È squisito!

A cook book w i th s u b t l e t ra c e s o f i t a l ian e s s e n c e

Photog raphed by:

Hanna h S te i nberg

Augu s t 27, 2010

!

Caprese Salad

Ingredients

3 vine-ripe tomatoes, ! inch thick slices

1 pound fresh mozzarella, ! inch think slices

20 to 30 leaves fresh basil leaves

Extra-virgin olive oil

Balsamic vinegar

Coarse salt and pepper

!

Directions

Layer alternating slices of tomatoes and mozzarella,

adding a basil leaf between each, on a large, shallow

platter. Drizzle the salad with extra-virgin olive oil

and season with salt and pepper, to taste.

Makes 4 to 6 servings

Summer Salad with Poppyseed Dressing

Ingredients

1 bag of mixed greens

1 container of cherry tomatoes

1 cucumber

1 chopped red onion

1 bell pepper (color of choice)

Poppy Seed Dressing

"/3 cups vegetable oil

# cup sugar1/3 cup fresh lemon juice

1 # tablespoons poppyseeds

2 teaspoons finely chopped onion

1 teaspoon dijon mustard

# teaspoon salt

!

Directions

For poppyseed dressing, process all ingredients

together until smooth.

Store in fridge for up to one week.

Wash all vegetables. Cut cherry tomatoes in half.

Slice cucumber in ! inch slices. Slice pepper into

! inch slices. Dice # onion. Transfer all salad

ingredients to a large bowl. Toss with poppyseed

dressing and serve.

Makes 10 to 15 servings

Pesto

Ingredients

2 cups fresh basil leaves, packed

# cup freshly grated Parmesan-Reggiano or Romano cheese

# cup extra virgin olive oil1/3 cup pine nuts or walnuts

3 medium sized garlic cloves, minced

Salt and freshly ground black pepper to taste

!

Directions

Combine the basil in with the pine nuts, pulse a

few times in a food processor. (If you are using

walnuts instead of pine nuts and they are not already

chopped, pulse them a few times first, before adding

the basil.) Add the garlic, pulse a few times more.

Slowly add the olive oil in a constant stream while

the food processor is on. Stop to scrape down the

sides of the food processor with a rubber spatula.

Add the grated cheese and pulse again until blended.

Add a pinch of salt and freshly ground black pepper

to taste.

Makes 1 cup

Oven Fried Potato Wedges

Ingredients

3 large baking potatoes

# cup mayonnaise

# teaspoon hot sauce

! teaspoon onion salt

! teaspoon salt

! teaspoon black pepper

! teaspoon garlic powder

!

Directions

Preheat oven to 375 degrees F.

Wash the potatoes and cut each into 6 thick wedges.

Mix the mayonnaise with the hot sauce, onion salt,

salt, black pepper, garlic pepper and pepper. Coat

the potato wedges with the mayonnaise mixture.

Place in a greased baking dish and bake for 60 min-

utes, or until the potatoes are tender.

Makes 6 to 8 servings

Turkey Sandwich

Ingredients

1 petite whole grain loaf

! pound sliced salasalito turkey breast

1 head boston lettuce

1 sliced red onion

Mexican chile sauce

!

Directions

Cut loaf in half and spread chile sauce on bottom

and top halves. Cut and wash lettuce before laying

down two leaves. Lay down the turkey breast, sliced

onion slivers, and top with the other half of the loaf.

Makes 2 servings

Tri-Color Pizza

Ingredients

for crust

1 (.25 ounce) package active dry yeast

1 cup warm water (110 degrees F)

2 cups bread flour

2 tablespoons olive oil

1 teaspoon salt

2 teaspoons white sugar

toppings

1 red tomato

1 yellow tomato

1 orange tomato

3 teaspoons olive oil

Fresh mozzarella and basil as desired

!

Directions

Preheat oven to 350 degrees F

In a small bowl, dissolve yeast in warm water. Let

stand until creamy, about 10 minutes.

In a large bowl, combine 2 cups bread flour, olive

oil, salt, white sugar and the yeast mixture; stir

well to combine. Beat well until a stiff dough has

formed. Cover and rise until doubled in volume,

about 30 minutes.

Makes 3 to 4 servings

Turn dough out onto a well floured surface. Form

dough into a round and roll out into a pizza crust

shape. Cover with sliced tomatoes, basil, and

mozzarella. Bake in preheated oven until golden

brown, about 20 minutes.

Macarons

Ingredients

Macaron

1 ! cups plus 1 teaspoon confectioners’ sugar

1 cup (4 ounces) finely ground sliced, blanched almonds

6 tablespoons fresh egg whites (from about 3 extra-large eggs)

Pinch of salt

! cup granulated sugar

Filling

3 large egg whites

1 cup sugar

1 cup (2 sticks) unsalted butter, at room temperature, cut into pieces

!

Directions

Preheat oven to 350 degrees.

In a medium bowl, whisk together confectioners’

sugar and ground almonds. In the bowl of an

electric mixer fitted with the whisk attachment,

whip egg whites with salt on medium speed until

foamy. Increase speed to high and gradually add

granulated sugar. Continue to whip until stiff

glossy peaks form. With a rubber spatula, gently

fold in the confectioners’ sugar mixture until

ompletely incorporated.

Line baking sheets with parchment paper; set

aside. Fill a pastry bag with batter. Pipe 1 inch

disks onto prepared baking sheets, leaving 2 inches

between cookies. The batter will spread a little.

Let stand at room temperature until dry, and a

soft skin forms on the tops of the macarons and

the shiny surface turns dull, about 15 minutes.

Bake, with the door of the oven slightly ajar, until

the surface of the macarons is completely dry,

about 15 minutes. Remove baking sheet to a wire

rack and let the macarons cool completely on

the baking sheet. Gently peel off the parchment.

Their tops are easily crushed, so take care when

removing the macarons from the parchment. Use

immediately or store in an airtight container,

refrigerated for up to 2 days or frozen for up to 1

month.

Filling

In the bowl of an electric mixer, whisk egg

whites and sugar. Set mixer bowl over a saucepan

of simmering water and heat mixture, whisking

often, until it feels warm to the touch and sugar

is dissolved, 3 to 5 minutes.

Transfer bowl to the mixer, and fit with the whisk

attachment. Whip on high speed until mixture

is stiff and shiny, 3 to 5 minutes. Add butter,

one piece at a time, and continue mixing until

butter is thoroughly incorporated. The filling can

be kept, covered and refrigerated, up to 1 week.

Bring to room temperature before stirring.

To fill the macaroons: Fill a pastry bag with the

filling. Turn macarons so their flat bottoms face

up. On half of them, pipe about 1 teaspoon filling.

Sandwich these with the remaining macarons, flat-

side down, pressing slightly to spread the filling to

the edges. Refrigerate until firm, about 1 hour.

Makes 30 to 40 servings

Mixed Berry and Peach Cobbler

Ingredients

1 pint blackberries

1 pint blueberries

1 pint raspberries

3 large peaches peeled and chopped

# cup sugar

1 tablespoon cinnamon

2 tablespoons cornstarch

2 cup bisquick mix

4 tablespoons sugar

"/3 cup milk

!

Directions

Preheat oven to 425 degrees F.

Wash and combine all berries in large bowl. Mix

with sugar and cinnamon and seperate into 6

small, oven safe dishes.

Stir together all ingredients for biscuit topping

until smooth. Drop biscuit mixture onto berries

by the teaspoon.

Sprinkle tops with sugar and bake for 10–12

minutes or until golden brown.

Makes 6 servings