Makes 4 servings
Red Pepper Orzo
Makes 8 servings Ingredients 1/2 pound orzo 2 teaspoons salt, or to taste 1/4 cup olive oil 1 red onion, diced 1 red pepper, diced 1 green pepper, diced 1 fennel bulb, finely diced 1 tablespoon garlic, chopped 1 tablespoon thyme, chopped 1/2 cup tomato juice 1/4 cup parsley, chopped […]
Risotto ai Trutti di Mare (Risotto With Seafood)
Serves 6 Ingredients 2 quarts shellfish broth 1/2 cup (1 stick) unsalted butter, divided 3/4 cup minced yellow onion 1 lb (2 2/3 cups) Carnaroli rice 2 lb mixed seafood, such as mussels, shrimp, scallops, and squid 1/4 cup chopped flat-leaf parsley 2 tablespoons grated Parmigiano-Reggiano (optional) 1 tablespoon brandy […]
Roasted Delicata Squash with Buttermilk Dressing
Makes 8 servings We use delicata squash because it’s beautiful, but you can use any squash for this dish. Delicata and acorn don’t need to be peeled, but be sure to remove the tough peel from heartier-skinned squashes, like butternut or pumpkin. Ingredients 2 lb 12 oz delicata squash 4 […]
Roasted Leg of Pork with Christmas Farofa (Pernil de Porco Assado com Farofa Natalina)
Farofa Natalina Directions:
Romesco Sauce
Makes 1 pint Ingredients 24 hazelnuts 21 almonds 2 cloves garlic 2 slices baguette, about ½-in thick 3 red bell peppers 2 plum tomatoes 3 tablespoons extra virgin olive oil 2 tablespoons chopped flat-leaf parsley 2 tablespoons sherry vinegar Directions Preheat the oven to 350°F. Roast hazelnuts, almonds, garlic, and […]
Rutabaga Stew
Makes 8 servings This dish is a good representative of the one-pot dishes in German cuisine. Hearty and easy to prepare with simple means, these types of stews provide a substantial meal, especially during cold winter seasons. Ingredients One 1-lb smoked ham hock 3 quarts chicken stock 1 lb onions, […]
Sautéed Squid & Steamed Mussels With Cannellini Beans, Spinach & Pancetta
Makes 4 servings
Sea Bass and Scallops en Papillote
Makes 5 servings Ingredients Gremolata 1 1/2 cups fresh bread crumbs 2 tablespoons orange zest 2 tablespoons plus 1 1/2 teaspoons lemon zest 4 garlic cloves, minced 1/2 cup chopped flat-leaf parsley Salt, as needed Freshly ground black pepper, as needed 2 tablespoons butter, melted 1 1/2 cups vegetable stock […]
Shaved Fennel, Arugula, Avocado, and Orange Salad
Makes 12 servings This recipe makes a salad to serve a crowd, but you can half the recipe for a great lunch or dinner any day of the week. Take advantage of in-season winter citrus and try different varieties of oranges or tangerines. Ingredients 3 bulbs fennel, shaved 4 very […]
Shellfish Stock
Makes 2 1/2 quarts stock Ingredients 2 tablespoon olive oil 1 large yellow onion, cut into medium dice 1 leek, coarsely chopped 1 celery stalk, cut into medium dice 5 lb bones from mild, lean white fish; or shrimp, crab, and/or lobster shells 5 black peppercorns, cracked 4 parsley stems […]
Spit-Roasted Duck with Orange-Ginger-Soy Glaze
Makes 6 servings Spit-roasting is one of the earliest cooking techniques. A duck on the spit emerges from the grill with a crackling crisp skin and meat that is less greasy than you might anticipate. Cutting the skin helps to render out the fat for lots of flavor without as […]