Cookbook Club

PASTA AGLIO OLIO E PEPERONCINO

GARLIC AND OIL PASTA

Source: Cucina Amore (1995)

Serves 4 to 6

INGREDIENTS

3 quarts water (salt optional)

1⁄2 cup olive oil

10 average-size garlic cloves, sliced

1⁄4 teaspoon salt

1⁄4 teaspoon red pepper flakes

3 tablespoons chopped fresh parsley

1 pound pasta-spaghetti or spaghettini

3 tablespoons grated Romano cheese

In a large stockpot, bring the water to a boil with or without the optional salt. Pour the oil into a large sauté pan set on medium heat and cook the garlic until it starts to sizzle, about 3 minutes. Be careful not to let it turn brown and burn. Remove from the heat and add the salt, red pepper flakes and half the parsley. Add the pasta to the boiling water and cook according to package directions until it's tender. Drain well and return the pasta to the pot. Pour the sauce over the pasta, add the remaining parsley and cook over medium heat, stirring well to coat the pasta with the sauce, about 3 minutes. Turn off the heat, add the cheese and toss to distribute the ingredients.

LENTICCHIE ALL'ANTICA CON POMODORO E CIPOLLE LENTILS WITH TOMATOES AND ONIONS

Source: Cucina Amore (1995)

Serves 4 to 5

The surprisingly commanding flavor of this lentil recipe could elevate it from a fantastic side dish to an entree on its own. I especially like it with my favorite, Shrimp Wrapped in Prosciutto (see page 84).

INGREDIENTS 

3 tablespoons olive oil

1/2 onion, chopped 

3 garlic cloves, chopped

1/8 teaspoon red pepper flakes

1 (1-pound) can peeled Italian tomatoes

1 tablespoon chopped fresh parsley

1 tablespoon chopped fresh basil

1 cup dried lentils

2 cups Chicken Stock (see page 139)

3/4 teaspoon salt

Heat the olive oil in a medium saucepan set on high heat for 1 minute. Reduce the heat to low, add the onion, garlic and red pepper flakes, and cook 1 minute.

Meanwhile, drain the tomatoes, reserving the juices separately. Chop the tomatoes and add them to the pan along with the parsley and basil and cook for 3 minutes. Add the lentils, stir well and cook for 2 minutes. Pour in the stock, the reserved tomato juices and the salt and bring to a boil. Reduce the heat to a simmer, cover and cook for 25 minutes. Transfer 1 1⁄2 cups of the lentil mixture to a blender and process to a creamy consistency. Stir it back into the saucepan, cover and simmer for 10 minutes. The lentils are ready when they are tender to the bite.

Jicama, Orange, & Fennel Salad

Source: Moosewood Cookbook 1992

Yield: 4 to 6 Servings

Jicama ("hes-ca-ma") is a Mexican tuber that looks like a light brown turnip. It is incomparably crisp and fresh-tasting as a snack, and goes beautifully with dips. If you can't find it, substitute sunchoke or radish. Serve this salad as a second course, in place of dessert. It is so satisfying and re- freshing, all yearnings for a sugary follow-up will instantly fade.

4 navel oranges

1 jicama (or a piece of one), about the size of a medium apple. I small fennel bulb (2 to 3-inch diameter)

a few sprigs of arugula, if available

about 10 leaves of Belgian endive -OR- a handful of fresh spinach

optional garnish: Pickled Red Onions

DRESSING:

4. Tbs. olive oil

2 Tbs. orange juice

2 Tbs. balsamic or wine vinegar

2 tsp. raspberry vinegar (optional)

1 medium clove garlic, minced

1/2 tsp. salt

2 tsp honey

1) Cut off the ends of the oranges with a sharp serrated knife, then slice the peel from the sides. With a gentle sawing motion, cut along each membrane to release the orange sections into a small bowl Set aside.

2) Peel the jicama, and cut into very thin slices about 1/2 inches long. Slice the fennel into very thin strips; include the feathery tops. Chop the arugula.

3) in a small bowl, whisk together the dressing ingredients until the honey is dissolved. Refrigerate everything until serving time.

4) Assemble the salad on a small platter shortly before serving. First, put down a layer of endive or spinach (a starburst pattern looks real nice), then a layer of jicama slices. Drizzle on some of the dressing, then sprinkle on fennel and arugula. Arrange orange sections on top, and spoon on a little more dressing.

Ukrainian Poppy Seed Cake

Source: Moosewood Cookbook 1992

Preparation time: 30 minutes Baking time: 40 minutes Yield: about 10 servings

butter or margarine for the pan, plus 1/2 lb.

(2 sticks) butter or margarine

1 cup sugar (white or light brown)

3 eggs

2 cups flour

3/4 cup poppy seeds

1 cup milk

1 Tbs. baking powder

1 tsp. baking soda

1/2 tsp. salt

1 tsp. vanilla extract

3 Tbs. lemon juice

1 tsp. lemon rind

OPTIONAL: Orange Glaze (preceding page)

1) Place poppy seeds and milk in a small saucepan. Heat just to the boiling point, but remove from heat before it actually boils. (This is called scalding.) Set aside and allow to cool for at least 15 minutes.

2) Preheat oven to 350°F. Butter a 10-inch tube or bundt pan. 3) Cream the butter and sugar in a large mixing bowl. Add eggs, one at a time, beating well after each. 4) Sift together the dry ingredients in a separate bowl. Add this to the butter mixture alternately with the poppy seed-milk, beginning and ending with the dry mixture. Stir just enough to blend thoroughly, add- ing the vanilla, lemon juice, and lemon rind at the end.

Cardamom Coffee Cake

Source: Moosewood Cookbook 1992

very rich ~ very delicious

Ingredients

oil or butter for the pan

1 lb. (4 sticks) butter or margarine (or a combination), softened

2 cups (packed) light brown sugar

4 eggs

2 tsp. vanilla extract

4 cups flour

2 tsp. baking powder

2 1/2 tsp. baking soda

1/2 tsp. salt

1 Tbs. powdered cardamom

2 cups sour cream, yogurt, or buttermilk

NUT MIXTURE:

1/4 cup (packed) light brown sugar

1 Tbs. cinnamon

1/2 cup finely chopped walnuts

Yield: 16 servings

1 3/4 hours to prepare and bake

Instructions

Preheat oven to 350°F. Butter or oil a 10-inch tube or bundt pan.

In a large mixing bowl, beat butter or margarine with sugar until light and fluffy. Add eggs, one at a time, beating well after each. Stir in the vanilla.

Sift together the dry ingredients (not including nut mixture ingredients) in a separate bowl.

Add the flour mixture, 1/3 of it at a time, to the butter mixture, alternating with the sour cream (or yogurt or buttermilk). Stir just enough to blend after each addition. Don't beat or otherwise over mix.

Combine the nut mixture ingredients in a separate small bowl.

Spoon approximately 1/3 the batter into the prepared pan. Sprinkle with half the nut mixture, then add another third of the batter. Cover with remaining nut mixture, then top with remaining batter. Lightly spread into place.

Sri Wasano's Infamous Indonesian Rice Salad

Source: Moosewood Cookbook 1992

About 1 hour to prepare, plus time to chill.   Yield: 4 to 6 servings

1) Place in a saucepan. Bring to a boil, lower heat, cover, and simmer until tender (35 to 45 minutes).

2 cups brown rice

3 cups water

2) while the rice cooks, combine in a large bowl:

1/3 cup peanut oil

3 Tbs. Chinese sesame oil

1/2 cup orange juice

I to 2 medium cloves garlic, minced 1 tsp. salt

2 Tbs. soy sauce

1/2 tsp. crushed red pepper (to taste)

2 Tbs. rice or cider vinegar

I cup chopped fresh pineapple (also ok

to use canned-in-juice crushed pineapple)

3) Add the hot rice directly to the bowlful of dressing. Mix well. When it has cooled to room temperature, cover tightly and refrigerate until cold. Shortly before serving, stir in:

3 scallions, finely minced (whites and greens)

I stalk celery, finely minced

1 medium-sized red or

green

bell pepper, thinly

sliced

1 8-02. can water chestnuts, drained & thinly sliced 1/2 lb. fresh mung bean sprouts

1/2 cup (packed) raisins or currants

1 cup coarsely chopped peanuts and/or cashews, lightly toasted 

2 Tbs. sesame seeds

Samosas with Dipping Sauce

Source: Moosewood Cookbook 1992

Samosas are flaky pastries filled with spicy potatoes and peas. In traditional Indian cuisine, they are deep-fried (and that is still an option). But baking them works very well, and is easier and more healthful. All components can be made well ahead of time. Finished Samosas can be stored for days in the refrigerator or freezer. Make the Dipping Sauce while the Samosas bake. Serve Samosas with any curry, or as a simple supper with gingered Carrot Soup (p.22) and Raita (p.99).

1-2 hours to prepare; 25 minutes to bake

Yield: 15 or 16 medium-sized, very satisfying pastries (enough to feed 6 to 8 people, at least).

THE DOUGH:

2/2 cups flour

1/2 tsp. salt

I cup buttermilk or yogurt

extra flour, as needed

1) Place the flour in a medium-sized bowl. Mix in the salt. 2) Make a well in the center, and add the buttermilk or yogurt. Mix first with a spoon and then with your hand, to make a smooth dough. 3) Add extra flour, as needed, to keep the dough from being sticky. The dough will be quite soft. Knead in the bowl for about 5 minutes. Cover tightly and refrigerate until you are ready to assemble the pastries.

THE FILLING:

2 large potatoes (the size of a large person's fist)

1 Tbs. butter

I cup finely minced onion

2 medium cloves garlic, minced

1 Tbs. freshly grated ginger

1 tsp. mustard seeds

1 tsp. dried coriander (if available)

3/4 tsp. salt

I'1⁄2 cups uncooked green peas (frozen, thawed = fine)

2 Tbs. lemon juice

cayenne, to taste

1) Peel the potatoes and chop them into 1-inch pieces. Place in a sauce. pan, cover with water, and boil until very soft. Drain and transfer to a medium-sized bowl. Mash and set aside. (continued on next page...) 2) Melt the butter in a heavy skillet. Add onion, garlic, ginger, mustard seeds, coriander, and salt. Sauté over medium heat about 8 to 10 minutes, or until the onions are quite soft. Add this to the mashed potatoes, along with the remaining ingredients. Mix well, but try not to Smash the peas. Cool for at least 15 minutes before filling the pastries.

THE DIPPING SAUCE:

1/2 cup cider vinegar

1/2 cup water

3 Tbs. brown sugar

| small clove garlic, minced

1 tsp. salt

1) Place all ingredients in a small saucepan. Stir until the sugar dissolves. 2) Heat to boiling, then let simmer uncovered for about 10 minutes. It will reduce slightly. 3) Serve warm or at room temperature with hot Samosas.

TO ASSEMBLE AND BAKE:

1) Preheat the oven to 425°F. Generously oil a baking sheet.

2) Keep a small container of flour, a fork, a small bowl of water, and a pastry brush close at hand. Flour a clean surface, and, one by one, roll 1-inch balls of dough into 5-inch circles, using a rolling pin.

3) Place approximately 12 Tbs. filling in the center of each circle, and fold over, just like a turnover. Brush the inside edges of each circle with a little water, and fold the edges together to make a small hem. Crimp the edges firmly with the fork. NOTE: If you are storing the Samosas to bake later on, place them on a heavily floured plate or tray, dust the tops with more flour, and cover tightly. Store in the refrigerator or freezer until baking time.

4) To bake: Place the Samosas on the oiled baking sheet. Brush the tops with oil. Bake 15 minutes at 425°F., then reduce heat to 315°F. and bake for 10 minutes more. For maximum crispiness, turn the Samosas over when you turn the oven down.

Gypsy Soup

Source: Moosewood Cookbook 1992

----------------- … a delicately spiced Spanish-style vegetable soup….

The vegetables in this soup can be varied. Any orange vegetable can be combined with any green. For example, peas or green beans could replace- or augment- the peppers. Carrots, pumpkin, or squash could fill in for the sweet potatoes. Innovate!

About 45 minutes to prepare NOTE: Chick peas need to be cooked in advance. (canned = ok) Yield: 4 to 5 servings

Ingredients

2 medium-sized ripe tomatoes

2 Tbs. olive oil

2 cups chopped onion

3 medium cloves garlic, crushed I stalk celery, minced

2 cups peeled, diced sweet potato 1 tsp. salt

2 tsp. mild paprika

1 tsp. turmeric

1 tsp. basil

a dash of cinnamon

a dash of cayenne

I bay leaf

3 cups water

I medium bell pepper, diced

1/2 cups cooked chick peas

1) Heat a medium-sized saucepan ful of water to boiling. Core the tomatoes, and plunge them into the boiling water for a slow count of 10. Remove the tomatoes, and peel them over a sink. Cut them open; squeeze out and discard the seeds. Chop the remaining pulp and set aside.

2) Heat the olive oil in a kettle or Dutch oven. Add onion, garlic, celery, and sweet potato, and sauté over medium heat for about 5 minutes. Add salt, and sauté 5 minutes more. Add seasonings and water, cover, and simmer about 15 minutes.

"That night with the herbal tea you'd also brought out a sweet apple dish sprinkled with white powder. Here this was a pracious food."

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Sweet Apple Dish

Ingredients

1 teaspoon butter

2 tablespoons brown sugar

3 teaspoons vanilla sugar

3 teaspoons ground cinnamon, or to taste

1 teaspoon ground nutmeg, or to taste

6 large apples - peeled, cored, and sliced

3 ½ tablespoons water

Several tablespoons of powdered sugar.

Directions

Preheat the oven to 350 degrees F (175 degrees C). Grease a large baking dish with butter. Mix brown sugar, vanilla sugar, cinnamon, and nutmeg in a small bowl. Layer about 1/3 of the apples in the prepared baking dish; sprinkle with 1/3 of the sugar mixture. Repeat layers twice more. Bake in preheated oven for 30 minutes. Pour water over apples and continue baking until tender, about 15 minutes more. Sprinkle with powdered sugar before serving.

"'If you don't mind, could we order in pizza instead, and have beer? I'm in the mood for that, somehow.'

'Sure. Pizza sounds good.'

'Margherita's okay?'

'Whatever you feel like having.'

'She punched in a number on her speed dial and ordered the pizza, like she'd done it before. She added three types of mushrooms as a topping.'"

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Margherita Pizza with Three Types of Mushrooms

Dough:

Packet of active dry yeast

2 teaspoon sugar

1 cup warm water (100 F to 110 F)

2 tablespoons olive oil

1 teaspoon salt

2 - 2 1/2 cups all purpose flour

Empty the yeast packet in to a small non-reactive bowl, add the sugar and 1/4 cup warm water. Mix well and set aside for at least 20 minutes, or until the mixture is bubbly and doubles in size. Add the olive oil, salt, 4 cups of flour, and the remaining 3/4 cup of warm water. Mix well to combine. Form the mixture into a rough dough ball. If it is too sticky, add more flour. Place in a non-reactive bowl and cover with a damp towel. Set aside for 1-2 hours, until the dough doubles in size. Set aside.

Sauce:

2 cloves galic, minced

1/2 tablespoon butter

1-3 dashes of nutmeg and cumin

Half can whole peeled Roma tomatoes (28 oz can)

A few leaves of fresh basil

Heat the pan on the stovetop. When hot, add the butter, then the garlic. When the garlic is lightly toasted and fragrant, add the spices. Let cook for 30 seconds - 1 minute, then add the tomatoes and basil. Let simmer for around 10-20 minutes, until the liquid has reduced to desired sauce consistency (will coat the back of a spoon). Set aside.

Pizza:

Ingradients

Pizza Dough

Tomato Sauce

1 ball fresh mozzerella cheese

1/4 cup Oyster mushrooms

1/4 cup Portobella mushrooms

1/4 cup Shitake mushrooms

A few leaves of fresh basil

"How about coming to my place? If you don't mind. I could whip together a simple meal there pretty quickly."

She hesitated, but then said, "What could you make? For instance."

I did a quick mental review of the food I'd put in the fridge earlier in the day.

"I could do a shrimp and herb salad and spaghetti with calamari and mushrooms, if that sounds alright. And I have a Chablis in the fridge that would go well with that. "

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Calamari and Mushoroom Spaghetti: Serves 2

Ingredients:

2 cloves garlic, minced

1 cup Calamari, dethawed

2 tablespoons Olive Oil

1 cup Porta Bella Mushrooms, sliced thin

2 tablespoons parsley, minced

Spaghetti, cooked

Cook spaghetti and set aside. Add 1 tablespoon olive oil in pan, add the garlic, and simmer until fragrant. Add the mushrooms and cook for 4 minutes stirring occastionally. Add the calamari and cook for 3-5 minutes stirring occastionally. Turn off the heat and add the parsley and the left over olive oil. Toss with the spaghetti and serve. Pairs well with Chablis.

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Shrimp and Herb Salad: Serves 2

Salad:

Half-pound cooked shrimp, deveiled and detailed

1 grapefruit, peeled and thinly sliced

1/2 head of Romaine lettuce, chopped

1 cup Basil, chopped

Chop the lettuce and basil and put in a large bowl. Add the shrimp. Gently add the grapefruit and lightly toss until well combined. Set aside a few slices of grapfefruit for garnish, if desired.

Dressing:

2 tablespoons Dijon Mustard

3 tablespoons Olive Oil

1 lemon

"We'd walk to a small park near your home, or to a public botanical garden. The botanical garden charged an admission fee, but next to the greenhouses was a nice little cafe that was never crowded and it became our favorite. We'd order coffee and apple tarts (a bit of a luxury for us) and lose oursevles in quiet conversation."

Ingredients

1 sheet of puff pastry

1 1/2 large crisp apple, peeled and sliced thinly

1 1/2 tsp lemon juice

3/4 cup brown sugar

1/4 cup fig preserves

Instructions

Preheat the oven to 400°F. Place a large sheet of parchment paper over a baking sheet. Unroll your puff pastry sheet (or if you've made your own, roll it out on a lightly floured surface to 10 1/2" by 15 1/2”). Use a fork to pierce all over the puff pastry.

In a large bowl, very gently toss the apple slices with the lemon juice and brown sugar. Layer the apple slices on the puff pastry square however you prefer, diagonally or straight down. Just make sure you slightly overlap the apple slices.

Bake the tart for approximately 40 minutes, until the edges of the apples and puff pastry begin to brown. The apple juices that stream off the tart will burn quickly on the parchment paper - do not worry, this is OK.

Immediately loosen the tart from the pan using a metal spatula. Transfer the tart to your serving plate. Warm up the fig preserves in the microwave for about 30 seconds. Use a pastry brush to brush the fig preserves all over the tart. Enjoy warm or room temperature.

"The coffee was rich, nicely bitter, and hot, and the blueberry muffin was soft and fresh."

Ingredients

Muffins:

1 1/2 cups all-purpose flour

3/4 cup white sugar

1/2 teaspoon salt

2 teaspoons baking powder

1/3 cup vegetable oil

1 egg

1/3 cup milk, approximately

1 1/2 cups fresh blueberries

Topping:

2 TBS white sugar

2 TBS brown sugar

3 TBS all-purpose flour

3 TBS butter, cubed and softened

1 teaspooon cinnamon

Instructions

Preheat the oven to 400 degrees. Grease a muffin tin or line with muffin cups.

Mix the muffin dry ingredients (flour, sugar, salt, baking powder) in a large bowl. In a glass measuring cup, pour in the 1/3 cup oil. Add an egg and then pour in enough milk to make a full cup of liquid ingredients.

Pour liquid ingredients into dry ingredients and mix well. Carefully fold blueberries into mix and spoon into muffin cups.

Mix topping ingredients together with a fork until crumbly. Sprinkle over the top of the muffin batter.

Bake about 25 minutes or until golden and a toothpick inserted in one comes out clean.

Spaghetti with Tomato, Basil & Yogurt

Spaghetti alla Checca

Source: Cucina Leggera (1992)

Serves: 6

Preparation Time: 20 minutes

Cooking Time: 20 minutes

12 ounces spaghetti

3 very ripe Roma tomatoes 1/2 cup fresh basil

1-1/2 cups shredded part-skim mozzarella cheese (6 ounces)

1/4 cup grated Parmesan cheese

1/4 cup parsley, chopped 2 garlic cloves

2 tablespoons olive oil

1 cup plain nonfat yogurt 1/2 teaspoon salt

Nonfat yogurt adds creaminess to the classic Checca recipe.

Cook spaghetti according to package directions until al dente. Drain and set aside. Remove skin and seeds from tomatoes and cut flesh into small cubes. Set aside. Separate basil leaves from stems and bruise. Set aside. In a large bowl, mix together mozzarella and Parmesan cheeses. Set aside. By hand, or in a small food processor equipped with the metal blade, finely chop together parsley and garlic. In a large pan over medium heat, cook parsley and garlic mixture in olive oil 3 to 5 minutes. Do not let garlic brown. yogurt Add tomatoes and basil and bring to a boil. Stir in and salt. Bring sauce to a boil and stir in spaghetti and cheese mixture. Pour spaghetti onto a platter and serve immediately.

Variations: Instead of using fresh tomatoes, use 1 (16-oz.) can drained Roma tomatoes. Substitute 2 tablespoons dried basil for fresh basil, but soak dried basil in 1/2 cup water for 1/2 hour before using. Use 1 cup Tofunetta (page 132) instead of yogurt.