Tag Archives: cara di falco

Cara’s Cucina: Berry Cobbler

Today on Cara’s CucinaCara Di Falco teaches us how to make a delicious Berry Cobbler!

Summer’s bounty of berries gave inspiration for this scrumptious cobbler. Check out the ingredients for this dish, which serves 6, below.

Berry Cobbler
For the Filling
4 c. mixed berries (blueberries, strawberries, blackberries, raspberries)
1/2 c. sugar
1 tsp. vanilla
zest and juice of 1 lemon

For the Crumble
1 c. rolled oats
1/4 c. flour
2 tbs. brown sugar
1/4 c. pumpkin seeds
1 tbs. cinnamon
pinch of salt
1 stick of butter (softened to room temperature)

Watch the video above to learn how to make your own, and click here to see the official Cara’s Cucina recipe!

If you make this at home, be sure to post it on Instagram along with the hashtag, #CarasCucina.

Cara’s Cucina: Almond Chocolate Chip Pancakes

Today on Cara’s CucinaCara Di Falco teaches us how to make Almond Chocolate Chip Pancakes!

Be sure to serve these delicious pancakes warm and topped with toasted almonds, butter and syrup! Check out the ingredients for this dish, which make about 12 pancakes, below.

Almond Chocolate Chip Pancakes
Makes about 12 pancakes

3/4 c. AP flour
3/4 c. almond flour
3 1/2 tsp. baking soda
1 tsp. (scant) salt
1 tbs. (heaping) sugar
1 tsp. cinnamon
3 eggs, separated
1 1/4 c. almond milk
3 tbs. melted butter (optional)
1 tsp. vanilla extract
1/2 c. mini dark chocolate chips
butter, syrup, toasted slivered almonds for serving

Watch the video above to learn how to make your own, and click here to see the official Cara’s Cucina recipe! How good do these look!?

If you make this at home, be sure to post it on Instagram along with the hashtag, #CarasCucina.

 

Cara’s Cucina: Grilled Zucchini Salad

Today on Cara’s CucinaCara Di Falco teaches us how to make Grilled Zucchini Salad at Rat’s Restaurant!

Di Falco visited Rat’s Restaurant in Hamilton, which is set on the Grounds For Sculpture. Check out the ingredients for this dish, which serves 4, below.

Grilled Zuchini Salad, Lemon Ricotta, and Pickled Cherries 
Serves 4

4 pc baby green zucchini 
4 pc patty pan squash 
2 pc 8 ball zucchini 
12 pc cherries 
1 cup Red Wine Vinegar 
1 cup ricotta 
4 oz high quality Extra Virgin Olive Oil 
8 pc Squash Blossoms 
Zest of 1 Lemon 
1 pc Preserved Lemon (either homemade or purchased from a high-end grocer) 
Fleur de Sel or other finishing salt 
½ bunch of Thai Basil

Watch the video above to learn how to make your own, and click here to see the official Cara’s Cucina recipe! 

If you make this at home, be sure to post it on Instagram along with the hashtag, #CarasCucina.