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Recipes
ORANGE AND BLACK OLIVE SALAD
By BobD
1. In a food processor, combine olives and thyme, if using, with a bit of olive oil
- 1 cup good oil-cured black olives, pitted
- 1 teaspoon fresh thyme leaves (optional)
- 1/4 cup extra virgin olive oil, more as needed
- 4 navel oranges, peeled and sliced into rounds
- Fennel seeds.
ROASTED RED PEPPER ROLLS w/TUNA
By BobD
Preheat the oven to 350°
- Peperoni farciti con tonno e acciuga
- Antipasti are, for me, the best part of a Piedmontese meal. At any family gathering (and in restaurants as well) the platters of different antipasti just never stop coming. And at some point in the pr
- Carmagnola peppers are justly famous, for wonderful flavor as well as their vivid colors and distinctive shapes, like the corno di bue (ox horn) and trottola (spinning top). Carmagnola also is well kn
- Makes about 15 small rolls, serving 6 as an hors d’oeuvre
- 3 or 4 sweet red or assorted color peppers (about 1-1/2 pounds total)
- 1/3 cup or so extra-virgin olive oil
- 1 teaspoon coarse sea salt or kosher salt or to taste
- Two 6-ounce cans tuna in olive oil (preferably imported from Italy)
- 2 small anchovy fillets, drained and chopped fine
- 2 tablespoons small capers, drained and chopped fine
- 1 tablespoon apple cider vinegar
- 1 tablespoon prepared mustard
- 1/3 cup mayonnaise
- 1 tablespoon chopped fresh Italian parsley
SPANISH ALMOND CAKE
By BobD
Finely grind the almonds in a food processor
- Tarta de Santiago
- Pilgrims and tourists who visit the great Cathedral of Santiago de Compostela in Galicia, where the relics of the apostle Saint James are believed to be buried, see the cake in the windows of every pastry shop and restaurant.
- It is usually marked with the shape of the cross of the Order of Santiago.
- The cake is normally made in a wide cake or tart pan and so comes out low, but it is equally good as a thicker cake.
- 1/2 pound (1 3/4 cups) blanched whole almonds
- 6 large eggs, separated
- 1 1/4 cups superfine sugar
- Grated zest of 1 orange
- Grated zest of 1 lemon
- 4 drops almond extract
- Confectioners sugar for dusting
Fennel-Garlic Chicken Legs
By BobD
To get the most from a marinade—like the fennel-garlic one used for the chicken here—slash the skin and meat so...
- 1 1/2 tablespoons chopped garlic
- 1 1/2 teaspoons ground fennel seeds
- 3/4 teaspoon dried oregano, crumbled
- 3/4 teaspoon crushed red pepper
- Kosher salt
- 1 1/2 tablespoons extra-virgin olive oil, plus more for brushing
- 4 whole chicken legs (12 to 14 ounces each)
OCTOPUS & POTATO STEW
By BobD
Preheat oven to 400 degrees
- 2 to 3 pounds frozen octopus, thawed in cold water
- 1/2 cup extra virgin olive oil
- 1 teaspoon ground black pepper
- 2 pounds waxy (new) potatoes, peeled and cut into large chunks
- 1 tablespoon chopped garlic
- 1/2 cup chopped fresh parsley leaves
- 1/2 cup dry white wine
- Salt if necessary.
Farfalle with Sausage, Tomatoes, and Cream
By BobD
1 28-ounce can crushed tomatoes with added puree Heat oil in heavy large skillet over medium-high heat
- 2 tablespoons olive oil
- 1 pound sweet Italian sausages, casings removed
- 1/2 teaspoon dried crushed red pepper
- 1 cup chopped onion
- 3 garlic cloves, minced
- 1 28-ounce can crushed tomatoes with added puree
- 1/2 cup whipping cream
- 1 pound farfalle (bow-tie pasta)
- 1/2 cup (packed) chopped fresh basil
- Freshly grated Pecorino Romano cheese
ZUCCHINI BLOSSOM FRITTATA
By BobD
Gently rinse and dry zucchini blossoms
- 20 zucchini blossoms, stems removed (about 3 ounces)
- 3 tablespoons extra-virgin olive oil
- 1/2 cup finely chopped onion
- 1/2 teaspoon salt
- 1/2 teaspoon piment d'Espelette or hot paprika
- 1/4 teaspoon cayenne pepper
- 7 large eggs, whisked to blend
- 1 tablespoon coarsely chopped fresh Italian parsley
SOUR CHERRY PIE
By BobD
MAKE DOUGH: Blend together flour, butter, shortening, and salt in a bowl with your fingertips or a pastry blende...
- FOR PASTRY
- 2 1/2 cups all-purpose flour
- 1 1/2 sticks of cold unsalted butter, cut into 1/2-inch cubes
- 1/4 cup cold vegetable shortening (preferably trans-fat-free)
- 1/2 teaspoon salt
- 5 to 7 tablespoons ice water
- 1 tablespoon sugar
- FOR FILLING
- 3 tablespoon quick-cooking tapioca
- 1 vanilla bean or 1 1/2 teaspoons pure vanilla extract
- 2 tablespoon cornstarch
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 1/4 cups cups sugar
- 6 cups fresh or frozen (not thawed) pitted sour cherries (2 lb)
- Whole milk for brushing
- EQUIPMENT: an electric coffee/spice grinder; a pastry or bench scraper
- ACCOMPANIMENT: vanilla ice cream
RILLETTES OF BLUEFISH
By BobD
Place fish in a sauté pan or a skillet
- 1 pound bluefish fillets
- 1/3 cup white vinegar
- 1 1/3 cups dry white wine
- 2 tablespoons grainy mustard
- Juice of 1/2 lemon
- 2 tablespoons soft unsalted butter
- 2 tablespoons minced chives
- 2 teaspoons minced cilantro leaves
- Salt and freshly ground white pepper
- Scant teaspoon wasabi paste
- 2 tablespoons flying fish roe (tobiko), optional
- Toasted slices of baguette
Mushroom-Sausage Ragù
By BobD
Soak the morels in 1 1/2 cups of boiling water until softened
- 1 cup dried morel mushrooms
- 2 tablespoons olive oil
- 2 sweet Italian sausages
- 1/2 pound shiitake caps, quartered
- Salt and freshly ground pepper
- 2 thinly sliced shallots
- 6 water chestnuts, sliced 1/4 inch thick
- 1 tablespoon tomato paste
- 1 tablespoon unsalted butter
- Chopped parsley, for garnish