Gremolata of Egg, Parsley, Anchovy & Lemon

Gremolata of Egg, Parsley, Anchovy & Lemon

This isn’t exactly a Gremolata but I didn’t know what else to call it. It’s very close and extremely easy to make. I love it, it really perks up a meal. Use it with almost any deep-fried, sautéed or poached fish. It’s lemony freshness can give many dishes a real lift,

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Posted in Salsa, Sauces & Stocks
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Bocatelli with Tomato Sauce Anchovy, Red Pepper and Capers

Bocatelli with Tomato Sauce Anchovy, Red Pepper and Capers

OK OK I understand you’re confused – That’s not Bocatelli it’s Camponelli because that’s what I had in the cupboard tonight. I am putting this recipe up because it is truly one on my top 10 favorites of all time. I can eat this once a week and I actually have to keep it down to once a month.

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Posted in Pasta & Sauces
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Tortiglioni with Tiny Shrimp and Smoked Salmon

Tortiglioni with Tiny Shrimp and Smoked Salmon

This little dish was if memory serves me right was introduced by Wolfgang Puck at Spago, way back in the early 90’s. He was of course the guy who introduced smoked salmon on pizza! There are some horrible versions of this recipe and I think I have been served many of them.

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Posted in Pasta & Sauces
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Tomato and Tuna Sauce with Olives

Tomato and Tuna Sauce with Olives

This is one of my favorite and easiest recipes that I know. I usually make this with Linguini or thicker Bucatini but it doesn’t matter that much which pasta you use it’s always good and spicy.

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Posted in Pasta & Sauces
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Humus with Tahini

Humus with Tahini

This is a good fast recipe, about 10 minutes. If you are having friends over and need things to pick on. Just be sure to have enough bread for everyone. Most of the ingredients should be in the cabinet already.

Because this is so simple it was extremely popular back in the eighties but really has never disappeared which is a tribute to its constant popularity.

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Posted in Spreads and Dips
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Marinated Olives

Marinated Olives

Not only do I use these for gifts but I have in my fridge a bottle of these almost all the time. Your friends will love getting a bottle of these around the holidays or really at anytime. These are really as good as any you can buy and are easy to make.

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Posted in Miscellaneous Recipes, Sides
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Marinated Cherve

Marinated Cherve

Your friends will really love getting these as gifts. Make them any size you like. Give these as gifts around the holidays this is the amount you will need for 4 – 1/2 liter (or 1/2 quart) jars. You can make as many of these as you like.

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Posted in Cheese Recipes
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Tomato Sauce with Pork

Tomato Sauce with Pork

The addition of pork to tomato sauce is a joy. The pork gives the whole thing a lovely sweetness. I remember my dad cooking meat sauce on a Sunday. That was something special. He would fill the pot with two large bits of pork shoulder and
let it simmer for a couple of hours.

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Posted in Pasta & Sauces, Sauces & Stocks
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Red Beets with Feta Cheese

Red Beets with Feta Cheese

This is another of those “it’s not really a recipe” recipe! But it tastes great. Although it takes at least and hour to roast beets once done they can be used for up to 4 days. So you can make them the day before.

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Posted in Slaws & Salads, Vegetable Recipes
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Roasted Asparagus with Parmesan

Roasted Asparagus with Parmesan

I wouldn’t say that this is a recipe at all. It’s so simple but tasty and gives you another idea for asparagus. You can roast them without the Parmesan and serve them with a vinaigrette.

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Posted in Sides, Vegetable Recipes
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A Quick Note

I wanted to take a minute to say that I do try and weigh as many of the ingredients as I can. I think it helps make recipe results more consistent. Of course professional bakers even measure liquids by weight. I don't mind pulling out my little digital scale when I need to.

Canapes


I don't have a many canapes here. The ones I share are super quick, very tasty and most of all tasty. Your guests will appreciate the effort.

Arkiv

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