by Admin | Jun 19, 2020 | Lunch, Main Courses
A myth has developed that says that eggplant must be salted before it is cooked in order to remove its bitterness and/or cut down on its absorption of oil during cooking. I have cooked eggplant in myriad ways and have experimented with both the salted and unsalted...
by Admin | Jun 19, 2020 | Lunch, Main Courses
Here is an exquisite-flavored dish laced with rosemary, garlic, and red wine, and topped with a mixture of bread crumbs and more garlic and baked until crispy. Be sure to use the amount of garlic indicated; it mellows with baking and lends a subtle flavor to the...
by Admin | Jun 17, 2020 | Pasta, Noodles, Dumplings
Don’t overcook the vegetables for this dish: The onions and broccoli should be crunchy. As with any stir-fried noodle dish you must use cold cooked noodles to prevent them from sticking together. Be sure to have all of the ingredients in front of you before you...
by Admin | Jun 17, 2020 | Pasta, Noodles, Dumplings
This is a hot and spicy pasta dish that is rather light and is usually served as is, though one may add a light sprinkling of Parmesan cheese if desired. This is the ideal dish to whip up when simplicity is paramount. SERVES 4 1 teaspoon salt 1 pound spaghettini 1...
by Admin | Jun 17, 2020 | Pasta, Noodles, Dumplings
Though technically not a pasta, this egg-shaped squash behaves just like it when cooked, the pulp separates like strands of spaghetti. It is delicious, has considerably fewer calories than spaghetti, and adapts well to most pasta sauces. I prefer it with a delicate...
