No reservations needed for this dinner! Sometimes it is just nice to have a special dinner with your partner in your own home. I try to have this special kind of evening every once in a while. Come up with a menu that is elegant but easy to make and the evening will be memorable. The salad and main dish recipes below are easy and come together quickly. The dessert takes a bit longer but eclairs and cream puffs are not difficult to make. You can certainly make anything you like for dessert, as long as it is special to you. Keep romance alive.
Blue Cheese and Dried Cranberry Tossed Salad
1 hearts of romaine lettuce, chopped
1/4 of a cucumber, sliced
1/4 of a red onion, sliced thin
1/2 cup chopped toasted almonds
1/2 cup dried cranberries
1/2 cup crumbled bleu cheese
3 tablespoons raspberry vinegar
1 tablespoon honey
2 tablespoons extra-virgin olive oil
Salt & freshly ground pepper, to taste
For the dressing: Whisk vinegar and honey in a small bowl until blended. Whisking continuously, slowly add oil. Season with salt and pepper.
Layer the romaine lettuce with the cucumber, onion, almonds, cranberries and bleu cheese on two individual salad plates. Dress the salad with the vinaigrette just before serving.
Filet Mignon with Leek Sauce
2 Filet Mignon steaks, about 7 oz each and 2 inches thick
1/4 teaspoon sea salt
2 tablespoons coarsely ground black pepper
2 tablespoons butter
1 large leek, finely chopped white and light green sections of the leek
1/4 cup red wine (such as Cabernet)
1 tablespoon capers
1 tablespoon chopped fresh tarragon
2 tablespoons chopped fresh parsley
Preheat the grill or broiler. Lightly oil the grill rack or broiler pan. Rub the steaks with the salt, then press the pepper into both sides of the steaks.
In a small saucepan over medium heat, melt the butter and cook the leeks for 6 minutes, or until very soft. Add the wine, capers and tarragon.
Simmer for 3 minutes, or until well blended and heated through. Keep warm.
Grill or broil the steaks about 5-6 minutes on each side or until a meat thermometer inserted in the center registers 135°F for medium-rare. Place the steaks on individual serving plates.
Top with the leek sauce and sprinkle with parsley.
Buttermilk Mashed Potatoes
1 pound potatoes, peeled and cut into cubes
1/4 – 1/2 cup buttermilk
2 tablespoons chopped fresh chives
Bring a large pot of salted water to a boil. Add the potatoes and cook for 15 minutes, or until tender. Drain and place in a large bowl.
Mash the potatoes, adding the buttermilk until moist. Add the chives, cover and keep warm.
Chocolate Filled Eclairs
Makes 12 medium-sized eclairs
3/4 cup water
6 tablespoons unsalted butter, cut into pieces
1/8 teaspoon salt
3/4 cup all-purpose flour
3 large eggs
Heat the oven to 425 degrees F; line a baking sheet with parchment paper or use an eclair pan.
Put the butter in a saucepan with the salt and water; bring it to a boil over medium-high heat and stir until the butter is melted.
Reduce the heat to medium and add the flour; continue to cook, stirring constantly with a wooden spoon, until the mixture pulls away from sides of the pan and forms a ball, about 30 seconds.
Remove the pan from the heat and let cool for 3 to 4 minutes.
Add the eggs to the slightly cooled flour mixture one at a time, beating well with the wooden spoon after each addition — the batter will come apart after each egg is added but will reunite as you stir.
Mound dough about 1 inch high and 1 to 2 inches in diameter on the prepared baking sheet, leaving about an inch of space between each one. If using an eclair pan simply fill the indentations.
Bake until puffed and golden, about 25 minutes. Remove the puffs from the oven and pierce the bottom of each puff once with a skewer, to keep them from getting soggy.
Return to the oven; prop the oven door open with a wooden spoon and let the puffs crisp up for about 5 minutes. Cool on a rack.
1 cup heavy whipping cream
1 teaspoon vanilla extract
2 1/2 tablespoons powdered sugar
2 1/2 tablespoons unsweetened cocoa powder
Place cream, vanilla extract, sugar and cocoa powder into a large bowl. Stir to combine the ingredients. Cover and chill the bowl and the beaters for at least 30 minutes.
When chilled, beat until stiff peaks form.
3/4 cup semisweet chocolate chips
3 tablespoons butter
1 tablespoon light corn syrup
1/4 teaspoon vanilla extract
In a double boiler over hot, but not boiling water, combine the chocolate chips, butter and corn syrup. Stir until the chips are melted and the mixture is smooth; then add the vanilla.
To assemble the éclairs:
Cut the eclairs in half lengthwise. Pipe or spoon the filling into the pastries, then dip the tops of each one into the glaze.
For best results, serve immediately or refrigerate and serve within several hours.
Note: Puffs can be stored in an airtight container for up to 2 days; freeze unfilled eclairs for longer storage. If the eclairs soften in storage, they can be crisped up in the oven before filling and serving. To re-crisp; bake uncovered in a 300°F for about 5 to 8 minutes. Cool completely before filling.
February is not quite spring and the market selections still look like winter in most areas of the US, unless you like to buy produce from South America. However, that is not eating what is is season. So still plentiful are winter squashes, celery, leeks, fennel, cabbage, potatoes, carrots, citrus fruit and apples. Since I live in the south, spring vegetables are starting to appear but I try to keep in mind what most readers can find seasonally at this time of the year. Here are some recipes for what you can cook with these seasonal ingredients.
Stuffed Acorn Squash
To make this dish into a main entrée add a 1/2 cup cooked rice or quinoa to the filling ingredients before the second baking. This makes a great side dish for pork chops.
1 large acorn squash, halved and seeds removed
2 tablespoons maple syrup
1/4 cup fresh or frozen and thawed cranberries
1/4 cup pecans
1/2 teaspoon salt
1/2 teaspoon pepper
Preheat the oven to 375 degrees F.
Coat a shallow baking dish with olive oil and place the squash halves in the baking dish, cut side down. Place the squash in the oven and bake for 15 minutes.
Remove the baking dish from the oven and turn the squash halves upright and sprinkle with the salt and pepper.
Drizzle the maple syrup over the squash and divide the cranberries and pecans equally and fill the squash. Add 1/2 an inch of water to the baking dish and cover tightly with foil
Return the squash to the oven and bake for 50 minutes more or until tender.
Easy Skillet Potatoes
This side dish goes well with just about everything. I like to make extra because I can use the leftover potatoes in an omelet.
1 tablespoon butter
1 tablespoon olive oil
1 lb small new potatoes, unpeeled and thinly sliced
1 clove garlic, minced
1 teaspoon fried Italian seasoning
Salt and pepper to taste
Heat the butter and olive oil in a large skillet over medium heat. Arrange the potato slices across the bottom of the skillet.
Cook without stirring for 5 minutes, or until the potatoes begin to brown on the bottom. Turn the potatoes over with a wide spatula and spread them out in the skillet.
Sprinkle potato slices with the garlic, dried Italian seasoning, salt and pepper to taste. Continue cooking about 5 minutes, or until the potatoes are tender and lightly brown on the bottom.
Marinated Greek Vegetable Salad
This salad is very refreshing, especially in the winter. It has great flavor and we like it served with fish.
2 celery stalks, cut on the bias
Half a cucumber, peeled, sliced into quarters and cut on the bias
Quarter of a red onion, diced
Half a green bell pepper, sliced and cut on the bias
2 plum (Roma) tomatoes, cut on the bias
8-10 Kalamata olives
¼ cup crumbled Feta cheese
2-3 tablespoons of your favorite Greek or Italian salad dressing
¼ teaspoon dried oregano
Combine all the vegetables in a serving bowl and mix. Add the olives, feta cheese and salad dressing; mix well.
Sprinkle the top of the salad with the oregano and refrigerate for several hours or until serving time.
Agrodolce is a traditional sweet and sour sauce in Italian cuisine. Its name comes from “agro” (sour) and “dolce” (sweet) and the recipe comes from the Venetian-Jewish culinary tradition. Agrodolce is made by using sour and sweet elements, traditionally vinegar and sugar. Sometimes, additional flavorings are added, such as wine, fruit (raisins) or even chocolate.
This dish goes well with grilled meats.
Makes 4 to 6 servings.
10-12 oz carrots, peeled
1 1/2 tablespoons extra-virgin olive oil
1/2 teaspoon coarse salt
2 tablespoons minced onion
1 teaspoon honey
1 tablespoon red wine vinegar
1/4 teaspoon freshly ground black pepper
2 tablespoons fresh herbs (optional)
Cut the carrots in half crosswise, then slice into lengthwise sticks, stack the carrots on top of each other and finely slice into matchsticks or shred on the large holes of a grater.
Place the carrots, olive oil, 1/4 teaspoon of the salt and 1/3 cup water in a large saucepan over high heat. Bring to a boil and cook until the water has evaporated, about 7 minutes.
Stir in the onion and cook for 1 minute. Add the honey and mix. Add the vinegar, pepper and remaining 1/4 teaspoon of salt and stir until there is a glaze coating the carrots, about 30 seconds.
Remove from the heat and stir in the herbs, if desired. Place in a serving dish and serve at room temperature.
Sautéed Fennel and Leek
This side dish goes well with oven roasted chicken, grilled fish or sausage.
If you want a heartier side dish, add one peeled baking potato, sliced thin, to the fennel in the skillet and cook along with the fennel before adding the remaining ingredients.
2 tablespoons olive oil
1 fennel bulb, top removed cored and sliced thinly
1 teaspoon dried Italian seasoning
1 large leek, tough greens removed cleaned and sliced into 1/2-inch pieces
Salt & freshly ground black pepper
1 teaspoon lemon zest
1 tablespoon butter
Heat the oil in a medium-sized skillet over medium heat; add the fennel (and potato slices if using), cook, stirring occasionally until translucent, about 10 minutes.
Add leeks and Italian seasoning. Season with salt and pepper to taste; cook 10 minutes more.
Stir in lemon zest and butter; adjust seasonings and serve.
Often overshadowed by its proximity to Naples and by the beauty of the Amalfi coast, Salerno is often overlooked. The province has a Mediterranean climate, with a hot and relatively dry summer (30 °C (86 °F) in August) and a rainy fall and winter (8 °C (46 °F) in January). The strong winds that come from the mountains toward the Gulf of Salerno make the area very windy but also one of the sunniest areas in Italy.
The province is one of the largest in Italy and the Port of Salerno is one of the most active on the Tyrrhenian Sea. It handles about 10 million tons of cargo per year.
Today, Salerno is an important cultural center and is divided into three zones: the medieval sector, the 19th century sector and the more densely populated post-war area, with its numerous apartment complexes.
Salerno is located at the geographical center of a triangle nicknamed the “Tourist Triangle of the 3 P” (namely a triangle touching the corners of the towns of Pompei, Paestum and Positano). The characteristics of this area make Salerno attractive to tourists.
Some of these sites include:
- Lungomare Trieste (Trieste Seafront Promenade). This promenade was created from the sea during the 1950s and it is one of the best in Italy, similar to those in the French Riviera.
- Castello di Arechi is a massive castle created by Arechis II during the Roman-Byzantine era.. Today, it houses rooms for exhibitions and meetings. The Castle offers a spectacular view of the city and the Gulf of Salerno.
- Centro storico di Salerno. The “Historical Downtown of Salerno” is believed to be one of the best maintained in the Italian peninsula. Its Merchant Street is one of the main shopping streets in the city.
- Giardino della Minerva, “Minerva’s Garden,” was the first European “orto botanico” (botanical garden).
Salerno’s cuisine is rich in vegetables, legumes, olive oil, cheese and fish which are the foundation of the Mediterranean diet. The star of Salerno’s cuisine is without any doubt the Campana DOP Buffalo Mozzarella and their San Marzano Tomatoes that are exported around the world. Some other culinary specialties include the White Fig, the Giffoni Hazelnut and the Amalfi Coast Lemon.
Fruity Tomato Sauce (Pummarola) Salerno Style
Makes approximately 2 cups, enough for 1 pound of pasta
- 2½ cups (28 ounces) canned, peeled plum tomatoes in juice. (D.O.P San Marzanos are preferred.)
- 4 tablespoons high quality extra virgin olive oil, or more, to taste
- 2 large cloves garlic, crushed
- 1 small red or yellow onion, minced
- 1 medium celery stalk, including leaves, minced
- 1 small carrot minced
- 2 tablespoons fresh flat-leaf parsley, minced
- 2 tablespoons tomato paste
- Small handful of chopped fresh basil
- Scant ½ teaspoon salt, or to taste
- Freshly milled black or white pepper
Drain the tomatoes in a colander, reserving their juice; chop and set aside.
In a large saucepan over medium-low heat, warm 3 tablespoons of the olive oil. Stir in the garlic, onion, celery, carrot, parsley and sauté the vegetables until they are completely soft, about 12 minutes.
Add the tomato paste and stir until it’s coppery-colored, about 3 minutes. Then add the tomatoes and their juice, cover partially and simmer, stirring occasionally and gently, until thickened about 45 minutes.
Stir in the basil and season to taste with salt and pepper. Remove from the heat and blend in the remaining 1 tablespoon olive oil, or more to taste.
If a smooth sauce is desired, take the pan off the stove and allow it to cool somewhat. Position a food mill over a clean saucepan and pass the sauce through it, being sure to press out as much of the pulp as possible. Place over medium heat just long enough to heat through, about 3 minutes. Remove from the heat and stir in the remaining tablespoon olive oil.
The sauce can be made 4 to 5 days in advance and stored tightly covered in the refrigerator, or it can be frozen for up to 3 months. Whether storing it in the refrigerator or the freezer, leave out the remaining 1 tablespoon olive oil. Stir it into the sauce after reheating.
Linguine or Spaghetti with Anchovies
- 400g linguine or spaghetti
- Salt and pepper
- 12 tablespoons olive oil
- 60g pitted black olives, chopped
- 2 small red chilies, finely chopped
- 1 tablespoon salted capers, rinsed
- 6 anchovy fillets
- 60g fresh breadcrumbs
Add the linguine to a large pan of boiling salted water and boil until al dente.
Heat half of the olive oil in a pan, add the olives, chilies, capers and anchovies and heat, stirring to dissolve the anchovies.
Drain the pasta as soon as it is ready and toss with the sauce.
At the same time, heat the rest of the olive oil in a large non-stick pan and fry the breadcrumbs until slightly brown.
Mix the dressed pasta into the breadcrumbs.
Fry for a few minutes, until a crust forms underneath. Invert onto a warm plate, so the crushed side is on top.
Cut into portions with a knife and serve.
Saddle of Pork with Milk and Giffoni Hazelnut
- 1 kg saddle of pork
- ½ liter of warm milk
- 1 cup white wine
- 100 gr of chopped hazelnuts
- 1 tablespoon of potato starch
- Sage and rosemary
- ½ cup chopped onion
- Olive oil and salt as needed
Brown the onion with some sage and rosemary in warm olive oil. Add the pork and brown on all sides; add the wine and let the pork steam in it for a few minutes.
Then add the warm milk and let it cook for 20 minutes. Turn off the heat and add the potato starch, stirring until thickened; then mix in the hazelnuts. Let the meat cool.
Slice the pork and place it into a baking dish. Pour the sauce over the meat and warm it into preheated moderate oven for 5 minutes. Serve it warm with mashed potatoes as a side dish.
- 200 ml (7 fl oz/ 7/8 cup) lemon juice
- 350 ml (generous 12 1/4 fl oz/ 1 1/2 cups) milk
- 150 ml (5 1/4 fl oz/ 3/4 cup) single cream
- 170 g (6 oz/ 7/8 cup) sugar
Bring the milk almost to a boil, then add the sugar and, off the heat, stir it until it dissolves.
Pour in the cream and lemon juice. Place the pan in a bowl of ice and, when the mixture is cold, transfer it to the ice cream maker. Follow directions for your ice cream maker.
Pour into a freezer container and freeze overnight. Serve with a sprig of fresh mint.
It’s January and cold outside with temperatures that will be that way for a few days, even here in the South. To give the house a warm feeling, I bake bread. And, of course, the smell is so enticing.
Below are three bread recipes that are sure to warm you up.
Cranberry Sweet Potato Muffins
1-1/2 cups all-purpose flour
1/2 cup dark brown sugar
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 large egg
1/2 cup milk
1/2 cup cold mashed sweet potatoes (without added butter or milk)
1/4 cup butter, melted
1 cup fresh or frozen cranberries
In a large bowl, combine the flour, sugar, baking powder, salt, cinnamon and nutmeg.
In a small bowl, combine the egg, milk, sweet potatoes and butter; stir into dry ingredients just until moistened. Fold in the cranberries.
Fill greased or paper-lined muffin cups half full. Sprinkle each with 1 tablespoon of chopped pecans and sprinkle with cinnamon-sugar.
Bake at 375°F for 18-22 minutes or until a toothpick inserted in muffins comes out clean.
Cool in the pan 10 minutes before removing to a wire rack. Serve warm.
Swirled Pumpkin Yeast Bread
This is a large volume dough and if you do not have a heavy-duty large capacity mixer, you will have to make the dough by hand or cut the ingredients in half to make one loaf.
4-1/2 to 5 cups all-purpose flour
3 cups whole wheat flour
2 cups quick-cooking oats
2/3 cup packed brown sugar
2-1/2 teaspoons pumpkin pie spice
1-1/2 teaspoons salt
1 teaspoon granulated sugar
2 packages (1/4 ounce each) active dry yeast
1-1/2 cups warm water (120° to 130°)
1 cup canned pumpkin
1/3 cup unsweetened applesauce
1/3 cup canola oil
2 eggs, lightly beaten
1/4 cup butter, softened
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
In a large bowl of an electric mixer, combine 2 cups all-purpose flour, the whole wheat flour, oats, brown sugar, pumpkin pie spice, salt, sugar and yeast.
Beat in the warm water, pumpkin, applesauce and oil just until moistened.
Add eggs; beat until smooth. Stir in enough remaining all-purpose flour to form a firm dough.
Turn onto a lightly floured surface; knead until smooth and elastic,about 6-8 minutes or knead in your mixer.
Place the dough in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into an 12-inch x 9-inch rectangle and brush with the softened butter to within 1/2 in. of edges.
Combine the brown sugar and cinnamon and sprinkle over both doughs. Roll up jelly roll style, starting with the short side and pinch seam to seal.
Place seam side down in two greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 30 minutes.
Bake at 350°F for 45-50 minutes or until golden brown. Cool for 10 minutes before removing from pans to wire racks.
This is a great bread to serve with your favorite soup.
2 large loaves
2 teaspoons instant yeast
1 cup sourdough starter
1 1/4 cups water
3/4 cup milk
1 tablespoon olive oil
1 tablespoon kosher salt
6 cups unbleached All-Purpose flour
Mix the yeast with the flour.
In an electric mixer bowl combine the milk, olive oil and salt with the paddle attachment. Stir in the flour, a cup at a time, until you have a dough the consistency of drop-cookie batter.
Switch to the dough hook and knead, adding more flour as necessary, until the dough is smooth and satiny.
Place the dough in an oiled bowl and cover with plastic wrap or a damp towel. Place the bowl in a warm spot and let the dough rise, undisturbed, about 2 hours, or until doubled in size.
Punch the dough down and turn it onto a lightly floured work surface. Knead the dough gently and divide it into two pieces.
Form the loaves into torpedo shapes, and place each loaf on a parchment-lined baking sheet. With a serrated knife, make three slashes in the tops of the loaves, each 1/2-inch deep.
Cover with a damp towel.
Let the loaves rise until they look puffy. This should take approximately 30 minutes. While the loaves are rising, preheat the oven to 425°F.
Brush or spray the loaves with water; a plant mister is good for this job. Bake for 10 minutes, spraying the loaves with water two more times.
Lower the oven to 375°F and bake for an additional 25 minutes.
Genoa is located in the region of Liguria and it is a historical port city in northern Italy. Today, it is often overshadowed by cities such as Rome or Venice, even though it has a long history as a rich and powerful trade center. The birthplace of the explorer Christopher Columbus with its multitude of architectural gems, excellent cuisine, renovated old port, beautiful sights and its position as the European Capital of Culture in 2004 have made this an interesting area to visit.
The main features of central Genoa include the Piazza De Ferrari, the Opera House and the Palace of the Doges. There is also a house where Christopher Columbus is said to have been born. Much of the city’s art is found in its churches and palaces, where there are numerous Renaissance, Baroque and Rococo frescoes. The Palazzo di San Giorgio was once the headquarters of the Bank of Saint George and it is in this area that Marco Polo and Rustichello da Pisa composed, The Travels of Marco Polo.
The city is spread out geographically along a section of the Liguria coast, which makes trading by ship possible. Before the invention of the car, train and airplane, the main outside access for the city was the sea, as the surrounding mountains made trade north by land more difficult than coastal trade. Trade routes have always connected Genoa on an international scale and the harbor was important to the merchants for their own economic success. The port of Genoa also contains an ancient Lighthouse called “La Lanterna”.
Recently, Renzo Piano redeveloped the port for public access, restoring the historical buildings and creating new landmarks like the Aquarium, the Bigo and the “Bolla” (the Sphere). The main touristic attractions of this area are the famous Aquarium and the Museum of the Sea (MuMA). In 2007 these attracted almost 1.7 million visitors.The Aquarium of Genoa is the largest aquarium in Italy and amongst the largest in Europe. Built for the Genoa Expo ’92, it is an educational, scientific and cultural center. Its mission is to educate and raise public awareness as about conservation, management and responsible use of aquatic environments.
Popular foods in the Genoese cuisine include Pesto sauce, garlic sauce called “Agliata” and walnut sauce called “Salsa di Noci”. There are many varieties of pasta, such as Trenette, Corzetti, Trofie, Pansotti, Croxetti and Testaroli.
Fresh pasta (usually trofie) or trenette with pesto sauce is probably the most well-known among Genoese dishes. Pesto sauce is prepared with fresh basil, pine nuts, grated parmesan, garlic and olive oil pounded together.
Typical pizzas include pizza with potatoes or onions, “Farinata” and Focaccia with cheese also called “Focaccia di Recco”.
Fish is a key ingredients in the Genoese cuisine and the many varieties include, Sardines, Anchovies, Garfish, Swordfish, Tuna, Octopus, Squid, Mussels and stoccafisso (Stockfish).
Other popular dishes of Genoese tradition are tripe cooked in various sauces and Minestrone alla Genovese, a thick soup made out of several vegetables and legumes, such as potatoes, beans, green beans, cabbages, pumpkins and zucchini. Important and popular soup dishes which are common to the area include: Bagnun – anchovy soup, Ciuppin (the precursor to San Francisco’s Cioppino, Buridda – another tomato based fish soup, Zemin (a soup with garbanzo beans), Sbira, tripe soup and Preboggion, rice soup. Other specialties are “Ravioli al sugo”, Gianchetti that is sardine and anchovy based, “Tomaxelle” or stuffed veal rolls, Cappon magro – a seafood and vegetable salad, the famous “Cima alla Genovese” a pork roll, “Torta Pasqualina” a spinach torte very similar to Spanakopita, “Pandolce” a Christmas sweet bread and “Sacripantina” a Genovese Butter Cake.
Genoa Recipes To Make At Home
Minestrone alla Genovese
1/4 pound cannellini or borlotti (cranberry) beans, soaked overnight
3 tablespoons Extra-Virgin Olive Oil
1/2 cup chopped onion
2 leeks, washed and chopped, white part only
1 medium eggplant (1 pound), peeled and diced
2 medium carrots, peeled and sliced
2 ribs celery, sliced
2 medium potatoes, peeled and diced
2 medium tomatoes, diced
2 cups hot chicken broth
4 cups hot water, plus extra if needed
1 cup chopped raw spinach
1 cup diced zucchini
1 cup shredded green cabbage
1/4 pound vermicelli or stelline pasta
3 tablespoons Basil Pesto
Salt and pepper to taste
Drain the beans from the overnight soaking water, place them in a pot, cover with water, cook about 30 minutes or until still quite al dente, and set aside.
In a large pot, heat the oil. Add the onion, leeks, eggplant, carrots, celery and potatoes and sauté for about 8 minutes, or until the vegetables just begin to exude their juices.
Add the tomatoes, hot broth, hot water, beans and additional hot water to just cover the mixture. Bring to a boil, lower the heat to a simmer, and cook covered for about 30 minutes.
Add the spinach, zucchini, cabbage and pasta and cook another 20 minutes or until the pasta is al dente. Stir in the pesto. Add salt and pepper to taste and serve.
1 cup walnut pieces
1 cup (1/2-inch) cubes day-old rustic bread plus milk to cover
Coarse sea salt
Freshly ground black pepper
1 garlic clove,
1/3 cup plus 2 tablespoons extra-virgin olive oil
1/2 cup fresh ricotta cheese
1/3 cup Parmesan Cheese
A generous handful of fresh Marjoram
1/4 cup of heavy cream (or Greek Yogurt)
1 lb Pansotti or store-bought vegetable and cheese ravioli or dried pasta
Soak the bread in milk to cover until soft, then drain.
In a kitchen blender, combine nuts, the soaked bread, 3/4 teaspoon salt, pepper, parmesan cheese and the fresh marjoram. Add garlic and process until the mixture is smooth and almost becoming a paste but not too fine. Working with 1 to 2 tablespoons at a time, drizzle in all but about 2 tablespoons of the oil, processing and mixing to incorporate as you go. Once the mixture is smooth, transfer to a bowl and add the ricotta cheese mixing well. Then add the cream and remaining oil. Mix well until the sauce is combined. Taste and adjust the seasoning if needed.
Bring a large wide pot of salted water to a boil. Boil pansotti, ravioli or pasta until al dente. Using a slotted spoon, transfer to a colander to drain, then transfer to a large bowl; reserve 1/4 cup pasta cooking liquid. Once all of the pansotti are cooked, add the walnut sauce and pasta cooking liquid; gently toss to combine. Serve immediately with a generous serving of Parmesan cheese, fresh cracked pepper and a drizzle of extra virgin olive oil.
Sea Bass Genoa Style
2 pounds Yukon Gold potatoes, peeled and sliced 1/2 inch thick
1 pound tomatoes, cut into large chunks
3/4 cup pitted green olives
1/4 cup torn basil leaves
1/2 cup plus 3 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
Two 3-pound whole sea bass or red snapper, or cut into fillets
1/2 cup pine nuts
Preheat the oven to 425° F. In a very large roasting pan, toss the potatoes, tomatoes, olives and basil with 1/2 cup of the olive oil. Season with salt and pepper.
Rub each fish or the fillets with the 3 tablespoons of olive oil and season with salt and pepper. Set the fish in the roasting pan with the vegetables. Roast for about 30 minutes for the fillets or 40 minutes for the whole fish, until the vegetables are tender and the fish are cooked through.
Meanwhile, in a small skillet, toast the pine nuts over moderate heat, stirring, until golden, about 3 minutes. Spoon the pine nuts over the fish and vegetables in the roasting pan and serve right away.
½ teaspoon active dry yeast
½ cup warm milk
½ cup butter, softened, plus additional for greasing
¾ cup sugar
1 tablespoon fennel seeds
½ teaspoon ground coriander
1 egg, lightly beaten
2 teaspoons vanilla extract
4 teaspoons orange flower water
3½ cups flour
1/2 cup dried currants
1/3 cup golden raisins
1/3 cup finely chopped candied orange rind
1/3 cup pine nuts
Dissolve the yeast in the milk in a small bowl. Set aside until foamy, about 10 minutes.
Meanwhile, beat the butter in an electric mixer and gradually add the sugar, beating until the mixture is light and fluffy. Stir in the fennel seeds and coriander, then add the egg, vanilla and orange flower water; mix thoroughly. Add milk and dissolved yeast and mix. (Mixture may appear slightly curdled.)
Gradually add flour, mixing thoroughly. When the dough is smooth, mix in the currants, raisins, orange rind and pine nuts (dough will be moist). Transfer the dough to a large greased bowl. Cover with a clean dish towel and set aside in a warm place to rise for 3–4 hours. (Dough may only rise a little; this is a dense bread.)
Preheat the oven to 375° F. Wet hands (dough will be sticky) and transfer to a greased cookie sheet. Shape into a 6″ round and bake until golden, 45 minutes to 1 hour. Cool completely. To serve, cut or break into small pieces and serve with sweet wine, if desired. (Store in an airtight container.)