The Wines of Tuscany
Ingredients
3 tablespoons mayonnaise
1 1/2 teaspoons finely grated lime zest
1 teaspoon fresh lime juice
1 pound fresh lump crabmeat -- picked over
Salt and freshly ground pepper
Lettuce leaves -- for garnish
Lime wedges -- for garnish
Directions
In a medium bowl, mix the mayonnaise with the lime zest and lime juice. Gently
fold in the crabmeat and season with salt and pepper. Arrange lettuce leaves on
a platter or plates and mound the crab salad on top. Garnish with lime wedges
and serve.
Ingredients
1/4 cup extra-virgin olive oil
4 red bell peppers -- thinly sliced
1 large onion -- thinly sliced
6 garlic cloves -- 4 halved, 2 minced
Salt
1 teaspoon chipotle powder
One 28-ounce can plum tomatoes -- drained and juices reserved
3 cups fresh ricotta cheese
3/4 cup freshly grated Parmesan cheese
1/2 cup shredded fresh mozzarella
Freshly ground pepper
1 pound trenne or rigatoni pasta
1 tablespoon melted unsalted butter
Directions
In a medium enameled cast-iron casserole, heat the oil. Add the peppers, onion,
halved garlic and a pinch of salt. Cover and cook over moderate heat, stirring
occasionally, until the vegetables soften, 15 minutes. Add the chipotle powder
and cook uncovered, stirring, until the vegetables are lightly browned, 5
minutes. Add the tomatoes and their juices, cover and simmer over low heat for
20 minutes. Scrape the sauce into a food processor and puree. Wipe out the
casserole. Strain the sauce into it and season with salt; keep warm.
Preheat the oven to 375°. Butter a 10-by-14-inch glass baking dish. In a bowl,
mix the ricotta with the minced garlic, 1/2 cup of the Parmesan and the
mozzarella. Season with salt and pepper.
Cook the pasta in a large pot of boiling salted water until almost al dente.
Drain the pasta and return it to the pot, then toss with 2 cups of the sauce.
Spread the pasta in the baking dish, then spread the ricotta mixture on top and
drizzle with the melted butter. Sprinkle the remaining 1/4 cup of Parmesan on
top. Cover the pasta with foil and bake for 25 minutes, or until hot.
Preheat the broiler. Uncover the pasta and broil 4 inches from the heat for 2
minutes, or until the topping is evenly browned. Let stand for 5 minutes, then
serve with the remaining sauce.
Ingredients
1/2 pound angel hair
3 tablespoons cooking oil
1/4 cup sugar
1 1/2 pounds club steak -- trimmed of fat, sliced very thin
10 scallions including green tops -- cut diagonally into 1-inch lengths
3/4 cup canned low-sodium chicken broth or homemade stock
2/3 cup soy sauce
1/3 cup sake or dry white wine
1/2 pound soft tofu -- drained and cut into 1/4-inch cubes
1/2 pound Napa cabbage -- cut into 1-inch pieces
1/4 pound mushrooms -- quartered
1/2 pound spinach -- large stems removed and leaves washed
Directions
In a small saucepan, cover the shrimp shells with the water. Add the sliced
celery and carrot and boil the shrimp shells over high heat until the liquid has
reduced to 1 cup, about 20 minutes. Strain the shrimp stock through a fine-mesh
sieve into a small bowl, pressing hard on the solids with the back of a spoon to
extract the liquid. Season the shrimp stock with salt.
In a large pot of boiling salted water, cook the fettuccine until just barely al
dente. Drain the fettuccine, reserving 1/4 cup of the pasta cooking water.
In a large, deep skillet, heat 3 tablespoons of the olive oil until shimmering.
Add the sliced zucchini and garlic and cook over high heat, stirring frequently,
until the zucchini is just softened and beginning to brown, about 5 minutes. Add
the shrimp stock, fettuccine, shrimp, tomato sauce, basil, oregano and the
remaining 2 tablespoons of olive oil. Add a pinch of crushed pepper and simmer
over moderate heat, tossing constantly, until the shrimp are pink and the sauce
is nearly absorbed, about 4 minutes. Add the torn zucchini blossoms and toss
just until they are wilted. Stir in the reserved pasta cooking water and season
the fettuccine generously with salt and pepper. Transfer the fettuccine to a
large serving bowl and serve immediately.
Ingredients
4 oil-packed sun-dried tomato halves -- drained and blotted dry
2 garlic cloves
1 large jalapeņo halved -- seeded and coarsely chopped
Kosher salt and freshly ground pepper
1/4 cup fine dry bread crumbs
1 pound ground chicken breast
1 large egg -- lightly beaten
1 tablespoon fat-free milk
1/4 cup all-purpose flour -- for dusting
One 14 1/2-ounce can peeled whole tomatoes with their juices
1/2 teaspoon dried oregano
2 tablespoons extra-virgin olive oil
1 tablespoon chopped flat-leaf parsley
Directions
In a food processor, pulse the sun-dried tomatoes, 1 garlic clove, half of
the jalapeņo, 1/2 teaspoon of salt and 1/8 teaspoon of pepper until finely
chopped. Add the bread crumbs and pulse to combine. Transfer the mixture to a
large bowl and stir in the chicken, egg and milk. Using lightly moistened hands,
roll the mixture into 20 meatballs, a scant 1 1/2 tablespoons each. Dust the
meatballs lightly with flour, tapping off any excess.
Wipe out the food processor and add the remaining garlic clove and jalapeņo
half; pulse until chopped. Add the tomatoes and their juices and the oregano and
process until smooth.
In a 9-inch cast-iron skillet, heat the olive oil until shimmering. Add the
meatballs and cook over moderate heat, turning, until golden but not quite
cooked through, 5 to 6 minutes. Transfer to a plate. Add the tomato sauce to the
skillet and simmer until slightly thickened, about 2 minutes. Return the
meatballs to the skillet and simmer, turning, until just cooked through, about 2
minutes longer. Transfer to a bowl, sprinkle with the parsley and serve.
SERVE WITH Pasta or crusty bread.
Ingredients
2 tablespoons extra-virgin olive oil
2 tablespoons chopped rosemary leaves
1 1/2 tablespoons kosher salt
1 1/2 tablespoons fennel seeds
2 teaspoons freshly ground black pepper
2 teaspoons chopped sage
2 teaspoons chopped thyme
2 teaspoons sweet paprika
1 teaspoon crushed red pepper
1 teaspoon ground coriander
1/2 teaspoon ground allspice
6 pounds pork spareribs (preferably baby back ribs)
3 tablespoons balsamic vinegar -- preferably one aged for at least 5 years
Directions
In a small bowl, combine the olive oil, rosemary, kosher salt, fennel, black
pepper, sage, thyme, paprika, crushed red pepper, coriander and allspice. Rub
the spice paste all over the spareribs and let stand at room temperature for 2
hours or refrigerate overnight.
Preheat the oven to 325°. Arrange the ribs on a large, rimmed baking sheet or
roasting pan, meaty side up. Roast the ribs for 2 hours, or until tender.
Preheat the broiler. Brush the meaty side of the ribs with the balsamic vinegar
and broil 6 inches from the heat until browned, about 2 minutes. Let stand for 5
minutes, then cut between the ribs and serve.
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