Author Archives: Andy

CAPONATA (CHARLESY DELORENZO)

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  • 2 ½ # eggplants diced with skin on

  • 1 bunch celery chopped finely

  • 1 sliced red onion

  • ¾ large can plum tomatoes

  • 4 tsp sugar

  • 1 cup wine vinegar

  • 2 T capers

  • ½ cup black olives chopped

  • Ground pepper

Sprinkle eggplant with salt and leave in colander with plate on top.  Fry in olive oil until brown and drain on paper towels.  Fry celery chopped in same oil till golden brown.
Sauté onion in ¾ cup olive oil until brown.  Puree tomatoes in food processor.  Stir in onion, season with salt and cook down 15-20 minutes.  Stir in vinegar, capers, olives, eggplant and celery.  Sprinkle with fresh ground pepper.  Simmer 10 minutes.  Chill and serve in endive boats or crackers.

CANDY CANE COOKIES

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  • 1 cup butter

  • 1 cup powdered sugar sifted

  • 1 egg

  • 1 ½ t. almond extract

  • 1 t. vanilla

  • 2 ½ cups sifted flour

  • 1 t. salt

Cream butter and sugar.  Add egg and almond and vanilla.  Slowly add flour.  Divide dough and color ½ red.  Roll dough into little strips with your hands
and twist into candy cane shapes.  Bake at 375 degrees for 8-10 minutes.

CAESAR SALAD WITH PANCETTA

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  • ¾ pound Pancetta

  • 2 pints cherry tomatoes

  • Olive oil

  • Salt and pepper

  • 2 large heads Romaine lettuce

  • 1 cups freshly grated Parmesan cheese

  • Dressing:

  • 1 extra-large egg yolk at room temperature

  • 2 t. Dijon mustard

  • 2 large garlic cloves, chopped

  • 8-10 anchovies fillets

  • ½ cup freshly squeezed lemon juice (3 lemons)

  • 2 t. kosher salt

  • ½ t. freshly ground black pepper

  • 1 ½ cups olive oil

  • ½ cups freshly grated Parmesan cheese.

Brown Pancetta.  Heat 400 degrees. Place tomatoes on baking sheet and coat with oil. Salt and pepper.  Roast 1-15 minutes until soft. 

Dressing:  place egg, mustard, garlic, anchovies, lemon juice, salt, pepper in bowl.
Process.  Add oil slowly wisking all the time.   Add ½ cup cheese and wisk. Toss lettuce with enough dressing to moisten well.  Add 1 cup grated
cheese.  Place lettuce on plates.  Divide pancetta and roasted tomatoes.

CAESAR SALAD FROM BOB NESTER

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  • 2 cloves garlic

  • 1 egg

  • ¼ t. dry mustard

  • Squirt of regular mustard

  • 1 shot Worcestershire

  • 3 T. red wine vinegar

  • Juice from ½ lemon

  • 6 t. olive oil

  • Parmesan Cheese

Smash garlic and rub around wooden bowl.  Add egg and wisk.  Add remainder of ingredients except for cheese. Toss romaine and top with cheese.

CAESAR SALAD DRESSING

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  • 1 egg

  • ¾ cup olive oil

  • ¼ cup lemon juice

  • 1 t salt

  • ½ t pepper

  • 4 t Worcestershire sauce

  • ¼ cup parmesan cheese

Break egg into food processor.  Add oil slowly through top.  Add remaining ingredients.

ASIAN CABBAGE SALAD

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  • 2 bunches of Chinese cabbage

  • 3-4 green onions chopped

  • 2 packages of Ramon noodles

  • 2 t. sesame seeds

  • 1 -1 ½ cups slivered almonds

  • ½ cup butter

  • ½ cups sugar

  • ¼ cup white vinegar

  • ¾ cup oil

  • 1 T soy sauce

Shred cabbage and mix with green onions.  Brown noodles, sesame seeds, and almonds in butter.  Mix noodle mix with cabbage.  Mix sugar, vinegar, oil and soy
sauce.  Wisk well.  Pour over cabbage.

BUTTER

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  • 1 ¼ pounds crème fraiche
  •  ¾ pound of sour cream
  •  1 quart heavy cream
  •  ½ oz of fine sea salt

 Mix the sour cream, crème fraiche and cream, and let sit out on counter for several days.  Place in Kitchen Aide with paddle attachment.   On slowest speed, mix until it breaks and the butter is in a large mass.  Strain butter (squeeze it until liquid is all out) and use liquid for buttermilk.  Return butter to mixer and add salt and beat on medium speed until smooth.

BRUSSEL SPROUTS

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  • ¼ cup crème fraiche

  • ¼ t. finely grated lemon zest

  • 1 t. fresh lemon juice

  • 1 JT. Snipped chives

  • 3 T. extra-virgin olive oil

  • Salt and freshly ground pepper

  • 6 thin slices pancetta (about 2 ounces)

  • ½ pound brussel sprouts thinly sliced

  • 1 shallot thinly slices

  • 1 T. unsalted butter

  • 1 garlic clove

In a small bowl, whisk the crème fraiche with the lemon zest, lemon juice, chives and 1 JT. Of the olive oil.  Season with salt and pepper.  In a medium skillet, cook the pancetta over moderately high heat with the 2 T. oil, turning once, until browned an crisp, about 4 minutes.  I cut mine in strips.  Add the brussel sprouts and shallots and
cook, stirring until the sprouts are softened, but still bright green, about 2 minutes. Off heat, stir in the butter and garlic and season with salt and pepper.
Serves only two so you will probably double or triple the recipe.

BROWNIES FROM CHILDHOOD

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  • ½  cup shortening

  • 2 squares of bitter chocolate

  • ¾ cup flour

  • ½ t. baking powder

  • ¾ t. salt

  • 2 eggs

  • 1 cup sugar

  • 1 t. vanilla

Melt chocolate and shortening.  Sift flour, baking powder, and salt.  Cream eggs, sugar and vanilla.  Mix all together and bake at 350 degrees for 30-35 minutes.