Recipezaar: European,Western European,Southern Europe (Mediterranean),Italian recipes

Crab Fettuccine

Wed, 19 Jan 2005 20:00:08 -0500

Lump crabmeat in a rich white sauce. Yum! An elegant dinner is ready in 30 minutes -- posted by PaulaG

Kelly's Spaghetti Bolognese

Wed, 19 Jan 2005 20:00:43 -0500

This has been a favourite meal of mine for years. Easy and tasty, the aroma alone is great! I use a Dolmio bolognese sauce (sold in the UK) which is excellent but your favorite spaghetti sauce will do just as well. I'm not a big garlic fan so I don't tend to use a lot of it in this recipe but for those who are, you might want to add a whole garlic clove instead of half. Mushrooms go great too. -- posted by Kellogs

Cheese and Prosciutto Manicotti Filling

Thu, 03 Feb 2005 20:01:05 -0500

I found this recipe a few years ago in a magazine. It is a great alternative to traditional manicotti fillings. Stacey -- posted by Stacey Sweet

Roasted Eggplant (Aubergine) Spread

Wed, 23 Feb 2005 20:00:53 -0500

This comes from Coastal Living, and the recipe is credited to Louis Pappas Market Cafe in Tampa. I haven't been to this cafe, but the Pappas family is well-known in Florida for their wonderful Greek food. -- posted by Vino Girl

Easy Vegan White Bean Au Pistou

Sat, 30 Apr 2005 20:35:51 -0400

This is adapted from a recipe in The Dinner Doctor. It's good for colds. Although it's hot, it's intended to be a summer food, making use of fresh summer squash. -- posted by Samsara

Pistou Sauce or French Pesto ( Vegan )

Wed, 11 May 2005 18:48:22 -0400

Pistou is the French version of pesto - there are no pine nuts and commonly the parmesan cheese is replaced with coarse salt. Use this any way you'd normally use Italian pesto! Adapted from The Mediterranean Vegan Kitchen, by Donna Klein. This recipe was picked for the Freeze It recipe tag game, and I've added the OAMC instructions from Chef Mommy Needs Coffee and the OAMC Forum below. -- posted by Vino Girl

We Want Some Figgy Pudding

Mon, 06 Jun 2005 11:18:39 -0400

This is a traditional ritualistic cake that we serve after Christmas dinner. We sing the "we want some figgy pudding" song and when it comes to the table we heat a metal ladle full of brandy and light it up then pour the bluish flames over the top! We serve it with Recipe #124985. -- posted by Queenkungfu

Non-Alcoholic Hard Sauce

Tue, 07 Jun 2005 14:26:33 -0400

I make this to go along with my "We want some figgy pudding" recipe #124650. It's creamy, salty and sweet(I love salty sweet foods).I usually double the recipe if I am making figgy pudding with it. -- posted by Queenkungfu

Peking Pizza

Sat, 09 Jul 2005 15:30:16 -0400

Stolen and modified from a Rachel Rae Recipe, this is so good. -- posted by Kana Kahuna

Low Carbohydrate Stove-Top Italian Turkey Casserole

Wed, 20 Jul 2005 11:09:30 -0400

I created this recipe for a friend who needs a low carbohydrate diet, can eat no grains, has multiple allergies, and likes moist, juicy foods. Spices could be increased to taste. -- posted by Marty in Minnesota

Piccata Milanese

Sat, 20 Aug 2005 13:23:44 -0400

I'm posting this recipe for the World Tour 2005, but I have never tried this recipe, sounds great anyway! -- posted by Maïté G.

Provencal Tapenade

Thu, 08 Sep 2005 10:50:33 -0400

The classic provençal olive, anchovy and caper paste is a dish that was only developed in the nineteenth century. This recipe for tapenade is made with kalamata olives and an amazing blend of flavours. It has been adapted from 'mediterranean kitchen', published by Murdoch Books, and posted for the 2005 Zaar World Tour. The preparation time below does not include the time necessary for sterilising a jar. The instructions for this are included below. -- posted by bluemoon downunder

Provencal Olive and Tomato Tart

Tue, 20 Sep 2005 10:28:03 -0400

. -- posted by Mimi Bobeck

Winter Portabella Mushroom Stew

Tue, 20 Sep 2005 10:29:42 -0400

. -- posted by Mimi Bobeck

Fresh Tomato Sauce

Tue, 20 Sep 2005 10:30:24 -0400

. -- posted by Mimi Bobeck

Blue Cheese Mashed Potatoes Florentine

Wed, 07 Dec 2005 23:49:33 -0500

Bacon, taters, blue cheese, spinach... this dish is only a European vacation short of a perfect experience! -- posted by Sandi (From CA)

Spicy Pepper Chicken Pasta

Mon, 30 Jan 2006 21:51:36 -0500

A flavoursome chicken pasta dish rich with simple complimentary ingredients that can be adapted in strength depending on the diners preferance. -- posted by Royblepopz

Zucchini Casserole With Red-Pepper Aioli

Tue, 14 Feb 2006 13:10:01 -0500

This is a heartier French onion soup that is packed with yummy vegetables with an Italian twist and makes a meal on its own. The aioli can be used later on for a dipping sauce with other vegetables or as a sandwich spread. Originally from Cooking Light. -- posted by Manami

Poivrons Aux Anchois (Sweet Peppers W/Anchovy Vinaigrette

Wed, 15 Feb 2006 12:33:44 -0500

A lovely salad of sweet roasted peppers with a simple but flavorful vinaigrette. An old treasure I first ate with my father many years ago. A wonderful antipasto dish or a salad course. -- posted by Chef Kate

Chicken Cacciatore

Sun, 12 Mar 2006 15:25:23 -0500

This is one of the best chicken cacciatore recipes I've ever tried. Goes great with garlic bread, rigatoni pasta and a nice red full bodied wine. Enjoy! -- posted by OINKEZE

Black Pepper Boursin Bruschetta

Wed, 24 May 2006 21:23:34 -0400

One day, while carrying some Boursin cheese around, I accidentally bumped into a freind of mine and she said 'hey, you put your boursin in my bruschetta', and I said, 'hey, you put your bruschetta in my Boursin'. The rest is history. -- posted by Chef #314047

Pasta Alle Cinque Pi

Thu, 25 May 2006 15:13:01 -0400

The name cinque Pi refers to the 5 (Italian = cinque) most important ingredients in this sauce which in Italian all start with the letter p: panna (cream), purea di pomodoro (tomato puree), prezzemolo (parsley), parmigiano (parmesan), pepe (pepper). This pasta dish which originates from Italy is very popular in Switzerland. Therefore, I categorized it as Italian and Swiss. My BF who is Italian actually said that he has never seen it on the menu in Italia. Here in Switzerland you can find it in nearly ever Italian restaurant and many people cook it at home. -- posted by tigerduck

Spaghetti With Vegetable carbonara

Tue, 20 Jun 2006 19:07:32 -0400

This is a very colourful and easy dish. For added colour you could also use tricolour spaghetti. Im not sure what an Italian would make of this vegetarian version of carbonara sauce, but here at Blakey Towers it goes down a treat! -- posted by Mrs B

Penne With Sausages, Rocket, Fennel and Garlic

Tue, 20 Jun 2006 19:07:43 -0400

The original recipe (from a Sainsburys magazine) specifies good quality pork sausages, but here at Blakey Towers we use vegetarian sausages; so feel free to use your favourite kind too. -- posted by Mrs B

Spring Vegetable Soft Polenta

Tue, 20 Jun 2006 20:23:22 -0400

Classic Italian ingredients are combined in this tasty and quick to make recipe. Feel free to vary the vegetables according to your taste or seasonal availability. Quark works really well as a change from the ricotta cheese. -- posted by Mrs B

Baked Lemon Fries

Mon, 03 Jul 2006 23:12:36 -0400

I'm always on the lookout for new ways to season oven fries. This twist is from Easy Entertaining with Michael Chiarello. -- posted by SusieQusie

Gnocchi Parisienne

Wed, 05 Jul 2006 16:00:30 -0400

A variation of a recipe from Jacques Pepin. Both French and Italian! NOTE: you can use prepared gnocchi if you prefer. -- posted by Charmie777

Parmesan Popovers

Mon, 24 Jul 2006 20:45:50 -0400

These are full of flavor and great to take to a picnic! Adapted from Everyday Italian. -- posted by Sharon123

Garlic Chicken and Shrimp

Wed, 26 Jul 2006 18:30:02 -0400

Serve Garlic Chicken and Shrimp over hot cooked seasoned noodles or rice. Adapted from About.com, altered a bit to our taste. -- posted by Brenda.

Larry's Lean Lasagna

Thu, 27 Jul 2006 17:23:32 -0400

A filing, but relatively light, main course. -- posted by lamarb

Bruschetta Di Pomodori

Sun, 03 Sep 2006 21:21:20 -0400

Simple recipe from the Williams-Sonoma cookbook Savoring Italy. By Michele Scicolone. This is my favorite book with many fantastic recipies that I will be posting. -- posted by Raqstar

Mom's Irish-American Spaghetti Sauce With Sausage and Meatballs

Mon, 11 Sep 2006 19:34:53 -0400

I just got Mom to e-mail me directions for how to make "meat sauce" like she did when we were kids. This was a staple in our house, always made in an enormous pot and simmering most of the day. It seemed like forever before we were allowed to taste test it! The measurements are mine, as Mom only gave vague instructions. There is something really special about this recipe ... everyone asks me what the secret ingredient is, but I think its the process of cooking the sausages in the sauce that makes it sooooo wonderful. This freezes well, so make extra. Can be defrosted slowly in the microwave. -- posted by Gingernut

Fig-Honey Gelato

Wed, 13 Sep 2006 22:13:31 -0400

A luscious, not overly sweet dessert by way of the LA Times. Fresh figs are SO wonderful! Prep time does NOT include freezing time. -- posted by Chef Kate

Socca (Provencal Savory Chickpea Pancake) - Gluten-Free

Sun, 08 Oct 2006 21:09:02 -0400

Soccas are a garbanzo flour pizza-like flatbread from the Southeastern France. It is naturally and traditionally gluten-free and easy to make. They can be served with any kind of topping... Try it with Kalamata Tapenade ("Recipe #156988"), ratatouille, or sauteed vegetables and herbs. The best one I've ever had was topped with carmelized onions, black olives and anchovies. Adapted from a recipe by Mark Bittman of the New York Times. Gluten-free - Dairy-free - Kosher: Pareve. This recipe makes 1 large socca pancake, the diameter of a 10" cast iron pan. When sliced into quarters, it should serve 2 people as a main dish or 4 people as an appetizer. -- posted by What's Cooking?

Candy Cane Cheesecake

Tue, 31 Oct 2006 17:17:14 -0500

This is so yummy! Great for Christmas dessert! Adapted from Cathy Leslie's (Cat to her friends) CD, via Chef2Chef! -- posted by Sharon123

Meat(Less) Tomato Sauce - Sicilian Style

Thu, 16 Nov 2006 17:55:07 -0500

This is my mom's sauce and it has taken me some time to perfect it to be as good as hers. You can use fresh tomatoes or use good quality canned tomatoes. If you don't want a meat sauce, then just omit it and fry the onions and garlic in olive oil. It's best to make this early in the day or even the day before you plan to use it to allow the flavors to mix. -- posted by CulinaryQueen

Creamy Polenta With Wild Mushrooms

Mon, 20 Nov 2006 21:40:49 -0500

Eagle Mountain Outfitters takes groups on excursions into the Montana wilderness and then serves them gourmet meals! This is a wonderful dish made even more heavenly when served in the great outdoors! This would make a lovely side for your turkey this Thanksgiving! -- posted by Sharon123

Fantastique Jam Jar French Dressing - With a Twist!

Sun, 21 Jan 2007 13:14:56 -0500

A very easy French Dressing with a few twists. This is a make ahead recipe wth a yield of about 250 mls or 1/4 pint; it keeps for about 7 to 10 days with no problems at all. I have stated dried herbs & seasonings - you can use fresh herbs & seasonings too, but this decreases the keeping time slightly. The oil content in this is considerably lower than most classic French dressings - making it a healthier option, and you know what has gone into it too! -- posted by French Tart

Fresh Figs With Goat Cheese and Lavender

Sun, 28 Jan 2007 16:21:40 -0500

A delicious recipe from Delicious Living Magazine! This is also delicious if you broil the figs first for about 3-4 minutes, then spoon on topping! -- posted by Sharon123

Italian Sausage and Tortellini Soup

Sun, 11 Feb 2007 22:01:28 -0500

This is a delicious soup loaded with vegetables and tortellini filled with cheese and basil. You can increase the spiciness of the soup by using hot Italian sausage and adding some red pepper flakes. -- posted by Bayhill

Tomato Rice Pilaf

Sun, 18 Feb 2007 14:47:03 -0500

Makes a colorful addition to any plate, and will complement Italian dishes very well. -- posted by Hag chef

Bruschetta

Tue, 20 Feb 2007 15:58:19 -0500

Love this dip. Just dump all of the ingredients in together and chill. My kind of recipe! -- posted by Bunco Babes

Stilton, Bacon and Mushroom Starter

Wed, 21 Feb 2007 20:55:28 -0500

The strong flavours in the Stilton and bacon give this easy recipe an elaborate feel. It is served in England, but gets it's flavors from the Italian and French. In England, they serve it with "streaky bacon" which if I understand correctly, is an even fattier cut of bacon. Please correct me if I am wrong. Found this on the Stilton cheese site. -- posted by Manami

Bucatini With Pancetta, Pecorino and Pepper

Wed, 21 Mar 2007 23:40:18 -0400

Food and Wine -- posted by Chef #467853

Veal Scaloppine With Grapes and Mushrooms

Tue, 27 Mar 2007 22:58:19 -0400

Tender veal in a mushroom Marsala gravy.With grapes to show that the wine is in this dish and the grapes giving a nice freshness. The mushrooms and grapes make the veal go a bit farther keeping the cost down withor losing any flavor! -- posted by ~Rita~

Tilapia Carpaccio (Raw Marinated Fish Fillet)

Sun, 29 Apr 2007 21:54:57 -0400

For this fish recipe you need Tilapia Fillet of Sushi quality. The fish must be extremely fresh, because it will not be cooked, just marinated with lemon and then in a lukewarm vinaigrette type sauce. BUT if you can get Tilapia of sushi quality this dish is a fantastic appetizer or a very light summerly fish dish. Serve it it with a green salad or cherry tomatoes and with a fruity white wine like Pinot Grigio. Something different. I love it. -- posted by Thorsten

Sour Pork Roast

Fri, 11 May 2007 16:46:26 -0400

SOURCE : SCOTT TUCKER Scott is an up and coming Chef! (Western Italian - border of Germany) -- posted by Chef Shadows

Pesto and Pine Nut Lasagna

Mon, 21 May 2007 15:50:18 -0400

For Pesto lovers! -- posted by Shannon W.

Panzanella (Italian Bread and Tomato Salad)

Wed, 23 May 2007 21:07:12 -0400

A very simple Italian salad. Posted for ZWT3 -- posted by Julie B's Hive

Italian Mocha (Bicerin)

Sun, 03 Jun 2007 22:40:21 -0400

I got this recipe from a friend and I'm addicted. It's now my favorite treat since it's very rich, not too sweet, takes care of my chocolate cravings and impresses guests. However, it's very simple to make. Cooking time is approximate. -- posted by Lyraria

Nicoise Salad Italian Style

Mon, 04 Jun 2007 22:09:01 -0400

Posted for ZWT III. From Simply Italian and Pasta. -- posted by I Cook Therefore I Am

Pepperoni Souffle

Wed, 06 Jun 2007 22:56:55 -0400

A great souffle with a taste of Italy!!! Who wouldn't love pepperoni and cheese?! Also, you can sub sausage, but see the NOTE below. -- posted by Charmie777

Forty Clove Dutch Oven Brisket

Wed, 04 Jul 2007 23:34:20 -0400

A rich, flavorful dish that will have you coming back for more! Adapted from Chef2Chef. -- posted by Sharon123

Priceless Pork Medallions (Médaillon, Medaglione)

Thu, 02 Aug 2007 11:56:09 -0400

AWARD yourself with these oval edible Medals carved and pounded thin and tender, Decorated with diced red onions Gems and Precious green capers. To Embellish more feel free to add artichoke hearts and olives. This is quick cooking so have all the ingredients ready as well as your sides prepared. Adorn over pasta, creamy polenta, fluffy rice, couscous or mashed potatoes. Based on Veal Piccata making this dish more economical by using lean pork. The pork is lean and trimmed keeping it low in fat and using little olive oil no butter making this healthier. Veal or chicken can replace the pork. -- posted by ~Rita~

Breakfast or Supper Risotto

Mon, 06 Aug 2007 11:43:32 -0400

This recipe adds breakfast bacon and sausages to rice to create a tasty, very British risotto. -- posted by English_Rose

Cock-A-Leekie Risotto With Bacon

Mon, 06 Aug 2007 11:56:44 -0400

This recipe puts a hearty Scottish accent on Italy's risotto with tasty pieces of chicken, leeks, and bacon. -- posted by English_Rose

Amarina

Fri, 10 Aug 2007 16:50:19 -0400

an Italian cocktail -- posted by Karen in OC

Spaghetti Al Pomodoro (Spaghetti With Tomato Sauce)

Mon, 13 Aug 2007 11:51:49 -0400

simple 10 minute tomato sauce. The pasta you choose will make or break the recipe. Italian cooking is based on simplicity and for simplicity to work you MUST use quality ingredients. Cheap pasta (it's often yellowy with a lot of broken pieces and little markings on it) won't stay "al dente" that is with a little bite to it. Use plenty of water so it doesn't stick to the pot or to each other. For the tomatoes: only FRESH ripe roma tomatoes (the long kind, use San Marzano if you can find them) or tomatoes without too many seeds. -- posted by Leah in Bologna

Auberge Chorizo, Goat's Cheese and Onion Pizza - Thin Crust

Wed, 26 Sep 2007 17:25:07 -0400

This is the pizza I make the most often at home. It has a thin pizza crust base, which we all prefer, and all our favourite toppings! Try to use high quality Chorizo sausage for this; also, fresh goat's cheese without a rind is the best. When I have time, I like to caramelise the onions first by frying them in a couple of teaspoons of olive oil and a teaspoon of balsamic vinegar - try it as an option. It also works well with ready made onion confit/onion jam as a topping. The sauce used and shown in my photoes, is Leggy Peggy's wonderful Recipe #210246. -- posted by French Tart

Zuppa Di Cozze Melewen-Style

Mon, 01 Oct 2007 23:28:55 -0400

This is as close as I have gotten to the mussels my sister and I got addicted to in Italy this summer. All the recipes I've seen so far lack something, but there are a few distinct flavors: white wine, garlic, olive oil+sea salt or butter. No tomatoes! I could eat this everyday. Make sure you have a nice thick slice of crusty-ish bread on the bottom or side of the bowl, plus tons more for dipping in the leftover steaming liquid! -- posted by melewen

Auberge Spiced Olives With Garlic, Orange and Sun-Dried Tomatoes

Wed, 28 Nov 2007 17:33:26 -0500

Lightly spiced with toasted coriander seeds and doused in an olive oil dressing with orange, garlic and sun-dried tomatoes, these are always a huge hit in the Auberge! Serve them with Cocktails, Aperitifs or assorted Hors D'oeuvres. They also make wonderful gifts - place them up in an attractive jar or container, add a ribbon with an olive wood spoon and a cocktail recipe - I always receive HUGE thanks for these! -- posted by French Tart

Chicken, Pea Sage and Prosciutto Risotto

Thu, 13 Dec 2007 13:05:57 -0500

I had to make some entree for my tafe restaurant and since I'm a big fan of risotto, I decided to make this yummy risotto for customers and people liked it a lot! I guess you can substitute sage with any other your favourite herbs. -- posted by tomoko matsunaga

Chef-Boy-I-Be Illinois' Pesto Chicken Bundles

Thu, 27 Dec 2007 19:06:19 -0500

This is an incredible way to make moist and delicious chicken breasts with an accompanying sauce to serve over couscous or other pasta. -- posted by Chef-Boy-I-Be Illinois

Basic White Sauce - Salsa Di Besciamella

Wed, 23 Jan 2008 11:54:19 -0500

Besciamella, white sauce, is more frequently associated with northern Italian cooking, and is used in oven-baked pasta dishes like lasagne, or with vegetables or fish. It can be made ahead and refrigerated for 3-4 days but will thicken as it sits. When you reheat it, thin the sauce, with a little milk. This basic recipe does not have the addition of herbs or spices. Those ingredients should be added after the sauce is cooked, and should be tailored to the dish being prepared. Recipe by Maryanne Esposito of Ciao Italia ---------- For those of you that don't know Maryanne Esposito, let me introduce you to a marvelous cook, who cooks only "Authentic" Italian food, and it is incredible! I had the priviledge of meeting Maryanne at a woman's luncheon many years ago, and she has her own cooking show on Channel 11 in NH. She and her husband, who is a local doctor, live in the next town from where I used to live and work. -- posted by Linda's Busy Kitchen

Roasted Sweet Pepper and Goat Cheese Dip

Thu, 24 Jan 2008 20:26:33 -0500

Inspired by a favorite snack at my favorite restaurant, Bottega in Birmingham, AL. Served with pita chips, I find it best. -- posted by jafontenot

Nutty As a Fruitcake (Healthy Version)

Fri, 25 Jan 2008 18:57:33 -0500

I hated fruitcake until I tried this. It took me 2 years to get the recipe from a friend at church. I am patient. It was worth the wait. A little history from Christmas Corner-Traditions: Fruitcake has been a holiday tradition for hundreds of years. The oldest references to fruitcake date back to Roman times, when the recipe included pomegranate seeds, pine nuts, and raisins mixed into barley mash. In Europe in the 1700s, a ceremonial type of fruitcake was baked at the end of the nut harvest and consumed the following year to celebrate the beginning of the next harvest. In the 18th century in England, there were laws restricting the use of plum cake (the generic word for dried fruit at the time) to Christmas, Easter, weddings, christenings, and funerals. Between 1837 and 1901, fruitcake was popular. It is said Queen Victoria received a fruitcake for her birthday one year, and legend has it, she put it aside for a year as a sign of restraint, moderation, and good taste. It is the custom in England for unmarried wedding guests to put a slice of the cake, traditionally a dark fruitcake, under their pillow at night so they will dream of the person they will marry. Fruitcake is full of healthy nutrients. The fruit and fiber in fruitcake is loaded with anti-oxidants, molecules that protect cells from disease and damage. The cakes contain a lot of sugar which means that water activity will be low, which keeps mold from forming and makes the cake last a long time. A fruitcake can last several months. If there's no mold, it's safe to eat, even if it has been around a while. But fruitcakes can't last forever. -- posted by Sharon123

Tomato Sauce from Canned Tomatoes

Tue, 29 Jan 2008 02:13:43 -0500

I saw this recipe on Alton Brown's show Good Eats. This has a surprisingly fresh flavor for a sauce made with canned tomatoes. -- posted by dloyer4

Sweet Potato and Feta Gnocchi

Wed, 05 Mar 2008 23:55:34 -0500

These are very tasty in your favorite sauce or seared in herb butter. I got the idea for these because I had doubled the recipe for Chef Kate's "Recipe#210595"# 210595.I used up all the wrappers and had filling left over. Well waste not want not. I made up this recipe from the left over filling and everyone loved it. -- posted by Marlitt

Elizabethan English Herb and Flower Salad With Honey Dressing

Thu, 06 Mar 2008 00:11:40 -0500

An old Elizabethan salad recipe, but with an air of modernity about it, as our interest increases in herbal and floral remedies in today's busy, stressful and hectic world. I have made some suggestions about which flowers and herbs to use - but PLEASE do check that the flowers and herbs you choose to use are edible!! The French also use flowers in their salads, and although the title suggests this to be an English recipe, this style of herbal and floral salad will have been very common throughout Medieval Europe. I serve this at the Auberge when the flowers and herbs are in season - freshly picked from my garden; it is always enjoyed with great relish and is a vibrant topic of dinner party conversation! It makes a lovely appetiser or can be served with the cheese course for an unusual and pretty accompaniment. Make sure that your flowers and herbs are insecticide free, and are not traffic polluted as well.........wipe them or wash them gently, allowing them to dry before using them. -- posted by French Tart

Chocolate Almond Praline Gelato

Fri, 04 Apr 2008 02:36:17 -0400

A tradition Gelato easily made at home using the traditional French method for Praline. This is my own recipe. -- posted by AussieHusky

Aunt Odette's Apple Strudel

Sun, 13 Apr 2008 20:10:28 -0400

This recipe makes one 6 foot strudel cut into sections, or two smaller strudels, by splitting the dough before rolling it out (as Nonna used to do). In fact, she used to make the pastry dough ahead of time and freeze it - that way it was "always ready"... -- posted by Marina K

Butter Me Up! Baked Butter Bean, Bacon and Thyme Cassoulet

Thu, 17 Apr 2008 02:21:32 -0400

A delicious combination of butter beans baked au gratin with crisp bacon, onions and thyme - all bound in a tomato, crème fraiche and wine sauce! This should also be known as Fragrant Savoury Room Scenter - as the smell as this cooks is divine!! This recipe is real European fusion cuisine - the cassoulet idea from France, with the parmesan and wine sauce from Italy, and the crispy smoked bacon rashers from England. Serve this as a main meal for supper or lunch with salad and crusty bread, or as an accompaniment for sausages, stews, casseroles or roast meats........the bacon can be left out if you are serving it as an accompaniment. NB: This recipe was born when I tried to follow a recipe posted here on Zaar, Recipe #263905 - posted by Lindsey and originally a Nigel Slater recipe; I had no haricot beans, but I did have butter beans and lots of other bits and bobs to use up! I LOVE Lindsey's recipe - but feel that this recipe is different enough to warrant posting it - so, thanks to Linds and Nigel for the original idea! Preparation time includes cooking the bacon and the onion. -- posted by French Tart

Baked Butternut Squash and Parmesan Cheese Gratin

Wed, 30 Apr 2008 18:14:14 -0400

A delicious gratin dish that can be eaten as a main course for vegetarians or works very well as a tasty vegetable accompaniment. This simple gratin can be prepared beforehand and kept covered in the fridge - just remember to take it out for 30 minutes before baking it. The crumbly cheese topping contains pecans, however walnuts can be substituted if pecans aren't available. -- posted by French Tart

A French Country Affair! Elegant Omelette Gateau W/Chive Flowers

Wed, 14 May 2008 18:57:12 -0400

This would be a wonderful centrepiece for a special celebratory meal, such as a summer wedding, christening, anniversary, birthday or a bridal shower. Open faced omelettes, studded with fresh vegetables and herbs including chives and chive flowers, are sandwiched together with herb and garlic cream cheese to create a savoury vegetarian gateau! Top the gateau off with parmesan cheese shavings and toss baby salad leaves on and around the gateau to serve. This does take a little time to prepare, however, it is made a day before it is needed, making it ideal for a special event. You could add thinly sliced ham or crispy bacon if this is not required as a vegetarian dish. Preparation time includes the chilling time overnight. (The idea for this recipe was taken from a Good Food magazine - summer 2008.) -- posted by French Tart

Rigatoni With Sweet Tomatoes, Eggplant and Mozzarella

Tue, 20 May 2008 17:59:05 -0400

This wonderful dish is from Jamie Oliver's book 'Jamie's Dinners'. -- posted by Flowerfairy

Salmon and Broccoli Lasagna

Sun, 25 May 2008 03:17:46 -0400

Both salmon and broccoli are such healthy foods and this sounds like a wonderful spin on a lasagna that uses both of them. Also, the use of fat free milk and lower fat cheese can help reduce the fat found in traditionally Italian lasagna. I found this recipe in the Rosemary Conley recipe book 'Eat Yourself Slim' and the recipe says it is suitable for home freezing. -- posted by Sarah_Jayne

Chicken Florentine Crepe (Ihop's Copycat)

Tue, 01 Jul 2008 00:16:26 -0400

I just love this dish! I never knew how yummy spinach can be till I tried this entree in IHOP. It was a limited time only dish and when they took it out, I searched through the internet for the recipe but couldn't find one so I decided to take the matters into my own hands! This recipe is really easy and the ingredients may already be in your fridge! Serve it alone or with garlic bread or steamed veggies on the side. Notes: You can substitute chicken with leftover turkey or chicken rotisserie, lets face it, nobody ever eats those leftover turkey and rotisserie! You can also serve this as an appetizer. Just cook smaller proportions of crepes. And for those on protein diet, substitute the crepe with omelet! -- posted by Lyreen

Summer Time Easy Courgette - Zucchini Carpaccio

Sat, 26 Jul 2008 02:49:09 -0400

A delightful and very elegant summer starter dish that is fresh and easy to make. The combination of the parmesan cheese with the hazenut oil and black olives is a very sophisticated flavour, making this a wonderful dish to serve before any special summer dinner party. If you cannot get hold of hazelnut oil, walnut oil would be a good substitute. Green olives can also be used, but the colours will not be so dramatic! Try to use FRESHLY grated/shaved parmesan cheese from a block, the taste is far better than the pre-packed grated cheese. Wine suggestion - a chilled Chablis or Chardonnay. -- posted by French Tart

The Wedding Bouquet Vegetable Platter or Romanesco Romano!

Wed, 03 Sep 2008 23:44:18 -0400

Thanks to Chef #37636 and Chef #47892 for giving me the zany recipe title ideas! Yes, this beautiful vegetable does indeed look like a wedding bouquet, or maybe even a collection of small Christmas trees.........it is the most beautiful looking vegetable in the world, in my humble opinion! However, never mind its looks - it tastes wonderful, having a nutty and buttery taste and holds its shape better than cauliflower or broccoli when cooked. A little more information on this gorgeous vegetable: Romanesco is an unusual crop. Not quite a calabrese and not quite a cauliflower but with aspects of both. It has a taste and texture exceeding the finest broccoli and is a member of the Brassica family. Romanesco broccoli was first documented in Italy (as broccolo romanesco) in the sixteenth century. It is sometimes called broccoflower, but that name is also applied to green-curded cauliflower cultivars. Romanesco is best steamed rather than boiled as it will retain its flavour and texture better. Small spears can also be stir-fried or even eaten raw in salads or with a dip as crudities. This recipe is simple and keeps the full flavour of the romanseco; use any Italian cheese you have to hand - I used Parmesan cheese in the photos I posted, a few toasted hazelnuts may also be a fine finishing touch. One more piece of useless information (!!), the fractal spiral of this vegetable is an example of the golden ratio, which is linked mathematically to all kinds of interesting things, such as the proportions of human faces - I told you it was an amazing vegetable! -- posted by French Tart

Bacon Arrabiata

Wed, 01 Oct 2008 22:11:45 -0400

A creamy, spicy pasta sauce with healthy veggies to make up for the delicious bacon! I created the recipe when the right ingredients just happened to be in my fridge, in memory of a lovely arrabiata spice blend I purchased in Italy long ago. Improvise as needed to fit what you have on hand. I use Limoncello, an Italian liquer, to deglaze the pan, instead of white wine and lemon. You can also use half and half instead of cream or omit the cream altogether. -- posted by sage femme

Crock Pot Corsican Chicken

Sat, 08 Nov 2008 16:43:20 -0500

I nice crockpot recipe for a great chicken dish. I use this Recipe #18553 recipe for what is called for. It's great to have made up ahead of time just for dishes like this. The use of chicken thighs instead of breasts makes the dish cheaper and more flavorful. Don't let the long ingredient list scare you away. It only looks like a fancy pants recipe. Once you throw it all together in the crockpot, the most work you have to do is in making the sauce at the end. -- posted by Jess4Freedom

Milk Chocolate Florentine Cookies (Faster Nestle Version)

Sun, 21 Dec 2008 01:31:38 -0500

These are cookies from Austria with origins in Italy. Great when you want a cookie from around the world. They are crisp and delicate lacy like cookies when put together with chocolate make a sandwich cookie. It is meant to be crisp. Traditional Florentines have fruit in them but these are the chocolate version. This recipe is from Nestle and saves oodles of time by microwaving the chocolate rather than using a double broiler. Enjoy these they are a hit. -- posted by ChefDLH

Italian-Style Chocolate Hazelnut Cheesecake

Mon, 26 Jan 2009 00:12:15 -0500

A very rich, dense cheesecake. From Gourmet magazine, April 2008. -- posted by swissms

Classic Sabayon and Zabaglione

Tue, 24 Mar 2009 01:53:30 -0400

A dessert on its own, or served with berries or baked puddings, sabayon is like champagne in sauce form: its tiny bubbles almost audibly fizz and pop as your tongue wraps around each luscious spoonful. "Sabayon" is a French transliteration of the Italian "zabaglione," originally made with one tablespoon sugar and two tablespoons Marsala per egg yolk; French versions typically use white wine instead of the sweeter Marsala, and increase the liquid by 50% for a softer, lighter cream. -- posted by R. L. Wallace

Gianduia (Gianduja) (Nutella) (Chocolate Hazelnut Spread)

Tue, 21 Apr 2009 10:18:29 -0400

A sweet hazelnut chocolate spread, great for icing, fillings, and just for spreading. This recipe scales perfectly, so make as much as you want, Also the ammount of oil used will determine if the spread is thickness of the final spread -- posted by AussieHusky

Chard, Onion & Gruyère Panade (Bread Casserole)

Thu, 30 Apr 2009 01:43:57 -0400

This is a delicious, decadent and luscious French "bread casserole" from "The Zuni Café Cookbook" that you will want to make again and again. It's a great use for stale bread and a very forgiving recipe, you can improvise with other greens and cheeses. As with all panades, you may need a little more bread, or have some left over; same with the liquid, depending on the size and shape of your baking container. If you have more time, you can cook this at 250°F, for about 2 hours 45 minutes; the slower the bake, the more unctuous and mellow the results. If you have leftovers, the Zuni Cafe's Chef Judy Rodgers instructs: Warm about 1 tablespoon extra-virgin olive oil in a nonstick skillet over medium heat. Slide in a scoop cold panade and press gently to make an 2-inch-thick patty. Fry gently to make a golden crust, about 3 minutes, then fry the other side. It's also great rewarmed in the microwave. It is actually not difficult to make; the instructions are just very detailed. You can skip the stovetop step and still get great results. Enjoy! -- posted by blucoat

Portabello Mushroom Lasagna

Mon, 15 Jun 2009 15:38:53 -0400

This is a classic Italian dish, but also commonly made in Provence. The French somehow make it a little more elegant. Portobello mushrooms have so much more flavor than button. This is a good substantial meal for a vegetarian but can also be served as a side dish with a roast. Adapted from Barefoot Contessa at Home cookbook. Enjoy! -- posted by Sharon123

Bechamel Sauce

Wed, 24 Jun 2009 15:43:51 -0400

From Giada De Laurentiis Everyday Italian. She says - This sauce is named after the Marquis de Bechamel. In Italian, it's called balsamella or besciamella. The original and full French version also involves steeping some onion and a bay leaf in milk for 30 minutes to infuse the sauce with more flavor but here's an everyday approach. My simplified version is a snap to make and is perfect with baked rigatoni with bechamel sauce. You could also use it the way you would hollandaise sauce. -- posted by lazyme

Perfect Summer Sandwich (Tomato, Basil, Cheese)

Mon, 06 Jul 2009 15:21:12 -0400

This sandwich screams summer to me. I made it after going to the farmer's market and getting lots of fresh ingredients, including wonderful herbed ciabatta bread. If you don't like garlic much, just rub a clove on there (sliced to get the flavor. This is also delicious cold, or with a drizzle or balsamic vinegar on the tomato. For a slightly different (equally tasty, if you ask me) option, use havarti slices instead of mozzarella. Enjoy! -- posted by newmama

Mushroom-And-Goat Cheese Bechamel Pizza

Sun, 09 Aug 2009 22:19:17 -0400

"To give these individual pizzas an extra-luxe topping, Chef Andres Barrera makes a velvety bechamel sauce with goat cheese and freshly grated nutmeg (delicious), then adds dollops of sauteed mushrooms." From Rocking The Wine World: City Winery, F&W Magazine, April 2009 edition. The 2007 Palacios Remondo Plácet is delicious with these pizzas; like many oak-influenced Spanish whites, it has an earthy roundness that goes well with mushrooms. Another wonderful choice is the vanilla-edged 2007 Cune Monopole.All I can say is that these are wonderfully fantastic! :) Staff favorite, easily made ahead of time. -- posted by Manami

Inspirational Goat's Cheese on Garlic Ciabatta Toast

Wed, 09 Sep 2009 17:18:49 -0400

Toasted goat's cheese on toast that has been spread with garlic paste.......and then served on mixed salad leaves - brilliant! I am hooked on Nigel Slater's new programme, "Simple Suppers", where he prepares and cooks food just the way I like it...........fresh, seasonal, unpretentious, flexible and hearty. This is one of Nigel's "Inspirational" recipes that was shown on his first programme. In the absence of ciabatta bread, I would be inclined to use any rustic bread........with lots of body! (Recipe from NIgel Slater's Simple Suppers and the Digin site.) -- posted by French Tart

Creamy Rigatoni With Gruyere and Brie

Tue, 15 Sep 2009 11:43:30 -0400

Why not substitute your favorite Swiss cheese for the Gruyere to make it more cost effective. Also, most soft-ripened cheese can work in place of the Brie - just don't forget to remove the rind. This is oh-so good!! Cooking Light Magazine, September 2009 edition.:) -- posted by Manami

Vendange Harvest Sausages With Grapes, Thyme and Wine

Thu, 17 Sep 2009 14:05:46 -0400

A traditional Italian or French dish--called 'Salsiccia all'Uva' in Italian-- typically served from large vats at Vendange autumn grape harvest celebrations. Quite popular here in the Southern California Wine Country, as well! Preferably use a meaty best quality pork sausage which is lean and not highly seasoned (allow 1 or 2 sausages per person). I like to use a mixture of sweet and hot Italian sausages or local smoked chicken and apple sausage, but any good meaty sausage will do. Serve piping hot with potatoes or pasta, assorted cheeses, a good baguette or rustic peasant bread, and a bottle of the year's new vintage Beaujolais Nouveau or Gamay Beaujolais wine! -- posted by BecR

Wild Mushroom Spaghetti

Fri, 23 Oct 2009 01:22:24 -0400

Whole wheat and whole grain pastas pair well with earthy, woody flavors like those of mushrooms. Rachael Ray says this cooks down to an enormous amount of 'shroom goodness into one delicious serving, sendiing you off to a food coma, full and happy! From her book Big Orange Cookbook. -- posted by Sharon123

Cauliflower Flan

Mon, 23 Nov 2009 23:00:51 -0500

This is a great little side - quite elegant - easy, and can be prepared ahead and reheated. -- posted by evelyn/athens

Christmas Deli Salad With Pomegranate, Parma Ham and Gorgonzola

Mon, 30 Nov 2009 01:59:21 -0500

A fabulous wilted salad boasting the rich, festive colours of vibrant crimson reds and lush holly greens, as well as being full of flavour - this is simply a wonderful salad for the Christmas, New Year or Thanksgiving family table. Please do use any blue cheese or ham of your choice; Stilton or Roquefort would be lovely as well as Prosciutto or Bayonne ham.......and, if you are serving any vegetarians, just leave the ham out of the equation! The dressing can be made up a few hours or a day beforehand, just wilt the leaves and assemble the salad right before serving. Serve this salad with crusty rolls or some thinly sliced rye bread and a glass of chilled Rosé or Chardonnay. -- posted by French Tart

Boxing Day Festive Roast Pumpkin and Cheese Lasagne - Lasagna

Wed, 16 Dec 2009 13:27:54 -0500

Roasted pumpkin and creamy cheese lasagne (lasagna); a Boxing Day special - although I have made this for Christmas Eve too! This is a wonderful addition to the festive vegetarian table, but is ALSO hugely popular with meat eaters. This is my adapted version of Nigella Lawson's pumpkin lasagne; I have changed a few of the methods and added (as well as omitted) a few ingredients! Boxing day is the day after Christmas day, also called St Stephens Day the 26th December; it is a public holiday in the UK and most Commonwealth countries.generally a turkey curry day, or a turkey-free day, one of the two! Serve this with a large bowl of salad and some crusty bread for mopping up the delicious sauce. -- posted by French Tart

Brownie Alpine Biscotti

Sun, 20 Dec 2009 16:12:17 -0500

"I love visiting with friends over a pot of coffee, so I developed these crisp, chocolaty cookies to munch along with each cup," comments Jeanie Williams of Minnetonka, Minnesota. Brownie mix makes them easy to stir up, and a white chocolate and almond topping adds a festive look. From Taste of Home 25 top favorites! A reviewer said she love them but makes them without the white chocolate because they store better. -- posted by Sharon123

Pasta in a Mushroom Chilli-Cheese Sauce

Thu, 07 Jan 2010 01:07:24 -0500

This was one of those left-over improvs that turned up just perfect it got good feedback from my mum and my bro (a major good-review as he's hard to please with greens). Campbells soup along with some Chilli-cheese makes brilliant pasta sauce. Combined with some healthy greens and smoked sausage it makes an original tasting meal in pretty quick and easy fashion, the numerous ingredients are flexible so fire away. Feedback welcome! -- posted by J-mo Smith

Nigella's Blackberry Trifle With Creamy Limoncello Mascarpone

Tue, 09 Feb 2010 01:43:16 -0500

Serve this elegant and refreshing layered dessert in a trifle dish or individual dessert glasses for a fabulous ending to any meal! Perfect for Valentine's Day or other romantic occasions such as birthdays, anniversaries or Afternoon tea. Inspired by a Nigella Lawson recipe. -- posted by BecR

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