German Know-how
In the days before "German Engineering", the German's were known for sausage and for beer. I can't think of a more satisfying meal than grilled bratwurst with a cold beer. Sauerkraut and mustard cut the heaviness of the fatty pork, and the beer rinses…
Risotto alla Milanese
Risotto alla Milanese BRAISED RICE WITH SAFFRON To serve 6 to 8 7 cups chicken stock, fresh or canned 4 tablespoons butter 1/2 cup finely chopped onions 1/3 to 1/2 cup chopped uncooked beef marrow (optional) 2 cups plain white raw rice, preferably…
Zuppa di Pesce
FISH SOUP When cooked, this dish does not provide as much liquid-for the number of people it serves-as a conventional soup might seem to require,' it is more a dish of fish served in a seasoned liquid. It is nevertheless eaten as a soup, with a…
Zuppa di Fagioli con la Pasta
BEAN SOUP WITH PASTA The Bean Eater - Zuppa di Fagioli To serve 4 to 6 1 cup dry white beans - marrow, Great Northern, navy or white kidney (cannelini beans) 2 to 2 1/2 quarts water 1 1/2 pound cooked smoked ham, cut in 1 1/4-inch cubes (about 2…
Cooking Stocks
Basic to good French cooking, and by extension, to all cooking, are good stocks and sauces. Good soups require good stocks. Many sauces demand them. Vegetables gain in appetizing flavor when they are cooked in stock. No self- respecting cook should think…