4 slices (about 3-4 ounces) prosciutto 6 ounces very ripe Taleggio, sliced about 1/4-inch thick 4 big handfuls of spring salad mix:arugula, mizuna, baby lettuces, mache 2 to 3 Tbsp chopped chives 2 to 3 Tbsp chopped chervil balsamic vinegar to taste juice of 1/4 to 1/2 lemon 2 Tbsp extra-virgin olive oil, or to […]
Author: Nat Sterling
1/2 pound large or medium asparagus 2 Tbsp freshly squeezed lemon juice 3 Tbsp fruity extra virgin olive oil salt and pepper 6 ounces arugula, washed and dried chunk of Parmesan, for shaving sliced prosciutto (optional) Snap off and discard the tough ends of the asparagus. Using a mandoline, sharp vegetable peeler or thin-bladed knife, […]
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Microwave Risotto
1 small (1/4 lb.) onion, chopped 1 tsp olive oil or salad oil 1 clove garlic, minced or pressed 1 hot or mild Italian turkey sausage (about 1/4 lb.) casings removed 1 1/2 cups regular-strength chicken broth, heat to boiling 2 large (about 10 oz total) Roma-type tomatoes, cored and chopped 1/2 cup short-or medium-grain […]
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Warm Sausage Potato Salad
1 pound small potatoes, preferably new or Yukon golds 1/2 cup extra virgin olive oil 2 Tbsp balsamic vinegar 2 Tbsp dry white wine 3 Tbsp finely chopped shallots 1 tsp each salt and black pepper 1/4 cup oil-packed, sun-dried tomatoes, blotted with a paper towel and coarsely chopped 1/2 cup minced fresh herbs such […]
1 1/4 pounds watermelon 1/3 pound feta cheese, thinly sliced or crumbled 1/2 pound oil-cured black olives, pitted and roughly chopped 2 Tbsp roughly chopped basil freshly ground black pepper 2 Tbsp extra-virgin olive oil, optional Remove the rind from the watermelon, then pit and thinly slice the flesh. Layer or toss it together with […]
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Saute Radicchio and Pancetta with Pasta
Radicchio loses its bright colors when sauteed, becoming a wintry brown, almost the color of the crispy pancetta and onions that accompany it. The strong flavors of this simple, filling dish are especially welcome on a cold night. 1/3 cup diced pancetta or thick bacon 1 garlic clove, minced 10 ounces fettuccine 2 cups coarsely […]
2 pounds asparagus 3 Tbsp butter 1 Tbsp olive oil 1 large garlic clove, pressed 2/3 cup fresh bread crumbs 3 Tbsp freshly grated Parmesan cheese Steam the asparagus until just tender. melt the butter with the oil in a small non-stick frying pan. Add the garlic and saute briefly, then stir in the bread […]
Served as an antipasto with prosciutto and figs or as garnish for a salad. From the “Chez Panisse Cookbook.” 12 ounces fresh ricotta cheese, or 15 ounces commercially packed ricotta, drained (see note) salt, to taste fresh marjoram, sage and thyme sprigs fresh ground pepper to taste extra virgin olive oil Preheat the oven to […]
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Pasta ‘Risotto’ with Asparagus
Rosmarino pasta looks like long grain rice. In fact, if you cook it like risotto, it will plump up and get creamy in the same way that Arborio rice does. If you can’t find rosmarino, use orzo, which is about the same size. This dish is also delicious with peas, fava beans or chopped broccoli […]
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Wilted Spinach Salad
3 pounds young spinach leaves 4 rashers thick-sliced bacon 1 small white onion, minced 2 tsp sugar 1/2 tsp salt 1/2 tsp dry mustard 1/2 cup cider vinegar freshly ground pepper Stem spinach, place in a salad bowl. Cook bacon until crisp, drain and crumble it. Reheat 2 tablespoons bacon fat, add onion and saute […]
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Provencal Reverie
Adapted from “American Country Cheese”, by Laura Chanel and Linda Siegfried. (Addison Wesley, 1989) 1 cup fruity olive oil 1 large head garlic, cloves peeled and slivered 1 large bay leaf 1/4 cup fresh thyme leaves generous ground black pepper 8 ounces fresh goat cheese, thinly sliced sliced baguette Combine the oil, garlic and bay […]
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Charlie’s Curry Dip
1 cup mayonnaise 1 tsp garlic powder 1 tsp onion, minced 1 tsp wine vinegar 1 tsp horseradish 1 tsp curry powder 1 tsp dry mustard (optional) Mix all ingredients together.
4 peaches, cut into halves (peel or leave the skin on, as desired) dabs of butter sugar to taste brandy to taste 1 to 2 pint boxes blackberries, picked over and washed 1 pint ice cream Preheat oven to 375 – 400 degrees. Arrange the peaches cut-sides up in a shallow roasting pan and dab […]
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Bacon-Wrapped Dates
This appetizer, commonly seen in tapas restaurants, is quick and easy to prepare. The dates can be stuffed with a variety of soft cheeses including blue and ricotta. Laiola in San Francisco serves them stuffed with house-made chorizo. 10 Medjool dates, pitted 5 slices applewood smoked bacon, halved crosswise Preheat oven to 375 degrees. Wrap […]
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Corn and Tomato Salad
You can make this salad (through step 2) up to 4 hours ahead; cover and chill. Bring to room temperature to serve. Sprinkle with cheese just before serving. 1/2 cup chopped red onion 1 Tbsp olive oil 4 cups fresh corn kernels 2 cups cherry tomatoes such as Sweet 100s (about 10 oz.), rinsed, stemmed […]
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Super Sunday Lasagna
1/2 of a (1-pound) package Creamette Lasagna, uncooked 2 (26-ounce) jars Classico Di Napoli Tomato & Basil or Di Sorrento Onion & Garlic Pasta Sauce 1 (15 or 16 ounce) container ricotta cheese 1 (10-ounce) package frozen chopped spinach, thawed and well drained 1 pound shredded mozzarella cheese, divided 1/2 cup grated Parmesan cheese 2 […]
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Salad of Arugula and Persimmons
Fuyu persimmons are abundant in Southland farmers markets, along with peppery arugula and good sweet onions. This salad, with its peppers and fruit, is a dazzler. 3 good-sized bunches arugula (about 1 1/2 quarts, torn) 1 small head raddichio 1 small bunch watercress 2 medium Fuyu persimmons 1 small sweet onion such as Maul or […]
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Risotto with Mushrooms
2 tsp olive oil 1 clove garlic, minced or pressed 1 cup coarsely chopped onion 1 cup short-grain white rice (such as arborio or pearl) 2 1/4 cups regular-strength chicken broth 1/2 pound mushrooms, rinsed, drained and thinly sliced 1/4 cup grated Parmesan cheese 2 Tbsp dry white wine Parsley sprigs In a 10- to […]
1 1/2 ounces fresh white goat cheese 1 cup water pinch salt 1/4 cup instant polenta 1 thin slice (1 ounce) prosciutto, roughly chopped 1 Tbsp grated Parmesan Crumble the cheese into large chunks and place in the bottom of a shallow bowl or rimmed soup plate. Bring the water to a boil. Add the […]
1 quart salad greens, in bite size pieces 1/2 cup shredded fresh sorrel 1/3 to 1/2 cup crumbled feta cheese 1 firm pear, thinly sliced 1/3 cup toasted walnuts For the dressing: 2 Tbsp lemon juice 3 Tbsp peanut or walnut oil 1/4 tsp salt 1/8 tsp pepper 2 tsp chopped lemon thyme Combine lemon […]