Lello Petrelo's Blog

  • Lychee Martini

    Lychee Martini

    It’s a delicious twist to a traditional vodka martini for an amazing cocktail. 

    It fits well with any kind of cheese tray set up and it goes amazingly well with Asian foods. Try them, you won’t regret it. 

    Continue reading
  • Lemony Shrimp and Bean Stew

    Lemony Shrimp and Bean Stew

    With minimal prep and a quick cook time, this shrimp stew feels elegant for such an easy weeknight meal. You can also take the dish in a number of directions: Substitute the shrimp with an equal amount of flaky white fish or even seared scallops, or stretch the dish into a meal for six by stirring in some butter and serving over cooked spaghetti or rigatoni. A good glug of your best olive oil would also be a welcome.

    Continue reading
  • Parmesan White Bean Soup With Hearty Greens

    Parmesan White Bean Soup With Hearty Greens

    This is the perfect recipe for a cold, cozy night. Our Italian Beans are just what you need. I found this recipe at the NYT and went right to the kitchen. You will love it. Create Magic in your kitchen, always!

         Whatever you do, don’t throw away your Parmesan rinds: Within those waxy rinds is enough rich umami and salty cheese flavor to carry an entire soup’s broth. Collect and store them in an airtight container in the freezer (or purchase a container of them at your grocery store). Once you have about 10 ounces of rinds, simmer them with aromatics as you would to make chicken or bone broth. (For an easier cleanup, enclose the rinds in cheesecloth or muslin.) Use the broth to make risotto or minestrone, a pot of beans or this soup, which combines beans and greens with the garlic and lemon rind from the broth. Use whichever beans and greens you like, and mop up every last Parmesan-y drop with a hunk of crusty bread.

    Continue reading
  • Sheet-Pan Salmon and Broccoli With Sesame and Ginger

    Sheet-Pan Salmon and Broccoli With Sesame and Ginger

     This recipe is by Lidey Heuck for the NYT. Photography:  Linda Xiao for The New York Times. Food Stylist: Monica Pierini.

    A healthy sheet-pan dinner that comes together in just 20 minutes? Sign us up. Brushing a simple sesame-ginger glaze onto the salmon before it roasts promotes caramelization on the fish, a feat not easily accomplished when roasting salmon fillets. The garnishes give this dinner a professional finish: A squeeze of lime juice, a sprinkle of sesame seeds, and a handful of thinly sliced scallions make for a beautiful plate.
    Continue reading