NoHo Arts Cuisine

For lunch we have mushroom ravioli with garlic, butter & olive oil, herbs, peperoncini and parmesan. 👩🏽‍🍳

The chocolate cake that I’ve made since I was a kid:
4 eggs
3 cups of flower
2 cups of white sugar
1 cup of nestle type chocolate powder
1/2 a cup cooking oil (I used grape seed for this one)
2 tbsp of baking powder
1 pinch of salt
Mix it with a wooden spatula and work out those arm muscles until it’s all mixed with no clumps of flower and boil 2 cups of water. Slowly mix it in until you get a creamy consistency and a few air bubbles (you might not use it all). Put in greased pan and bake at 350°F for about 45 min.
Pierce with a long toothpick or pointy knife from the outside in. If it comes out clean all the way to the center, it’s done. If at some point you still get cake batter on the knife, it goes back into the oven.
What’s not on picture: when it’s done heat up a cup of milk with 3 spoons of chocolate powder; stir while heating. Then slowly pour the chocolate milk on the cake, while piercing the cake a few times to let the liquid in. Cover the cake with a towel and let it cool down.

This is a Brazilian recipe called: Nega Maluca da Vovó but it’s more a Nega Maluca da Dona Zilda because it’s the way my mom makes it and taught me how when I was little and I’d make it for bake sales, fundraisers, my friend’s birthdays etc.
Enjoy baking from scratch without premix knowing exactly what goes into your cake… even if it’s 2 cups of sugar 🙃
- 👩🏽‍🍳

Venus Leone Performing Live on Monday July 3rd, 2023
RSVP link in Bio (first on linktree)
Let me know you’re coming!

Loise’s Salmon Filet: This is a recipe I got from a 95 years old jewish lady that I’ve never met in person, but have talked to over the phone for many years. My roommate used to take care of her and bring these salmon filet cuts home. Now Loise can’t see and isn’t cooking anymore, so I called her and asked for the recipe:
Fresh Salmon
A little water
Lime or lemon juice
Kosher salt
A little sugar
Lots of dill

No, she didn’t give me measurements, so it does take an experienced cook to know how much to add, but it’s no rocket science.

After one day covered in the fridge laying in the juice, check, taste, make sure it’s not too salty, sour or sweet and turn it to the other side if you got one with no skin. If it’s not cooking add more salt and lemon/lime. It’s basically ready after 2 days of marination.

from

Venus Leone first post pandemic live in concert happening in Malibu.For tickets and further information contact .productions

Merry Christmas! Buon Natale!
Parmigiana al Ragù is my holiday specialty. It’s a meat sauce parmigiana, so basically an eggplant lasagne. In Italian ragù is meat sauce and my recipe is from Rimini in Romagna (the southern part of Emilia-Romagna) but I replaced the beef with turkey this time and added 2 Italian sausages to 2.2 lbs of turkey of a cup of red wine to make it more meaty. Chop up a big red onion, 4 sticks of celery, 3 long carrots and let it all simmer in a cup of olive oil. When the onions start looking glassy, add the meat and a pinch of nutmeg. Feel free to add more olive oil. It’s an olive oil feast. Once it’s all cooked through (no more pink), add 3 small cans of tomato paste and 2 big cans of pelati (pealed tomatoes). Now it’s stirring and adding some cut fresh basil and dried oregano, a spoon of salt, a little pepper and a cup of wine. Let it all simmer and stir often for at least an hour, preferably 2. Grab a cup of wine for yourself. Now, I slice up 4 big eggplant and throw them straight on the grill in the oven at 375°F for 20-30min. The béchamel sauce is the tricky bitch. You have to watch that your sauce doesn’t get clumpy. I cooked 2 trays of lasagne so I took 8 Tbsp of unsalted butter to a sauce pan, let it melt, added 4 Tbsp of flower, but one spoon at a time whisking whisking whisking. That’s when you don’t want the clumps to build. Then slowly add milk a cup at a time until you like the creamy consistency (6-8 cups for that amount). Now, it’s time to bring it all together. You add some ragù to the bottom of the tray for the food not to stick. Lay down the baked eggplant covering the bottom, cover them with ragù, now a few spoons of béchamel spread on top and fresh Parmesan cheese (2-3 tablespoons). One more layer of eggplant and repeat the process adding extra cheese for crust on top and let it do it’s thing in the oven for at least 30 min at 375°F. When it’s golden brown on top, take it out and let it sit for 15 min. Buon Appetito!
-By

Wild Alaskan salmon with Himalayan salt, ginger, fresh dill, lemon juice, olive oil and capers (last piece with nothing is for the doggy 🐶) baked in parchment paper at 350° F for 25 min.
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Since March 2020 Tuesday is any day and Taco Tuesday is a holiday every week
🌮 🌮 🌮 🌮 🌮 🌮
👩🏽‍🍳
👨‍🍳
S/o .supermarkets for 🤤 tortillas.

is easy and the best thing for the summer. First, make sure to rinse the quinoa or it gets bitter. Rule of cooking is just like rice: cook 1 cup of quinoa in 2 cups of water. A rice cooker makes your life easier because you don’t have to babysit the process. 1 cup feeds 4 people. When the water steamed off and the quinoa is all fluffy, let it sit for 15 min and then change container for faster cooling. Chop 1/2 red onion and 3 chives, 1/2 bundle of cilantro/coriander, 1 cucumber and grate a carrot. Mix all in with a pinch of sea salt and pepper, 2 Tbs of apple cider vinegar, 2 Tbs of rice vinegar, 2 Tbs of olive oil and 1 Tbs agave.

with anchovies: Tomatoes, Mozzarella and some anchovies (No more than 3 per person), season with sea salt, pepper, 1 Tbs of olive olive oil, 2 Tbs of Aceto Balsamico di Modena.

from .supermarkets cooked in frying pan with just a little coconut oil.

: non spicy .supermarkets

👩🏽‍🍳 by

Homemade Salsa: chop a red onion, tomatoes, cilantro (coriander) and avocado, add some lemon juice, salt and pepper and enjoy your tastegasm ! You’re welcome 😋
Made by

Salmon baked in parchment paper comes out juicy and delicious. I put fresh garlic, ginger, himalaya salt, dill, olive oil and lemon juice, wrap it and bake it for 20 min on 350°F. The veggies in the next slide are asparagus, zucchini, spinach and chives, sautéed in olive oil and garlic, sprinkled with sea salt and pepper. 😋
By but learned the parchment paper trick from
@ NoHo Arts District

Steamed organic potatoes with onions and ITALIAN parsley, chicken fajitas with wine sauce... stuff that tortilla! (Everything cooked with coconut oil) .…
First cut your onions, parsley and potatoes. Heat a spoon of virgin coconut oil and sauté everything, then add some bouillon to half a cup of warm water and add to the potato (potato shouldn’t swim in the water. I used half a cup for 4 potatoes). Put the lid on and just leave a crack open. Let it steam for about 15 min (you can check with a fork and stir...water should disappear). The chicken fajitas were premarinated by .supermarkets, so I just heated some coconut oil in a frying pan, put in the chicken and after it cooked a little, I added some white wine. Let it simmer in the wine. Then I lowered the flame, mixed a spoon of corn starch in a cup with cold water, added that to the wine in the pan and let it thicken while stirring, then added the chicken back in, heated some tortillas et voilà!
By

I don’t make pretty food, I make messy and juicy !
Have you ever baked with parchment paper? Oh you have to try it. I just slammed a pound of salmon on a pan size tear of parchment paper for baking with the asparagus and brussel sprouts and seasoned everything with Himalaya salt, black pepper, turmeric, ginger, fresh lemon juice from the tree and olive oil; wrapped it all up into a bundle leaving some air space and baked at 350 for 30 min. **kingasm!

Ps: the garden salad with tomatoes is sprinkled with fresh chopped cilantro, sea salt, pepper, 1 spoon of olive oil, 2 spoons of apple cider vinegar.
The Jazmin rice is sautéed with oil and fresh garlic, seasoned with turmeric, zafran and a pinch of salt and then steam cook with 2 cups of water per one cup of rice.

Buon appetito!
.
@ NoHo Arts District

It says “GEL” because it’s literally what’s been pressed out the aloe vera leaf. The rind is then repurposed as organic compost.
Vegan, kosher and in a ♻️ tetra pack
DM for orders. —————————————— Antioxidant Smoothie Recipe Blend:
• Banana • Frozen Blueberries • Frozen Strawberries
• Frozen Blackberries
• 1/4 cup Aloe Vera gel
• 1/4 cup uncooked Oatmeal • Honey for sweetness • Filtered / Alcaline Water .

Shrimp • Zucchini • Yellow Squash • Pealed Tomatoes • Forbidden Black Rice by

Seasoning: fresh ginger, turmeric, parsley, sea salt, pepper, thyme, lemon juice
……………….
@ NoHo Arts District

Banana-Hershey-Chocolate-Whip-Chocolate-bites-Waffles
It’s a created by

Omg I didn’t think this was going to be such a : I just filled the center of this melon with
• cottage cheese
•honey
• roasted sunflower seeds
•roasted coconut flakes
…………
by

Why would eYe cook on Tuesdays? They know my order and my name. Even the dogs know it’s Taco day and we just add what we want to them, when they get home. My order is always the same: 1 Carne Asada, 1 Al Pastor and 1 Chorizo with everything.
My addition: Swiss cheese, tomatoes, coleslaw and fennel... but they vary every week. My favorite sides are cucumbers and bell peppers...

Salmon baked in parchment paper with tree raised lemons from neighbors seasoned with Himalaya salt, pepper, dill and parsley, eggplant in tomato and wine sauce with rosemary and fresh herbs (topped with provolone) and basmati rise yellowed with fresh saffron and flavored with fresh garlic.... just a normal homemade dinner in NoHo. 🥘 by
eggplant

Quinoa Salad Quinoa is the latest trend, but not a lot of people know how to make it tasty. This quinoa salad made with chopped veggies, cilantro, fresh...

Lemon-parsley-capers baked cod fillets (fresh delivery from Omaha Steaks) with onion and sage steamed potatoes accompanied with a fresh spinach-tomato salad dressed in olive oil and apple cider vinegar.
Made by Venus Leone .
@ NoHo Arts District

Happy new year, foodpornstars! Cookbook and menu coming soon, stay tuned! ❤️ 🥘

Happy New Year 🥳 🎆🎊🎈

gluten free toast, one slice with red pepper spread, one with avocado spread, one has poached egg, the other mushroom slices
By .

🇨🇭 My favorite Swiss dish. It's made with pork, but I made it with chopped chicken and since I was out of almonds to garnish, I used walnuts. The recipe said to use a sauce pan and a skillet, but I just used the skillet for everything. First I cooked the meat, seasoned it with some salt, pepper and ginger powder, then took it out, covered it up to stay warm, heated some butter, threw in cut pineapple and banana (cut in the middle and then 3 x sideways) and took them out once cooked through. At this point I rinsed the skillet, wiped it with a paper towel and put it back on the stove with some some butter. Once the butter is heated, 2 spoons of flower (I used corn starch, because my roommate is gluten intolerant), 2 spoons of curry, a cup of chicken bouillon broth and a cup of milk, whisk and let it cook on midflame until thickened. Once nice and creamy I threw the chicken and fruits back in and seasoned a little bit more with salt, pepper and a little cumin. Usually, it's added to white rice, but I made brown rice, put it in a little fruit cup and reversed it into the plate. That is the exact way it's served in a swiss restaurant. I added the curry stew, broke up the walnuts and sprinkled them on top. It was so good, we couldn't stop moaning 😂. By