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Baked Ziti.....
1 medium onion -- chopped
2 garlic cloves -- minced
2 tablespoons olive oil
1 can tomatoes with liquid (28-ounce) -- cut up
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1/8 teaspoon pepper
8 ounces ziti -- cooked and drained
2 cups mozzarella cheese (about 8 oz) shredded
2 tablespoons grated Parmesan cheese
In a large skillet, saute onion and garlic in oil until tender. Add tomatoes, oregano, basil, salt and pepper. Cover and simmer for 20 minutes.
Place ziti in an ungreased 11 x 7 x 2-inch baking dish. Cover with sauce. Bake, uncovered, at 350 degrees F. for 20 minutes. Sprinkle with both cheeses. Bake 10 minutes longer or until cheese melts.
Sunflower Brittle.....
2 cups sugar
1 cup light corn syrup
1/2 cup water
1 1/2 cups raw or roasted sunflower seeds
1 tbs butter or margarine
1 tsp vanilla extract
1 tsp baking soda
Butter the sides of a large heavy saucepan. Add sugar, corn syrup, and water; bring to a boil, stirring constantly.
Cook and stir over medium-low heat until a candy thermometer reads 260 degrees {hard-ball stage}. Stir in sunflower seeds and butter. Cook over medium heat to 300 degrees {hard-crack stage}.
Remove from the heat; vigorously stir in vanilla and baking soda. Pour into buttered 15 x 10 x 1-inch baking pan; spread evenly to fill pan. Cool completely. Break into pieces. Store in an airtight container with waxed paper between layers. Yield: 1 1/2 pounds.
Note: This recipe may be made with any type of nuts.
Chocolate Hazelnut Torte....
Makes 1 eight-inch round cake
1 1/2 tablespoons unsalted butter, plus more for pan
1 cup granulated sugar, plus more for pan
2 1/2 cups hazelnut flour
‹1/2 cup cocoa powder
Grated zest of 1/2 orange (about 1 teaspoon)
6 large egg whites
5 ounces bittersweet chocolate, coarsely chopped Confectioners' sugar, for dusting
1. Heat oven to 350°. Butter an 8-inch springform pan. Dust with granulated sugar, tapping out excess. Set aside. Sift together hazelnut flour and cocoa powder; set aside.
2. In a small saucepan, combine butter and
orange zest over medium-low heat. Melt butter. Remove from heat, and cool in saucepan.
3. In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on medium speed until soft peaks form. With machine running, add granulated sugar in a slow, steady stream, beating until fully incorporated and stiff glossy peaks form. Gradually add hazelnut mixture, gently but thoroughly folding it into egg whites with a rubber spatula until fully combined.
4. Mix about a 1/2 cup of hazelnut meringue into melted butter. Fold butter mixture into remaining meringue. Fold in chopped chocolate.
5. Pour batter into prepared pan, and smooth top. Bake until firm to the touch, about 50 minutes. Transfer to a wire rack to cool for 10 minutes. Release springform pan, and allow cake to cool completely. Dust top with confectioners' sugar just before serving.
Custard Tart.....
Serves 8
8 tablespoons (1 stick) unsalted butter, melted and cooled, plus more for pan
2 cups milk
1 cup all-purpose flour
1 cup sugar
3 large eggs, separated
Fresh berries, for serving
1. Heat oven to 350°. Lightly butter a 9-inch pie plate; set aside.
2. In a medium bowl, combine milk, flour, sugar, and egg yolks. Whisk to combine. Add butter, and whisk to combine.
3. In a separate bowl, whisk egg whites to soft
peaks with a wire whisk.
4. Gently but thoroughly fold egg whites into milk mixture. Scrape into prepared pie plate, and bake until the custard is golden brown and a toothpick inserted near the center comes out clean, 45 minutes to 1 hour. Cool on a wire rack until lukewarm. Cut into wedges, and serve garnished with berries.
Endive With Cabrales.....
Makes 6
A creamy, blue-veined cheese, Cabrales is similar in taste to its French cousin, Roquefort.
2 tablespoons sliced almonds
2 ounces Cabrales cheese, crumbled
3 tablespoons plain yogurt
6 leaves Belgian endive
1 orange, peeled and separated into wedges
1 tablespoon finely chopped fresh parsley
1. Cook almonds in a small skillet over medium heat, shaking pan to ensure even cooking, until golden brown and fragrant, about 2 minutes. Transfer to a small bowl, and set aside.
2. Combine cheese and yogurt in a small bowl. Spoon a small amount of cheese mixture onto each endive leaf. Arrange on a plate, and place a piece of orange on top of cheese. Sprinkle with almonds and parsley. Serve immediately.
Eggs Stuffed With Anchovies and Tuna....
Makes 10
5 large eggs, hard-boiled
3 tablespoons homemade Mayonnaise (recipe follows), or prepared mayonnaise
1 three-ounce can albacore tuna packed in oil, drained and flaked
5 anchovy fillets, chopped
1. Peel eggs, and slice in half lengthwise. Carefully remove the yolks, and transfer to a small bowl.
2. Add mayonnaise, tuna, and anchovies to bowl with egg yolks; mash with a fork until mixture is well blended and almost smooth. (If desired, you can omit the anchovies from the stuffing mixture and chop them for garnish to place on top of the stuffed eggs.) Spoon into egg whites. Serve chilled or at room temperature.
Mayonnaise.....
Makes 1 1/2 cups
1 egg, room temperature
1 1/2 cups extra-virgin olive oil
1 teaspoon salt
1 tablespoon sherry vinegar
1. In a blender, combine egg with about 1 teaspoon of oil and salt. Blend at lowest speed.
2. With the blender still running, add remaining olive oil in a slow, steady stream until oil is incorporated. If you prefer a thicker mayonnaise, blend for an additional 10 seconds at a higher speed.
3. Transfer the mayonnaise to a bowl, and stir in the vinegar well. Serve immediately, or refrigerate, covered, for up to 2 days.
Serrano Ham Crostini.....
Makes 24
Rich, salty, and served right off the bone, serrano ham is a raw ham that has been salt-cured for at least one year. Meaning "from the mountains," serrano is named after the sheds built in the mountain ranges that were used to dry meat.
24 slices baguette, 1/4 to 1/3 inch thick
2 medium ripe tomatoes, halved
Extra-virgin olive oil
24 paper-thin slices serrano ham
Very finely chopped flat-leaf parsley, for garnish
1. Heat broiler. To make crostini: Arrange baguette slices on a baking sheet in a single layer. Broil for 1 1/2 minutes (the broiling time varies from oven to oven; watch carefully as bread darkens). Turn slices over, and toast until golden, about 1 minute more. Transfer to a rack to cool.
2. Rub crostini with tomato halves to infuse them with flavor and juices; discard tomato halves. Drizzle crostini with olive oil. Top each crostini with a slice of ham. Brush with olive oil. Arrange on a serving platter, and sprinkle with parsley.
Sizzling Garlic Shrimp.....
Serves 4
If you don't have a flame-proof crock, cook the shrimp all at once in a heavy cast-iron skillet.
1/2 cup olive oil 2 teaspoons finely chopped garlic
2 teaspoons hot red-pepper flakes
2 teaspoons salt
48 medium shrimp, peeled
Flat-leaf parsley, chopped
1. Divide oil, garlic, red-pepper flakes, and salt evenly among four earthenware or ceramic flame-proof crocks. Divide shrimp into four groups of twelve.
2. One at a time or all at once, heat the crocks over high heat until the oil sizzles, 1 to 1 1/2 minutes. Add shrimp, and cook just until pink, about 2 minutes. Immediately remove crocks from heat, sprinkle shrimp with parsley, and serve them still sizzling.
Omelet.....
Makes 1
1 tablespoon Clarified Butter (recipe follows)
3 large eggs
Coarse salt and freshly ground black pepper
1 tablespoon Fines Herbes (recipe follows)
1. Heat clarified butter in a 8-inch nonstick skillet over medium-high heat.
2. In a bowl, whisk eggs, salt, and pepper together thoroughly. Pour eggs into hot skillet. Quickly shake skillet while cooking. Using a spatula, pull eggs away from side of pan to allow uncooked eggs to set. Sprinkle fines herbes over eggs.
3. Run a rubber spatula along the sides of omelet to loosen eggs from skillet. Slide spatula under left side of eggs. Fold one-third of omelet into the center. Lightly press down on folded omelet to seal.
4. Lifting the pan to the plate, place spatula under right side of omelet. Lift and slide remaining unfolded part of omelet onto the plate. Using the edge of the pan, flip folded eggs over. You should have a three-fold omelet with the flap on the underside. Serve immediately.
Clarified Butter.....
Makes 1/2 cup
12 tablespoons (1 1/2 sticks) unsalted butter
Place butter in a small saucepan, and melt over low heat. Remove from heat, and allow milk solids to sink to bottom. Skim any foam from surface, then carefully pour off golden clarified butter, leaving solids behind.
Fines Herbes.....
Makes about 5 tablespoons
2 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh tarragon
1 tablespoon finely chopped fresh chervil
1 tablespoon finely chopped fresh chives
Combine ingredients in a small bowl.
Paul Bunyan Cookies.....
Makes about 18 cookies
1 1/4 cups sifted all-purpose flour
1 teaspoon ground cinnamon
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 cup vegetable shortening
1/2 cup sugar
1/2 cup molasses
2 large eggs, lightly beaten
1 twelve-ounce package semisweet chocolate chips
1 1/2 cups old-fashioned rolled oats
1 cup (5 ounces) chopped walnuts
1 cup raisins
1. Heat oven to 350°. Line baking sheet with a Silpat. Sift together flour, cinnamon, baking soda, baking powder, salt, and ginger in a medium bowl.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream vegetable shortening and sugar on medium speed until light and fluffy, about 2 minutes. Add molasses, and beat to combine. Add eggs, one at a time, and mix until fully incorporated. Add the flour mixture, one cup at a time, beating on low speed until dough comes together. Remove bowl from mixer. Using a wooden spoon, stir in chocolate chips, oats, walnuts, and raisins.
3. Using a 2-inch ice-cream scoop, drop dough onto prepared baking sheet, about 3 inches apart. Bake until firm, 15 to 18 minutes. Transfer baking sheets to a wire rack to cool for 5 minutes before transferring cookies to wire rack to cool completely. Repeat with remaining dough.
