Panettone Instead of Fruitcake
With the domain name Chabernet, you might guess that we would enjoy a cake paired with wine. Fruitcake just won't work because it is overly sweet and overly boozy. The crafty Italians bake a holiday cake which can be enjoyed year-round. Leftovers make…
Fool Proof Fish Recipe
Poaching fish in an aromatic broth is classical French, but a style that has gone out of fashion. Or, has it? My suspicion is that many chefs use the poaching technique (Fume) for delicate white fish and then perhaps finish the poached fish in the sauté…
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…
Corvina a la Chorrillana
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…
Spaghetti alla Carbonara
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…
Spaghetti con le Vongole
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…
