Ăˆ squ i si to ! A c o ok b o ok w it h s u b t le t ra c e s of it a l ia n e s s e n c e
! P h ot o g r a p h e d by : Han na h Steinberg Au g u s t 2 7 , 2 010
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Caprese Salad I ng r e di e n t s 3 vine-ripe tomatoes, Âź inch thick slices 1 pound fresh mozzarella, Âź inch think slices 20 to 30 leaves fresh basil leaves
Extra-virgin olive oil Balsamic vinegar Coarse salt and pepper
Makes 4 to 6 servings
Di rec tions Layer alternating slices of tomatoes and mozzarella, adding a basil leaf between each, on a large, shallow platter. Drizzle the salad with extra-virgin olive oil and season with salt and pepper, to taste.
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Summer Salad with Poppyseed Dressing I ng r e di e n t s 1 bag of mixed greens 1 container of cherry tomatoes 1 cucumber 1 chopped red onion 1 bell pepper (color of choice)
Poppy Seed Dressing ²/3 cups vegetable oil ½ cup sugar /3 cup fresh lemon juice
1
1 ½ tablespoons poppyseeds 2 teaspoons finely chopped onion 1 teaspoon dijon mustard
½ teaspoon salt
Makes 10 to 15 servings
Di rec tions For poppyseed dressing, process all ingredients
Wash all vegetables. Cut cherry tomatoes in half.
together until smooth.
Slice cucumber in Âź inch slices. Slice pepper into
Store in fridge for up to one week.
Ÿ inch slices. Dice ½ onion. Transfer all salad ingredients to a large bowl. Toss with poppyseed dressing and serve.
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Pesto I ng r e di e n t s 2 cups fresh basil leaves, packed
½ cup freshly grated Parmesan-Reggiano or Romano cheese ½ cup extra virgin olive oil 1
/3 cup pine nuts or walnuts
3 medium sized garlic cloves, minced
Salt and freshly ground black pepper to taste
Makes 1 cup
Di rec tions Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more. Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.
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Oven Fried Potato Wedges I ng r e di e n t s 3 large baking potatoes
½ cup mayonnaise ½ teaspoon hot sauce ¼ teaspoon onion salt ¼ teaspoon salt ¼ teaspoon black pepper ¼ teaspoon garlic powder
Makes 6 to 8 servings
Di rec tions Preheat oven to 375 degrees F. Wash the potatoes and cut each into 6 thick wedges. Mix the mayonnaise with the hot sauce, onion salt, salt, black pepper, garlic pepper and pepper. Coat the potato wedges with the mayonnaise mixture. Place in a greased baking dish and bake for 60 minutes, or until the potatoes are tender.
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Turkey Sandwich I ng r e di e n t s 1 petite whole grain loaf
Âź pound sliced salasalito turkey breast 1 head boston lettuce 1 sliced red onion
Mexican chile sauce
Makes 2 servings
Di rec tions Cut loaf in half and spread chile sauce on bottom and top halves. Cut and wash lettuce before laying down two leaves. Lay down the turkey breast, sliced onion slivers, and top with the other half of the loaf.
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Tri-Color Pizza I ng r e di e n t s for crust 1 (.25 ounce) package active dry yeast 1 cup warm water (110 degrees F) 2 cups bread flour 2 tablespoons olive oil 1 teaspoon salt 2 teaspoons white sugar
toppings 1 red tomato 1 yellow tomato 1 orange tomato 3 teaspoons olive oil
Fresh mozzarella and basil as desired
Makes 3 to 4 servings
Di rec tions Preheat oven to 350 degrees F In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. In a large bowl, combine 2 cups bread flour, olive oil, salt, white sugar and the yeast mixture; stir well to combine. Beat well until a stiff dough has formed. Cover and rise until doubled in volume, about 30 minutes.
Turn dough out onto a well floured surface. Form dough into a round and roll out into a pizza crust shape. Cover with sliced tomatoes, basil, and mozzarella. Bake in preheated oven until golden brown, about 20 minutes.
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Macarons I ng r e di e n t s
Macaron 1 ¼ cups plus 1 teaspoon confectioners’ sugar 1 cup (4 ounces) finely ground sliced, blanched almonds 6 tablespoons fresh egg whites (from about 3 extra-large eggs) Pinch of salt ¼ cup granulated sugar
Filling 3 large egg whites 1 cup sugar 1 cup (2 sticks) unsalted butter, at room temperature, cut into pieces
Makes 30 to 40 servings
Di rec tions Preheat oven to 350 degrees.
Filling
In a medium bowl, whisk together confectioners’
In the bowl of an electric mixer, whisk egg
sugar and ground almonds. In the bowl of an
whites and sugar. Set mixer bowl over a saucepan
electric mixer fitted with the whisk attachment,
of simmering water and heat mixture, whisking
whip egg whites with salt on medium speed until
often, until it feels warm to the touch and sugar
foamy. Increase speed to high and gradually add
is dissolved, 3 to 5 minutes.
granulated sugar. Continue to whip until stiff glossy peaks form. With a rubber spatula, gently fold in the confectioners’ sugar mixture until ompletely incorporated.
Transfer bowl to the mixer, and fit with the whisk attachment. Whip on high speed until mixture is stiff and shiny, 3 to 5 minutes. Add butter, one piece at a time, and continue mixing until
Line baking sheets with parchment paper; set
butter is thoroughly incorporated. The filling can
aside. Fill a pastry bag with batter. Pipe 1 inch
be kept, covered and refrigerated, up to 1 week.
disks onto prepared baking sheets, leaving 2 inches
Bring to room temperature before stirring.
between cookies. The batter will spread a little. Let stand at room temperature until dry, and a soft skin forms on the tops of the macarons and the shiny surface turns dull, about 15 minutes.
To fill the macaroons: Fill a pastry bag with the filling. Turn macarons so their flat bottoms face up. On half of them, pipe about 1 teaspoon filling. Sandwich these with the remaining macarons, flat-
Bake, with the door of the oven slightly ajar, until
side down, pressing slightly to spread the filling to
the surface of the macarons is completely dry,
the edges. Refrigerate until firm, about 1 hour.
about 15 minutes. Remove baking sheet to a wire rack and let the macarons cool completely on the baking sheet. Gently peel off the parchment. Their tops are easily crushed, so take care when removing the macarons from the parchment. Use immediately or store in an airtight container, refrigerated for up to 2 days or frozen for up to 1 month.
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Mixed Berry and Peach Cobbler I ng r e di e n t s 1 pint blackberries 1 pint blueberries 1 pint raspberries 3 large peaches peeled and chopped ½ cup sugar 1 tablespoon cinnamon 2 tablespoons cornstarch 2 cup bisquick mix 4 tablespoons sugar ²/3 cup milk
Makes 6 servings
Di rec tions Preheat oven to 425 degrees F. Wash and combine all berries in large bowl. Mix with sugar and cinnamon and seperate into 6 small, oven safe dishes. Stir together all ingredients for biscuit topping until smooth. Drop biscuit mixture onto berries by the teaspoon. Sprinkle tops with sugar and bake for 10 –12 minutes or until golden brown.