Chabernet

Another Glass of Chabernet

Zuppa di Pesce

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  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 spoon. To serve 6 to 8       2 pounds fish heads, bones and trimmings 3 cups water 1 cup dry white wine 2/3 cup sliced onions 2 celery tops with leaves 3 parsley sprigs 1 bay leaf 1/4 teaspoon dried thyme 1/2 cup olive oil 2 pounds each of 3 kinds of white fish fillets or steaks-such as haddock, flounder, cod, perch, pollack, snapper, mackerel, bass or rockfish -cut into 2-inch serving pieces 1 cup coarsely chopped fresh tomato pulp Read more [...]

Zuppa di Fagioli con la Pasta

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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 cups) 1 1/2 cup finely chopped onions 1/4 cup finely chopped celery 1 1/2 teaspoon finely chopped garlic 2 tablespoons olive oil 1/4 pound lean salt pork in 1 piece 1 1/2 teaspoons salt Freshly ground black pepper 1 1/2 cup of l-inch pieces of spaghetti (break it by hand) or, substitute your favorite pasta Freshly grated imported Parmesan cheese In a 3- to 4-quart saucepan, bring the beans and 2 quarts of water to a boil over high heat and boil Read more [...]

Cooking Stocks

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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 of poaching a fish in other than a fumet, a fish stock made with fish scraps, aromatics and wine. However, you will use such a fumet or court bouillon only when you poach a fish, so that it is not necessary to keep fish stocks on hand, especially because they are best made from the scraps and skeletons of the fish to be poached. However, the usefulness of meat and chicken stocks is so great that every cook should make her own. They keep very well for considerable periods in a deep Read more [...]

Corvina a la Chorrillana

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Corvina a la Chorrillana FISH STEAKS IN TOMATO AND CHILI SAUCE To serve 6 3 tablespoons Annatto oil 2 large onions, thinly sliced 3 large tomatoes, peeled and cut into ¼ -inch slices, or substitute 1 1/2 cups chopped, drained, canned Italian plum tomatoes 2 fresh hot red or green chilies, each about 3 1/2 inches long, seeded, de-ribbed and cut lengthwise into 1/8 -inch strips 1/2 teaspoon finely chopped garlic 1/2 teaspoon dried oregano 1 teaspoon salt 1/4 teaspoon freshly ground black pepper 3 pounds Corvina or Sea Bass, cut into 1/2-inch steaks, or substitute any other firm white fish Fresh Cilantro to garnish In a heavy 4-quart flameproof casserole, heat 1 tablespoon Read more [...]

Spaghetti alla Carbonara

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SPAGHETTI WITH EGG AND BACON SAUCE To serve 4   4 tablespoons soft butter 2 whole eggs 2 egg yolks 1 cup freshly grated imported Parmesan cheese 6 to 8 quarts water 1 teaspoon salt 1 pound spaghetti, spaghettini or linguine 8 slices bacon, cut crosswise into 1/4-inch strips 1 teaspoon dried red pepper flakes (optional) 1/2 cup heavy cream Freshly ground black pepper In a small bowl, cream the soft butter by beating it against the sides of the bowl with a wooden spoon until it is soft and fluffy. In another small bowl, beat the eggs and egg yolks with a fork or whisk until they are well blended, then stir in 1/2 cup of grated cheese. Set both bowls aside. Heat a large ovenproof serving Read more [...]

Spaghetti con le Vongole

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  SPAGHETTI WITH CLAM SAUCE Spaghetti alle Vongole   To serve 4 to 6   6 tablespoons olive oil 2 tablespoons soft butter   6 cloves finely chopped or grated garlic 1 tsp dried Oregano Red Pepper flakes   1/2 cup dry white wine or Vermouth   1 cup clam broth, fresh from the clams (below) or bottled.   6 to 8 quarts of water 1 tablespoon salt 1 pound spaghetti, spaghettini or linguine   3 dozen small hard-shell clams 2 tablespoons finely chopped fresh parsley, preferably the flat-leaf Italian type   Salt Black pepper   In a heavy 10- to 12-inch skillet, heat the olive oil until a light haze forms over Read more [...]

Gnocchi alla Romana

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POLENTA (SEMOLINA) CAKES BAKED WITH BUTTER AND CHEESE To serve 4 to 6 3 cups milk 1 1/2 teaspoons salt Pinch of ground nutmeg Freshly ground black pepper 3/4 cup semolina or farina 2 eggs 1 cup freshly grated imported Parmesan cheese 4 tablespoons butter, melted Butter a large baking sheet and set it aside. In a heavy 2- to 3-quart saucepan, bring the milk, salt, nutmeg and a few grindings of pepper to a boil over moderate heat. Add the semolina or farina gradually, so the milk never stops boiling, stirring it constantly with a wooden spoon. Continue cooking and stirring until the semolina or farina is so thick that the spoon will stand up unsupported in the middle of the pan. Remove the pan from the heat. Beat Read more [...]

Gnocchi Verdi

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SMALL SPINACH DUMPLINGS To serve 4 to 6 4 tablespoons butter 2 ten-ounce packages frozen chopped spinach, thoroughly defrosted, squeezed completely dry, and chopped very fine (about 1 1/2 cups), or 1 1/2 pounds fresh spinach, cooked, squeezed and chopped 3/4 cup ricotta cheese 2 eggs, slightly beaten 6 tablespoons flour 3/4 cup freshly grated imported Parmesan cheese 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper Pinch of ground nutmeg 6 to 8 quarts water 1 tablespoon salt 4 tablespoons melted butter In an 8 to 10-inch enameled or stainless-steel skillet, melt 4 tablespoons of butter over moderate heat. Add the chopped fresh or frozen spinach and cook, stirring constantly, for 2 to Read more [...]

Costolette di Maiale alla Modenese

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Costolette di Maiale alla Modenese   PORK CHOPS BRAISED IN WHITE WINE To serve 4 1 teaspoon dried sage leaves, crumbled 1 teaspoon dried rosemary leaves, crumbled 1 teaspoon finely chopped garlic 1 teaspoon salt Freshly ground black pepper 4 center-cut loin pork chops, about 1 inch thick 2 tablespoons butter 1 tablespoon olive oil 3/4 cup dry white wine 1 tablespoon finely chopped fresh parsley, preferably the flat-leaf Italian type Combine the sage, rosemary, garlic, salt and a few grindings of pepper and press a little of this mixture firmly into both sides of each pork chop. In a heavy 10- to 12-inch skillet, melt the butter with the olive oil over moderate heat. When the foam subsides, Read more [...]

Bistecca alla Pizzaiola

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PAN-BROILED STEAK WITH TOMATOES AND GARLIC 4 tablespoons olive oil 1 teaspoon finely chopped garlic 2 Cups peeled, seeded and coarsely chopped fresh tomatoes (about 1 ½ pounds) 1 teaspoon dried oregano, crumbled 1/2 teaspoon salt Freshly ground black pepper A 3-pound T-bone, porterhouse or sirloin, cut 1 inch thick Heat 2 tablespoons of olive oil in a medium-sized skillet or saucepan until a light haze forms over it. Remove the pan from the heat, add the garlic and, with a spoon, turn it about in the oil for about 30 seconds. Add the tomatoes, oregano, salt and a few grindings of pepper and cook over mod- erate heat, stirring frequently. In about 5 minutes most of the liquid from the tomatoes will have boiled away. Remove Read more [...]