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    35 Recipes

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    DH is not an egg person, but he loves these. Fluffy and moist. Two big servings.

    Recipe #516120

    Delicious and pretty. An old Gourmet recipe. Depending on the availability of the ingredients, this dish has the potential to be ultraquick, low cal and even vegetarian. In Italy the besciamella (cream sauce) is such a common ingredient that it is available in cartons ready-made and low cal (by Parmalat). Low fat ricotta is available. Precooked spinach is available in the deli department. And I use leftover meatloaf for the ground beef and onions. It is wonderful using SaraFish's recipe #33921. The only thing that takes a bit of time and calories is the preparation of the eggplant, but that may be available for you pregrilled in the deli section. You may have vegetable spray, too, which we don't have here. I made this the other day to great reviews, and the stuffing and assembly took barely five minutes!

    Recipe #508904

    I actually found this at the foot of the page, under the Cooking Channel site. The recipe is courtesy of chef David Rocco. The cream in the sauce seems to mellow the tuna and tomatoes -- it's my favorite pasta sauce with tuna. Really delicious and pretty with butterfly pasta.

    Recipe #508609

    This chic, pretty little pudding appeals to all ages. Good for last-minute entertaining. So easy. Adapted from Gourmet.

    Recipe #506177

    This dessert sounds delicious, but I've never been able to make it because I don't live in an area that has frozen lemonade concentrate. Try it and let me know how it tastes. From Gourmet.

    Recipe #506049

    Sweetbreads are so delicious! Pity they have fallen out of fashion. This recipe is an old favorite from San Francisco a la Carte. The authors suggest serving the sweetbreads with brown rice, broiled tomatoes and fresh green beans. The blanching directions come from Julia Child (who else?).

    Recipe #505790

    Here's an interesting twist on stuffed peppers -- you can use just about any white fish, such as sole or flounder, if sea bass (branzino in the Mediterranean) is not available. I adapted the recipe found in the July, 2013, issue of La Cucina Italiana.

    Recipe #505178

    In Chinese: Cheng Ch'ieh Tzu. I found it in a Gourmet article by Nina Simonds. The eggplant melts in your mouth, and the dressing's delightful. Extremely easy.

    Recipe #486600

    Good and pretty healthy, considering they're sausages. I serve this with roasted baby potatoes. It is from an Italian cookbook, but I can't remember which one!

    Recipe #469122

    This makes a chic and tasty Christmas Eve supper dish. Prepare the seafood ahead of time, and it only takes a few minutes. Scallops, crab or lobster would also be nice. Here in Italy we have fish stock bouillon cubes, which saves a lot of bother when preparing the fish stock. I think the saffron really adds to the visual appeal of the dish. Thanks to Giorgio Mistretta.

    Recipe #468890

    I adapted this recipe from Peter Reinhart's wonderful book "The Bread Baker's Apprentice." The beautiful coloring, the lovely fragrance and the pleasing nutty flavor makes this one of my favorite breads to make. A major modification from the original, though, regards the cold fermentation (or retarding). Whereas Mr. Reinhart ferments the dough for two hours and then shapes and retards it in the refrigerator overnight, I ferment it in the refrigerator overnight, then shape, proof and bake it. In my hands the loaf over-rose and collapsed in the icebox with the long retarding time. Shaping and proofing the dough after the overnight fermentation resulted in a lovely loaf with a frisky oven spring. A word about semolina flour: this recipe calls for the coarser-grind semolina. You can use the fancy durum semolina, which has the consistency of regular bread flour, but I really think for this recipe the coarser grind is the way to go. Finally, Mr. Reinhart states that the dough can also be used for small rolls, pizza and bread sticks. Oh, and the bread freezes beautifully.

    Recipe #449591

    Here is a recipe from an old Gourmet article which celebrated the goodness of sage. I would add a couple of tablespoons of tomato paste with the wine. Can use tagliatelle, instead of spaghetti. An elegant dish for liver lovers.

    Recipe #428981

    A traditional Piedmontese fondue made with fontina cheese. The dish is as good as the quality of the cheese. The preparation time does not include the steeping of the cheese. Thanks to Ada Boni. Some recipes that I have found on the Net in Italian suggest 4 egg yolks. To balance the richness of the dish, a simple green salad, fruit and biscotti would be ideal accompaniments.

    Recipe #419804

    Really easy, fast and good. From the old Gourmet.

    Recipe #413003

    The arancini (fried rice balls) that are sold in the bars and cafes of Sicily are among my favorite foods. Here is a recipe that is easier for the home cook, and since it is baked and not fried, the fat content may be lower. This recipe has endless variations; I've posted the most complicated version (it's not that hard) which can then be unmolded for a dramatic presentation. But simpler versions abound -- for example, a timbale made in a springform pan and filled simply with ham, peas and a thick bechamel. Chopped spinach or eggplant could be added to the rice. The filling ingredients can be prepared the day before. Just an observation: to make it kid-friendly, keep it simple.

    Recipe #405539

    Pierre Franey was so great. Thanks to "60-minute Gourmet," you could work late and still get your guy. Here, he has reproduced one of the classical dishes of French cuisine in 60 minutes. Peas would be a compatible side dish.

    Recipe #385604

    True -- this pesto contains some "unclassical" ingredients. But the butter and cream -- and the preliminary saute -- result in a smoother, mellower sauce. This quantity will dress 2 pounds fettucine. Try it on tortellini as well.

    Recipe #364474

    The ultimate South Tyrol comfort food. Serve these little gems in a rich broth, as an accompaniment to roasts and stews, or as a pasta course with a meat sauce. The speck (or ham) is optional.

    Recipe #364082

    This makes a beautiful and savory platter of veal. Since veal fillet has a special price tag, I wait until it's on sale and then stock up for this dish. If shallots are not available, don't hesitate to make it with pearl onions or a regular white or yellow onion cut into one-inch pieces. If you use a regular onion, you can skip the parboiling. If you keep the mushroom-shallot mixture warm in the oven, the rest of the dish can be prepared in about 5 minutes -- easy enough to prepare between courses.

    Recipe #307309

    Fresh and good. You can sub the baby artichokes with regular artichokes, but you will need to trim and peel them to eliminate the tough bits, slice them into quarters, and cut out the choke. This recipe comes from a trattoria called La Fontanina di San Pietro on the Tuscan coast, and I found it in Gourmet. The suggested pasta is tagliatelle, but I like it with thin spaghetti.

    Recipe #303498

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