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Category — food

The menu

Having my parents over, the in-laws over (maybe), the sister and her unknown guest over, and a long term family friend. Probably my last chance to Cook Big before I leave. Here we go…

All recipes for Marcella Hazan’s Essentials of Italian Cooking.

  • Crostini Bianchi p. 52
  • Roasted Peppers and Anchovies p. 53
  • Roasted Eggplant with Peppers and Cucumber p. 55
  • Marinated Carrot Sticks p. 56
  • Focaccia p. 618
  • Chick Pea Soup p. 113
  • Aio e oio p. 170
  • Grilled fish (Sicilian Salmoriglio) p. 289
  • Bistecca fiorentina p. 385
  • Crema con mirtilli p. 596

Wine will be a sparkling brut rosé (sorry) to start, followed by a Sicilian white and a red-to-be-determined (but leaning towards a Nero d’Avola, a recent interest of mine).

So… what am I missing?

July 18, 2009   Comments Off

Hard-Boiled Eggs with Green Sauce

Reproduced from Marcella Hazan’s Essentials of Classic Italian Cooking, pages 52-53.

Hard boiled eggs with salsa verde - won't look right in Internet Explorer

Basically, you are making deviled eggs, with the yolks combined with Italian salsa verde, a piquant green sauce with anchovies, capers and parsley.

Prepare six hard boiled eggs, cool and peel. Slice in half lengthwise and remove the yolks. Hard boiling eggs is a poorly understood science that deserves its own post, some day.

With a fork mash the following together in a bowl.

  • The six yolks
  • 2T extra virgin olive oil
  • ½T chopped capers (drained if in vinegar, rinsed if in salt)
  • 1T chopped parsley
  • 3 anchovy fillets, rinsed, the chopped (just enough to aid mashing them)
  • ¼t chopped garlic
  • ¼t English or dijon style mustard
  • Salt, to taste

Garnish with diced sweet red pepper.

I can understand, and probably even forgive, the temptation to abbreviate “extra virgin olive oil” as “EVOO” on Twitter, but seeing it written gives me a rash. And if you actually pronounce the abbreviation (Eeevu? WALL•E!) then I may stab you.

July 12, 2009   Comments Off

That’s my fun day…

We are alternating days between work and fun. On work days, we go to the house and work for a few hours, pack up some boxes, and clean a little bit. Usually a visit to a restaurant is involved. Today was a work day. Tomorrow I’m taking the kids to Enchanted Village. I loved that place growing up and I’m sure I pleaded to go down there far to often for my parents to tolerate.

I remember that I thought that the movie for The Neverending Story was a timeless classic when I was twelve. It doesn’t really hold up well, although the kids today love it too. Of course, they can see it whenever they want thanks to the miracle of technology. Anyway, I hope that the enchantment on this particular village isn’t just an easily penetrated glamour.

Two days ago, the last work day, we left the kids with Grandma for a few hours of work at the other house. We actually stranded them there because @agentwool made me take her down to Olympia to buy shoes, we got hungry, one restaurant led to another and before we knew it we were eating at Basilico, the best unknown Italian restaurant I’ve been to since I’ve been to Italy. We totally overstayed and probably ticked off the grandma in return. So today I made reservations for their seasonal six course wine dinner. We’re treating her parents as a way of expressing our gratitude for helping out with the move (and the house…) and I can’t wait to go back there. A true gem of Olympia.

July 10, 2009   Comments Off

Crostini Bianche

Reproduced from Marcella Hazan’s Essentials of Classic Italian Cooking, page 52.

  • 1/2 pound fresh ricotta (drain if very wet) [I used whole ricotta not skim here, as I'm sure was intended]
  • 1T butter softened to room temperature
  • 8 anchovy fillets (rinsed)
  • 1T extra virgin olive oil
  • Black pepper to taste

Mix the above ingredients in a food processor to a smooth paste.

For the crostini, Hazan advises using slices of white bread, toasted in an oven at 400F, then removing the crusts and quartering. I just used thinly sliced baguette and toasted them. Probably a little more rustic than what she had in mind but it suited me.

The flavor is very delicate and pairs well with a white wine. I think it would stand up to a sprinkling of red pepper flakes and Italian parsley, if you wanted to give it a little more punch.

July 7, 2009   Comments Off

Scrambled Eggs, A New Hope

This violates pretty much every thing I’ve ever learned or been told about making scrambled eggs, so it must be true. Can’t wait to try it.

(Via Lifehacker.)

April 6, 2009   Comments Off