

​Cut the hazelnut cake into 4 even strips, 4 inches wide. Trim the edges of the cake if necessary.

To make the Apricot Soaking Liquid, combine 1/2 cup apricot jam with 1/4 cup hot water and mix well. 

​To make the buttercream, combine the butter, salt, vanilla, almond extract, and confectioner's sugar in the bowl of a tabletop mixer fitted with the whisk attachment. Begin beating on low speed until everything is combined then increase the speed to high and beat until fluffy.
​Add the pastry cream, a few tablespoons at a time. It is very important to make sure that the pastry cream has come to room temperature. This can be done by microwaving it or warming over a double boiler. If the pastry cream is cold, the butter will solidify and will produce a very lumpy buttercream.

Beat the buttercream until it is completely smooth and fluffy. Set aside.

​To make the Faux Fondant Icing, combine the confectioner's sugar, milk, and butter in a bowl, and whisk together until smooth. If the mixture is still clumpy and dry, add some more milk. Just add enough that it is easy to whisk. Adding too much liquid will cause the fondant to become translucent. Set aside.

​Carefully melt the chocolate and whisk until smooth. Place the melted chocolate in a piping bag and but a very small opening at the bottom.

​Warm the 1/4 cup apricot jam so that it spreads easily onto the cake.

To assemble the cake, spread the apricot jam onto one strip of cake. Pour the faux fondant over the jam.
​Pipe 4-5 thin lines of chocolate the length of the cake. Using a toothpick, create a feathered effect with a toothpick, by drawing lines the opposite direction of the chocolate. (see video)

​Place one of the cake layers on a serving dish lined with some strips of parchment all around the edges.
​Brush with the apricot liquid. Pipe one third of the buttercream over it.
​Repeat these steps with the other two layers, saving a little buttercream to lightly spread on the sides of the cake.
​Place the fondant covered strip of cake on top.
​Spread the remaining buttercream all around the sides of the cake and press the almond slices onto the cake.
​Allow the cake to set for at least one hour or up to overnight before slicing. This can be done by chilling it in the refrigerator.
This cake tastes best at room temperature.

Flavor variations:
chocolate buttercream: add 7 ounces melted chocolate to the buttercream and beat until smooth
​chocolate hazelnut buttercream: add 1/2 cup or more Nutella or your favorite chocolate hazelnut spread to the buttercream and beat until smooth
​raspberry buttercream: add 1/3 cup or more raspberry preserves to the buttercream and beat until smooth
​cherry buttercream: add 2 tablespoons maraschino cherry liquid to the buttercream
​Add thinly sliced strawberries in between the cake layers, under the buttercream

​Enjoy!

Serves 4:
​1 whole chicken, 3 and 1/2 to 4 pounds
​1 and 1/2 to 2 pounds yellow potatoes
salt for exterior of chicken
crushed red pepper flakes or freshly ground black pepper

​'For the herbed butter:
​4 tablespoons melted butter plus 2 tablespoons olive oil
2 cloves minced garlic
​2 lemons, zest and juice
1 teaspoon dried oregano
1/2 teaspoon salt

Seasoning for inside chicken cavity:
1 tablespoon herbed butter marinade
1 teaspoon salt
​1 teaspoon cumin powder
1 teaspoon dried oregano

​Potato seasoning:
2 tablespoons olive oil
1 teaspoon salt
freshly ground black pepper, to taste
1/4 teaspoon cumin powder
1 teaspoon dried oregano
juice of a small lemon

​Preheat oven to 350 degrees Fahrenheit, 177 degrees Celsius.

​Wash the chicken well inside and out. Pat completely dry and set aside. If the chicken is not dry, the marinade will not stick to it well. 

​In a small bowl prepare the herbed butter. Combine the melted butter, oil, salt, zest, lemon juice, and oregano and mix well to combine. Be sure to zest the lemons before juicing them.

​Place the chicken in a 10 inch cast iron skillet pan. Place a tablespoon of the herbed butter, salt, cumin powder, and oregano inside the cavity of the chicken.

Loosen the skin from the breast and place about 2 tablespoons of the herbed butter on each side.
​Pour the remaining marinade over the top of the chicken and rub all around the chicken. Season the top and bottom with salt and pepper. Tie the legs together with butcher's twine for even roasting.

​Place in the oven and bake for 30 minutes.

​In the meantime, prepare the potatoes. Wash and dry the potatoes. Quarter them and place in a large bowl.
​Put all of the seasonings, oil, and lemon juice on the potato quarters and mix well to coat.

​After thirty minutes of baking take the skillet out and arrange the potatoes around the chicken. Do not waste any of the seasoning that is at the bottom of the mixing bowl. Pour it all over the potatoes.
​
Place the skillet back into the oven and bake for 1 hour.

The chicken is fully cooked when the internal temperature reaches 165 degrees.

​Remove from the oven and allow the chicken to rest for 10-15 minutes so that the juices redistribute.
​This step is important. Cutting into the chicken as soon as it comes out of the oven will cause all of its juices to run out leaving you with a dry chicken.

​Enjoy!
​

Makes 1 half sheet cake (18 inches by 13 inches):
​1 and 1/2 cups toasted hazelnuts
​1/4 cup unflavored bread crumbs
1 tablespoon all purpose flour
1 tablespoon corn starch
1/4 teaspoon salt
6 large eggs, separated
1 cup granulated sugar

​Note: Toasted almonds can be used to make this cake as well. 

​Preheat oven to 325 degrees Fahrenheit, 163 degrees Celsius.

​Place the toasted hazelnuts with the bread crumbs in a food processor and pulse until finely ground with some chunky pieces remaining. Traditionally, the nuts should be ground very finely. It all depends on your preference. I like to see some chunky pieces of hazelnuts throughout the cake.

Place the ground hazelnuts in a bowl and mix in the corn starch, flour, and salt. Mix well to combine.

​Whip the egg whites on high speed using a table top mixer fitted with the whisk attachment. This can also be done with a had held electric mixer. 
​As the egg whites are whipping slowly pour in half a cup of granulated sugar and continue to whip on high speed until the mixture becomes thick and glossy, or until stiff peaks form.  
Transfer the meringue (egg white and sugar mixture) into a large bowl.

​Place the egg yolks and remaining half cup of sugar in the same table top  mixer bowl fitted with the same whisk attachment.

​It is important to whisk the egg whites before the yolks. This will save on cleanup time. If the egg yolks are whipped first, then the bowl and whisk must be cleaned before whipping the egg whites or they will not thicken.

​Whip the egg yolks and sugar on high speed until pale yellow and thick.

​Fold in a quarter of the meringue into the egg yolk mixture to lighten it up.

​Gently add the yolk mixture to the meringue bowl. Fold it in a little at a time while adding in the nut mixture.
​Do not overmix. Once all of the nuts are incorporated and no more white pockets of meringue remain it s ready.

​Brush a half sheet baking pan (18 inches by 13 inches) with melted butter and line with a sheet of parchment paper.

Pour all of the batter into the prepared pan and spread it evenly.

​Bake for 15-18 minutes or until the top is light and golden and the sides are pulling away from the pan.

​Run a knife or icing spatula all around the cake to release it from the sides of pan and cool completely in the pan.

​Place a sheet of parchment on the counter and dust with confectioner's sugar.
​Depan the cake onto the confectioner's sugar and carefully remove the parchment paper from the bottom of the cake. The parchment paper that it was baked on. 

​At this point, the cake can be decorated with your favorite icing, jam, ganache, or cut into squares and served with a  dollop of homemade whipped cream.

​This cake may be stored in the freezer up t 2 weeks. If storing in the freezer, wrap very well with plastic so that the cake does not absorb any odors. 

​Enjoy!

makes 2:
4 cups bread flour
1 and 1/2 teaspoons salt
1/4 cup olive oil
1 and 1/2 cup tepid water (about 110 degrees Fahrenheit)
2 teaspoons granulated sugar
1 and 1/2 teaspoons active dry yeast

​optional toppings: sesame seeds, herbs(fresh or dry), sliced olives

​The dough for this recipe can be prepared in a table top stand mixer or in a large bowl and kneaded by hand. If kneading by hand, increase the kneading time to at least 10 minutes. The dough will be ready when it becomes smooth.

​Combine the water, yeast, and sugar in a cup and set aside for 10 minutes to activate the yeast. It is active when a puffy cloud appears on the top. If this does not happen, throw away the mixture and start with different yeast. Yeast very rarely goes bad, but when it does, it cannot be used.

Combine the flour and salt in the bowl of a stand mixer.

Once the yeast is activated add it to the flour mixture along with the olive oil.

Knead on low speed for 7 minutes.

​Place the dough in an oiled large bowl and cover with plastic. Set aside in a warm place to rise until doubled in size. This usually takes around 1 and 1/2 to 2 hours depending on the temperature.

​Punch down the dough and cut into 2 equal portions.

​Line 2 baking trays with parchment paper.

​Using your fingertips or a rolling pin, roll out each piece of dough into a rectangle about the same size of the pan, about 10 inches by 14 inches. 
​This is a rustic bread, so shape it however you like. Rectangular shapes are very common.

​Cover with a  clean kitchen towel and set aside to rise about 30 minutes.

In the meantime, preheat the oven to 425 degrees Fahrenheit, 218 degrees Celsius.

​Place a cast iron pan on the bottom rack of the oven to warm up while the oven is preheating.
​It is also a good idea to keep a pizza stone on the rack that the bread will bake on. (center rack)
​If you do not have a pizza stone, a ceramic tile will do the trick. Just make sure to keep it in the oven while it is preheating. Placing a cold stone/tile in a hot oven will cause it to crack. I leave my stone inside the oven at all times. 

​The cast iron pan along with the pizza stone/ceramic tile will create bakery style bread.

After 30 minutes, using your fingertips press into the dough to create the characteristic look of lagana bread.

Brush the dough with water and sprinkle sesame seeds or your favorite herbs on top.

​Bake the trays one at a time.

​Place the tray onto the pizza stone/tile and bake for 15 minutes or until the bread is golden.

​Allow the bread to rest about 8-10 minutes then serve.

​Enjoy!

Serves 2:
​2 chicken boneless and skinless chicken breasts, 1/4 inch thick
​about 1/4 cup all purpose flour
​salt and freshly ground black pepper to taste
1 teaspoon ground cumin
2 teaspoons dried crushed oregano
​pinch of crushed red pepper flakes, optional
2 garlic cloves
1 cup chicken stock
1/4 cup freshly squeezed lemon juice
2-4 tablespoons olive oil
2 tablespoons unsalted butter
1 teaspoon capers, rinsed
5-6 Kalamata olives, sliced and pitted
1 Roma tomato, diced
2 tablespoons chopped parsley

​Pound the chicken breasts to 1/4 inch thickness with a mallet. 
Season both sides of chicken with salt, pepper, pinch of crushed red pepper flakes, cumin powder, and oregano. Dredge both sides with flour.
​Heat a pan over high heat and add oil. 
Cook the chicken 2-3 minutes on each side until fully cooked through.
​Remove from pan and set aside in a plate until sauce is ready.
Turn the heat off under the pan and grate 2 garlic cloves into it and add the butter.
​Turn the heat on medium and heat through carefully as to not burn the garlic. Heat through just until the butter melts. 
​Add the chicken stock and bring to a boil. Boil for 2-3 minutes on high heat so that the stock reduces a bit.
Add lemon juice, capers and olives.
Taste the sauce and season with some salt if needed. 
​Pour this sauce over the chicken or add the chicken to the pan.
​Garnish with chopped parsley and tomatoes.
​Serve this dish with pasta, homemade bread, roasted potatoes, or your favorite salad.
​Enjoy!

Makes about 20 three inch heart sandwich cookies:
​3/4 pound unsalted butter, softened at room temperature
1/2 cup granulated sugar
1/2 cup confectioner's sugar
1/2 teaspoon salt
​2 teaspoons pure vanilla extract
3 cups all purpose flour

​confectioner's sugar for decorating
​your favorite jam, preserves, curd, chocolate for filling the cookies
​optional: melted white, semi sweet, or dark chocolate for decorating or dipping

​Combine the butter, salt, both sugars, and vanilla extract in the bowl of a table top mixer fitted with the paddle attachment. This can also be done with a hand blender and a large mixing bowl.
​Beat beginning on low speed until all of the sugar is incorporated. Increase the speed to high and beat until creamy. Scrape down the sides of the bowl at least once in between mixing so everything is evenly incorporated.

​Add the flour in 2-3 batches mixing on low speed. Beat until a dough begins to form. Some crumbled dough may remain at the bottom of the bowl. This will all come together when the dough is formed into a ball on the counter.

​Remove all of the dough from the mixer on a clean work surface (counter) and press it together to form a disk. A ball can be formed first and then press it down with your palm to form the disc.

​Lift the disc and sprinkle the work surface with some all purpose flour. Place the dough over it and sprinkle the top with a light dusting of flour along with the rolling pin. This will help the dough roll out easily.
​Take care to not put too much flour or this will yield tough cookies. 

​Roll the dough out to a quarter inch in thickness for thinner cookies or up to half an inch for more hearty cookies.Thinner cookies are ideal when making linzer (sandwich style) cookies. 

​Cut the cookies out using your favorite cutter. Keep a bowl with some flour nearby incase the cookie cutter becomes sticky.
​Place the cut out cookies onto baking sheets lined with parchment paper leaving some room in between for baking.
​
​Combine all the leftover dough together and roll out again.

If making the sandwich cookies, use a smaller cutter to cut out the centers of the cookies after they are placed on the baking sheet. This will keep them from falling apart or breaking.

​Chill the cookies in the freezer or refrigerator 15 -30 minutes so that they can retain their beautiful shape while baking.

Preheat the oven to 325 degrees Fahrenheit, 160 degrees Celsius.

​Bake the cookies 15- 20 minutes or until they are golden around the edges.

​If baking more than one tray at a time, rotate the trays halfway through baking to ensure that both trays bake evenly. Do this by switching the bottom tray to the top and vice versa. 
Cool completely.

​Spread your favorite filling (jam, curd, chocolate, buttercream) over the top of the flat side (bottom) of cookie. 

Dust the cookies with the cut out center with powdered sugar.

​Place the cut out cookie over the filling.

​There are so many variations that can be created with this simple recipe. It is completely up to you! 

​These cookies can be stored (before filling) in an airtight container at room temperature up to two weeks.

​The uncooked cookie dough can be tightly wrapped in plastic wrap then placed in a freezer  bag and can be stored in the freezer up to two months. Just completely thaw the frozen dough out, roll out and cut into your favorite shapes, then bake.
Enjoy!

Serves12:
For the syrup:
1 and 1/2 cups water
1 and 1/2 cups granulated sugar
peel and juice of a large orange
1 cinnamon stick

​For the pudding cake:
1 pound phyllo, thawed and at room temperature
5 large eggs
1 cup vegetable oil
1 cup plain yogurt
1 and 1/4 cups freshly squeezed orange juice
3/4 cup granulated sugar
​1/2 cup orange marmalade
​1 tablespoon baking powder
zest of 2 large oranges
1 teaspoon pure vanilla extract
1/4 teaspoon salt
optional: 1/4 teaspoon ground cardamom seeds

​Preheat the oven to 350 degrees Fahrenheit, 176 degrees Celsius.

​Remove the phyllo from its packaging and keep it rolled up. Thinly slice the phyllo and spread it on a clean work surface to dry up. About 1 hour.

In the meantime, make the syrup by combining all of the syrup ingredients together in a small saucepan.
Bring to a boil. Reduce to a simmer and cook about 5-6 minutes. Remove from heat and allow to completely cool.
​Beat the sugar and eggs together until thick and pale yellow in color.
​Whisk in the olive oil, yogurt, orange juice, salt, vanilla extract, and marmalade.
​Mix in the phyllo slices, a handful at a time. Use 2 forks to mix them in evenly.
Fold in the orange zest.
Pour in a 9 inch by 13 inch baking pan.
​Bake for about 1 hour. The cake will be golden when ready.
As soon as the cake comes out of the oven, poke some holes with a skewer or tooth pick and pour the syrup over it.
Allow to cool completely, about 1-2 hours, before serving.
​This cake is very sweet. It tastes best with unsweetened whipped cream or with dark chocolate ganache drizzled on top. Some bittersweet chocolate curls would also taste fantastic with this cake.
​Enjoy!

Serves 4:
​2 skinless, boneless chicken breasts
salt and freshly ground black pepper
1/4 teaspoon ground cumin powder
2 teaspoons dried oregano
about 4 tablespoons all purpose flour for dredging
​1/4 cup olive oil
2 garlic cloves, minced or grated
​1 cup chicken stock
1/4 cup freshly squeezed lemon juice
2 egg yolks
1 teaspoon capers, rinsed
​5-6 Kalamata olives, sliced
​1 plum tomato, diced
​1/4 cup fresh parsley, finely chopped
​
​Butterfly the chicken and slice each breast in 2 pieces each.
​Pound each piece with a kitchen mallet to 1/4 inch in thickness.
​Season the chicken cutlets with salt, pepper, cumin powder, oregano, and then dredge in flour. Do this on both sides of the chicken.

Heat the oil in a pan until it is sizzling hot.
​Pan fry the chicken cutlets without over crowding the pan for 2-3 minutes per side. Cook until chicken is golden brown on both sides. Fry 2 cutlets at a time if there is enough space in the pan. 
​Transfer the cooked chicken cutlets to a dish.
​Pan fry the remaining 2 chicken cutlets the same way and transfer to a plate when cooked.
Add the minced garlic and warm through.
Pour the chicken stock over the garlic and bring to a boil to deglaze the pan.
​In a small bowl, whisk the egg yolks together with the lemon juice.
​Add the rinsed capers to the pan.
​Take some of the boiling hot broth and add it to the egg yolk mixture to temper it. This is to ensure that the eggs do not scramble later when added to the sauce.
​Pour the egg lemon mixture into the pan and whisk well to incorporate. Boil for about a minute. The sauce will thicken slightly.
Pour the sauce over the chicken cutlets and garnish with chopped parsley, chopped tomatoes, and sliced olives.
​Serve with your favorite pasta or with some toasted hearty bread.
Enjoy.