Posts Tagged "party food"

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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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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