In a large bowl add about 6 eggs, 2 cups milk, 1/2 cup brown sugar,3 very ripe banana , some cinnamon and mix well and rough using a wire whip until it all becomes as uniform as possible.

Butter the inside of a medium baking pan and break up left over bread bits until it is full. Scatter some walnuts and chocolate chips over the bread bits and pour the egg mixture over bread.

Using 2 teaspoons, blot the pudding with peanut butter( creamy or crunchy). Top with some raisins and bake at 350 about 30 minutes or until baked through.Use a fork to poke center to test-should come out dry when ready . Serve with vanilla ice cream and some cinnamon (optional).

Slice the eggplant into circles about the thickness of your index finger.

Cut eggplant into cubes (a bit larger than a sugar cube). Add about 1/2 cup of olive oil in a frying pan (don't panic, I'll show you how to remove excess oil). Place the eggplant in the pan and turn on the flame. Keep the flame on medium to low heat. It's normal for the olive oil to disappear. Allow the eggplant to cook, stirring semi-constantly. You need to be extra patient at this stage! It takes up to 25 minutes or more to get eggplant to perfect eatable consistency.

When the eggplant is super soft, add some sliced garlic and sauté for 1-2 minutes. An easy way to know when eggplant is ready, you should be able to break it in your mouth pushing it to the roof of your mouth and using your tongue to break it up.

Use a good amount of paper towel and soak up all the excess oil, leaving a little bit behind.

Add a good amount of cut tomato, season with salt/pepper, basil leaves and cover. Continue to cook covered, stirring occasionally for about 20 more minutes or until tomatoes and eggplant "become one.”

Taste for seasonings and serve with toasts or a good crusty bread. Could also be used as a pasta sauce .

Take every opportunity to teach our new generations "where it truly comes from". Perfectly shaped store bought eggs usually have nothing to be perfect about.

Separate 3 egg yolks and place in a bowl . Add about 2 large tablespoons of corn starch and simply whip using a wire whip. A thick and pasty consistency is normal . Put aside

Heat about 500ml of milk with 1/3 cup of sugar  ( or 1/2 cup depending how sweet you like it ), and a small capful of vanilla extract. Shut milk off as soon as it begins to steam a bit ( do not boil or make milk to hot )

Whisk about 1/2 of the warm milk in the yolk/starch mixture and mix well .

Place the milk back on very low heat and whisk in the egg mixture .

Mix it well and allow custard to cool down a bit. Get your little helper to hold a large zip lock bag ( if pastry bag not available). Put aside

In a separate bowl add some nutella and cold milk till you have a thick chocolate sauce .

Place this chocolate sauce in another zip lock bag.

Cut the tips on both the nutella and custard bags. DON'T cut corner to big - you can always cut it more .

Get some serving cups or champaign glasses and have fun filling the layers with chocolate and custard. Begin with the custard on bottom  - best to use something transparent .

Be sure to get a delicious local fresh baked bread - for this "Duck-licious" egg salad !

Gently place the duck eggs in a large pot and cover with cold water.As soon as water begins to boil lower the flame and boil on a low boil to prevent eggs from cracking. Put the timer on 12 min and run cold water to allow the eggs to cool.Drain water and peel  eggs.

Cut all the eggs bite size and place in a large bowl. Allow to cool completely. Add lots of fresh cut chives, about 1 tablespoon chopped onion , some mustard, diced celery, salt, pepper and substitute the mayo for yogurt or greek non fat yogurt-add enough to moisten the egg salad.

Mix well, taste for seasonings and serve with turkey and tomato on a good loaf of bread or salad.

Slice the fennel into med semi thick slices. Place in a bowl.

Squeeze the juice of 1 lemon and toss.

Add some finely chopped garlic , chopped parsley , good splash of olive oil , good amount of freshly ground pepper , salt and a touch of dijon mustard . Toss well . Taste for seasonings.

Use the flat side of the knife to break up the wasabi peas ( works best if you do one at a time ) . Do not crush to hard , try to keep pea pieces large . Add a very good amount , toss taste for seasonings and serve .

Chef Guerrieri shows us how to get the most of your fireplace. Before beginning, allow the fire to burn down to lots of hot coals. Spread the coals along the front. Wait about 30 minutes and allow the bricks to get super hot. Brush the area you are going to use by pushing the coals back (see photo).

Simply purchase a good pizza dough or make one from scratch. Cut the dough into small pieces (about tennis ball size) for individual sized pizzas - the smaller the pizza the easier to handle in fireplace.

Stretch the dough until it is very thin. About thickness of a dollar coin. Top with sauce and mozzarella (not to much or it becomes to heavy).

Slide raw pizza off of the plate onto the hot brushed brick area .Do not leave this alone! It will be cooked in less than 5 minutes. Rotate as soon as the edges begin the brown/"lightly-burn"

Choose a medium scaled whole fish.In a large mixing bowl add lots of basil leaves,assorted pitted olives, capers, fresh garlic(sliced). Add a good splash of olive oil, salt/pepper and mix well.Stuff the fish belly with lots of basil leaf stuffing.Place in a deep roasting pan and roast about 25 min or until fish is cooked .

In a separate frying pan heat a good splash of olive oil add lots of sliced garlic. When garlic browns add kale and a touch of dry hot pepper flakes, salt/pepper and cook till soft. Serve on the side with fish.

If you have an Italian friend who grows true Friarielli - worth every attempt to get some - wont be easy if they're Napoletano's, these green beauties are worth their weight in gold.If your paisano won't give them up - use a similar sweet pepper.

Remove the tops and slice them from top to bottom (horizontal) on one side to make-remove seeds gently. Pan sear in a frying pan wih some olive oil. Keep them super crunchy. Cooke them enough to get a nice shock all around. Remove from heat and allow to cool down. Do not add salt and pepper.

Chop lots of anchovy, raw garlic, capers and parsley to make a great tasty pasty stuffing.

Gently place a thin layer in the peppers and roll , closing them up.

Gently place in a jar and cover with a good olive oil. Allow to sit about one week before serving. Serve with a delicious crusty bread.

Need a great brunch alternative?

Fry your eggs any style ( over easy and runny is best).

Place fried eggs on a baking pan and top with a good amount of brie and caramelized ( or sautéed ) red onion.

Place in preheated oven ( 400 ) for 3 min before serving .

When serving be sure to top with some thin slices of raw green bell pepper.Garnish with potato and bacon.

Why play with play dough ? Make fresh pasta , it's cheaper more educational and kids get to eat it in the end.

(Makes about 3/4 servings )

Add 3 cups of a great quality all purpose flour ( use organic flour , it's worth it) . Make a well and break 3 eggs ( room temperature eggs best) .Add a good pinch of salt .Begin beating the eggs with a fork and gradually mix in the flour . When it gets manageable begin using your hands .

You might need to add a bit more flour if it's to sticky. And if mixture is to hard to work with add a bit more water, 1 table spoon at a time.Knead the dough and make into a ball. Allow to rest 15 min in frig.

Cut into 4 parts .

If you find yourself without a rolling pin handy , find a bottle or in our case , a large glass candle holder . Wash well and dry before using .

Get your little helper rolling.Dust some flour on a marble table and begin to roll the dough pieces one at a time until it's very thin. You need to lift the pasta as you roll and dust more flour a few times during the rolling period to prevent it from sticking to the work table.

When pasta is stretched thin,(don't worry about it's final shape) sprinkle a good amount of flour on top and fold up starting from one end about and inch wide. Continue folding till you are left with a long folded strip about 1 or 2 inches wide.

Give the little guy a high five for perfection!

Begin cutting to preferred thickness . We decided on Pappardelle size width (wide flat and long).

Separate the pasta.

When boiling , be sure to stir occasionally allowing pasta to separate. It will take about 4 minutes to cook "al dente" . Taste for texture.

Chefs note; fresh pasta tends to  boil over because of the excess flour we use to keep it from separated. Keep an eye on the flame - less quantity added to water and stirring stops the "volcanic eruption ".