Guest guest Posted April 11, 1999 Report Share Posted April 11, 1999 I haven't actually made any of these. I have never been disappointed by any recipe from Food and Wine. Laura * Exported from MasterCook Mac * Fresh Cherry Crostata (Oliveto's, Oakland, CA) Recipe By : Food and Wine, April 1996 Serving Size : 8 Preparation Time :2:20 Categories : Desserts Italian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 c all-purpose flour >>plus<< 1 tbsp all-purpose flour 1/4 c granulated sugar 1/2 tsp salt 6 ozs unsalted butter -- cut in 1/4 " dice 1 tbsp unsalted butter -- melted 1/2 c ice water 2 tbsps slivered almonds -- finely chopped 3 lbs cherries -- pitted In a bowl, mix 2 cups of the flour wiht 1 tablespoon of the sugar and the salt. Add the cold butter and cut it in briefly using a pastry blender. Add the water and stir just until the dough begins to come together. Gather up the dough and transfer it to a lightly floured surface. Knead briefly until it forms a smooth, cohesive mass. Pat the dough into a disk, wrap in plastic and refrigerate for at least 1 hour before rolling out. Mix the almonds with the remaining 1 tablespoon flour and 1 tablespoon of the sugar. Preheat the oven to 400 degrees. Ona lightly floured surface, roll out the dough to a 15 " round; transfer to a baking sheet. Sprinkle the almond mixture all over the dough to within 1 1/2 inches of the edge. Arrange the cherries on top. Fold the edge of teh dough up and over the fruit. Brush the melted butter over the pastry border and sprinkle the remaining 2 tablespoons sugar over the whole crostata. Bake for 50 minutes to 1 hour, or until the crostata is deeply browned. Let cool on a rack for 10 minutes. Dip a brush into the crostata and glaze the cherries with some of their juices. Serve warm. - - - - - - - - - - - - - - - - - - Per serving: 399 Calories; 21g Fat (46% calories from fat); 6g Protein; 50g Carbohydrate; 51mg Cholesterol; 139mg Sodium * Exported from MasterCook Mac * Roasted Potatoes with Olives (Oliveto's, Oakland, CA) Recipe By : Food and Wine, April 1996 Serving Size : 8 Preparation Time :1:40 Categories : Side Dishes Italian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 lbs boiling potatoes -- cut in 1 " chunks 1 tbsp kosher salt >>plus<< 1/2 tsp kosher salt 1/2 c olive oil 1/2 c picholine olives 1 tbsp garlic -- finely chopped freshly ground pepper Preheat the oven to 400 degrees. In a large saucepan, cover the potatoes with 2 quarts of water. Add 1 tblespoon of the salt and bring to a boil, then reduce the heat and simmer until the potatoes are almost tender, about 20 minutes. Drain the potatoes in a colander and let them dry in their own steam for 10 minutes. Transfer the potatoes to a rimmed baking sheet and gently toss them with the olive oil. Roast the potatoes in the oven for about 1 hour, turning them every so often with a flat spatula, until golden brown. Pour off any excess oil in the pann. Scatter the olives and garlic over the potatoes and toss. Lower the oven temperature to 350 degrees and bake the potatoes for 10 minutes longer. Sprinkle them with the remaining 1/2 teaspoon of salt and a little fresh pepper and serve piping hot. - - - - - - - - - - - - - - - - - - Per serving: 255 Calories; 14g Fat (47% calories from fat); 4g Protein; 31g Carbohydrate; 0mg Cholesterol; 833mg Sodium * Exported from MasterCook Mac * Spring Vegetable Soup (Oliveto's, Oakland, CA) Recipe By : Food and Wine, April 1996 Serving Size : 8 Preparation Time :0:25 Categories : Soups Italian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tbsps olive oil 2 sm leeks -- trimmed and diced 1/2 lb asparagus -- cut in 1 " pieces 1 c peas -- freshly shelled 1 oz fresh sorrel or borage leaves kosher salt 2 qts water 1 lb fresh spinach 1 oz watercress -- stemmed ice freshly ground Pepper 1/2 c ricotta cheese extra virgin olive oil -- for drizzling Warm the 2 tablespoons of olive oil in a heavy, nonreactive 6-quart saucepan. Add the leeks, asparagus, peas, sorrell and 2 teaspoons salt and cook until warmed through. Add 1 cup of the water, cover and sweat the vegetables over moderate heat until the water has evaporated, about 10 minutes. Add the remaining 7 cups of water and bring to a boil. Reduce the heat and simmer for 5 minutes. Increase the heat to high and add the spinach and watercress. Cook, stirring to submerge the leaves, until wilted, about 2 minutes. Transfer the soup to a bowl set in a larger gowl of ice. Stir the soup frequently to chill it quickly and thoroughly. Once it is completely cold, pour the soup into a blender and puree until smooth Season with salt and pepper. To serve, gently reheat the soup. Spoon it into warmed soup plates or bowls. Garnish each serving wiht 1 tablespoon of the ricotta and a drizzle of extra-virgin oilive oil and serve. - - - - - - - - - - - - - - - - - - Per serving: 92 Calories; 6g Fat (52% calories from fat); 5g Protein; 7g Carbohydrate; 8mg Cholesterol; 58mg Sodium * Exported from MasterCook Mac * Vegetarian Hot and Sour Soup Recipe By : Food and Wine, April 1996 Serving Size : 4 Preparation Time :0:50 Categories : Asian Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 40 dried lily buds (1/2 ounce) 1/4 c small dried tree ear mushrooms >>or<< 1/4 c shiitake mushrooms -- dried 5 c vegetable stock 1/2 c bamboo shoots, canned -- julienned 2 tsps fresh ginger -- minced 1/4 tsp salt 3 tbsps red wine vinegar crushed red pepper 3 tbsps cornstarch >>mixed with<< 3 tbsps water 1 lg egg 1 lg egg white 2 1/2 tbsps black soy sauce 4 ozs firm tofu -- cut in 1/3 " dice 1 tsp sesame oil 2 tbsps scallion -- finely sliced In separate bowls, cover the lily buds and mushrooms wiht hot water. Let soak until softened, about 30 mnutes. Drain and thoroughly rinse the lily buds and mushrooms. Trim the tough ends from the buds and halve them crosswise. If using shiitakes, coarsely chop them. In a large nonreactive saucepan, combine the stock, lily buds, mushrooms, bamboo shoots, ginger and salt. Cover and bring to a boil over moderately high heat. Reduce the heat and simmer for 10 minutes. Stir in the vinegar and 1 1/2 teaspoons red pepper and boil over moderately high heat for 2 minutes. Beat the cornstarch mixture into the soup in a steady stream. In a bowl, combine the egg and egg white and beat into the soup. Stir in the soy sauce, tofu and sesame oil and cook over moderate heat until warmed through. Season with red pepper and garnish with scallions. - - - - - - - - - - - - - - - - - - Per serving: 319 Calories; 10g Fat (27% calories from fat); 15g Protein; 45g Carbohydrate; 48mg Cholesterol; 2233mg Sodium Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.