Penne con Broccoli (Pasta with broccoli)

 

                    This Sicilian recipe, one of the more elaborate variations on the them, offers a vibrant range of flavors.

                Although Pecorino cheese is the traditional choice for this dish, any hard, salty, grating cheese, such as Parmesan, can be substituted.

Serves 4

• 2 canned or bottled anchovy fillets
• 60 gr golden raisins (sultanas)
• 500 gr broccoli florets
• 90 ml olive oil
• 1 small onion, sliced
• 1 garlic clove, finely chopped
• 375 ml canned plum (Roma) tomatoes, chopped
• 2 ml salt
• 2 ml freshly ground black pepper
• 30 gr lightly toasted pine nuts
• 375 gr penne
• 15 ml chopped basil leaves
• 60 gr grated Pecorino cheese

1. Soak the anchovies in a little milk for about 1 hour to reduce the saltiness ; while the anchovies soak, cover the raisins with a little hot water  and allow to stand 15 minutes.
2. Drain the anchovies and pat dry ; chop them coarsely and set aside.
3. Cook the broccoliin lightly salted boiling water until just tender ; drain well and set aside.
4. Heat 60 ml of the oil in a large saucepan and cook the onion and garlic until softened ; add the tomatoes to the onion in the pan.
5. Cover the pan and simmer gently.
6. Heat the remaining oil in a small pan over low heat, add the anchovies and crush to form a smooth paste ; stir into the tomato mixture.
7. Add the salt and pepper, adjusting quantities to taste, then add the drained raisins and the pine nuts, and stir until well blended.
8. Add the broccoli and stir gently through the sauce ; remove from the heat and keep warm.
9. Meanwhile, cook the penne in boiling salted water until al dente, then drain and place in a deep serving dish.
10. Add the broccoli mixture to the dish containing the pasta ; sprinkle on the shredded basil and the grated Pecorino.
11. Serve very hot.

BON APPÉTIT

Taramosalata (Smoked fish roe dip)

 

                Salted fish roe is available fresh from delicatessens or in cans from the supermarket. Buy a good brand, as the cheaper varieties can be oversalted. Traditionally, the egg yolk is used raw, but very finely mashed hard-cooked egg yolk may be substituted.

Makes 2 cups (500 ml)

• 100 gr tarama (salted fish roe)
• 1 egg yolk
• 4 slices stale white bread, crusts removed
• 60 ml water
• 1 garlic clove, finely chopped
• ½ small onion, minced
• 45-60 ml lemon juice
• 90 ml olive oil
• Freshly ground white pepper, to taste

1. Combine the fish roe and egg yolk in a bowl and beat until creamy.
2. Soak the bread in the water for a few minutes, then squeeze the bread until it is as dry as possible and add to the fish roe.
3. Use a hand-held electric mixer to blend, then add the garlic and onion, beating until well mixed ; gradually add the lemon juice and oil and beat until light and fluffy.
4. Season with plenty of white pepper.
5. Chill until required ; serve with crackers or bread.

BON APPÉTIT

Tiropittakia (Cheese triangles)

 

                Tiropittakia are best eaten on the day they are prepared as they become soggy when refrigerated. For convenience, the mixture may be cooked in a baking dish and cut into triangles after removing from the oven ; follow the cooking instructions given for Spanakopitta me Tyri (click here for recipe).

How to make the cheese triangles, click here for the video.

Makes about 48

• 12 oz (375 gr) package phyllo pastry
• 185 gr butter, melted

Filling

• 220 gr feta cheese
• 125 gr grated kefalotiri or parmesan cheese
• 30 ml chopped parsley
• 2 eggs, beaten
• 1 ml ground nutmeg
• Freshly ground black pepper, to taste

1. Preheat the oven to 350F (180C).
2. Crumble the feta cheese into a bowl and mix with the remaining filling ingredients ; season well with the pepper.
3. Cut each sheet of pastry into 3 pieces, each measuring about 5 in x 12 in (13 cm x 30 cm).
4. Brush 2 pieces of pastry with melted butter and place one on top of the other.
5. Place a heaping teaspoon of the cheese filling at the end of the pastry and fold the end over the filling to form a small triangle ; continue folding the pastry over the triangle shape until the pastry strip is used.
6. Repeat this process with the remaining pastry sheets and cheese filling ; brush each of the triangles with a little melted butter and place on a greased baking sheet.
7. Bake in the oven for about 15 to 20 minutes, or until the pastry is crisp and golden ; serve hot.

BON APPÉTIT

Tiramisu

 

                A popular and easy dessert in the Italian home involves soaking savoiardi (ladyfingers) in liqueur and serving them with different toppings. An early incarnation of this dish, a kind of trifle, was so popular with the 19th century travelers to Italy that it became known as Zuppa Inglese (English soup). This modern version, from the Veneto, replace custard with Mascarpone, with heavenly results. Tiramisu, meaning, "pick-me-up" refers to the coffe mixed with the liqueur.

                A spoonful of additional whipped cream may be used to garnish each serving.

Serves 10

• 10 ml instant expresso coffee
• 15 ml boiling water
• 500 gr Mascarpone cheese
• 125 ml icing sugar
• 125 ml coffee liqueur
• 90 gr grated dark chocolate
• 375 ml whipping cream
• 30 ml milk
• 21 ladyfingers (boudoir biscuits)

1. Mix the coffee with the boiling water, and leave to cool.
2. In a large bowl, whisk together the Mascarpone cheese, two-thirds of the sugar, 45 ml of the coffee liqueur and about two-thirds of the grated chocolate.
3. Whip the cream lightly in a separate bowl, then add the remaining sugar and whip until stiff.
4. Fold the cream into the cheese mixture, ensuring it is lightly but thoroughly blended.
5. In a small bowl, blend together the coffee, the remaining coffee liqueur and the milk ; dip seven of the biscuits lightly into this mixture and place in the base of a glass serving dish, trimming the ends to fit if necessary.
6. Spoon half of the Mascarpone mixture over the biscuits ; dip another seven biscuits in the coffee mixture and arrange on top.
7. Add another layer of the Mascarpone mixture, and top with the final layer of biscuits ; sprinkle the remaining grated chocolate over the top layer.
8. Chill for at least 4 hours to allow the biscuits to soften lightly and for the flavors to blend and mellow.

BON APPÉTIT

Chuen Juen (Spring Rolls)

 

                These delicious rolls are popular throughout China and may be served as a main course or appetizer. They may be served with a variety of dippling sauces, such as soy, plum or chili. You can buy spring roll wrappers in any Asian supermarket, often in the frozen food section.

Serves 6

• 6 dried chinese mushrooms
• 15 ml peanut oil
• 250 gr ground pork
• 185 gr shredde Chinese cabbage
• 100 gr bamboo shoots
• 60 gr water chestnuts
• 100 gr bean sprouts
• 5 ml sugar
• 5 ml dark soy sauce
• 5 ml Chinese rice wine or dry sherry
• 10 ml cornstarch (cornflour)
• 18 small spring roll wrappers
• 1 egg, beaten
• Oil, for deep-frying

1. Place the mushrooms in a bowl, cover with boiling water and allow to stand for 20 minutes ; squeeze excess water from the mushrooms and chop them finely.
2. Heat the peanut oil in a wok, add the pork and stir-fry until it has changed color, about 5 minutes ; add the mushrooms, cabbage, bamboo shoots, water chestnuts, bean sprouts and sugar and stir-fry for 3 minutes.
3. Combine the soy sauce, rice wine and cornstarch and stir this into the pork and vegetables ; stir until the filling has thickened, then remove from heat and allow to cool.
4. To make the spring rolls, place one wrapper on a board with a corner facing you ; place one heaped tablespoon of the cooled filling about one-third up from the corner.
5. Fold the corner up and over the filling and fold in the sides ; brush the top corner with a little beaten egg and roll up to form a neat parcel ; brush the edges with the beaten egg to seal.
6. Deep-fry the spring rolls until crisp and golden brown and drain on paper towels.
7. Serve them with bowls of sauce of your choice for dippling.

BON APPÉTIT 

Clam chowder and Corn bread

 

                In 1602 the native Americans introduced clams to the colonist in Massachusetts Bay and taught them how to bake the clams in the ground with hot rocks. Gradually the colonists incorporated clams (and other local foods) into their own style of cooking, and now clam chowder is synonymous with New England cuisine. Corn bread is another traditional food, with many states proud of their regional recipe. It can be served at every meal, from baked at dinner, to crumbled in milk and topped with syrup for breakfast.

Clam Chowder

                If fresh clams are unavailable, canned or frozen ones can be substituted.

Serves 4

• 625 gr shelled clams, cleaned
• 300 ml cold water
• 60 gr bacon or speck
• 1 large onion, diced
• 2 large potatoes, peeled and diced
• Salt and pepper, to taste
• 250 ml all-purpose flour
• 300 ml boiling water
• 625 ml milk
• 60 gr butter
• 4 dry crackers, broken into pieces and soaked in a little milk
• Finely chopped parsley, for garnish

1. Place the clams in the cold water ; heat to boiling, and cook the clams for 1 minute.
2. Strain, and retain the water ; chop the hard clam flesh into dice and keep aside the soft portions.
3. Cook the bacon and onion in a small pan until the onion is softened ; parboil the potatoes.
4. Arrange half the potatoes in a layer in the base of a large saucepan and top with the diced clams ; season with salt and pepper.
5. Sprinkle some flour on top, then add another layer of potatoes and sprinkle on more flour ; pour in the boiling water and boil for 20 minutes.
6. Add the milk, soft clams and butter and boil for 3 minutes ; add the milk-soaked crackers.
7. Blend together 15 ml of the flour with a little of the reserved clam liquid ; heat the remainder of the clam liquid to boiling, add the flour mixture and stir until it thickens.
8. Stir into the chowder just before serving ; garnish with the chopped parsley, and serve.

Corn Bread

                This tasty and sturdy bread is a great accompaniment for soups and casseroles. The addition of a higher than usual proportion of flour ensures that the corn bread will be lighter than the old-fashioned versions.

Serves 8

• 1½ cups all-purpose flour 
• 1 tablespoon baking powder
• 1 cup cornmeal
• 1 tablespoon sugar
• ½ teaspoon salt
• ½ teaspoon chili powder
• 2 eggs, lightly beaten
• 1¼ cups milk
• One-third cup butter, melted
• ½ cup fresh corn kernels

1. Preheat the oven to 350F (180C).
2. In a large bowl, sift the flour and baking powder together, then stir in the cornmeal, sugar, salt and chili powder.
3. Beat the eggs into the milk with the melted butter and stir in the cormeal mixture ; mix only until combined, then fold in the corn kernels.
4. Spoon the batter into a well-buttered 8 in (20 cm) baking pan and bake in the oven for 45 to 50 minutes, or until the bread springs back when lightly touch in the center with the fingertip.
5. Remove from the oven and turn onto a wire rack ; allow to cool slightly, then cut into wedges and serve at once.

BON APPÉTIT

Pecan pie

 

                Pecan pie is surely one of America's most beloved desserts, and is said to have been created in a small logging town outside New Orleans, in Louisiana.

                If pecans are browning too quickly, place a piece of aluminium foil lightly over the top of the pie as it cooks.

Serve 8-10

Pastry

• 1½ cups all-purpose flour
• ½ cup unsalted butter, chilled and diced
• 1½ tablespoons sugar
• One-third teaspoon salt
• 1 egg yolk
• 1 tablespoon heavy cream, chilled
• Little water, chilled

1. Place the flour, butter, sugar and salt in a bowl of a food processor and pulse on and off until the mixture resembles bread crumbs.
2. With the motor still running, add the egg yolk and cream and process only until the mixture begins to lump ; add a tiny amount of chilled water, only enough to form a dough that holds together when press with the fingertips.
3. Scoop the dough onto a piece of plastic wrap, wrap and refrigerate until firm.
4. Lightly butter a 9 in (23 cm) springform pan or a small pie pan and set aside ; roll the pastry to fit into the base and about 1¼ in (3 cm) up the side of the pan.
5. Press the pastry evenly into base and sides and return to refrigerator while preparing the filling.

Filling

• 3 eggs
• 1 cup sugar
• 1 cup corn syrup
• 1 tablespoon butter, softened
• 1 teaspoon vanilla extract
• 1 cup chopped pecans
• About 1 cup pecans halves

1. Preheat the oven to 350F (180C).
2. Beat together the eggs, sugar, syrup, butter and vanilla extract in a bowl ; stir in the chopped pecans and pour the mixture carefully into the chilled base.
3. Arrange the pecan halves in concentric circles on top of the filling until the whole surface is covered.
4. Place carefully in the oven and bake for 50 to 60 minutes ; when the pastry is crisp and golden brown and the filling is just firm to the touch, turn off heat and leave in the oven for 10 to 15 minutes before cooling on a wire rack in the pan.
5. Remove the pie from the pan and allow to become quite cold before cutting it into slices.
6. It can be served with cream or icecream.

BON APPÉTIT