French dressing-Vinaigrette

Here in France this dressing is put not just on salads but on any "crudité" or raw vegetable (beets, carrots, etc.) or cold pulses (lentils, beans, etc.). Like all popular recipes, vinaigrette is made to taste. In our family we like it creamy with the tangy flavor of mustard. You can't go wrong, so adapt the basic recipe to your taste! For example if you like less mustard but more vinegar just add more of that ingredient! Vinaigrette keeps all week in the fridge, so I just make a batch in an old glass mustard jar which holds about 12 oz.

One variation is to add 1 tbsp of honey: presto honey mustard dressing!
Another variation is to add dried herbs: basil, chives, parseley....

2 tbsp Dijon mustard (use your favorite, mild or strong)
4 tbsp vinegar
4 oz vegetable oil (NOT olive oil!)

Put mustard in jar or bowl.
Add vinegar and beat with a small whisk or fork until well miked.
Add oil in a continuous stream while whisking.
Beat until creamy.

Zucchini pasta-pasta alle zucchine-Chris & Karen's recipes

The following is my friend Chris' recipe, as she sent it in. Chris is a former caterer, with better credentials than me, so I never hesitate to add her contributions!

I just sent my zucchini pasta.
Madolin sliced Zucchini sauteed in olive oil, until starting to caramelized.
Capellini, pasta water, Salt Pepper and a little more olive oil to taste.
No garlic, no cheese. Just that.
It is lovely. .........So a no brainier, and a fast feast.


Zucchini pasta was a huge trend in Italy about 20 years ago, I remember eating variations of the dish all summer. This is my preferred version, made with saffron & served with spaghetti. My mother also adds a little heavy cream at the end & will serve it even with other types of pasta. Both of us have served the sauce on gnocchi.

When purchasing zucchini, select the smallest & firmest as they are the most likely to be sweet.

1 small zucchini per person
1 medium onion
1 tsp saffron (or to taste)
olive oil
fresh grated parmesan cheese

Put on the water for the pasta or gnocchi.
Cut the zucchini in thin slices or chunks, depending on the type of pasta or gnocchi.
Slice onion.
Sauté in a large saucepan with olive oil until golden, adding a few extra tbsps to make a sauce.
Just before the pasta or gnocchi are cooked, add the saffron & stir until evenly distributed.

Drain the pasta or gnocchi but leaving a few tbsps of water. Keep some of it on the side.
Add to the saucepan and stir. If too dry, add a few tbsps of pasta water or some heavy cream (like mom!).

Serve immediately, with grated parmesan.

Eggplant Parmesan-melanzane alla parmigiana

Another of my grandmother's recipes. As a child, this was one of my favorites. It has become a staple in my home as the kids & hubby would eat this once a week, if I let them. As with all Italian cuisine, there are regional variations....

Like most traditional recipes, this should be made ahead of time, even the day before, as it adds to the flavor!

I make a variation of this dish by substituting zucchini for the eggplant.

TIPS:
Preparation: Eggplants are a summer vegetable, one I usually purchase at the local farmer's market. In winter I must purchase them in supermarkets & they tend to be a bit bitter. In which case, before frying I salt the eggplant to get the bitterness out. Simply slice the eggplant as thinly as possible, place in a collander & cover with salt. Preferably weight it down. Leave to sit for at least 1/2 an hour. The slices will seep water out, so throw that away & pat them dry. By salting them, the eggplants will also soak up less oil.

Frying: Select a heavy pan with at least a few inches up the sides. Pour in a generous amount of oil as you should never add to it while frying. The oil should be HOT, kept at a steady temperature trhoughout. Do not add ingredients until the boil in the oil. Do not over fill the pan, leave a reasonable amount of space among the food slices. By following these simple steps, the food will soak up less oil & will cook more quickly.

3 large eggplants
16 oz fresh or prepared tomato sauce
1 fresh mozzarella
1 garlic clove
fresh grated parmesan cheese (non of that freeze dried sawdust!)
olive oil
oil for frying
salt & pepper

Prepare eggplant. Even if not salting, pat it dry & set aside.

Preheat oven to medium temperature.

Heat oil in large frying pan.
Add as many slices of eggplant as possible.
Fry until golden, then scoop them out with as ittle oil as possible. Set aside on a plate covered in papertowels to soak up extra oil.

Meanwhile, heat a few tsps of olive oil in a pot.
Add a whole clove of garlic.
Add tomato sauce (a basil leaf if available).
Let simmer while frying eggplant.

Cut up the mozzarella in cubes. Set aside.

Layer the eggplant slices on the bottom of a pyrex or ceramic oven dish.
Thinly cover with tomato sauce, then mozzarella, sprinkle with parmesan, salt & pepper.
Repeat layering until all ingredients are used up.
Sprinkle extra parmesan on the final layer.
Bake in oven until crisped, about 40 minutes.

I usually serve this with spaghetti, using the sauce from the eggplant on the pasta but eating the dish seperately.

Peperonata

This is my grandmother's version of a dish eaten all over Italy. Recipes vary from region to region. She was from Cremona, in Lombardy, where the cuisine often has an almost sweet & sour tang. In Sicily, where my gradfather's family lives, my aunts use only oil, garlic & long green sweet peppers.

4 red and/or yellow peppers
1 medium onion
1 ripe tomato
olive oil
salt & pepper
sugar
vinegar

Slice onion, tomato & peppers in large chunks.
Sauté in oil until nearly cooked, should still be firm.
Add salt & pepper to taste.
Add a few tablespoons of vinegar & sugar, let it cook out.

Can be served warm or cold. Keeps 4 days in fridge or can be canned.

Chocolate mousse by Delia

Here's my recipe for chocolate mousse & it's not only delicious but Easy, Peasy. Who has time to make complicated desserts anymore?

8 ounces bittersweet chocolate (the really good kind like Belgian or swiss chocolate--do not use chocolate chips!!)
4 eggs, separated
2 tbsp. sugar (optional)
1 vanilla bean or 1 tsp. vanilla
brandy and/or fresh squeezed oranges & chopped zest for flavor

melt chocolate in microwave until soft. when chocolate is a little cooled add egg yolks (not whites) stirring constantly.
add sugar to taste (optional--I don't add any).
you can also add the liquor and/or orange juice but be sure not to make mixture too watery.
I like to add as well the zest of one or two oranges (chopped very finely) to really bring out the orange flavour.
In a separate bowl beat the room temperature egg whites to a stiff peak (I use 4 extra large eggs, or 5 large eggs, or six small eggs). you can also add a pinch of salt to make the egg whites stiffer.
slowly & gently fold the chocolate mixture into the stiff egg whites in batches. make sure the mixture isn't watery--if it is quickly beat another egg white & fold it in to make the mixture thicker. taste it & add more vanilla, liquor, sugar, zest, etc. as needed.
place in fridge until mousse sets (several hrs.)
serves about 4 non-greedy people.
i usually double the recipe by adding just a bit more chocolate & double the egg whites.
this recipe is quite flexible & forgiving if you keep keep the liquids to a minimum, but be sure your chocolate is of high quality as you can really taste the difference.
also pasteurized eggs from a reputable brand should be used to avoid nasty salmonella.

Bechamel or white sauce

This is a basic sauce, used in many Mediterranean dishes like lasagna or moussaka. Also great for oven cooked vegetables such as Brussel sprouts, cauliflower, broccoli... all those things that are often hard to get the kids to eat!

4 cups milk
4 tbsp butter
4 tbsps flour or 2 tbsps corn starch
Salt & pepper
Nutmeg

Heat the milk until nearly boiling.
Melt butter in a heavy bottomed pan.
Add flour or cornstarch while whisking. If it thickens too quickly, start to slowly add the heated milk.
Continue until the bechamel is nice & thick, stirring continually with a whisk.
Add salt & a pinch of nutmeg.

Sauce- Matriciana

This is a popular pasta sauce in Rome. It can also accompany gnocchi (Italian potato dumplings).
The sauce freezes well, so I just cook up a batch. Traditionally this is made with pancietta, but if that's not available substitute bacon.

24 oz tomato sauce
1 small onion
3 oz pancietta or bacon
Salt & pepper
Red wine (optional)

Cut the onion in quarter, then slice thinly. Sauté in a few tbsps of olive oil in a medium saucepan.
Slice the pancietta or bacon in slivers. Add to pan.
Sauté until onions are golden, add 1/2 glass of red wine. Simmer.
Add tomato, salt & pepper to taste.
Simmer another 15 minutes.
Serve on pasta or gnocchi with a generous sprinkle of parmesan cheese on each plate.

Moussaka

This recipe comes from a friend's Greek grandmother. Everyone loves it at home (even my youngest, who is in an anti-eggplant phase), it's an often requested dish. Like most Mediterranean food, this is best made before hand: usually I make it in the morning for that evening's dinner. I go heavy on the eggplant & lighter on the meat, so adjust to taste.

3 medium eggplants
2 medium onions
1/2 lb ground beef or lamb
12 oz can tomato paste
4 cups milk
4 tbsp butter
8 tbsps flour or 4 tbsps corn starch
Salt & pepper
Nutmeg
Oil for frying.

If cooking right away preheat oven to a medium temperature. You can cook it until the white sauce sets, then reheat it 15 minutes before serving.

Slice the onions in half, then in thin slices. Heat a few tablespoons of olive oil and sauté. Add ground meat. When the meat is browned, add the tomato paste, adding 1/2 can of water as needed. Salt & pepper, leave to simmer until thick. Take off flame & leave aside to cool.
Slice eggplant in 1/4 inch rounds. Fry in oil until golden, set aside in layers of paper towel to soak up the grease.
Heat the milk until nearly boiling.
Melt butter in a heavy bottomed pan.
Add flour or cornstarch while whisking. If it thickens too quickly, start to slowly add the heated milk.
Continue until the bechamel is nice & thick, stirring continually with a whisk. Add salt & a pinch of nutmeg. Set aside to cool.
Line a pyrex or porcelain casserole dish tightly with the eggplant. Salt lighty.
Pour on the meat sauce.
Add bechamel.
Either precook or leave aside until dinner.
Baking time is about 30 minutes, until the bechamel has browned; 15 minutes for reheating.

sweet & sour marinade

This is a quick marinade great for BBQ or oven. Usually I make it with (skinned!) chicken or pork. Meat should be marintaed the longest possible, I often prepare the day before, but this can be applied even at the last minute. In summer I make a large batch of marinade & keep it handy in the fridge, since it lasts 4/5 days if well sealed.
Amounts given are for 4 large chicken legs & thighs.

4 tbsp sweet & sour sauce (mild or spicy)
4 tbsp ketchup
2 tbsp honey
2 tbsp soy sauce
2 tsps garlic powder or salt

Mix all ingredients together.
Place meat in a bowl with lid.
Pour marinade onto the meat, distribute evenly.
Once meat is placed on grill or oven dish, keep remaining marinade & brush onto meat while cooking.

Hummus-Chick pea spread

This is one of our favorites, great for a buffet style dinner or as an appetizer. Here in France we like to have "apéritif" or drinks & munchies before a meal: dips & spreads are very much appreciated!

Chickpeas or garbanzos are fine canned, I keep 1 handy for whipping this up at the last minute. Otherwise, soak them overnight then cook until tender (about 2 hrs).

*Tahini is a sesame sauce easily found in Middle Eastern stores. I prefer to add it, but the recipe is good without!

1 lb cooked chick peas
juice of 1 lemon
2 cloves of garlic
6 tbsps olive oil
6 tbsps tahini*
3 tsps ground cumin

Optional: fresh coriander or parsely

Put aside a few tbsps of the chickpeas for decoration.
Combine ingredients & mix to preferred consistency (I like it thick, like a spread)
Serve with some dribbled olive oil, sprinkled cumin seeds or paprika, chopped coriander or parsely.... & lots of pita bread!

Babaganoush-Eggplant spread

This is one of our favorites, great for a buffet style dinner or as an appetizer. Here in France we like to have "apéritif" or drinks & munchies before a meal: dips & spreads are very much appreciated!

*Tahini is a sesame sauce easily found in Middle Eastern stores. I prefer to add it, but the recipe is good without!

2 medium eggplants
juice of 1 lemon
2 cloves of garlic
6 tbsps olive oil
6 tbsps tahini*
3 tsps ground cumin

Optional: fresh coriander or parsely

Preheat oven to max or use grill function
Pierce the eggplant with a fork or knife. DO NOT REMOVE THE SKIN!
Bake or grill directly in the oven (you can line the bottom with foil if afraid of dripping), turning the eggplant when one side is blackened.
Remove from oven, let cool enough to peel of the skin (just like peeling potatoes).
Either crush the baked eggplant with a fork or put in blender (I have just a hand blender which works great).
Add other ingredients & mix to preferred consistency (I like it chunky but for kids who won't eat eggplant if they see it, puree the stuff!)
Serve with some dribbled olive oil, sprinkled cumin seeds or paprika, chopped coriander or parsely.... & lots of pita bread!

Saffron shrimp recipe

Well, to inaugurate the recipe swap, given that I published this photo on Facebook, I thought I'd give out the recipe. This is very simple & you can use any sort of shellfish (I recommend scallops). This is how the recipe was transmitted to me, but I confess I never actually measure out ingredients, I do it by eye. Also I tend to substitute ingredients.... Nevertheless, it was a big hit at my step-daughter's 9th birthday party! The photo shows a platter for 12, made with scampi.

SAFFRON SHRIMP


12 oz shrimp (or shellfish)

1/4 cup butter

2 tbsp green onion (or shallots)

2 tbsp celery

2 tbsp flour (or cornstarch)

1/2 tbsp saffron

1/2 cup broth

1/3 cup cream or milk

1/2 cup white wine

salt & pepper to taste (I add a pinch of a mild chili like cayenne pepper)



Sauté shrimp, onion & celery in butter, about 5 minutes until pink.

Stir in flour, saffron, salt & pepper.

Add broth & 1/2 cream. Let thicken.

Stir in wine & rest of cream.


Serve on bed or rice (I recommend wild rice), decorate with parsley, thin slices of red pepper....


Enjoy!