Baked Ziti

This classic dish has been a staple of Italian-American house-holds for generations. Baked Ziti 2 Tbs (30 ml) olive oil 1 lb (450 g) Italian sausage, cut into 1-inch (3 cm) pieces 2 onions, chopped 4-6 cloves garlic, finely chopped 2 cans (15 oz, 225 g each) tomato sauce 1 can (6 oz, 170 g) tomato paste 3 cups (750 ml) beef stock 2 cups (500 ml) dry red wine or additional beef stock 2 tsp (10 ml) dried oregano Salt and freshly ground pepper…

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Vegetable and Egg Casserole

Here is a savory and satisfying dish, and it’s especially easy if you have leftover vegetables. Vegetable and Egg Casserole 2 Tbs (30 ml) olive oil 2 Tbs (30 ml) all-purpose flour 1 cup (250 ml) chicken, beef, or vegetable stock Salt and freshly ground pepper to taste 2-3 cups (500-750 ml) chopped cooked vegetables such as carrots, broccoli, cauliflower, green beans, peas, summer or winter squash, or asparagus 2 Tbs (30 ml) chopped fresh parsley, basil, or thyme 6 hard-cooked eggs, sliced 1/4 cup…

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ahi poke. [AH-hee POE-kay]. ahi! being the ...

In Hawaii you will likely see this dish called “ahi poke,” (AH-hee POE-kay) with “ahi” being the Hawaiian word for “tuna,” and “poke” meaning “to cut up” or “to slice.” Traditionally the dish consisted of little more than chopped raw fish with maybe a little seaweed and salt for flavoring, but nowadays any of a variety of ingredients can be added for flavor and texture, as my recipe indicates. Poke Basic poke: 1 lb (450 g) high quality raw tuna, cut into 1/2-inch (1 cm)…

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Crab Imperial

Crabmeat served in a creamy sauce goes by many names and can be found all over the country. I think you will find this version fairly representative of the way the dish is done in the area of Chesapeake Bay. Crab Imperial 1 lb (450 g) lump or backfin crabmeat, picked over to remove pieces of shell and cartilage 4 Tbs (60 ml) melted butter 1 Tbs (15 ml) lemon juice 1/2 cup (125 ml) mayonnaise 2 tsp (10 ml) Dijon mustard A few drops…

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Pasta with Sardines. Pasta con Sarde

Here is a traditional favorite from the island of Sicily. Pasta with Sardines (Pasta con Sarde) 6 Tbs (90 ml) extra-virgin olive oil 1 medium onion, chopped 3 anchovies, rinsed and finely chopped 1/4 cup (60 ml) finely chopped feathery leaves from fresh fennel 1/4 cup (60 ml) pine nuts (pignoli) 2 Tbs (30 ml) raisins soaked in hot water for 10 minutes and drained 1 can (3 3/4 oz, 106 g) sardines packed in oil, drained 1 lb (450 g) spaghetti, bucatini, or perciatelli,…

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