Barbecued Spareribs

 

                Traditionally, spareribs were covered and cooked over a slow fire for about an hour and a half, with the sauce added afterwards. However many cooks enjoy the meat with the sauce cooked on, try both ways and choose for yourself. Although this is described as a barbecue recipe, it also cooks well in the oven, which is useful if you live in an area with inclement weather.

                Recipes for barbecued spareribs vary. Some call for short ribs of beef, some call for marinating overnight or for several hours and, if prefered, this method may be followed here by using the sauce as the marinade.

Serves 4

• 2 lb (1 kg) pork spareribs, neatly trimmed
• 2 tablespoons olive oil or lard (pork fat)
• 1 large onion, chopped
• 2 tablespoons red wine vinegar
• 1 tablespoon Worcestershire sauce
• Juice of 2 lemons
• 1 tablespoon brown sugar
• Two-thirds cup chili sauce
• ½ teaspoon salt
• 1 teaspoon paprika

1. Preheat the oven to 400F (200C).
2. Place the spareribs in a baking dish, covered with aluminium foil or cooking parchment, and bake in the oven for 15 minutes ; while the meat is cooking, heat the oil or melt the lard in a small saucepan over medium heat and cook the onion until it is brown.
3. Add the other ingredients and simmer for 15 minutes.
4. Remove the foil or parchment from the ribs and pour the sauce over them.
5. Reduce the oven temperature to 375F (190C) and bake the ribs for about 1 hour, basting them often ; add a little hot water or beef stock if the liquid begins to dry up.
6. To serve, place the ribs on a serving platter and spoon the remaing sauce over them.

BON APPÉTIT

Risotto alla Milanese (Risotto, Milan style)

 

                There are many differing interpretations of risotto, but this version from Milan is regarded as a classic.

                The rice needs to be watched closely to prevent it from sticking.

Serves 4 

• 2 ml saffron threads
• 30 ml hot water
• 125 gr unsalted butter
• 1 onion, chopped
• 2 ml ground black pepper
• 500 ml dry white wine
• 400 gr Arborio rice
• Salt
• 625-875 ml chicken stock (click here for homemade recipe)
• 185 gr grated Parmesan cheese, plus extra for serving

1. Soak the saffron in the water for at least 15 minutes.
2. Melt two-thirds of the butter in a heavy pan, add the onion and pepper and cook over low heat until the onion is golden brown ; add the wine and simmer until it has reduced by half.
3. Add the rice and a little salt and cook for about 3 minutes, stirring constantly until the wine is absorbed ; add the saffron liquid and 500 ml of the chicken stock and cook gently, stirring continuously until all the stock has been absorbed.
4. Add all the remaining stock in small amounts as each quantity added is absorbed ; use just enough stock to ensure that the rice is cooked until tender but still firm.
5. Stir often to prevent the rice from sticking.
6. Remove from heat and stir in the remaining butter and the cheese ; serve hot, and serve extra cheese at the table.

BON APPÉTIT

Liang Ban Mian (Cold spicy noodles)

 

                This noodle recipe is from Szechwan, the home of spicy food ; it is a refreshing summer dish.

Serves 4

• 500 gr thin egg noodles

Sauce

• 45 ml tahini (sesame paste)
• 4 galic cloves, finely chopped
• 30 ml light soya sauce
• 15 ml rice vinegar
• 3 small red chilies, finely shredded
• 10 ml sugar
• 10 ml sesame oil
• 2 ml salt
• 15 ml toasted sesame seeds
• 2 spring onions, finely chopped

1. Cook the egg noodles in boiling salted water ; rinse them under cold running water until cold, about 3 minutes, and drain.
2. Combine all the sauce ingredients and whisk together well ; toss the cooked noodles with the sauce and serve.

BON APPÉTIT

Melanzane alla Napoletana (Eggplant Napolitan Style)

 

                If necessary, chill the Bel Paese until it is firm enough to grate or slice.

Serves 4

• 3 eggplants (aubergines), thickly sliced crosswise
• Salt
• Olive oil
• 2 ml sugar
• 430 ml tomato puree
• 60 gr Bel Paese cheese, thinly sliced or coarsely grated
• 60 gr Mozzarella cheese, thinly sliced or coarsely grated
• 2 ml salt
• 2 ml ground black pepper
• 60 gr grated Parmesan cheese

1. Sprinkle the eggplant slices with salt, then leave for at least 30 minutes ; rinse well and pat dry.
2. Preheat the oven to 350F (180C).
3. Flour each eggplant slice lightly.
4. Cover the base of a large skillet generously with olive oil ; heat the oil and cook the eggplant on both sides over moderate heat until golden, add extra oil as needed.
5. Drain the cooked eggplant on paper towels.
6. Stir the sugar into the tomato puree.
7. In a casserole dish, layer the eggplant, Bel Paese and Mozzarella cheese, and tomato puree mixture, sprinkling with salt and pepper, until all are used.
8. Sprinkle with the garted Parmesan cheese and bake in the oven for 30 minutes, or until the topping is golden and the dish is bubbling.

BON APPÉTIT

Minestrone (Thick bean and vegetable soup)

 

                This classic soup is made with fresh and dried vegetables and thickened with pasta or rice, with countless variations. The Genoese flavor their soup with pesto rather than the Parmesan cheese, while in Tuscany they prefer to add olive oil. Serve in deep bowls with plenty of bread, focaccia goes well.

                To keep the zucchini fairly firm, add it at the same time a the macaroni and cabbage. This soup reheats very well.

Serves6-8

• 15 ml olive oil
• 4 slices (rashers) lean bacon, diced
• 2 small onions, chopped
• 1 garlic clove, chopped
• 250 ml dried beans, soaked for 12 hours
• 2 celery stalks, sliced
• 1 large carrot, sliced
• 2 zucchini (courgettes), sliced
• 1 small potato, diced
• 125 gr green beans, cut into 1 in (2.5 cm) lengths
• 250 ml shelled peas
• 3 tomatoes, peeled and chopped
• 2 ml salt
• 2 ml ground black pepper
• 2.5 liters water
• ½ small cabbage, finely shredded
• 125 ml elbow macaroni
• 30 ml chopped parsley
• 250 ml grated Parmesan cheese

1. Heat the oil, add the bacon, onions and garlic and sauté until slightly softened ; transfer to a large soup pot.
2. Drain the beans and add them to the soup pot with the celery, carrot, zucchini, potato, green beans, peas, tomatoes, salt, pepper and water ; simmer for about 45 minutes.
3. Add the cabbage and macaroni and cook for an additional 20 minutes, or until the macaroni is cooked.
4. Serve hot, sprinkle with the parsley and cheese, or serve the cheese separately.

BON APPÉTIT

Baklava

 

                Baklava, a favorite, uses mixed nuts, honey and phyllo pastry to great advantage. Greek desserts are usually served with thick, strong coffee ; sugar can be added, but no milk or cream are offered with it.

                As the fragile phyllo pastry dries out very quickly, it is a good idea to keep the pieces covered with a slightly dampened dish towel until you are reay to use them.

Makes 15 pieces

• 12 oz (375 gr) package phyllo pastry
• 160 ml unsalted butter, melted
• 500 ml finely chopped walnuts
• 250 ml finely chopped almonds
• 60 ml sugar
• 10 ml ground cinnamon
• Pinch ground cloves

Sugar syrup

• 500 ml sugar
• 500 ml water
• 30 ml honey
• 3 whole cloves
• 1 cinnamon stick
• 15 ml lemon juice
• 1 thin strip lemon zest

1. Preheat the oven to 325F (165C).
2. Butter the base of a 13 in x 9 in (33 cm x 23 cm) baking dish.
3. Trim the phyllo pastry sheets to 14 in x 10 in (35 cm x 25 cm) pieces.
4. Place 10 sheets of phyllo, separately, into the pan, brushing each sheet with the melted butter.
5. Mix together the nuts, sugar, cinnamon and cloves and spread half this mixture over the pastry.
6. Layer another 3 sheets of pastry over the nut mixture, brushing each sheet with the melted butter.
7. Spread over the remaining nut mixture and top with the remaining pastry sheets, each brushed with melted butter.
8. Brush the top sheet with melted butter again and slice through the top layers with a very sharp knife to create diamond shapes ; sprinkle lightly with water to prevent the pastry from curling and lifting.
9. Bake in the oven for 1 hour ; cover the pastry with aluminium foil if it begins to brown too quickly.
10. Meanwhile, prepare the sugar syrup, place all ingredients in a saucepan and heat until the sugar has dissolved ; heat to boiling and boil for 10 minutes, stirring often.
11. Remove from heat and cool ; strain, and pour over the baklava when it is removed from the oven.
12. Let the syrup soak in for 3 hours before cutting and serving.

BON APPÉTIT

Keftethes me Saltsa Domata (Meatballs with tomato sauce)

 

                You will find meatballs served in every part of Greece. The meat with which they are made from beef to lamb to goat. The sauce in which the meatballs are cooked can be varied ; the tomato sauce in this recipe would traditionally have been homemade.

                In some areas of Greece 5 ml to 10 ml of ground cumin are added to the meatball mixture. The sauce may be prepared well in advance and reheated when you are ready to add the meatballs.

Serves 4

• 500 gr ground beef or lamb
• 1 small onion, finely chopped
• 1 garlic clove, finely chopped
• 125 ml soft white bread crumbs
• 30 ml lemon juice
• 30 ml chopped parsley
• 20 ml very finely chopped fresh rosemary
• 2 ml salt
• 2 ml ground black pepper
• 30 ml all-purpose flour
• 45 ml olive oil
• Finely chopped parsley, for garnish

Sauce

• 15 ml olive oil
• 1 medium onion, finely chopped
• 1 garlic clove, finely chopped
• 4 large ripe tomatoes, peeled and chopped
• 125 ml dry red wine
• 2 ml sugar
• 2 ml salt 
• 2 ml ground black pepper

1. In a large bowl mix together the meat, onion, garlic, bread crumbs, lemon juice, parsley, rosemary, salt and pepper ; use your hands to mix very thoroughly ; form the mixture into walnut-sized balls, and roll lightly in the flour.
2. Heat the oil in a skillet and fry the meatballs in batches until golden brown, adding extra oil if necessary ; drain the meatballs on paper towels.
3. To make the sauce, heat the oil in large saucepan and cook the onions for 4 minutes, stirring often ; add the remaining ingredients and simmer for 15 minutes.
4. Add the browned meatballs to the sauce and cook gently for an additional 5 minutes, or until the meatballs are well heated through.
5. Serve at once sprinkled with freshly chopped parsley ; this dish can be served with potatoes or rice.

BON APPÉTIT