Recipes

Pasta with Rosemary Tomato Sauce

Posted by on Jul 25, 2013 | 0 comments

Pasta with Rosemary Tomato Sauce

Summertime dishes in Italy are traditionally light, fresh, and quick to prepare. Despite the use of cream in this recipe, this sauce is no exception. Fresh, fragrant rosemary brings out the sweet and summery flavor of the tomatoes, while the splash of cream gently balances any acidity. Serve it on its own or as an accompaniment to grilled salmon. Serves 6 2 tablespoons olive oil 2 medium cloves garlic, chopped 1/2 teaspoon chili flakes or crushed chili pepper 2-3 tablespoons minced fresh rosemary (1 large sprig) 1 pound fresh tomatoes, chopped (or 1 15-ounce can ground peeled tomatoes) 1/4...

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Home-“Smoked” Salmon, Sous Vide

Posted by on Jun 21, 2013 | 0 comments

Home-“Smoked” Salmon, Sous Vide

I’ve used this recipe several times now, and I think it’s close to foolproof–an easy and delicious way to impress your friends with your culinary skill. The quality of the salmon makes a big difference with this recipe. I prefer it with wild-caught Alaskan Sockeye salmon, which has a bright red flesh that practically glows once cooked. I also prefer to use skin-on filets, which hold together better after cooking. And I would always recommend avoiding farmed Atlantic salmon, which has little flavor and destroys marine ecosystems. Thanks to Kenji Lopez-Alt of Serious Eats for...

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Spinach and ricotta lasagna

Posted by on Mar 6, 2012 | 0 comments

Spinach and ricotta lasagna

Although we prefer to post only the most traditional recipes, this dish combines the best elements of traditional meat and vegetable lasagnas, and we couldn’t resist. This is guaranteed to satisfy even the most die-hard carnivore. Serves 4-6 1 generous pound of fresh spinach, about 3 bunches 8 oz fresh ricotta 4 tbs. butter 1/4 cup all-purpose flour 1 quart whole milk roughly 1 pound of fresh egg lasagna noodles, either store-bought or made from scratch (with 3 large eggs and about 2 cups flour) 3/4 cup freshly grated parmesan cheese salt, pepper, and nutmeg to taste a little more...

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Milk and honey gelato

Posted by on Jan 30, 2012 | 0 comments

Milk and honey gelato

Check out our blog post on ice cream. 1 1/2 c evaporated milk (equivalent to one 12-oz can) 1/2 tsp ground cardamom 2 eggs 1/3 cup sugar 1/3 cup honey 1 1/2 cups heavy (or whipping) cream Bring the milk to a simmer in a heavy-bottomed saucepan with the cardamom. (Helpful hint: if you have a very thin layer of water on the bottom of the pan before adding the milk, it will not burn and stick as easily.) Meanwhile, beat the eggs, sugar, and honey together with an electric mixer or in a blender until the mixture becomes light in color and fluffy in texture. Once the milk is simmering, resume...

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Potato gnocchi

Posted by on Jan 10, 2012 | 0 comments

Potato gnocchi

Serves 4 2 to 3 medium baking potatoes (about 1 1/2 pounds) 1 large egg, beaten 1/2 tsp. salt 3/4 cup low-gluten flour (pastry or cake flour), plus extra for dusting Bake the potatoes at 400 degrees for a little over an hour, depending on size, until tender. When the potatoes are cool to the touch, cut each in half lengthwise and scoop out the flesh. Squeeze the flesh through a potato ricer into a bowl and measure out two cups, loosely packed. Allow the potatoes to cool to room temperature, uncovered. When cool, add the egg and salt. Mix the ingredients gently until just combined. Add the...

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Eggplant balls with molten mozzarella centers

Posted by on Dec 30, 2011 | 0 comments

Eggplant balls with molten mozzarella centers

Adapted from Marcella Hazan, Marcella Cucina Makes about 20 3 medium eggplants 2 tsp. salt 2 tbsp. olive oil 3 oz. mozzarella 2 large eggs 1 1/2 tbsp. flour 2 large eggs 1 1/2 tbsp. flour 1/3 cup grated Parmigiano-Reggiano 1/4 cup Italian parsley, chopped 1/2 cup bread crumbs Oil for deep frying Preheat oven to 350. Cut the eggplants into even half-inch slices. Sprinkle with salt, rub with olive oil, and roast on a sheet pan for 30-40 minutes, or until tender but not yet brown. While the eggplant is roasting, thoroughly drain any liquid from the mozzarella and cut it into small cubes, about...

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Goat cheese, fig, and hazelnut terrine

Posted by on Dec 30, 2011 | 0 comments

Goat cheese, fig, and hazelnut terrine

This sweet and savory dish will wow guests at your next cocktail party or wine tasting and can also be served as an appetizer or cheese course. This recipe makes either one large terrine (in a 6″ x 3″ loaf pan) or two smaller terrines. The mold can be any dish that’s longer than it is wide, though even a simple loaf pan turns out a beautiful result. It must be made at least a half day in advance, though it is even better if it can rest for two days before serving. Adapted from Jody Adams, In the Hands of a Chef ¼ lb high-quality dried figs ½ cup sweet sherry or Marsala...

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Mulled wine (vino cotto)

Posted by on Sep 8, 2011 | 0 comments

Mulled wine (vino cotto)

Serves 1-6 1 bottle dry red wine Peels of 1 orange and 1 lemon 1 stick cinnamon (2-3 inches) 1/4 tsp grated nutmeg 6 whole cloves 1/4 cup sugar Slowly heat all the ingredients in a large saucepan and bring to a very gentle simmer for ten minutes. Carefully strain out the spices and serve the wine hot. In ancient Greece and Etruria, wine was regularly served sweetened and heavily spiced. Today, you can still see some element of this tradition in Greece’s retsina wines. Many other wine-drinking cultures have continued to spice up their wines in wintertime, when mulled wines like this...

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