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Buffet business dinner - Chicken Cacciatora and crespelle

Buffet business dinner – Chicken Cacciatora and crespelle

As school starts, and summer ends, we all fall back into our routines. We pick up our daily, weekly pace and march through the rest of the year looking forward to weekends and maybe a trip South where it’s warmer.

This year, we would like to make life just a bit easier for you ! Yes, that’s right, just a bit easier !!

And this is what we will do:

We have a great selection of home made, real food, meals in our freezer. These meals have been prepared to make your life easier !

Remember last winter, when you got home late from driving someone around ( like kids in sports), and you were tired, and the kids were tired and cranky, and you had to get dinner ready in a hurry ?

Remember last winter, when you got home from work and didn’t go to your yoga class again because you had to get dinner ready for the rest of the family?

Remember last winter, when you were so tired you would have loved to soak in the tub with a glass of wine . . .  and instead you had to prepare dinner so the rest of the family could eat ?

If you have answered YES to any of the above questions . . . then that is how we can make life easier for you !!

From now on, you can send us an email with your order, we will accept all orders by Wednesday, and will have all the food ready by Friday. You can either come to Stayner and pick it up, or we can deliver it to your home ( with a small extra charge)  . . . all you need to do is leave a cooler with ice outside for us to put the meals in !!

Take a look at our menu, and chose your next dinners :-)

Grazia’s Italian K&B Menu

Cooking with Teenagers

During the month of April, I had a truly wonderful experience !

I decided to donate some time and knowledge to Big Brothers Big Sisters through cooking lessons.

We started on April 7 when a group of 3 teen-aged boys walked into my bakery for the first lesson. The first one to speak was T, he told me that he had some cooking experience as he worked in a restaurant before, the B spoke ant told me that he didn’t cook much but really liked to eat, and the last was C who is very shy and told me he had very little experience in the kitchen.

During the firs lesson we talked about different heat sources, and what some different cooking methods were. Then we started our hands on cooking . . . we made a yogurt cake, a quick focaccia, and some muffins. The boys were happy to find out that they could chose the flavours of the muffins, so we made them with peanut butter AND Nutella !!


The second lesson was more intense, we discovered how to boil, sautee, steam and how to make rice pilaph. It was fun to see how the lessons started with someone inevitably saying “I don’t like that” ( though I must say that it was always with a smile on their face) . . . and at the end of the evening they would say “wow, I generally don’t like it, but this is really good”. For example, B didn’t like Zucchini . . . at all . . . but ended up eating all the steamed zucchini we made :-D


The third lesson we were focused on meats, so we braised some turkey and we stewed some chicken. We also braised some cabbage. As young men of their age have lots of energy, I really wanted to keep them busy, so as the food was stewing and braising . . . we made some pasta !! They really enjoyed making the pasta from scratch, and understanding how and why it is done like that.


The best lesson was the fourth and final one . . . This is when the boys cooked for me !! they made some delicious steamed zucchini ( B. really enjoyed them this time also?), then they prepared some sautéed vegetables, some zucchini braised in milk, and . . . . (drum roll)  . .. .  home made pasta with a delicious meat sauce !! Yes, they bought the meat in chunks and chopped really finely to make the meat sauce !!

This was such a great experience for me ! Being able to transmit my passion to young people who can, and will, make use of the skills they learned is so rewarding :-)

During the last lesson, there was a feeling of friendship in the air. No more shyness or awkwardness . . . we all cooked and shared the meal we prepared.

Thank you to C, T, and B for coming to my lessons, thank you to Christy for letting it happen, and thank you to Big Brothers Big Sisters for organizing such a great experience !!


Dark Chocolate Soufle Cakes (with espresso heart)

personal chef grazia:

These are the greatest dessert !
Easy, you can make ahead, . . . . and . . . the WOW effect is always there !!

Originally posted on Personal Chef Grazia:



1 Tbsp Instant Espresso, 8 oz Bittersweet chocolate (250 g), 3 oz unsalted butter ( 85 g), 2 egg yolks, 3 egg whites, 3 Tbsp sugar (43 g )


  • Place a pie plate in the freezer to chill
  • lightly butter 6 6oz ramekins and coat them with some sugar
  • in medium bowl combine 1 tbsp instant espresso with 2 tbsp warm water
  • in medium heatproof bowl over simmering water melt chocolate with butter
  • transfer 5 tbsp of chocolate mixture into the espresso and stir to blend
  • scrape chocolate espresso mixture into the chilled plate and return to freezer for 10 minutes
  • when mixture is firm, scoop 6 balls with a teaspoon into the ramekins and return to fridge
  • reheat chocolate mixture, when warm remove from heat and add 2 egg yolks
  • in clean bowl beat 3 egg whites untill they mound gently, the gradually add 3 tbsp of sugar – beat untill tips…

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The basics – White Sauce aka Béchamel

Winter Vegetable Pasta Casserole

Winter Vegetable Pasta Casserole

We have covered the base of most Italian sauces, soffritto. Now we can talk about one of the staples of French Cuisine, which is widely used in Italian Cuisine also, Béchamel sauce.

Many recipes of the French Cuisine are also part of the Italian Cuisine, not only do the two countries share borders, but in history there have been many occasions when the Italians influenced the French, and vice versa.

One of main differences between the French Cuisine and Italian Cuisine, is that the French wrote down the recipes into a book, and therefore claimed them and made them a “rule” . . . in Italy each family has their own version of the same sauce . . .  and no one really wrote them down.

So, back to our White Sauce, it is as easy as 1, 2, 3, and can be upgraded and flavoured in thousands of ways, it is the base of the famous cheese soufle, and many other fancy dishes. For everyday life, it is a great way to make casseroles creamy, and a wonderful way to use up left over vegetables in the refrigerator!

basic Béchamel Sauce:

  • 50 g butter
  • 50 g flour
  • 500g milk
  • salt and pepper to taste

The main thing is that you keep the proportions, if you need more, you can make it with 100g butter and flour, and 1 litre of milk, and so on . . .

I put the milk in a microwave proof container to heat up, if you don’t have a microwave you can heat it up on the stove top.

In a pot large enough to hold all of the ingredients, I heat the butter and flour together. The main idea is to melt the butter and toast the flour until it is all one paste – if you cook too much and it turns brown, it is also very good . . . just a bit more colourful  ;-)

When the butter and flour are bubbling and starting to become golden, add the hot milk to the pot slowly while whisking continuously to avoid the formation of lumps. Season with salt and pepper to taste.

Once you have mastered this, you can spin off any flavour, you can minced onion, or garlic, or other flavourings to your butter flour mixture, or you can add cheese or spices at  the end, or you can make it “heavier” by using whipping creme or “lighter” by using half milk and half water or stock. You can make it Gluten Free by using rice flour instead of the all purposed flour, and you can make it Vegan by using olive oil instead of butter, and soya milk instead of milk.

I love to use it when I make Pasta Casserole ( photo above), or to dress up vegetables for a special dinner ( photo below ).

Broccoli and coloured cauliflower casserole

Broccoli and coloured cauliflower casserole

Weekly Menu . . . let’s get back on track !

Tuna Fish Meatballs

Tuna Fish Meatballs

Summer has been busy, and it has been fun to be “off track” and not have a real schedule . . .  but now we need to get back to real life !

This week I am going to get back on track and plan my family’s meals ahead. I like to do this so that I do not need to think about what’s for dinner or what I’ll be offering my children for lunch every morning . . . the thinking has already been done!

I share my weekly menu on this blog for two reasons, the first is so that you can benefit from my thinking ( if you wish) and take some of my ideas for your own weekly meals. You will find many of my recipes on this blog also.

The second reason why I share this plan is that maybe you live in the Collingwood Ontario area and would like to order some of my food . . .  this way you don’t need to think about it OR cook it !!

Monday: Lunch will a lovely Egg salad sandwich. Dinner will be pasta with my home made Pesto.

Tuesday:Lunch will be a baguette sandwich filled with Tuscan salame. Dinner tonight will be Barley Risotto with Mushrooms

Wednesday: Lunch will be Pasta with Tomato sauce ( home made with my soffritto) and dinner will be Tuna Meatballs.

Thursday: Lunch will be a smoked turkey breast roll. Dinner tonight will be the family favourite Mozzarella in Carrozza. I always make extra of this because the kids love it the next day too !!

Mozzarella in Carrozza

Mozzarella in Carrozza

Friday: Lunch will be Mozzarella in Carrozza from last night.  Dinner tonight will be Saltimbocca alla Romana.

Saturday lunch is when the kids are home and we will be eating up the leftovers from the dinners during the week . . . if there are any !! Dinner on saturday needs to be easy as I am never home – Pasta with meat sauce will be perfect!

Sunday . . .  I think that I will surprise the family with a nice brunch on Sunday and prepare some home made waffles, a nice frittata and bacon and eggs. Dinner tonight will be a nice leek and potato soup . . .  I hope there will be enough for lunch on monday too !!!

Please feel free do download my weekly meal planner if you wish to plan your meals like I do: Meal plan link



Soffritto, battuto, mirepoix . . . whatever you call it. . . it is the base !

Some people call it “soffritto” ( which means fried in shallow grease), some people call it “battuto” which litterally means beaten, in Canada I’ve heard it called Mirepoix ( which is not really correct . . .  but we can talk about it in an other post).

Onion carrot celery

These three ingredients, finely minced, are the base of very many recipes of the Italian Cuisine, with this mixture you can give flavour and richness even to the most simple and trivial dishes.

I can not call this a recipe, because this, as I mentioned above, is the base of many many recipes. The problem that most of us may encounter is that we don’t always have fresh carrots or celery in the refrigerator, or maybe we don’t have the time to chop them finely by hand . . . and, let’s be honest, pulling out the food processor and having one more thing to wash is always a pain!

What do I do ? It’s really simple: With my food processor I finely chop a “nice quantity” of the tree ingredients – the proportions between carrot, celery and onion are very personal . . . some people add other ingrediens to these as parcely or other herbs – I prefer to keep the flavour balanced and simple so that I can use it for as many dishes as possible.

Chopped soffritto battuto

Once everything is finely chopped, being careful that it doesn’t become liquid, I put it into small plastic bags for the freezer, I find that the ones with a zipper are the best, here in Italy you can find them at IKEA .  For a more practical use, I fill the bag about half way, then I lay it on the table and flatten it so that I let as much ari out as possible, then I freeze it flat. Once it is frozen it will be nice and hard and will take up less space, when I am preparing a sauce, or a risotto or a stew  and need some soffritto all I have to do is open the bag, break off as much as I need, and then return the bag into the freezer.

This way I always have my basic ingredients handy, there is no waste, and I only have to work once ;-)


Sacchetto battuto soffritto

Mussels au gratin

Mussels au gratin

For 4 people I bought one bag of fresh mussels and cleaned them . . . I like doing it myself better than having the machine do it  . . . or you can buy a bag of frozen mussels in their shell.

To clean the mussels you need to rip out the “rope” that sticks out of the shell with a certain energy. You must throw away all the mussels which are open or have a broken shell . . .  better safe than sorry! Once all the rope is removed you need to scrub the shells with a metal brush to remove all the dirt.

I poured a couple of tablespoons of olive oil in a large pan and added one or two cloves of garlic then as it was all heating I put all the mussels in the pan. I stirred just enough to have all the mussels be “touched” by the oil and then covered them. I let them cook on low flame stirring once until all the shells were opend.

When the mussels open it means they are cooked. If the mussel did not open it’s shell, it is not good and you MUST throw it away – don’t try to open it !

Once the mussels were cooked, I prepared a large baking sheet and set each of the half shells with mussel on it – discarding the empty half shell – and set it aside.

I filtered the liquid that was left in the pan and set it aside.

I then made some coarse breadcrumbs with some tuscan bread, and mixed it with chopped parsley, chopped garlic and grated parmesan. I then added some of the cooking liquid from the mussels to soften the mixture up – but not enough to make it soggy. You can use panko instead of bread crumbs, but you want to crush it a little bit as it would be too coarse.

With a teaspoon I “filled” the mussel shells in the baking sheet with the bread mixture, then drizzled some olive oil on  top and cooked it for 10 – 15 minutes in a hot oven (350F or 180C)