Archive for April, 2012


Wednesday, April 25th, 2012


Hi Chef,

I was in NYC with my husband and we stayed at The Peninsula, next door to Certé. Every morning I went down to grab some coffee and a bite at Certé for our breakfast and we ate in the room while he answered e-mails and had phone calls in the morning. That was the routine for one week. We tried your panna cotta in the first day and it was sooo good and that we had it everyday. Now that we are back in Brazil we miss it! So, I kindly ask you if it is possible for you to share this recipe.

Yours sincerely,

Jasmin Franchini
Sao Paulo, Brazil



Hi Jasmin,

Thank you so much for the nice compliment! Here is the very simple recipe:

1-1/2 tsp Gelatin Powder
2-tbsp Water
2-Cups Heavy Cream
1-Cup Half & Half
1/3 Cup Granulated Sugar
2-Pieces Vanilla Beans (split)

Dissolve Gelatin in cold water.

Heat up Heavy Cream, Half & Half, Sugar & Vanilla Beans to a boil (ensure you scrape Vanilla Beans into liquid).

Add Gelatin Mix and let cool to room temperature.

Pour into cups and let set in refrigerator for at least 3 hours.


Keeping it Fresh,

Chef Edward Sylvia


Thursday, April 19th, 2012


Hi Chef Sylvia,

I am attempting to eat healthy and I need some help with a quinoa dish that isnt’t wimpy (most of them are). I noticed that Certe’ seems to really do a good job with it. REally, does healthy food have to be meek? Any other suggestions would be appreciated too.




Hi Alexandra,

It is a great idea to introduce Quinoa to your diet on a regular basis.

At Pizza by Certe’, we usually sell out of our Pizzas featuring a Quinoa crust… so delicious!

Quinoa contains more protein than any other grain; an average of 16.2 percent, compared with 7.5 percent for rice, 9.9 percent for millet, and 14 percent for wheat. Some varieties of quinoa are more than 20 percent protein.

Quinoa: A Body Grain

Quinoa has several qualities that make it an ideal “grain”:

§ Quinoa acts as a prebiotic that feeds the microflora (good bacteria) in your intestines.
§ Quinoa is easily digested for optimal absorption of nutrients.
§ Quinoa is gluten-free and safe for those with gluten intolerance, or people on a celiac diet.

My advice is not to create dishes using Quinoa as the star; but to use it to supplement your favorite existing dishes. This way you get the taste and satisfaction while receiving the health benefits of Quinoa. I suggest one day a week you cook some plain Quinoa and leave it ready to use in the refrigerator. I have added it to Mashed Potatoes, Risotto, Oatmeal, Pastas, Vegetables, Tacos, Omelettes, Pancakes, etc. The whole idea is to utilize this grain throughout the day and enjoy the consistent energy it brings. Example, Taco meat (Chicken, Beef, Turkey or whatever), replace 1/3 with Quinoa and enjoy your full serving.

Health Benefits

In addition to protein, quinoa features a host of other health-building nutrients. Because Quinoa is a very good source of manganese as well as a good source of magnesium, folate, and phosphorus, this “super grain” may be especially valuable for persons with migraine headaches, diabetes and atherosclerosis, as it works to relax blood vessels. So I can certainly understand your obsession with this healthy grain.

Keeping It Fresh!

Chef Edward Sylvia