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Grandma’s Pizza Rustica - Recipe |
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Written by Frank Isganitis
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Saturday, 03 March 2007 |
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 Pizza Rustica
Servings: 6-8 The sweet egg pastry (pasta frolla):
2 cups flour
2 egg yolks
A tiny pinch salt
½ cup butter cut into small pieces
3 tbsp ice water
2 tbsp granulated sugar |
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Last Updated ( Thursday, 08 March 2007 )
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Written by Frank Isganitis
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Saturday, 03 March 2007 |
 Frank Isganitis, Rockland, ME
With marble- topped tables and hand-made linens, my grandma’s house was a little slice of Italy, and as often as possible, my extended family was beckoned for dinner… but this was no ordinary dinner. I used to enjoy inviting my non-Italian friends so I could watch Grandma guilt them into eating so much food they thought they would explode. For her, it was a way of life. She was the center of attention by preparing the greatest meal of anyone’s life, but she was humble; when we complimented her, she would always say the food was only “okay” or she would grumble that something didn’t turn out the way she wanted. Trust me. She was an expert cook, and everything was always delicious. |
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Last Updated ( Thursday, 08 March 2007 )
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Written by Tom Kugel
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Saturday, 03 March 2007 |
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Servings: 2-4 Shrimp
Butter
6-8 flour tortillas
Monterey, jack or goat cheese, a combination of all or your favorite cheese
Chipotle sauce from Café Noche or store. (If you cannot find sauce already made up, you can get chipotle peppers in other sauces. Simply chop the chipotle peppers before serving)
Chopped green chilies (canned)
Salsa
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Last Updated ( Sunday, 04 March 2007 )
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Written by Tom Kugel
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Saturday, 03 March 2007 |
Simple and Full of Flavor
When I think of Mexican food, I am reminded of my recent motorcycle trip to my mom’s house in Mexico. I rode for 50 days down our East Coast, around the Yucatan through Chiapas and up the West Coast of Mexico. After more than 5000 miles and too many meals at other people’s restaurants, I was glad to reach my mother’s kitchen on Lake Chipala where I made this meal. I started with fresh salsa to snack on while the main dish was made, and a margarita to enjoy throughout. The simple shrimp quesadilla finished the meal. Ease of preparation, minimum effort and fresh flavor are the best parts of Mexican food.
The festive colors of this dish will make any holiday table sparkle. As with many Mexican dishes, don’t worry about precise measurements. Taste often and trust your instincts.
Remember the margarita; it will warm your toes on wintry New England nights!
–Tom Kugel, Café Noche, Conway, NH |
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Last Updated ( Saturday, 03 March 2007 )
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Written by Cafe Miranda / Kerry Altiero
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Saturday, 03 March 2007 |
 Pitch a Tent
2 links quality hot Italian sausage
1 ½ cups pearl onion, peeled (if frozen, thaw first)
1 cup sliced fresh mushrooms
3 cups torn fresh kale
1 tbsp minced garlic
1 cup Marsala wine
1 cup heavy cream
1 8X8” sheet pasta (Fresh is preferred, but quality dried can be found in gourmet or specialty shops. Strips of lasagna noodles can be substituted in a pinch.)
Olive oil, only the best
1 sprig fresh thyme (dried if you must, but only a small amount)
1 cup quality beef broth or your own veal stock
Fresh chives and/or cracked black pepper as garnish |
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Last Updated ( Thursday, 15 March 2007 )
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