Adapted from Gourmet, September 2001, the fiftieth anniversary edition that collected the best recipes. This recipe was originally printed in January 1985. Says Gourmet: In this intriguing shrimp in adobo from Elisabeth Lambert Ortiz, the ancho chiles—sweeter and milder … [Read more...]
Spaghetti alla Siracusa
Adapted from Gourmet, February 1971. Another recipe contributed by Judy Hallman to my culinary education during the years at the UNC Computation Center, 1973-75. 2 garlic cloves, thinly sliced 3 cups peeled diced tomatoes (or 1 large can diced tomatoes with juice) 1 small … [Read more...]
Sparky Mushroom-Fennel Spaghetti
Excellent vegetarian pasta sauce that doesn't include tomatoes. An orginal Gran recipe. 1/2 yellow onion, diced 3 garlic cloved, minced 2 small or 1 large fennel bulbs, medium diced 8 ounces mushrooms, sliced 1 red bell pepper, medium diced 2 tablespoons mascarpone … [Read more...]
Clam Pizza
Adapted from The Gourmet Cookbook, edited by Ruth Reichl (2004). When we lived on the Eastern Shore, littleneck clams (called "nicks") were an everyday part of our menu. One of Jane and Michael Stern's Roadfood books talked about New Haven clam pizza, Frank Pepe's pizza in … [Read more...]
Chimichurri
From Gourmet, January 2005. Chris’s favorite sauce for Roast Beast at Christmastime. 3 tablespoons red-wine vinegar 2 tablespoons water 1 tablespoon minced garlic (4 cloves) 1/2 California bay leaf, broken in half 3/4 teaspoon salt 1/2 teaspoon dried hot red pepper … [Read more...]