NoHo Arts Cuisine

Homemade Foodporn
DM for Catering
Coffee shop type restaurant coming soon

01/15/2026

Lasagne Romagnole fatte in casa a Sherman Oaks per Natale 2025 🎄

Ragù:
onion, celery, carrot soffritto in olive oil
Ground beef, ground lamb and an Italian sausage taken out of the shell
Pelati, tomato paste, more olive oil
Salt
Simmer for 1-2 hours on low, stirring every so often

Besciamella:
Heat 1 stick of butter, slowly add a cup of flower while whisking, slowly add milk and continue slow cooking and whisking for 10min until you get a nice thick white sauce. Add a little nutmeg and salt

Lasagne:
Put some sauce at the bottom of your casserole to avoid sticking.
Layer lasagne sheets (I use the barilla once that you don’t have to pre cook).
Add a coat of the pre made ragù (that’s what we call the red sauce! It’s not a brand!), a coat of béchamel (the white sauce) and some grated parmeggiano reggiano (real Parmesan). Start over with the sheets. At the end, add some white sauce and grated parmeggiano on top without the ragù.

Place in oven and bake at 350°F for 30-40min and then higher to 375°-400°F for another 10-15 min until you get a golden brown crust.

Take the lasagne out and let them sit for 15 min before cutting. Buon appetito! 👩🏽‍🍳

11/30/2023

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

10/14/2023

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 🙃
- 👩🏽‍🍳

06/29/2023

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

11/16/2022

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

06/19/2022

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

12/25/2021

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

11/27/2021

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.
👩🏽‍🍳

Address

North Hollywood, CA

Website

http://www.instagram.com/nohoartscuisine

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