Category Archives: Recipes

This takes ten minutes to make and 45 minutes to bake: what could be easier?

Take one 8×8 pan. You’ll need:

• a jar of your favorite tomato sauce, I prefer a high-end tomato-basil blend
• eight no-boil noodles (Barilla or Lucio Garofalo)
• 16 oz Ricotta
• about 1/3 lb. Mozzarella (specialty, full fat not new and watery)
• salt, pepper, basil and/or oregano or marjoram, to taste
• one egg, lightly beaten
• Parmigiano Reggiano, for filling and topping

Have the pan, noodles, and sauce ready. Make the filling by mixing the ricotta, mozzarella (grated), herbs and spices, egg, and a sprinkling of Parmesan.

Start with sauce, enough to just coat the bottom of the baking pan. Remember that your filling can be wetter than normal because the noodles need to drink up some moisture to cook.

Top with two sheets of pasta, then 1/3 of the cheese, then sauce. Repeat until eight noodles are used (I switch directions each time just because I think it will help the structure). Top with sauce and grated Parmesan cheese. Bake for 45 minutes at 325 degrees, until bubbly.

There is so much that can be done with what you have here on one page.

RADISH CANAPES

This is inspired by the great James Beard. Take slices of Pepperidge Farm thin-sliced white bread and slather with warm, unsalted butter. I like to use a cutter to make fluted round slices without crust. Slice radishes paper-thin, it’s a chore, I know. Layer them atop the buttered rounds, and salt.

SALMON-POTATO CANAPES

I made this for our final PKU dinner for our families and friends, at the James Beard House in NYC.

Slice new potatoes into even 1/3″ slices, no ends. Parboil ’til just cooked, drain and fully cool. Top with creme fraiche, crisscrossed smoked salmon, salmon roe and chopped chives.

To make creme fraiche, to a cup of heavy cream add one Tbsp buttermilk. Cover and let sit at room temperature for 24 hours. If it doesn’t become the consistency of whipped cream, whip with a whisk. Place in a pastry bag and pipe onto the cooked and cooled potatoes.

SAUSAGE PASTRIES

Roll out two sheets frozen puff pastry, thawed, and cut into 2″ circles. Brush each circle with egg wash (one egg beaten with a bit of water until mixed). Take some Kielbasa or other favorite cooked sausage and mince. Add enough Dijon mustard to bind. Take a teaspoon of filling and fold each round into half-moon shape, closing with the back of a fork along seam. Brush with egg wash and place in 350 degree oven for 15 minutes or until browned.

IDEAS FOR PHYLLO DOUGH

Look up any Greek site or Epicurious and get recipes for Spanakopita and Tyropitta. The first is a mixture of spinach and cheese, and the second just cheese. Both are delicous.

1 European (seedless) cucumber, thinly sliced (I trim 1/2 of the skin)

Add salt, pepper, a pinch of sugar and a splash of apple cider vinegar.

Let marinate in the frig for a couple of hours.

Sorry, Grandma died before I was a year old so I couldn’t talk about specifics. Dad loves this dish. Let’s dedicate it to Dr. Bob.

Macaroni and Cheese

• 1 lb shells or farfalle or other pasta
• 2 C milk
• 3T flour
• 3T butter
• salt, pepper, cayenne, nutmeg
• 1/3 lb sharp cheddar, grated
• sliced tomatoes or canned tomatoes
• bread crumbs
• Parmigiano Reggiano, grated

Start the pasta water boiling. Melt butter and add seasonings, flour and cook to make a Bechamel sauce. Once thickened add cheese off the heat. Drain pasta, mix with Bechamel and place in baking dish. I like to add a layer of tomatoes halfway. Top with shaved parmesan and breadcrumbs and bake for 30 minutes at 350 degrees or until bubbly.

Pissaladiere

This is a “pizza” from southern France. Make pizza dough (food processor dough for two pizzas is 2.5 c flour, 1 t salt; make yeast mixture of 1 C tepid water, 1 pkg yeast, a pinch of sugar and 1T olive oil). Process and let rise. Punch down, divide and make two tight balls and let sit 20 minutes before rolling out.

While dough is rising take four large onions, slice them thinly and set in a pan to sweat then caramelize, adding a pinch of sugar after sweating. I add thyme, salt and pepper. Thyme smells so good with onions.

When dough is rolled out and in the pan, add caramelized onions, and top with crisscrossed anchovies. Bake for about 10 minutes, turning pans halfway through, in a 450 degree oven.

This is a great appetizer cut into diamonds with crusts cut off. The onions are sweet, the anchovies salty and it is a hit at any party as long as the fish-allergy people know to avoid it as the anchovies on top should be a clue.

White Bean Salad

2 cans Cannellini beans, drained and rinsed

1/2 red onion, diced

1/4 lb dry Italian Salame, diced

splash red wine vinegar

Fresh sage

Olive oil

salt and pepper

Make, mix and set in refrigerator to marinate at least 1-2 hours.

Let salad come to room temperature before serving.

Ingredients

• Four skinless,boneless chicken breast halves,pounded thinly
• Four slices imported prosciutto
• 1/3 lb grated Italian Fontina
• Fresh sage, 2T chopped, half for stuffing and half for crumb mixture.
• Melted butter (2T)
• Bread crumbs (preferably Panko)

Directions

Turn your oven to 325 degrees and prepare to let these rolls cook til’ done without much loss of cheese.

Pound chicken breasts to even thickness. Lightly salt and pepper. Lay on proscuitto, sage, grated Fontina. Roll up and keeping seal tight roll in butter and crumbs. Place seal-side down in pan and bake for 45-50 minutes.

Remove from oven when fully cooked and let rest, then serve whole or slice for presentation.

These can be made in advance and refrigerated or frozen, making them a dinner party delight.