• Roasted Eggplant
• Eggplant Parmagiana
• Stuffed Artichokes
• Broccoli Cheese Squares
• Garlic Potatoes
• Acorn Squash

• Escarole Soup (Italian Wedding Soup)
• Veal Piccata
• Brusiolone (Rolled Steaks)
• Calamri Salad
  

• Meat Loaf
• Hot Cherry Pepper Pork Chops
• Beef Stew
• Scotch Eggs

• Gravy / Pasta Sauce
  • Meatballs
  • Basic Ricotta Mixture
    
    
• Pasta with Eggplant and Basil Sauce
• Aglio e Olio (Garlic and Oil)
• Pasta Fagioli (with Beans)
• Putanesca (Anchovies & Olives)
• Artichoke, Tomato and Basil Sauce

• Shrimp Commodore 64
• Fish Florentine Over Rice
• Smoked Salmon Pasta
• Smoked Salmon Appetizer Plate
• Scrambled Eggs with Smoked Salmon
• Smoked Salmon Rolls
• Open-Face Swedish Sandwich
• Smoked Salmon on a Bagel

• New York Calzone
• Auntie Annie's Spinach and Ricotta Roll

• Sweet and Sour Chicken
• Breast of Chicken with Broccoli
• Orange Baked Chicken Breast

• Chow Mien (Chop Suey)

Roasted Eggplant & Tomato Napoleons
with Black Olive Dressing

Black Olive Dressing
2/3 cup Extra Virgin Olive Oil
3 tablespoons seeded and diced Tomato
3 tablespoons rinsed and finely diced Black Olives, such as Nicoise or Kalamata
2 teaspoons finely minced Lemon Zest
Sea salt and freshly Ground Pepper, to taste
Rich Vegetable or Chicken stock

Combine all ingredients and allow to sit for at least 2 hours, covered and refrigerated, for flavors to develop.

Fresh Garlic & Basil Puree
3 tablespoons chopped Poached Garlic
1 quart packed Basil Leaves
3 tablespoons Extra Virgin Olive Oil
1/4 cup toasted Pine Nuts or Blanched Almonds

Place unpeeled Garlic Cloves in a small saucepan and cover by 1-inch of cold water. Bring to a boil, drain and repeat process 2 more times. Remove husk from Garlic, chop. For the Basil Puree, blanch the Basil in lightly salted boiling water for about 5 seconds. Remove and immediately plunge into ice water to stop the cooking and set the color. Drain well, squeeze dry and chop. Add to a blender along with Poached Garlic, Olive Oil, Pine Nuts and enough stock to make a smooth puree. Store in refrigerator.

the garnish
a few drops of reduced balsamic vinegar
Black Olive dressing
Fresh basil Puree
Herb Sprigs

the napoleons
2 lbs Roma Tomatoes, halved, seeded and oven dried (procedure follows)
2 (1 lbs) Eggplants each about 4 inches in diameter
Olive Oil
Sea Salt and freshly Ground Pepper
4 medium Zucchini, halved and cut length wise into 16 slices
2 medium peeled Red Onions cut into 8 rounds
4 small Red Bell Peppers, stemmed and seeded and cut into quarters
2 large Portobello mushrooms, black gills removed and cut into 16 thick slices
1-1/4 pounds fresh or smoked Mozzarella, cut into 16 slices
4 branches of Rosemary made into spears

To oven dry Tomatoes for Napoleons, cut Tomatoes in half and remove stems. With your fingers gently squeeze and remove the seeds. Lightly oil a baking sheet, place Tomatoes and season lightly with sea salt and freshly ground pepper. Place in a preheated 225F degree oven for 3 to 4 hours or until Tomatoes are somewhat shriveled and have the faintest bit of color on them. For the Napoleons, slice the Eggplants into 12 (1/2-inch) thick rounds and generously paint both sides with Olive Oil and season with salt and pepper. Place in a single layer on a baking sheet and roast in a preheated 400F degree oven until cooked through and lightly browned, about 10 minutes. Set aside. Oil, season and roast remaining vegetables in the same manner and set aside. Be sure not to overcook, vegetables should still have some texture. To assemble the Napoleons, on a lightly oiled baking sheet start with a round of Eggplant and top with slices of Zucchini, Onions, Peppers, Mushrooms and oven dried Tomatoes and Cheese. Repeat the layers, ending with an Eggplant slice for each napoleon. Place a Rosemary spear in the center of each Napoleon to hold it together. To serve, Place baking sheet with Napoleons in a preheated 375F degree oven for a few minutes to warm through and barely melt cheese. Place on warm plates and spoon the Black Olive dressing around. Top with drops of the reduced Balsamic Vinegar, fresh Basil Puree and garnish with herb sprigs. Serve immediately. Yield: 4 servings

Recipe courtesy John Ash

back to Top

Veal Piccata

3/4 lb Veal Scaloppini
3 tablespoons Flour
1 teaspoon Salt
1/8 teaspoon Coarse Ground Pepper
1 tablespoon Olive Oil
1 tablespoon Butter
1 tablespoon Lemon Juice
1 tablespoon chopped Parsley

Pound veal if not thin. Coat with Flour mixed with Salt and Pepper. Heat Olive Oil and Butter in skillet until very hot. Brown meat well on both sides. Cover and simmer until tender for about 2-3 minutes. Add lemon Juice and Parsley. Toss and serve immediately.

back to Top

Chow Mien (Chop Suey)

1/4 cup Shortening or Butter
1-1/2 cups (3/4 LB) diced lean Pork
1 cup chopped Onions
1 cup Celery, Chopped
1 teaspoon Salt
1/8 teaspoon Pepper
1 cup hot Chicken Broth or water
1 can Bean Sprouts, drained

Melt Shortening in hot Wok (skillet). Add Pork, let it sear quickly (without browning or burning). Add Onions, stir and cook for 5 minutes. Add Celery, stir and cook for 5 more minutes. Add Broth/Water, cook another 10 minutes. Add drained Bean Sprouts and mix thoroughly and heat until boiling point. Add seasonings and Thickening (see below), stir and cook for 10 more minutes.
Serve ‘piping hot’ over rice and cover lightly with dried Chinese noodles.

Thickening
1/3 cup cold Water
2 tablespoons Cornstarch
2 teaspoons Soy Sauce
1 teaspoon Sugar

Note: Add 1 tablespoon of Chinese brown sauce if a ‘darker’ Chop Suey is desired.

back to Top

Sweet and Sour Chicken

2-1/2 lbs Chicken, cut into eighths
1/4 cup all-purpose Flour
1 teaspoon Salt
1/4 cup Vegetable or Canola Oil
1 can Crushed Tomatoes
1 tablespoon Brown Sugar
1 tablespoon Worcestershire Sauce
1-1/2 teaspoons Lemon Juice

Dredge Chicken with Flour and Salt. Heat Oil in skillet and brown Chicken, remove. Add remaining ingredients. Return cooked Chicken to skillet and simmer for approx. 45 minutes (covered).

back to Top

Breast of Chicken with Broccoli

4 Chicken Fillets
4 Scallions, slivered
2 cups Fresh cup Broccoli
2 tablespoons Cornstarch
2 tablespoons Dry Sherry or Dry White Wine
1 tablespoon Soy Sauce
1/2 cup Water
2 tablespoons Vegetable or Canola Oil

Rinse the Chicken Fillets and drain on top paper towels. Cut Chicken into ‘crosswise’ slices 1/2 inch thick. Quarter the Scallions lengthwise, cut on a slant and into 1 inch slivers. Separate the florets of the Broccoli from the stems and cut into pieces about 1 inch in size. Cut the stems of the Broccoli into 1/4 inch slices.

In a small bowl, stir together the Cornstarch, Sherry/Wine, Soy Sauce and Water. In a large heavy-skillet (or Wok) heat the Oil, add the Chicken and sprinkle with Salt. Cook over medium heat, stirring constantly, until meat is white and it loses it’s translucence (about 5 minutes). Add slivers of Scallion an cut Broccoli. Cook and stir over high heat until Broccoli is tender-crisp (4-5 minutes). Add Cornstarch mixture and cook until sauce is thickened and clear (stirring constantly). Add a bit more water if desired to obtain consistency you prefer. Serve immediately.

Back to Top

Orange Baked Chicken Breast

4 tablespoons Frozen Orange Juice Concentrate (thawed)
4 teaspoons Soy Sauce (optional)
1 tablespoon Ground Ginger
4 Chicken Breasts
Garlic Powder

Combine Orange Juice Concentrate, Soy Sauce and Ground Ginger. Place Chicken Breasts in a shallow pan, brush with Orange Sauce and sprinkle with Garlic Powder. Bake in preheated oven at 375F degrees for about 45 minutes. Serves 4

back to Top

Shrimp Commodore 64

1 small Onion, chopped
2 tablespoons chopped Green Pepper
2 tablespoons Butter
2 tablespoons Flour
1 cup Water
1/2 teaspoon Salt
Dash of Tabasco Sauce
1 teaspoon Worcestershire Sauce
1 cup grated Cheddar Cheese
1/4 cup Tomato Juice
1 LB Shrimp, cleaned, cooked and peeled
3 cups cooked Long-Grain Rice (hot)

Sauté Onion and Green Pepper in Butter for about 2 minutes. Stir in Flour followed by Water. Stir until the mixture thickens, add seasoning. Add Cheese and stir until melted. Blend in Tomato Juice, add Shrimp and heat thoroughly for about 5 minutes. Serve Over the Hot Rice. Makes about 4 servings (about 1/2 cup Shrimp mixture and 2/3 cup Rice).

back to Top

Stuffed Artichokes

Ingredients
4 artichokes
1/2 Cup of seasoned Italian Breadcrumbs
2-3 cloves of finely chopped garlic
1-2 Tablespoons of finely chopped Italian parsley
olive oil
salt and pepper to taste

Directions

Preparing Artichokes
Bang artichokes on counter (leaves down) to loosen leaves. Rinse in cold water. Remove stems. Peel and put aside. Remove and discard small tough leaves from bottom. Use scissors to remove sharp tip from each leave.

Stuffing
In a bowl combine bread crumbs, garlic, parsley, finely chopped stems and enough olive oil to moisten mixture. Salt and pepper to taste.

Spread stuffing onto center of artichoke trying to get some in between the petals. Place artichokes close together in the top part of a steamer pot with 2-3 inches of water.
Simmer covered over medium to low heat until leaves pull away easily. (About 45 minutes) Replace water if needed.

Tip
After eating the leaves, be sure to remove the "hair" around the heart of the artichoke.
Your efforts will be rewarded when you eat the "heart of the artichoke!"

back to Top

Broccoli Cheese Squares

2 packages frozen chopped Broccoli
3 Eggs
1 cup Milk
1 cup Flour
1 teaspoon Baking Soda
1 teaspoon Salt
1 LB shredded Cheddar Cheese
2 tablespoons chopped Onion

Steam Broccoli for 3 minutes, cool and drain. Beat Eggs thoroughly. Mix together Flour, Baking Soda and Salt. Add beaten Eggs. Fold in Broccoli, Cheese and Onion. Spoon into 9” by 13” baking pan. Season with Pepper. Bake for 35 minutes at 350F degrees.

Back to Top

Fish Florentine Over Rice

1/2 cup chopped Onion
1 package frozen chopped Spinach
1/2 cup Butter
1/2 cup Flour
1/2 cup dry Carnation nonfat dry Milk
1-1/2 cups Chicken Broth
1/3 cup Parmesan Cheese, grated
1/4 cup Dry White Wine
2-1/2 oz sliced Mushrooms
1/2 teaspoon Salt
Dash of White Pepper
6 Fillets of Flounder or other White Fish (approx. 1-1/2 lbs)
Lemon Juice
Paprika
1 cup Rice
2 tablespoons diced Pimento (optional)

Add Onions to Spinach and cook according to directions on the package. Drain well and set aside. Melt Butter in medium sauce pan, stir in Flour and cook over low heat for 2-3 minutes. Dissolve Dry nonfat Milk in Broth, gradually add to the Flour mixture. Cook until thickened - DO NOT BOIL. Add Cheese, Wine, Mushrooms, Salt and Pepper. Fold 1 cup Cheese sauce into Spinach. Sprinkle Fish with Lemon Juice. Spread Spinach mixture on Fillets. Roll up and secure with wooden tooth picks. Place seam-side down in a shallow baking pan. Bake at 350F degrees for 15 minutes. Pour remaining sauce over Fish rolls. Sprinkle with Paprika. Bake 20-30 minutes longer. Serve Fish rolls over hot cooked Rice.

Back to Top

Meat Loaf

1 Egg
1 teaspoon Salt
1/4 teaspoon Pepper
1/2 teaspoon dried Basil
1/4 cup Ketchup
1-1/2 cup soft Bread Crumbs
1/2 cup finely chopped Celery
1/2 cup finely chopped Carrots
1/2 cup finely chopped Onion
1/2 cup finely chopped Mushrooms
2 lbs Ground Beef

Beat Egg in bowl, add Salt, Pepper, Basil, Ketchup, and Bread Crumbs. Mix until all ingredients are well blended. Mix in Celery, Carrots, Onions and Mushrooms. Breakup Ground Beef and add to bowl, mix lightly but thoroughly with a fork. In a shallow baking pan shape mixture into a 12 inch by 5 inch oval loaf (or press mixture into a 9 inch by 5 inch loaf pan). Bake uncovered at 375F degrees for about an hour.

Back to Top

Hot Cherry Pepper Pork Chops

1/4 cup Juice of Hot Cherry Peppers.
4 Cherry Peppers
1/4 cup Teriyaki Sauce
2 teaspoons Soy Sauce
1 teaspoon Kitchen Bouquet
1 cup Water
1 clove crushed Garlic
1/4 teaspoon Onion Powder
4 loin-Pork Chops

Parboil Chops for 5 minutes. Preheat Oven to 325F degrees. Mix all ingredients in baking dish, except Pork Chops. Place Pork Chops in Baking Dish Spoon liquid mixture over Pork Chops. Bake for 30 minutes.

Back to Top

Beef Stew

1 LB chopped Stew Beef
1 Onion, chopped
1 clove fresh Garlic, crushed
3 Carrots, sliced
2 Potatoes, cubed
1-1/2 cups frozen Peas
8 oz Tomato Sauce
1 teaspoon Salt
1/8 teaspoon Pepper
1 tablespoon Bistro Brown Gravy Powder
1 teaspoon Kitchen Bouquet
2 tablespoons Olive Oil

In a large pot, add Olive Oil, Stew meat and stir until brown. You can prepare cubed Stew Meat by covering them with a thin layer of Flour. Add Vegetables, Tomato Sauce and enough Water to cover. Add crushed Garlic, Basil, Salt, Pepper, Bistro and Kitchen Bouquet. Cook for about 1 to 1-1/2 hours.

Back to Top

Scotch Eggs

4 Hard Boiled Eggs, cold
1 Egg, beaten
1/4 cup Flour
1/2 cup Dry Bread Crumbs
1 LB Ground Pork
1 teaspoon Salt
1/4 teaspoon freshly Ground Black Pepper
1 teaspoon Fennel Seeds.

Boil Eggs ahead of time and chill in fridge. In a large bowl, add Ground Pork, Salt, Pepper, and Fennel Seeds. Mix well and divide into quarters. In another dish, beat Egg. Dredge Hard Boiled Eggs with Flour, then wrap each Egg with one of the separated Ground Pork mixture. Cover with Bread Crumbs. Bake in preheated 325F degrees for about 3/4 of an hour. Serve with Tomato Sauce

Tomato Sauce for Scotch Eggs
1 can Tomato Sauce
2 tablespoons Olive Oil
1 clove Garlic
1/2 Onion, chopped
1/4 teaspoon Dried Basil
1/8 teaspoon Dried Oregano
Dash of Tabasco Sauce
1/8 teaspoon Fennel Seeds

Place Olive Oil in small sauce pan. Sauté Onion and Garlic (do not brown). Add Tomato sauce Basil, Oregano, Fennel Seeds, and the dash of Tabasco Sauce. Cook on low heat for 15-20 minutes.

Back to Top

Garlic Potatoes

3 lbs Baking Potatoes
1/2 teaspoon Lemon-Pepper Seasoning
1/2 teaspoon Black Pepper
4 large cloves Garlic, chopped finely
4 tablespoons Olive Oil
4 Scallions, tops and bottoms, chopped
1 tablespoon Parsley
3 tablespoons Balsamic Vinegar

Scrub Potatoes, do not peel, Cut into 3/4 inch cubes. I a bowl, mix Potatoes, Garlic, Lemon-Pepper Seasoning, Scallions, Parsley, Salt. Pepper and Olive Oil. Spray 9 inch by 5 inch oblong glass baking dish with nonstick cooking spray. Place Potato mixture in baking dish, bake uncovered at 400F degrees for approx. 40 minutes (turning with a spatula at about 15 minute intervals). Just before serving, drizzle Balsamic Vinegar over the Potatoes. Serves 4

back to Top

Eggplant Parmagiana

1 large Eggplant
Salt
Parmesan Cheese, grated
Mozzarella Cheese, shredded

Wash and slice Eggplant 1/8 inch thick. Layer in a colander and sprinkle each layer lightly with Salt. Set over a dish and allow to drain for a couple of hours. Press to squeeze remaining water from Eggplant.

Meanwhile...
Prepare Tomato Sauce
1 can Tomato Sauce
1 clove minced Garlic
1/4 Onion, minced
1/2 teaspoon Dried Basil or Three Large Fresh Leaves
1/8 teaspoon Black Ground Pepper

In a small saucepan add Tomato Sauce and seasonings. Cook for 20 minutes over low heat.

In a large skillet (over medium heat) heat Olive Oil until hot. Fry a few slices of Eggplant at a time, about 4-5 minutes on each side. Set aside on paper towels layered over newspaper to drain excess Oil. Layer the cooked slices in a deep dish covering each layer with the Tomato sauce, also sprinkle ‘lots’ of Parmesan Cheese. Sprinkle Mozzarella on top and bake for 15-20 minutes at 350F degrees until Cheese melts.

Back to Top

Gravy (as it’s called in Brooklyn)
Pasta Sauce

1 can 28 oz Plum Tomatoes, crushed by hand with a potato masher
2 cans (small) Tomato Paste
2 cloves Garlic, crushed
1 Onion, chopped
1 Green Pepper, chopped
1 Red Pepper, Chopped
1 cup chopped fresh Mushrooms
1/2 cup fresh Basil (loose)
1 tablespoon Sugar, level
Salt and Pepper to taste
1/4 cup grated Romano Cheese
1 tablespoon Fennel Seeds
Dash of Tabasco Sauce
1/2 LB Pork Neck bones or Spare Ribs
Olive Oil
Water

In a large sauce pan heat Olive Oil until hot. Add Pork Neck Bones and cook until golden brown on all sides. Lower heat to medium. Stir in Onions, cook for 5 minutes. Add Garlic and cook until for 5 more minutes. Add Green and Red Peppers. Cook for 5 minutes more. Mix in Mushrooms and cook until mushrooms are just about tender.

Add the hand crushed Plum Tomatoes and the two cans of Tomato Paste. Add 32 oz of cold water and stir. Simmer until Sauce begins to bubble slightly. Add Fresh Basil, Sugar, Salt, Pepper, Romano Cheese, Fennel Seeds, and Tabasco Sauce. Mix well and cook for an hour. You can add precooked Meatballs to the sauce 15 minutes before serving to add some more complexity.

Back to Top

Meatballs

1 LB Ground Beef
1 Egg
2 tablespoons Parsley
1/4 teaspoon Garlic Powder
1/4 teaspoon Black Ground Pepper
1 teaspoon Salt
2 cups Soft Bread Crumbs
1/2 cup grated Romano Cheese

In a large bowl, mix all ingredients. Roll into balls the size of an Ice Cream scoop. Set balls on a broiler tray and bake at 375F degrees for 25 minutes. You can also fry them in Olive Oil until browned.

Back to Top

Basic Ricotta Mixture

1 container Ricotta Cheese
1 Egg
Grated Romano Cheese (or Parmesan) 1/4 - 1/2 Cup
Fresh Basil (to taste)
Cracked or Ground Pepper
Salt (to taste), balance with Grated Cheese
1/4 Onion (or less)
Clove Garlic
Italian Parsley
Olive Oil (dash)

back to Top

Acorn Squash

2 Acorn Squashes, halved

Preheat oven to 400F degrees. Sprinkle flesh side with Salt. Place in pan flesh side down. Bake for 40-50 minutes or until Squash is easily pierced with a fork. Add a pat of Butter and 1 tablespoon Brown Sugar to each, cover with foil and bake for an additional 5 minutes.

Back to Top

Smoked Salmon Pasta

3 tablespoons Butter
1 teaspoon minced Onion
1 tablespoon diced Red Pepper
1 tablespoon diced Green Pepper
1 clove Garlic, minced
1/2 LB Smoked Salmon, sliced into thin strips
2 tablespoons Dry Vermouth
1/2 cup Heavy Cream (35% m.f.)
1/4 cup fresh Parsley
3/4 LB Pasta. Capellini, fettucini, or other

Low heat, in a skillet, melt Butter and sauté Onion, Red Pepper, Green Pepper, and Garlic until soft but not yet browned. Add Salmon, stir and cook for 1 minute. Stir in Vermouth and increase heat to medium and cook for an additional minute. Stir in Cream and half of the Parsley. Simmer for a few more minutes until sauce is slightly thickened.

Meanwhile, in a large pot of boiling water, cook Pasta al dente. Drain and toss with Salmon sauce. Garnish with remaining Parsley.

Serves 4

back to Top

Smoked Salmon Appetizer Plate

Mixed Lettuces, enough to serve 4 (Romaine, Kale, Boston, Radiccio, Arugula etc.)
12 oz Smoked Salmon, thinly sliced
1 Red Onion, thinly sliced
2 tablespoons capers, drained
4-6 Lemon Wedges
Cream Cheese Chantilly*
Melba Toast*

Place a few pieces of Lettuce and Kale at the top of serving plates. Fan 2 to 3 oz of Smoked Salmon on the greens. Place 5 or 6 Onion Rings and the Capers over the Salmon. Drizzle Cream Cheese Chantilly* over the Salmon and Onion. Garnish with pieced of Melba Toast* and Lemon Wedges. Serves 4-6

back to Top

Cream Cheese Chantilly*
1/2 cup Cream Cheese, softened
1/4 cup Sour Cream
1/2 cup Real Mayonnaise (not Miracle Whip)
Light Cream (10% m.f.)
Blend Cream Cheese, Sour Cream, and Real Mayonnaise. Add enough Light Cream to achieve a ‘pouring’ consistency. Makes 1 cup

Melba Toast*
Cut a Baguette on an angle in 1/4 inch slices. Spread Garlic-Butter and toast in preheated oven (350F degrees) until lightly golden brown.

Back to Top

Scrambled Eggs with Smoked Salmon

6 large Eggs
2 tablespoons Light Cream (10% m.f.)
Dash Salt and Pepper
1-1/2 tablespoons Butter
4 oz Smoked Salmon, cut into thin strips
chopped fresh Chives, as garnish

Whisk together Eggs, Light Cream, Salt and Pepper. Melt Butter in a skillet over medium heat and add Eggs. Stir with a spatula until Eggs are almost ‘set,’ about 5 minutes. Fold in Smoked Salmon and cook about 1 minute longer. Transfer to serving plates and sprinkle with chives. Serves 3-4

back to Top

Smoked Salmon Rolls

Serve whole or cut in Bite-Size pieces

3 oz (85 g) Cream Cheese, softened
2 tablespoons Lemon Juice
1 tablespoon Capers, drained
2 tablespoons minced Onion
1 teaspoon minced Parsley
2 tablespoons Real Mayonnaise
8 pieces Smoked Salmon, thinly sliced

Beat the Cream Cheese, Lemon Juice, Capers, Onion, Parsley, and Mayonnaise until smooth and well blended. Spread some of the mixture on each slice of Smoked Salmon. Roll up, cover and refrigerate. 8 rolls

back to Top

Open-Face Swedish Sandwich

There are two requirements... Dark Bread and Sweet Butter. After that, the possibilities are endless...

1 thin slice, Dark Bread
1-2 tablespoons Sweet Butter
1 slice Smoked Salmon
Capers, drained
Dill Sprigs

Spread the Butter on the Bread. Arrange the Smoked Salmon on top of it, garnish with Capers and Dill

back to Top

Smoked Salmon on a Bagel

6 oz smoked Salmon, thinly sliced
8 oz package Cream Cheese
1 Red Onion, thinly sliced
4 Bagels, lightly toasted

Slice and toast the Bagels. Spread Cream Cheese on the toasted Bagels and top with 1-2 slices of Smoked Salmon and 2-3 Onion Rings.

Back to Top

Calamri Salad

Ingredients
1 lb. of squid (including tentacles)
1/8 Cup of balsamic vinegar
1/4 Cup of Olive Oil
Salt and pepper to taste
A dash of red hot pepper and Tabasco

Directions
Cut up squid into bite size pieces and simmer about 5 minutes in a pint of water. Do Not Boil!

Add a dash of vinegar to help tenderize. If cooked to long, it will get tough.

Strain. Save some of the liquid to add later, if necessary. Add Salt, Pepper and Tabasco to taste. Sprinkle flakes of red hot pepper, add 1/8 cup of vinegar and 1/4 cup of olive oil.

Can be served hot or cold!

Tips
Cleaning squid can be a messy try to buy it cleaned

Pasta with Eggplant and Basil Sauce
Use any leftover sauce as an omelet filling.

5 tablespoons olive oil
2 bell peppers (preferably 1 red and 1 yellow), chopped
2 small onions, chopped
1 small eggplant, unpeeled, cut into 1/2 to 3/4 inch cubes
2 large garlic cloves, chopped
1/2 cup chopped fresh basil or 1 1/2 tablespoons dried
1/4 cup chopped toasted pine nuts
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 cup canned vegetable broth

3/4 pound penne, freshly cooked
1 cup grated Parmesan or Romano cheese

Heat oil in heavy large Dutch oven over medium-high heat. Add bell peppers, onions, eggplant and garlic; sautÈ until onions are translucent, about 6 minutes. Add 1/2 cup basil, pine nuts, thyme and rosemary and sauté until eggplant softens, about 10 minutes. Mix in broth. Simmer sauce until eggplant is very tender and liquids begin to thicken, stirring occasionally, about 30 minutes. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over low heat before continuing.)
Add penne to sauce in Dutch oven. Toss until sauce coats pasta. Transfer to large bowl. Sprinkle with Romano or Parmesan.

4 Servings
Karin Korvin: Santa Monica, California

back to Top

Do-It Yourself Pizza
Traditional pizza is made with a simple yeast dough. Fresh and frozen dough is available at some supermarkets, Italian delis, or even Italian bakeries. If your a good customer, your local pizzeria might be persuaded to sell you a few pounds of dough ready for baking.

see Basic Pizza Dough in our Bread & Dough Section

Basic Pizza Sauce
1/4 cup Olive Oil
1 large Onion, chopped finely
2 cloves Garlic, chopped finely
4 cups peeled, chopped and drained Italian Plum Tomatoes or 4 cups canned crushed Plum Tomatoes
1/2 teaspoon Oregano
1/2 teaspoon Basil
Salt and Pepper (to taste)
a pinch of Granulated Sugar

In a medium sauce pan, heat Olive Oil and sauté Onion and Garlic for about 5 minutes. Add Tomatoes and simmer for 20 minutes. Add Oregano, Basil, Salt, Pepper, and Sugar. Cook 10 minutes longer. If Sauce become too thick, add a few tablespoons of water. Makes about 5 cups of sauce.

Consider the following toppings
Cheese: Mozzarella, Ricotta, Cheddar, Parmesan, Fontina, Goat, Brie, or Swiss. You can combine any two cheeses to add complexity.

Meat: Real Pepperoni, Hot or Sweet Italian Sausages, Prosciutto, Salami, Roasted or Poached Chicken (even Turkey), Bacon, Portuguese Chouriso

Fish: Anchovies, Tuna, Shrimp, Clams, and even Mussels.
Vegetables: Spinach, Escarole, Fresh or Sautéed Mushrooms, Green or Red Peppers (Hot or Sweet), Artichoke hearts, Fresh Basil, Zucchini, Black or Manzanilla Olives, even Capers.

Back to Top

New York Calzone
Basic Pizza Dough
Basic Ricotta Mixture
Olive Oil

Suggested Toppings
Fresh Spinach, Spinach and Roasted Red Peppers, Spinach and Sun-Dried Tomatoes, Salami and Black Olives, Spinach and Italian Sausage

Roll out dough as if making a small pizza. Place Ricotta Mixture on top, then the toppings. The Calzone is folded over and sealed. Brush with Olive Oil and bake 400F - 450F degrees until golden brown.

Auntie Annie's Spinach and Ricotta Roll
Basic Pizza Dough
Basic Ricotta Mixture
Olive Oil

Roll out pizza dough in a rectangle. Spread the Ricotta Mixture on top, then the Spinach You also can place additional toppings similar to the Calzone. Roll like a 'log, or jelly roll.' Seal the seam. Brush with Olive Oil and bake at 300F - 350F degrees until golden Brown. Slice and serve.

Back to Top

Escarole Soup (Italian Wedding Soup)

Basic Chicken Soup
1 1/2 lbs. of chicken, cut up.
Onion, Carrots, and Celery
1 or 2 cloves of garlic (crushed and chopped)
Fresh Italian Parsley
Salt and Pepper to taste

Small beef meatballs, rolled about 1 inch
- Ground Beef
- Bread / Breadcrumbs
- Crushed and Chopped Garlic
- Minced Onion
- Parsley
- Romano Cheese
- Salt and Pepper

1 Cup Rice (cooked)
Escarole. Washed and de-stemed
Grated Romano or Parmesan Cheese

Directions
Make a basic chicken broth in a large pot. Bring to a boil, cover and reduce heat. Let simmer until chicken is very tender and falls away from the bone. (1 - 2 hours)

Remove chicken from pot. Debone and chop into smaller chunks. Place back into pot.

Add meatballs, and bring to a boil. simmer.
Add rice and escarole, simmer until the escarole is cooked.

Serve hot with crusty bread.
Sprinkle with Romano or Parmesan cheese on top.

Back to Top

Aglio e Olio (Garlic and Oil)

Ingredients
3-4 Tablespoons of olive oil
3-4 Cloves of garlic
Pine Nuts
Italian Parsley
1 lb. Spaghetti, Spaghettinni, or Lignin
Salt and pepper to taste
Grated Romano Cheese

Directions
Heat olive oil in a pan over medium-low heat. Add minced garlic and slowly cook until color starts to go brown (be careful not to burn the garlic, as it will turn bitter).While cooking Garlic, grill the Pine Nuts in olive oil until crispy golden brown.

Add Pre-grilled Pine Nuts and parsley. Salt and Pepper to taste.

Toss the completed mixture into the pasta.

Sprinkle with Grated Romano Cheese

Tips
Try adding a can or two of Tuna Fish into the mixture. Sprinkle with Seasoned Bread Crumbs.

back to Top

Pasta Fagioli

Ingredients
1 medium sized Onion, chopped
4 - 6 cloves of Garlic, Crushed and Chopped
1 6 oz. can of tomato paste
1 16 oz. can of Cannellini beans (Fagioli)
- note: great northern/white kidney beans work just as well
Fresh Basil or 1 1/2 tbs. dried basil
Salt
1/4 - 1/2 tsp. Ground Black Pepper
a dash of sugar
Grated Romano cheese

Directions
1. In a medium sauce pan, sauté the chopped onion along with the Garlic until the onion is translucent.

2. Add Beans, tomato paste, and 6-8 oz of water. Stir in basil, salt, black pepper and sugar.

3. Simmer for 20-30 minutes.

4. Cook 1/4 to 1/2 pound of Pasta.

5. Slightly undercook the pasta. Drain and add to the Fagioli Gravy. Let simmer another 5-10 minutes.

Serve hot.

Some people like their Pasta Fagioli thicker, some like it soupier. You can save some of the water you cooked the pasta in and add it to the sauce if you like it soupier.

Sprinkle with Grated Romano cheese.

Back to Top

Putanesca

Ingredients:
1/2 cup olive oil
8-12 canned anchovies chopped fine (depending on taste).
8 garlic cloves, crushed and minced
1 cup sliced Black Calamata Olives (regular black)
1/4 teaspoon crushed red pepper Chile flakes
3 tablespoons capers rinsed
1/4 cup fresh Italian Parsley, chopped
Fresh Oregano or 1/2 teaspoon Dried Oregano
2- 28 oz. cans whole/peeled tomatoes
1 green pepper sliced
1 Red Pepper

Spagetti, Spaghettinni or Linguine

Directions:
Heat Olive Oil in pan with medium heat. Combine Anchovies, Garlic, Olives and Capers. Simmer. Begin to add Crushed Red Pepper Flakes, Fresh Oregano, and Italian Parsley. Simmer for about 10 - 15 miniutes.

Drain, crush and slice tomatoes and add to pot with salt and peppers to taste. Add tomato liquid of one 28 oz. tomato can. The juice of both cans may make the sauce too soupy.

Simmer uncovered for about 30 minutes.

The peppers can be added anytime depending on how crunchy you like your pepper.

back to Top

Brusiolone

Ingredients
Thinnly sliced Beef Steak, pounded
Seasoned Bread Crumbs
Flour
Garlic
Italian Parsley
Olive Oil
Romano Cheese
Ground Pepper

Stuffing Suggestions
- Spinach
- Mozzarella Cheese
- Roasted Red Peppers

Roll and pound beef steaks flat. Make a mixture of the Olive Oil, Garlic, Italian Parsley, Romano Cheese, Salt and Pepper. Rub with Steaks with Mixture.

Coat 'inside' of meat roll with a sprinkle of Flour, and then the Bread Crumbs. Roll with small amount of filling, and finally using a tooth pick to hold it closed.

Brusiolone is prepared by rolling the stuffings inside the meat and held together by tooth picks. Preheat oven to 350F degrees. Cook Brusiolone until meat is brown.

back to Top

Artichokes, Stewed Tomato and Fresh Basil Sauce

1 6 oz jar Marinated Artichoke Hearts
1 28 oz Can of Stewed Tomatoes
1 Clove of Garlic, crushed
1/2 medium Onion, chopped
Dried Hot Crushed Red Peppers
Olive Oil

Place Onions and Garlic in pan with Olive Oil, preheated on Medium heat. Add jar of Artichokes when the Onions turn translucent. Mix well. Simmer 10 minutes, stirring occasionally. Add can of Stewed Tomatoes, Let bubble for 5 - 10 minutes (stirring occasionally). Add fresh Basil and Crushed Red Peppers, simmer for 1/2 hour under low heat. Keep stirring occasionally.

Serve on top of pasta

Back to Top