2 tablespoons butter 2 tablespoons olive oil
2 cups diced squash 2 or 3 slices chopped cooked bacon
1/3 cup dry white wine ½ teaspoon salt
1 pound spaghetti 3 large eggs
4 tablespoon Parmesan cheese 1 tablespoon chopped parsley
Freshly ground pepper
Heat the butter and oil add the squash and sauté until it is tender and browned. Stir in the bacon and the wine and cook until the liquid is reduced by half. Remove from the heat and set aside. Cook the pasta in boiling salted water and drain, In a large serving bowl, lightly beat the eggs, cheese, parsley, salt and pepper. Add the hot pasta and toss well. Add the squash mixture and toss again until thoroughly combined. Serve immediately.
August 19 2010 | Recipes | No Comments »
2 strips of bacon or 1 tablespoon olive oil pinch of sugar
¼ cup chopped onion salt and pepper to taste
Shredded cabbage 1 tablespoon vinegar
Chop the bacon and cook until crispy, drain on a paper towel or heat the olive oil. Add the onion and sauté until it is soft, about 5 minutes. Add 2 tablespoons water, the cabbage, sugar, salt and pepper; cover and simmer until wilted but still crunchy. Add the bacon and vinegar and toss. Makes 3-4 servings
This recipe was adapted From Asparagus to Zucchini.
June 24 2010 | Recipes | No Comments »
1 inner part of small celery, with leaves ¼ lb sliced pancetta or bacon
4 tablespoons olive oil 2 tablespoons chopped parsley
2 garlic cloves, finely chopped ½ of a cabbage, chopped
6-8 cups chicken broth ¼ cup rice
Salt and pepper 1 cup grated Parmesan cheese
Finely chop the celery and leaves. Chop the pancetta or bacon. Heat the olive oil in a large saucepan and add the celery, pancetta, parsley and garlic. Cook over medium heat for 3 or 4 minutes. Add the cabbage and stir and heat for a few minutes longer. Add the broth, season with salt and pepper and bring to a boil. Turn down the heat and simmer the mixture for about 20 minutes. Stir in the rice and cook for 10 to 15 minutes longer or until the rice is tender but still firm. Just before serving, dribble in a little olive oil and add 1/3 cup parmesan cheese. Taste for seasoning and serve hot with the remaining parmesan.
This recipe was adapted from Modern Italian Cooking.
February 22 2010 | Recipes | No Comments »
3 or 4 tablespoons nonhydrogenated lard, bacon fat or olive oil
½ a medium onion, diced
2 or 3 garlic cloves, chopped
1 or 2 tablespoons fresh oregano
2 cups cooked pinto beans
¼ cup bean cooking liquid
Salt to taste
In a large heavy pan over medium heat, melt the lard, bacon fat or olive oil. When the fat is hot, add the diced onion and cook until the onion is soft, about 7 minutes. Add the garlic and oregano to the onion and cook stirring for about a minute before adding the beans and the bean liquid. Cook for a few minutes more and then mash the beans with a potato masher. Add more bean liquid if needed to get a slightly thinner consistency. The beans will thicken as they sit. Add the salt to taste and serve.
This recipe was adapted from The Art of Simple Food by Alice Waters.
February 22 2010 | Recipes | No Comments »
1 bunch of kale 2 heads of garlic
1 teaspoon dried sage or 2 fresh leaves 1 small bunch parsley
10 cups of stock; vegetable, beef, chicken or turkey
½ lb of prosciutto, pancetta or bacon, cut into ¼ in cubes
1 can of cannellini beans, drained and rinsed
Toasted sliced French bread
Salt and freshly ground pepper to taste
Cut the stems out of the kale. Wash and coarsely chop the kale leaves and reserve. Break up the heads of garlic into cloves and peel half the cloves. Combine the unpeeled garlic cloves, sage and parsley with the broth. Bring the broth to a simmer and cook covered on low until the garlic cloves are mushy when you press them against the side of the pot with a fork, about 30 minutes. Strain the broth with a food mill or strainer pressing the garlic to extract as much of the creamy pulp as possible into another pot.
If you are using prosciutto, add the cubes directly to the soup. If you are using pancetta or bacon, cook the cubes over medium heat for about 5 minutes and drain off the fat. Transfer the cooked cubes to the soup. Add the peeled garlic cloves and simmer gently over low heat, covered for about 15 minutes. Add the kale and simmer gently uncovered for 15 minutes more. Add the beans a few minutes before the end of cooking. Taste and season the soup with salt and pepper. Place the toasted bread in each soup bowl and ladle the soup over the bread.
This recipe was adapted from Vegetables by James Peterson.
February 22 2010 | Recipes | No Comments »
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