Spaghetti With Garlic & Oil
This classic combination of garlic and oil gives this simple pasta its heady flavor. Serve with lots of freshly grated Parmesan or Pecorino-Romano cheese.
INGREDIENTS
16 Ounces Spaghetti
¼ Cup Olive Oil
1 Large Finely Chopped Garlic Clove
1/8 Teaspoon Crushed Red Pepper (Optional)
¾ Teaspoon Salt
¼ Teaspoon Course Ground Pepper
2 Tablespoons Chopped Fresh Parsley
In a large stockpot, cook pasta. Do NOT overcook. Drain, but do NOT rinse. Reserve ½ cup cooking water. Meanwhile in a 1 quart saucepan, heat oil over medium heat. Add garlic and cook just until golden, about 1 minute. Add crushed red pepper and cook 30 seconds longer. Remove saucepan from heat. Stir in salt and pepper. In a warm serving bowl, toss pasta with sauce and parsley. Use the cooking water to moisten the pasta if necessary. Serves 6
Easy Add-Ins For Garlic & Oil Sauce
Spaghetti With Garlic & Oil is just the starting point for many delicious possibilities.
- Add 4 to 6 coarsely chopped anchovy filets in oil, drained (or 1 to 1 ½ teaspoon anchovy paste), and 2 tablespoons capers, drained to cooked garlic-oil mixture. Reduce heat and stir until anchovies & break up. Cook for about 30 seconds.
- Add ½ cup Gaeta, Kalamata or green Sicilian olives, pitted and chopped to cooked garlic-oil mixture. Reduce heat and stir until olives are heated through. Cook for about 1 minute.
- Add 2 to 3 ounces crumbled & firm goat cheese to tossed pasta. Toss again.
- Add 1/3 cup chopped sun-dried tomatoes to pasta with garlic-oil mixture and parsley. Toss.
- Substitute 2 to 4 tablespoons chopped fresh basil, oregano, chives or tarragon for parsley.
Whoopie Cake
INGREDIENTS
½ Cup (1 Stick) Softened Butter
1 Cup Firmly Packed Brown Sugar
1 Egg
1 Tablespoon Vanilla Extract
2 Cups Unbleached Flour
1/3 Cup Cocoa Powder
1 Teaspoon Baking Powder
1 Teaspoon Baking Soda
½ Teaspoon Salt
1 Cup Buttermilk (or Sour Milk)
Whoopie Filling (Below)
Heart Shaped Pan
Preheat oven to 350° F. Grease and flour heart pan. If you don’t have a heart pan you can use whatever cake pan you like and improvise.
In a large bowl, beat butter and sugar until light and fluffy. Add egg and vanilla. Beat until well combined. In another bowl, sift together the flour, cocoa powder, baking powder, baking soda and salt. Add half the dry ingredients into the butter mixture and mix until dry ingredients are almost incorporated. Stop mixing and add the buttermilk. Continue to mix until all ingredients are almost incorporated. Stop mixing and add the remaining dry ingredients. Mix until just combined. Pour the batter in the prepared pan and bake for about 40 minutes or until center springs back when gently pushed. Remove cake from oven and cool for 5 minutes, then remove from pan and cool completely on a wire rack.
To assemble cut cake in half and spread bottom layer with filling and sandwich with the top layer. Yummy! Serves 8
Whoopie Filling
INGREDIENTS
6 Tablespoons Softened Butter
1 ½ Cups Sifted Confectioners’ Sugar
1/8 Teaspoon Salt
1 Jar (about 7 ounces) Marshmallow Cream
1 Teaspoon Vanilla Extract
In a large bowl, beat butter until creamy. Add sugar and salt to the butter and mix well. Add marshmallow cream and vanilla. Blend well. Use immediately to fill pie or refrigerate covered up to 1 week. Bring back to room temperature and lightly beat before using. Makes about 2 ½ Cup of filling.
Sfingi
St. Joseph’s Day Zeppole
INGREDIENTS
Ricotta Cream Filling
One 15 Ounce Container Ricotta
¾ Cup Confectioners’ Sugar
1 Teaspoon Vanilla Extract
¼ Cup Mini Chocolate Chips
1 Tablespoon Finely Chopped Candied Citron Or Orange Peel
Dough
1 Cup Water
4 Tablespoons (1/2 stick) Unsalted Butter
1 Teaspoon Salt
1 Cup Unbleached Flour
4 Large Eggs
Vegetable Oil For Frying
Candied Cherries – Cut In Half For Garnish
2 Tablespoons Chopped Unsalted Pistachios For Garnish (Optional)
Confectioners’ Sugar
In a medium Bowl, whisk the ricotta, sugar and vanilla until smooth. Stir in the chocolate chips and candied fruit. Cover and refrigerate several hours or overnight.
To make the puffs, bring the water, the butter and the salt to a boil over medium heat. Remove from the heat, add the flour all at once and stir well with a wooden spoon until the flour is completely incorporated.
Return the saucepan to medium heat. Cook, stirring constantly and turning the dough often, until the dough begins to leave a thin film on the bottom of the saucepan (about 3 minutes). This dries the dough so the puffs will be crisp. With a rubber spatula, scrape the dough into a large bowl. Beat in the eggs one at a time. Continue to beat until smooth – about 2 minutes more.
In a deep heavy saucepan or deep fryer, heat about 3 inches of oil until the temperature reaches 375° F on a deep frying thermometer or until a small bit of the dough dropped into the oil sizzles and turns brown in 1 minute. With a tablespoon, scoop up a rounded spoonful of batter and with another spoon, carefully push the dough into the oil so that it doesn’t splash. Continue to add the dough by the spoonfuls without crowding the pan. The dough will puff up and double in size to do not add too many at one time or they will stick together. Cook, turning them often, until the dough breaks open – about 4 minutes. Continue to cook 1 to 2 minute more or until crisp and golden brown. Remove the fritters with a slotted spoon or skimmer and place them on paper towels to drain. Repeat with the remaining dough. Let cool slightly.
With a small knife, split fritter partway open. Spoon the cream inside, allowing it to show through the split. Press a cherry half into the cream and sprinkle with pistachios (optional). (If it is not St. Joseph’s Day, you can just shake these, without the filling in a bag with confectioners’ sugar and serve like donuts).
Dust the sfingi with confectioners’ sugar. These are best right after they are made. Makes 12
Zuppa Inglese
INGREDIENTS
Custard
3 Cups Milk
1 Cup Heavy Cream
½ Cup Sugar
6 Large Egg Yolks
½ Cup Unbleached Flour
2 Teaspoons Vanilla Extract
One 12 Ounce Butter Pound Cake – Cut Into Thin Slices
½ Cup Marsala Wine
2/3 Cup Sour Cherry Preserves
Whipped Cream
1 Cup Very Cold Heavy Cream
2 Teaspoons Confectioners’ Sugar
1 Teaspoon Vanilla Extract
Fresh Berries or Shaved Chocolate For Garnish
In a large heavy saucepan, bring 2 cups of the milk, the cream and sugar to a simmer over medium heat. Stir to dissolve the sugar. Remove from heat. In a large heatproof bowl, whisk the egg yolks and the remaining 1 cup milk until blended. Place the flour in a fine-mesh strainer, shake it over the egg yolks and whisk until smooth. Beat in the hot liquid a little at a time.
When all of the milk has been added pour the mixture into a saucepan and return it to the heat. Cook over medium heat, stirring constantly with a wooden spoon, until the mixture begins to boil. Reduce the heat and cook 30 seconds more. Remove the pan from the heat and stir in the vanilla. Use the custard immediately or transfer to a bowl. Cover with plastic wrap, pressing the plastic against the surface of the cream and refrigerate. The custard can be refrigerated up to 24 hours.
Place a mixing bowl and beaters in the refrigerator to chill. In a large serving bowl, make a layer of about one-third of the cake slices. Sprinkle the slices with some of the Marsala. Spread with half of the cherry preserves, and custard. Top with the remaining cake slices. In the chilled bowl, with the chilled beaters, whip the cream with the sugar and vanilla until soft peaks form. Spread the cream on top of the cake. Cover and refrigerate several hours or overnight.
Just before serving, garnish with fresh berries or shaved chocolate. Serves 10 to 12
Sangria
Sangria has been important to Spanish culture for many centuries. This wine punch has gained international popularity and is easy to make at home. Versions of Sangria have held a planting of the Iberian Peninsula’s vineyards around 200 BC. As Spain’s soil and weather are particularly well suited for growing grapes, the nation has maintained an abundance of red wine and its subsequent wine punch variations. Interestingly, there is no one recipe for Sangria, as the ingredients of this wine punch are based on availability, season, and a number of other factors.
Sangria requires a light, young Spanish red wine. The most common of these come from the La Rioja, Castilla-La Mancha and Catilla-Leon regions. It is also necessary to include fresh fruit. Spain’s popular locally grown fruits include oranges, lemons and melon. Any fruit can be used, however, one might find bananas, apples, grapes or any number of fruits in Spanish Sangria. Sangria is meant to be light and refreshing so a certain amount of juice and sugar are generally added for a more refreshing taste. Sangria is to be served ice-cold and generally is prepared in large pitchers and served to guests as an accompaniment to a meal or tapas in the summer time
Sangria is to be served ice-cold as a hot-weather refreshment. Generally, it is prepared in large pitchers and served to many guests as an accompaniment to a meal or tapas in the summer time.
INGREDIENTS
1 Cup Orange Juice
¼ Cup Lime Juice
1 Bottle Red Wine
½ Cup Brandy
¼ to 1/3 Cup Sugar
Ice Cubes
Orange Slices
Lime Slices
In a 2 quart pitcher stir together orange and lime juices. Add wine, sugar and brandy. Stir until sugar is dissolved. Cover and chill for 3 to 24 hours. Serve over ice. Garnish each serving with orange and lime slices.
Chai Tea
Chai is the word for tea in many parts of the world. It is a centuries old beverage which has played an important role in many cultures. Chia from India is a spiced milk tea that has become increasingly popular throughout the world. The spices used vary from region and among households in India. The most common are cardamom, cinnamon, ginger, cloves and pepper. Drinking chai is part of life in India and many who travel to India come away with fond chai drinking experiences. Chai has become common at specialty beverage shops and there is a growing line of prepackaged consumer products. Great chai can often be found in Indian restaurants along with great food, but I think making your own chai provides immense satisfaction and makes your house smell divine!
INGREDIENTS
½ Cup Water
1 Bag Black Tea (Orange Pekoe, English Breakfast, Lapsang Souchong or Darjeeling)
3 Inch Piece of Cinnamon Stick
2 Cups Milk
2 Tablespoons Honey
1 Teaspoon Vanilla
½ Teaspoon Ground Ginger
1/8 Teaspoon Ground Cardamon
In a small saucepan combine water, tea bag and cinnamon stick. Bring to a boil. Remove from heat. Cover and let stand for 5 minutes. Discard tea bag and cinnamon stick. Stir milk, sugar, vanilla, ginger and cardamom into tea. Cook and stir over medium heat just until mixture is heated through (do not boil). Serve warm. Serves 2
Tiramisu
INGREDIENTS
7 Egg Yolks
1 Cup Sugar For Egg Yolks
3 Cups Mascarpone Cheese
4 ½ Tablespoons Water
1 ½ Tablespoons Powdered Gelatin
3 Egg Whites
¼ Cup Sugar For Egg Whites
1 Cup Heavy Cream – Whipped
2 ½ Cups Cooled Espresso Coffee
½ Cup Kalhua
20 t0 24 Ladyfingers
1 Cup Chocolate Shavings
In a mixer whip yolks and sugar until thick and pale in color. Add the mascarpone and whip until well combined. Pour water into a small bowl and then pour the powdered gelatin over it. DO NOT STIR. Allow the gelatin to absorb all of the water which will take about 15 minutes. Next place the bowl on top of a small saucepan containing simmering water to create a double boiler. Immediately turn off the heat and allow the gelatin to dissolve completely. In a separate bowl, whip the egg whites to a soft peak and gradually add the sugar. Next slowly pour in the dissolved gelatin. Whip to a stiff and glossy peak. Fold the egg whites into the mascarpone and egg yolk mixture and the fold in the whipped cream.
In a separate bowl, combine the espresso and kalhua. Soak 1 ladyfinger at a time in the espresso mixture. In an 8 x 10 inch pan, arrange the soaked ladyfingers close together in neat rows until the bottom of the pan is completely covered. Pour ½ of the “mousse” over the ladyfingers and smooth with a spatula. Sprinkle ½ of the chocolate shavings over the mouse. Create another layer and chill until set.
Serves 10 to 12
Curried Cauliflower Soup
INGREDIENTS
1 Chopped Onion
1 Tablespoon Minced Ginger
2 Cups Cauliflower Florets
1 Tablespoon Curry Powder
1 Teaspoon Sea Salt
1 Teaspoon Fresh Ground Pepper
1 Cup Coconut Milk
Chopped Cilantro For Garnish
Place onion, ginger, salt & pepper in a medium sized pot along with 3 cups of water. Cook for 10 minutes on high heat or until onion is tender. Next add the cauliflower florets and curry. Cook for another 5 to 8 minutes or until cauliflower is tender. Add 1 cup coconut milk and cook for another 2 minutes. Remove from heat and puree using a standing blender or food processor. Garnish with chopped cilantro. Serves 4
Creamy Potato Gratin
INGREDIENTS
3 Garlic Cloves Cut In Half
4 Tablespoons Butter
3 Pounds (Peeled & Scrubbed) Yukon Gold Potatoes
3 Cups Milk
1/8 Teaspoon Ground Nutmeg
1 Teaspoon Salt
½ Teaspoon Fresh Ground Pepper
Preheat the oven to 425° F. Rub half of 1 garlic clove all over the inside of a 3 quart shallow glass or ceramic baking dish. Throw away the garlic piece. Rub ½ tablespoon of the butter all over the dish and cut the remaining butter into small pieces and reserve.
With a sharp knife, cut potatoes into 1/8 inch thick slices. In a 12 inch skillet, combine potatoes, milk and remaining garlic. Heat to boiling on medium heat and stir occasionally. Reduce heat to medium-low and simmer for about 3 minutes. Stir in nutmeg, salt and pepper. Remove and throw away garlic cloves. Carefully transfer potato mixture to prepared baking dish and spread evenly. Top with the reserved butter pieces.
Bake for 30 minutes or until golden brown. Potatoes should be tender when pierced with the tip of a knife. Cool on a wire rack for about 10 minutes before serving. Serves 12
Broccoli Rabe With Garlic
INGREDIENTS
4 Large Thinly Sliced Garlic Cloves
¼ Cup Olive Oil
2 Bunches (about two pounds) Broccoli Rabe – Trimmed & Cut Into 2 Inch Pieces
Salt & Pepper To Taste
In a large skillet, cook the garlic in olive oil over medium heat until the garlic is golden (about 2 minutes). Add the broccoli rabe, ¼ cup water, salt and pepper to taste. Cover the pan and cook until the broccoli rabe is tender (about 5 minutes). If the pan becomes too dry add a little more water. Remove from skillet and plate. Serve hot or at room temperature. This is also good tossed with hot cooked pasta. Serves 8
