Cookie Fest 2007 - recipes and photo

And the first year (in what has clearly become a tradition) it was

Schiacciata (a grape focaccia, usually sweet but also enjoyable in a savory version with rosemary)
---
A selection of cheeses (Italian and Quebec), with red-pepper jelly
---
Sardines in carpione (marinated with vinegar, onions, pine nuts, raisins)
---
Squash-blossom frittata
Tuns-stuffed tomatoes
White bean and red onion salad
Peppers stuffed with tomatoes and anchovies
---
Ricotta crostata

 
Do I have to include recipes? (It'll take me days!) As for wines

it's not very studied. As people arrive and with the nibbles I traditionally serve a Chianti Classico (Castello della Paneretta '00 and later '03, because I like it) and then have a supply of other Chianti or Italian red (this year it was Allegrini Palazzo della Torre '03) and some Italian white, like a pinot grigio-- whatever is good but not overly expensive when I go shopping. This year I also offered a couple of rosatos (rosati?). People always bring wine, too, so it's pretty merry by the end, once we're into leftovers and nocino or grappa.

 
Mmm! Could you post recipes for the eggplant bruschetta and artichoke frittata?

and what is farro?
Thanks!

 
No, not necessary. just post what you did above---copy and paste them.

You could even paste them into just one post. I find the menu section very helpful when trying to put together a shindig. You all here have such wonderful and creative menus.

 
REC: Ricotta Crostata

I use the crostata pastry recipe from the Sour Cherry Crostata (Gourmet, July 03):

1 1/2 sticks (3/4 cup) unsalted butter, softened
1/3 cup plus 1 tablespoon sugar
1 large egg, lightly beaten
1 teaspoon vanilla
2 1/4 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons finely grated fresh lemon zest

Beat together butter and 1/3 cup sugar with an electric mixer at medium speed until pale and fluffy, about 3 minutes. Reserve 1 tablespoon beaten egg, chilled, for egg wash and beat remaining egg into butter mixture, then add vanilla, beating well. Reduce speed to low and mix in flour, salt, and zest until mixture just forms a dough.

Halve dough and form each half into a 5- to 6-inch disk. Wrap disks in plastic wrap and chill until firm, at least 30 minutes.

Filling:

10 oz (280 g) ricotta cheese, drained if wet
3 eggs, lightly beaten
1/2 cup mild honey
1/4 cup mixed candied fruit
1/4 cup good-quality miniature chocolate chips
Zest from 1 orange or lemon

Roll out one piece of pastry dough between two sheets of wax paper and fit into a 9-inch tart pan with removable rim. Trim overhang to 1/2 inch and fold inward, then press against side of pan to reinforce edge. Chill tart shell.

Roll out remaining dough in same manner, then cut into 10 1-inch-wide strips. Slide parchment onto a baking sheet and chill until dough is firm, about 5 minutes.

Beat together ricotta, eggs and honey until well combined. Fold in remaining filling ingredients. Fill the tart shell, then top with the lattice, using 5 strips 1 inch apart across filling and pressing ends onto edge of tart shell. Arrange remaining 5 strips diagonally across first strips to form diamond-shaped spaces.

Bake for 35 minutes or until crust is golden and the filling is firm. Let cool to room temperature, then chill for several hours before serving.

 
REC: Artichoke Frittata

From Marcella Hazan, Essentials of Classic Italian Cooking.

In a pinch, I've used canned artichoke hearts (NOT marinated in jars). Rinse them well, and cook only briefly.

For 6 servings

2 medium artichokes (or however many baby artichokes you want)
1/2 lemon
2 tbsp extra virgin olive oil
2 tbsp finely chopped parsley
Salt and black pepper
5 eggs
1/4 cup Parmesan
2 tbsp butter

Trim artichokes, rubbing with lemon, and keeping on the stem. Cut each artichoke lengthwise into quarters. Remove the soft, curling leaves with prickly tips at the base, and cut away the fuzzy choke beneath them. Cut the artichoke sections lengthwise into the thinnest possible slices, and squeeze lemon over them to moisten them with juice.

Put the garlic and olive oil in a nonstick skillet and turn on the heat to medium. Saute the garlic until it is a pale gold, add the sliced artichokes, parsley, salt, and 2 or 3 grindings of pepper. Cook for about 1 minute, turning artichokes over at least once completely to coat them well. Add 1/3 cup water, cover, and cook until artichokes are very tender, 15 minutes or more depending on their youth and freshness. If the artichokes reach tenderness quickly, there may still be liquid in the pan; uncover and boil it away while moving the artichokes around. If the artichokes take long to cook, you must replenish the liquid with 2 or 3 tbsp of water as needed.

Tip the pan, push the artichokes toward the upended edge, and spoon off the oil that collects at the bottom. When drained of oil, transfer to a bowl until their heat abates.

Turn on the broiler.

Beat the eggs in a bowl and add the artichokes, a pinch of salt, the grated Parmesan and a few grindings of pepper. Melt the butter in the pan over medium heat, and when it begins to foam, add the egg mixture, stirring it with a fork. Turn the heat down to very low. When the eggs have set and thickened, and only the surface is runny, run the skillet under the broiler for a few seconds. Serve warm or room temperature.

 
You must log in or register to reply here.
Back
Top