July 2008

This recipe is adapted from Favorite Recipes Books for Cooks 4, 5 & 6. It is a super easy recipe, with no pastry to make, perfect for summer entertaining. Make a whole tart, carry it to the table and cut it up for family and friends. Serves 6 2 cups ricotta cheese 4 Tbls creme […]

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August Picks

July 30, 2008

August is a month with so many choice pickings

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Serves 4 as an appetizer or main course. 3 lbs. littleneck clams, cleaned 2 fennel bulbs, finely sliced (reserve leafy tops to add at end) 3 Tbls. Italian parsley, chopped Red pepper flakes 4 garlic cloves, minced 1 c. white wine 8 3/4-inch slices ciabatta loaf 1 lemon. in wedges Extra-virgin olive oil Heat 2-3 […]

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Real pie, with flaky crust and homemade filling, does take time and some practice, but when made from scratch it is more than just dessert. It is a source of comfort from an early kitchen memory of helping Grandma roll dough for a fresh fruit summer pie. Some extra time at the beach and a […]

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Although considered a weed to most, on the farm or in other countries, purslane is considered a food

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Quick Pizza Sauce

July 28, 2008

We prefer this homemade version to any sauce in a jar. It really takes no time at all. 2 cloves garlic 2 Tbls. good olive oil 2-3 sprigs of fresh oregano and thyme 1 14 oz. can tomato sauce 1/2 can tomato paste 1 28 oz. can crushed tomatoes 1 Tbls. sugar Add chopped garlic […]

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We’ve always wanted to try grilled pizza. Our latest Cook the Book Club pick, Mario Batali’s new Italian Grill gave us the needed inspiration. You can also try other or more toppings, such as black kalamata olives, red onion, or artichokes. So fun and so delicious. We made them with the entire family. Makes 3 […]

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This is a simple recipe for pizza dough that worked well in our kitchens and has a wonderful taste. Be sure to roll it very thin. Makes 3 8-10 inch pizzas 1/4 c. whole wheat flour 3 1/2 c. all-purpose flour 2 tsp. fresh yeast 2 tsp. sea salt 2 tsp. sugar 2 Tbls. olive […]

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We recently discovered a new take on a forgotten ingredient, smoke-dried tomatoes

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This spicy oil, adapted from our Cook the Book Club pick Italian Grill, is terrific drizzled over grilled veggies or fish, pasta dishes, flatbreads and pizzas. We used one of our favorite ingredients, smoked paprika, to add flavor and nuance to our new kitchen staple. Makes about 1 1/2 cups. 2 c. good olive oil […]

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