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Something green is welcome on any spring menu - especially Passover. This is good warm or hot. You can also serve it with poached salmon fillets.
There are various ways of preparing this new classic (new meaning the last 40 years or so; it debuted in the 70’s). Essentially it is spaghetti or linguine tossed with fresh, springy vegetables such a peas, broccoli, asparagus in a light cream sauce that includes Parmesan, pine nuts and is all topped with basil. Chefs are tirelessly revamping it their way. This is my version – it is fresh, flavorful and not weighed down with the original mushrooms (which I love but to me are heartier versus springy fare). The only ‘difficult’ part of this dish is the vegetable preparation. And just make sure you choose a great imported Italian pasta as the foundation.Some chefs blanch the vegetables for this in a water broth that also contains a rind of Parmesan cheese for extra flavor. Another added touch with be a shaving of truffles, finely minced garlic croutons and some dots of chevre, or goat’s cheese.
Get a straw hat and a hammock - this is the drink to relax with even though it doesn't include rum (but feel free to add 2 ounces to the mix if you want to). A frothy, chilly mix of pineapple, coconut milk, a touch of whipping cream and lemonade conspire to bring a beach vacation to your back deck.
These are fun food but great snacking fare - and beats pizza pockets hands down. You can use beefy hotdogs or even semi-cooked Italian sausages. The dough is yeasted but not too puffy or chewy, making a great hot, fresh bread wrap.
A supple pizza dough that bakes up crisp but chewy –not dry, not heavy or bready – perfectly balanced pizza dough. Garnish it as you like and check on the Pizza on the Grill Techniques. This pizza was tested on the Primo Grill, available at www.PrimoGrill.com. It is the perfect size for monster (or smaller) pizzas and the dome cover ensures a bistro quality finish to your savory pie. They also sell a super cast iron pizza stone. You can make this dough thick or thin - it suits either approach.
Pears are overlooked in autumn, as apples take top billing but they are so elegant. Small pears, poached in Earl Grey Tea, with some honey and vanilla are sublime. You can also make these in red wine or apple cider instead of the tea, or use green tea and add orange zest to the brew.
Pomegranate juice seems to be vying with blueberries of late, for its health benefits. Sweet potatoes, slow braised in this juice, yielded deeply rich and flavorful potatoes. I also suggest half mango and half pomegranate juice for a variation on a great theme. ….and just in case you tire of the marshmallow and sweet potato bake (also in my recipe archives)
Top of the morning to you with these crisp diced potatoes, replete with peppers and onions. A confetti-like cheer of pototaes to go with some eggs, over easy.
Potatoes lightly browned in olive oil, with a smattering of wine, pancetta, parmesan cheese, and a taste that leaps out of the pan. This is a great crowd pleaser of a potato dish.
Serve with.....anything. Serve alone - they won't notice the absence of the main dish. These are especially good with any sort of grilled chicken, even store-bought rotisserie or Portugese chickens. If you can, use California or local (Quebec) garlic, versus Chinese garlic for a beautiful garlic bouquet.
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There are a few recipes for this on the net and one in Secrets of a Jewish Baker by George Greenstein. The main elements are the same: potatoes, flour, yeast, eggs, and oil but the proportions differ substantially. I distilled this recipe down from all those I researched. To say this is outstanding, foodwise, is to say that the Mona Lisa is passing fair, as far as dabbling with oils go. This tastes like a potato latke, cuts like a quiche, and is a side dish wanting to go center stage. This is great hot, warm, or cold. Slather it with sour cream, or serve a thin wedge with a green salad and a BBQ chicken or grilled rib eye steak.