by julia@orlandofoods.com | May 28, 2024
Trim the base of your asparagus and set aside. 2. Bring a large pot of water to a boil and boil the asparagus for about 10 minutes or until the stems are soft to the touch. Save 1/4 cup of the cooking water and set aside. 3. Line a sheet pan with paper towels and...
by julia@orlandofoods.com | May 28, 2024
Chef Suggestion: I prefer using all-natural chicken breasts that do not contain any growth hormones or antibiotics. You can purchase them pre-sliced or slice them yourself to about 1/4 inch thick. Over a medium flame, heat a grill pan for about 2-3 minutes. Lightly...
by julia@orlandofoods.com | May 28, 2024
Add the peas, garlic, mint leaves, and lemon juice to a food processor and puree until all ingredients are well incorporated, about 10-15 seconds. 2. Add in the pecorino Romano, salt, and pepper, and puree for another 10 seconds. 3. Lastly, with the machine on, slowly...
by julia@orlandofoods.com | May 24, 2024
Note: This recipe uses a 9×5 loaf pan. If you are using a different pan, adjust the size of your dough sheets accordingly (i.e. for a 9×13 pyrex, make 5-9×13 lasagna sheets ). Prepare your Lemon Mint Pea Pesto and Besciamella. 2. Using our Pasta Dough...
by julia@orlandofoods.com | May 7, 2024
Note: This recipe makes 3 breads, and can be easily scaled up or down. Chop up all of the meats into smaller cubes, place in a stainless steel bowl, and set aside. 2. In a mixer with the dough hook attachment, add the Caputo “00” Americana Super and...
