classiccookbooks

[classiccookbooks]

Spaghetti with Tomato, Basil & Yogurt

Spaghetti alla Checca

Source: Cucina Leggera (1992)

Serves: 6

Preparation Time: 20 minutes

Cooking Time: 20 minutes

12 ounces spaghetti

3 very ripe Roma tomatoes 1/2 cup fresh basil

1-1/2 cups shredded part-skim mozzarella cheese (6 ounces)

1/4 cup grated Parmesan cheese

1/4 cup parsley, chopped 2 garlic cloves

2 tablespoons olive oil

1 cup plain nonfat yogurt 1/2 teaspoon salt

Nonfat yogurt adds creaminess to the classic Checca recipe.

Cook spaghetti according to package directions until al dente. Drain and set aside. Remove skin and seeds from tomatoes and cut flesh into small cubes. Set aside. Separate basil leaves from stems and bruise. Set aside. In a large bowl, mix together mozzarella and Parmesan cheeses. Set aside. By hand, or in a small food processor equipped with the metal blade, finely chop together parsley and garlic. In a large pan over medium heat, cook parsley and garlic mixture in olive oil 3 to 5 minutes. Do not let garlic brown. yogurt Add tomatoes and basil and bring to a boil. Stir in and salt. Bring sauce to a boil and stir in spaghetti and cheese mixture. Pour spaghetti onto a platter and serve immediately.

Variations: Instead of using fresh tomatoes, use 1 (16-oz.) can drained Roma tomatoes. Substitute 2 tablespoons dried basil for fresh basil, but soak dried basil in 1/2 cup water for 1/2 hour before using. Use 1 cup Tofunetta (page 132) instead of yogurt.

All'Italiana: This recipe illustrates how Italy takes the newest ingredients, from yogurt to tofu, and creates a taste that is uniquely Italian.

[classiccookbooks]

Cantaloupe Sorbet Sorbetto di Melone

Source: Cucina Leggera (1992)

Serves: 4 Preparation Time: 30 minutes plus 60 minutes freezing time Cooking Time: 12 to 15 minutes

1 medium-size ripe cantaloupe

2 cups water

About 1/2 cup powdered sugar, or to taste

12 mint leaves (optional) A rich, frosty dessert that will make ice cream melt with envy. Cut cantaloupe into eighths. Peel off skin. Cut cantaloupe into pieces. Over high heat, poach cantaloupe in 2 cups boiling water 2 minutes. Drain cantaloupe and discard liq- uid. In a blender set to high speed or a food processor equipped with the metal blade, process cantaloupe 30 sec- onds. Stopping the machine, add sugar a little at a time. Taste the mixture as you add the sugar, sweetening to taste. Process until pureed. Transfer into a medium-size freezer-proof container with a lid. Cover and freeze 10 minutes. Transfer into food processor or blender again and process 2 minutes. Again, pour into container and freeze 10 minutes. Remove from freezer and process another 2 minutes. Repeat process of blending and freezing several times until texture of sorbet is firm yet creamy. Sorbet should resemble commercial sherbert in texture. Scoop into individual ice cream bowls. Garnish each scoop with mint leaves, if desired.

All'Italiana: Serve this refreshing dessert like they do in Italy with store-bought wafer cookies perfect for dipping.

Per Serving: Calories: 127 Total Fat: 0.6 g Sat. Fat: 0g

[classiccookbooks]

Spaghetti with Walnuts (Spaghetti e Noci)

Source: Cucina Leggera (1992)

Serves: 6 Preparation Time: 15 minutes

Cooking Time: 20 minutes

8 ounces spaghetti

1-1/2 cups walnuts, coarsely chopped

1 cup coarsely chopped white Italian bread (with crust)

Salt and pepper to taste

Invite guests over for an authentic Italian meal and they'll expect a tomato or a cream sauce. Throw them a curve and serve up this delectable, offbeat but thoroughly Italian dish.

Cook spaghetti according to package directions until al dente. While spaghetti is cooking, in a food processor equipped with the metal blade, process chopped walnuts and Italian bread 30 seconds, or until finely chopped. Transfer into a large bowl and season with salt and set aside. Drain spaghetti and reserve 1/2 cup of the cooking water. Stir reserved water into walnut mixture. Toss in spaghetti and season with salt and pepper. Serve hot. pepper. All'Italiana: A classic, this is served in Italy as a change from tomato-sauced dishes, especially during the winter months when many fresh vegetables are not in season.

[classiccookbooks]

Milan-Style Rice (Risotto Milanese)

Source: Cucina Leggera (1992)

Serves: 6

Preparation Time: 15 minutes

Cooking Time: 25 to 30 minutes

1 pinch of saffron

1 quart chicken broth

1 quart water

2 tablespoons olive oil

1-1/2 cups arborio or short- grain rice

1/4 teaspoon salt

1/2 cup grated Parmesan cheese (1-1/2 ounces)

No matter where you are, whenever you prepare this dish your heart will be under the stars of Milan. My class at the Culinary Institute of America loved this dish.

In a large pan, stir saffron into chicken broth and water. Let stand 10 minutes. Place pan over medium heat and bring to a boil. Reduce heat and simmer. In a medium-size pan over medium heat, heat oil. Add rice and salt and stir rapidly to prevent sticking. Cook rice about 3 minutes, or until coated with oil. Continue stirring and add simmering broth, 1 ladleful at a time. Cook rice, stirring, until liquid is absorbed before you add the next ladleful. Continue stir- ring and adding broth until risotto is sticky, yet creamy. This will take about 20 minutes. Stir in Parmesan cheese. Spoon into individual bowls or onto dinner plates and serve hot.

Variation: Instead of saffron, add 1 tablespoon tomato paste and 5 chopped basil leaves to chicken broth and water.

All'italiana: To use leftover risotto, add enough egg whites or liquid egg substitute to make a spoonable consistency. Spoon into hot olive oil over medium heat. Cook 3 to 5 minutes, or until golden-for a delicious treat.

Per Serving: Calories: 272 Total Fat: 8 g Sat. Fat: 3 g Chol: 7 mg

[classiccookbooks]

Mushrooms with Lemon & Oil (Funghi Crudi al Limone e Olio)

Source: Cucina Leggera (1992)

Serves: 8

Preparation Time: 15 minutes plus 2 hours standing time

Cooking Time: 0

1 pound white mushrooms

1 teaspoon salt

2 tablespoons extra-virgin olive oil

1 lemon

1 teaspoon white pepper

A young Sardinian housekeeper taught me how to fix this delectable vegetarian dish that is a Southern Italian classic. I may be straying from the North, but I have to share this with you-it's one of my favorites!

Rinse mushrooms well and slice very thin. In a colander, sprinkle salt over mushrooms. Place 2 paper towels over mushrooms and place bowl on top. This will help squeeze out excess water from mushrooms. Let stand 2 hours at room temperature. Place mushrooms in a medium-size bowl and add oil. Cut lemon in half and squeeze juice from both halves over mushrooms. Taste for saltiness and add if needed. Add white pepper, stir to combine and serve.

All'Italiana: The best way to serve this dish is to spoon it onto lightly toasted slices of Italian Bread

Per Serving: Calories: 45 g Total Fat: 4 g Sat. Fat: 0.5 g Chol.: 0 mg

[classiccookbooks]

Baked Eggplant with Gorgonzola (Melanzane Farcite al Gorgonzola)

Source: Cucina Leggera (1992)

Serves: 6 Preparation Time: 10 minutes Cooking Time: 20 minutes

2 small Italian eggplants

1/4 teaspoon salt

1/4 teaspoon pepper

2 tablespoons all-purpose flour

2 tablespoons olive oil

1/2 cup crumbled Gorgonzola cheese (2 ounces)

2 cups chopped fresh tomatoes

10 basil leaves, chopped

15 anchovy fillets (optional)

2 tablespoons grated Parmesan cheese

When I prepared this at the Long Island estate William S. Paley, founder of CBS, I added anchovy fillets to the Gorgonzola filling and served baked ziti as a complementary dish.

Cut unpeeled eggplant lengthwise into 1/4-inch-thick slices. Combine salt, pepper and flour on a large plate. Roll eggplant slices in flour mixture until coated. In a large nonstick skillet over medium heat, heat olive oil. Add plant slices and sauté 3 minutes on each side, or until gold- en. Remove from heat with a slotted spoon or spatula and lay on paper towels to drain. Preheat oven to 425F (220C). Spray a shallow baking dish with nonstick cooking spray. Arrange one layer of eggplant in prepared dish. Sprinkle Gorgonzola cheese, tomatoes and basil over eggplant. Top with anchovy fillets, if using. Arrange remaining eggplant on top of Gorgonzola cheese mixture. Sprinkle with Parmesan cheese. Bake 5 minutes, or until bubbly.

All'Italiana: Italians will add other flavors such as roasted peppers to the Gorgonzola cheese mixture. Make this dish once and you'll know which ingredients to add to make your own distinct creation.

Per Serving: Calories: 130 Total Fat: 0.8 g Sat. Fat: 3 g Chol.: 10 mg

[classiccookbooks]

Next six recipes: Cucina Leggera (1992)

[classiccookbooks]

Coconut Chews

Source: Betty Crocker's Cookbook (1978)

3/4 cup powdered sugar

3/4 cup shortening (half margarine or butter, softened)

11⁄2 cups all-purpose* or whole wheat flour

2 eggs

1 cup packed brown sugar

2 tablespoons flour

1⁄2 teaspoon baking powder

1⁄2 teaspoon salt

1⁄2 teaspoon vanilla

1⁄2 cup chopped walnuts

1⁄2 cup flaked coconut

Heat oven to 350°. Mix powdered sugar and short- ening. Stir in 11⁄2 cups flour. Press in ungreased oblong pan, 13x9x2 inches. Bake until golden brown, 12 to 15 minutes.

Mix remaining ingredients. Spread over baked layer. Bake 20 minutes; cool. Frost with Orange- Lemon Frosting (below) if desired. Cut into bars, about 3x1 inch. 32 COOKIES.

*Self-rising flour can be used in this recipe.

ORANGE-LEMON FROSTING Mix 11⁄2 cups powdered sugar, 2 tablespoons mar- garine or butter, melted, 3 tablespoons orange juice and 1 teaspoon lemon juice. Pecan Chews: Substitute 1 cup chopped pecans for the walnuts and coconut.

[classiccookbooks]

Russian Teacakes

Source: Betty Crocker's Cookbook (1978)

1 cup margarine or butter, softened

1⁄2 cup powdered sugar

1 teaspoon vanilla

2 1/4 cups all-purpose* or whole wheat flour

1⁄4 teaspoon salt

3/4 cup finely chopped nuts

Powdered sugar

Heat oven to 400°. Mix margarine, 1⁄2 cup powdered sugar and the vanilla. Mix in flour, salt and nuts until dough holds together. Shape dough into 1-inch balls. Place about 1 inch apart on ungreased cookie sheet. Bake until set but not brown, 10 to 12 minutes. Roll in powdered sugar while warm; cool. Roll in powdered sugar again. ABOUT 4 DOZEN COOKIES. *Do not use self-rising flour in this recipe.

Ambrosia Balls: Omit nuts. Mix in 1 cup flaked coconut and 1 tablespoon grated orange peel.

Surprise Candy Teacakes: Decrease nuts to 1⁄2 cup. bar (4 ounces) sweet cooking chocolate into 1⁄2-inch Cut 12 vanilla caramels into 4 pieces each or cut 1 squares. Mold portions of dough around pieces of caramels or chocolate to form 1-inch balls.

[classiccookbooks]

Meatballs

Source: Betty Crocker's Cookbook (1978)

1 pound hamburger

1⁄2 cup dry bread crumbs

1/4 cup milk

2 tablespoons finely chopped onion

1 teaspoon salt

1⁄2 teaspoon Worcestershire sauce

1 egg

Mix ingredients; shape into twenty 1 1⁄2-inch balls. Cook over medium heat, turning occasionally, until brown, about 20 minutes. Or cook in ungreased oblong pan, 13x9x2 inches, in 400° oven until light brown, 20 to 25 minutes. 4 SERVINGS.

[classiccookbooks]

Ham-Mushroom Sandwiches

Source: Betty Crocker's Cookbook (1978)

8 ounces mushrooms, sliced (reserve 4 caps)

1 small onion, sliced

2 cloves garlic, crushed

2 tablespoons margarine or butter

2 hard rolls or kaiser rolls, cut into halves

4 thin slices fully cooked smoked ham

4 slices Swiss cheese

Cook and stir mushrooms, mushroom caps, onion, garlic and margarine in 10-inch skillet until mush- rooms are tender, about 3 minutes. Cover and remove from heat. Set oven control to broil and/or 550°. Place rolls cut sides up on ungreased cookie sheet. Broil with tops about 3 inches from heat until toasted. Place 1 ham slice on each half. Spoon about 1/4 of the mushroom mixture, reserving caps, onto each half. Top with cheese slices; broil just until cheese is melted. Garnish with mushroom caps and, if desired, parsley sprigs.

4 OPEN-FACE SANDWICHES.

[classiccookbooks]

Creamy Broccoli Soup (see below cauliflower soup recipe)

Source: Betty Crocker's Cookbook (1978)

Creamy Cauliflower Soup

1 medium head cauliflower (about 2 pounds)

2 cups water

1 large stalk celery, chopped (about 3/4 cup)

1 medium onion, chopped (about 1⁄2 cup)

1 tablespoon lemon juice

2 tablespoons margarine or butter 2 tablespoons flour

2 1⁄2 cups water

1 tablespoon instant chicken bouillon

3⁄4 teaspoon salt

1⁄8 teaspoon pepper

Dash of ground nutmeg

1⁄2 cup whipping cream

Prepare cauliflower as directed at left; separate into flowerets.

Heat 2 cups water to boiling in 3-quart saucepan. Add cauliflower, celery, onion and lemon juice. Cover and heat to boiling. Cook until tender, about 10 minutes; do not drain. Press cauliflower mixture through food mill. (Or place in blender container. Cover and blend until uniform consistency.)

Heat margarine in 3-quart saucepan over low heat until melted. Stir in flour. Cook, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in 2 1⁄2 cups water. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cauliflower mixture, instant bouillon, salt, pepper and nutmeg. Heat just to boiling. Stir in cream; heat but do not boil. Serve with grated cheese if desired.

8 SERVINGS

Creamy Broccoli Soup: Substitute 1 1⁄2 pounds broccoli, cut up, for the cauliflower; omit lemon juice.

Creamy Cabbage Soup: Substitute 1 medium head green cabbage (about 1 1⁄2 pounds), shredded, for the cauliflower; decrease cooking time to 5 minutes.

[classiccookbooks]

Stuffed Cabbage Rolls

Source: Betty Crocker's Cookbook (1978)

12 cabbage leaves*

1 pound hamburger

1⁄2 cup uncooked instant rice

1 medium onion, chopped (about 1⁄2 cup)

1 can (4 ounces) mushroom stems and pieces

1 teaspoon salt

1⁄2 teaspoon pepper

1⁄2 teaspoon garlic salt

1 can (15 ounces) tomato sauce

1 teaspoon sugar

1⁄2 teaspoon lemon juice

1 tablespoon cornstarch

1 tablespoon water

Cover cabbage leaves with boiling water. Cover and let stand until leaves are limp, about 10 minutes. Remove leaves; drain. Mix hamburger, rice, onion, mushrooms (with liquid), salt, pepper, garlic salt and 1⁄2 cup of the tomato sauce. Place about 1⁄2 cup hamburger mix- ture at stem end of each leaf. Roll leaf around hamburger mixture, tucking in sides. Place cabbage rolls seam sides down in ungreased square baking dish, 8x8x2 inches. Mix remaining tomato sauce, the sugar and lemon juice; pour over cabbage rolls. Cover and cook in 350° oven until hamburger is done, about 45 minutes. Mix cornstarch and 1 tablespoon water in saucepan. Stir in liquid from cabbage rolls. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve sauce with cabbage rolls. Garnish with parsley if desired. 4 OR 5 SERVINGS.

*To separate leaves from cabbage head, remove core and cover cabbage with cold water Let stand about 10 minutes; remove leaves.

To Microwave: Cover and microwave cabbage leaves and 1⁄4 cup cold water in 3-quart round glass casserole until limp, 4 to 5 minutes. Continue as directed except-mix remaining tomato sauce, the sugar, lemon juice, cornstarch and 1 tablespoon water; pour over cabbage rolls. Cover with plastic wrap and microwave 7 minutes; turn dish one quarter turn. Microwave until hamburger is done, 8 to 9 minutes longer. Let stand 1 minute. Remove cabbage rolls to platter. Stir sauce in dish with fork; pour over cabbage rolls.

[classiccookbooks]

Next six recipes: Betty Crocker's Cookbook (1978)

[classiccookbooks]

Harvest Foccacia

Source: California Wine Country Cooking Secrets (1993)

Serves 4 Preparation Time: 1/2 Hours

1 small cake fresh yeast or 21⁄2 tsps. dry

1⁄2 cup warm milk

1 Tbsp. sugar

8 cups all-purpose flour

1 cup fresh grapes

1 cup golden raisins

2 Tbsps. fresh rosemary

1 1⁄8 cups virgin olive oil

2 cups warm water

1 Tbsp. coarse salt

Mix the yeast, milk, sugar and 1⁄2 cup flour in mixing bowl. Let stand to foam for 15 minutes Prepare the filling by warming 1 cup olive oil on medium heat. Add the grapes, raisins and rosemary. When warm. remove from heat and let set until room temperature. Mix half of the filling into the yeast mixture. Add 4 cups flour and mix, using dough attachment on mixer. Mix until smooth, adding salt and remaining flour one cup at a time. Knead in machine for 3 min- utes. Dough should be velvety and elastic. Set in an oiled bowl with damp cloth on top to rise, approximately 1 hour.

Coat a cookie pan with olive oil. Roll out dough to fit inside the pan. Cover with damp cloth and rise a second time, until doubled in volume. Press finger indents into dough, making sure not to puncture all the way through. Spread remaining topping on top of dough. Sprinkle with 1 Tbsp. each sugar and salt on top and bake in 350° oven until golden brown.

Cooking note: This bread is typically made in Italy with the raisins from a previously successful harvest and the grapes from the current harvest as a good luck snack to be eaten during crush.

[classiccookbooks]

Smoked Chicken Fettucine with Sun-dried Tomatoes

Source: California Wine Country Cooking Secrets (1993)

Preparation Time: 25 Minutes, Serves 4

1/4 lb. butter, unsalted

5 garlic, cloves, minced

1 1⁄2 cups sun-dried tomato halves

1/2 lb. smoked chicken, diced large

2 cups Niçoise olives, pitted

1 cup white wine

1 cup chicken stock

1 1⁄2 cups cream

Salt and pepper to taste

1 lb. fresh fettucine

Heat butter in skillet and add garlic, tomatoes, smoked chicken and olives. Stir about 2 minutes and add wine, stirring constantly. Reduce sauce by half and add chicken stock, bringing the mixture to a boil. Reduce by half and add cream, bringing sauce to a boil. When sauce has thickened, remove from heat and season with salt and fresh cracked black pepper.

Cook fresh pasta in boiling water 2 to 3 minutes. Drain pasta toss with sauce. Serve on a warm plate.

Cooking tip: This dish complements fresh basil and garlic fettucine.

[classiccookbooks]

Grilled Salmon with Orange Saffron Butter

Source: California Wine Country Cooking Secrets (1993)

Serves 6 Preparation Time: 15 Minutes

6 salmon steaks

Vegetable oil

Salt and pepper to taste

4 tsp. saffron

1 Tbsp. orange juice

1 tsp. orange zest

5 Tbsps. butter

2 tsps. shallots, chopped

Brush fish with vegetable oil and season with salt and pepper. Set aside. Prepare the saffron butter by dissolving the saffron in the orange pulse juice. In a food processor or blender purée the orange juice, orange zest, butter, and shallots. Grill salmon on each side for 4 to 5 minutes. Serve with a dollop of saffron butter.

Cooking tip: The saffron butter may be prepared in advance and stored in the refrigerator for up to a week. Serve with Franciscan and Oakville Estate Chardonnay.