Cookbook Club

The joy of cooking is meant to be shared 💏 All recipes sourced from vintage, classic, or unique cookbooks 📚 I feature a new cookbook every six recipes 📖 Current Cookbook: Cucina Amore (1995) Detroit 📍

[classiccookbooks]

BROCCOLI STRACOTTI BRAISED BROCCOLI

Source: Cucina Amore (1995)

Serves 4 to 6

This dish is good enough to make anyone believe in magic. Just throw a few simple ingredients into a pan, cover and cook for a while over low heat, and-presto- a spectacular result in flavor and presentation. Add a touch of cream, a bit of chicken stock and a couple of pulses in the food processor and you have a fabulous pasta sauce.

INGREDIENTS

4 tablespoons olive oil 5 garlic cloves, sliced

4 teaspoon red pepper flakes

2 pounds broccoli, cut into 1-inch pieces, stems included, parboiled for 3 minutes

1⁄2 cup of the broccoli cooking water

 1⁄2 chicken bouillon cube, crumbled 

salt to taste

Pour the oil into a large sauté pan set on medium heat and cook the pic and red pepper flakes for 2 minutes. Add the parboiled broccoli pieces, toss until well coated with the oil, and cook for 2 minutes. Add 1⁄2 cup of the reserved cooking water and the bouillon cube and bring to a boil. Reduce the heat and simmer, with the cover just slightly ajar, for 10 minutes. Taste for salt.

[classiccookbooks]

FOCACCIA ALL'AGLIO E ROSMARINO FOCACCIA WITH GARLIC AND ROSEMARY

Source: Cucina Amore (1995)

Serves 6 INGREDIENTS

1 teaspoon sugar

1/4 cups warm water, about 100° F

14 tablespoons active dry yeast 3 cups all-purpose flour

1/2 teaspoon salt

3 tablespoons olive oil

TOPPING:

3 tablespoons olive oil

1⁄2 teaspoon salt, preferably freshly ground sea salt

1/4 teaspoon pepper

3 tablespoons fresh rosemary leaves, crushed

2 tablespoons chopped garlic

To make the dough: Mix the sugar, warm water and yeast and let it rest for 5 minutes. In a large bowl, mix the flour and salt. Add the bubbling yeast mixture and the olive oil. Mix well until the dough forms a ball. Place the dough on a floured board and knead well for 10-15 minutes until it forms a smooth, elastic ball. Place it in a greased bowl, cover and let it rise in a warm, draft-free area for 1 hour.

Punch the dough down. Pat it into the shape you like best and place on a greased baking sheet or a pie pan. Stretch it out with your hands to make it fit. Make sure it is at least 1/2 inch thick. Cover and put it in a warm, draft-free place to rise again for about 30-45 minutes.

Preheat the oven to 500° F.

Make a series of small dimples on the surface of the dough with your fingers. Brush it with 2 tablespoons of the olive oil, sprinkle with the salt, pepper and fresh rosemary.

Reduce the oven temperature to 450° F and bake the focaccia for 12 minutes. Take it out and sprinkle with the chopped garlic, drizzle with the remaining olive oil and place it back in the oven for 5 more minutes, or until well browned.

Let it cool about 5-10 minutes. Cut into serving pieces and enjoy with your favorite Italian food.

When I was finally allowed to walk to school by myself, my feet always seemed to choose a different route through the beautiful city of Palermo. All routes, however, led to the "Panificio della Signora Rosa" (The Signora Rosa's Bread Shop), where I stopped each day for a slice of focaccia. Signora Rosa was not a sweet old lady. She was a complicated woman, at once mysterious, disagree- able and kind. I was fascinated and intimidated by her but we ultimately became friends. This focaccia reminds me that I miss her.

[classiccookbooks]

SALSICCIE BRASATE CON I RAPINI BRAISED SAUSAGE WITH BROCCOLI RAPE

Source: Cucina Amore (1995)

Serves 4 to 6 INGREDIENTS

 4 teaspoons olive oil

4 garlic cloves, sliced

1 onion, chopped

4 teaspoon red pepper flakes

1 (1-pound) bunch broccoli rape or mustard greens, cut into 1-inch pieces

11⁄2 cups Chicken Stock (see page 139)

2 cups Tomato Sauce (see page 137)

1 pound sweet Italian sausage (about 6-8 links)

In a 10-inch sauté pan set on medium heat, cook the oil, garlic, onion and red pepper flakes until the onion is soft, about 5 minutes. Add the broccoli rape or greens, toss until well coated with the oil, and cook for 3 minutes. Pour in the chicken stock and tomato sauce and bring to a boil Prick small holes in the casing of each individual sausage link with a fork and add to the sauce. Reduce the heat to medium-low, cover with the lid halfway off, and cook for 40 minutes, stirring occasionally. Remove the lid and cook for 15 minutes more. Transfer to a long oval serving dish and bring to the table.

COOK'S TIP If the sauce is too watery because of the water released by the vegetables. remove the sausages once they're cooked through, and reduce the sauce over medium-high heat until it reaches your desired consistency. Return the Mages to the sauce, heat through and serve.

Mother discovered early in her cooking career that to appease the finicky taste of Mario and me when it came to vegetables, she would have to use creative culinary disguises. The following recipe is a perfect example of her devious, yet fabulous, cooking. The broccoli rape coupled with the sausage is a country-style gourmet dish. It's delicious with a side of my Garlic Mashed Potatoes (see page 112) and plenty of country style Italian bread. Mustard greens can be substituted for the broccoli rape.

[classiccookbooks]

INSALATA DI FUNGHI ALLA GRIGLIA

GRILLED MUSHROOM SALAD

Source: Cucina Amore (1995)

Serves 4

INGREDIENTS

6 tablespoons extra virgin olive oil 

3 tablespoons balsamic vinegar 

1/4 teaspoon salt 

1/4 teaspoon pepper 

1 teaspoon chopped garlic

 1 teaspoon chopped fresh basil

 3/4 pound shiitake mushrooms or any combination of wild mushrooms

 4 ounces mixed baby salad greens (mesclun)

In a bowl, mix the oil, vinegar, salt, pepper, garlic and basil, whisking well. Cut the stems off the mushrooms and toss with the dressing in the bowl. Marinate at room temperature for 30 minutes to 1 hour. Drain, reserving the dressing and mushrooms separately. Cook the mushrooms on a hot grill or on a baking sheet under the broiler, about 3 minutes on each side. Mix the salad greens with the reserved dressing and top with the grilled mushrooms.

COOK'S TIP When you grill the mushrooms, take care not to burn them. If the barbecue or broiler is too hot, 3 minutes might be too much - use your judge- ment. You could also cook the mushrooms in a nonstick sauté pan over high heat for about 2 minutes on each side.

If you don't have access to a variety of wild mushrooms, the fresh, flavorful shiitake mushrooms will make an excellent substitute.

[classiccookbooks]

PASTA AGLIO OLIO E PEPERONCINO

GARLIC AND OIL PASTA

Source: Cucina Amore (1995)

Serves 4 to 6

INGREDIENTS

3 quarts water (salt optional)

1⁄2 cup olive oil

10 average-size garlic cloves, sliced

1⁄4 teaspoon salt

1⁄4 teaspoon red pepper flakes

3 tablespoons chopped fresh parsley

1 pound pasta-spaghetti or spaghettini

3 tablespoons grated Romano cheese

In a large stockpot, bring the water to a boil with or without the optional salt. Pour the oil into a large sauté pan set on medium heat and cook the garlic until it starts to sizzle, about 3 minutes. Be careful not to let it turn brown and burn. Remove from the heat and add the salt, red pepper flakes and half the parsley. Add the pasta to the boiling water and cook according to package directions until it's tender. Drain well and return the pasta to the pot. Pour the sauce over the pasta, add the remaining parsley and cook over medium heat, stirring well to coat the pasta with the sauce, about 3 minutes. Turn off the heat, add the cheese and toss to distribute the ingredients.

My mother seemed to be always ready with a large selection of quick, easy and tasty meals. Some she developed by herself and others were passed on by her mother or other family and friends. This is one of my favorite quick fix dishes. The olive oil infused with the flavors of garlic and red pepper becomes the sauce that will coat the pasta. Its simplicity is deceptive, how- ever. Each step is like a well thought out equation in a math problem. Any departure from proper procedure and the dish loses its delicacy in a puddle of oil. The last step is the most crucial one. Its purpose is to coat each strand of pasta with the infused olive oil to produce a finished dish that will shine like a ripe tomato in the summer sun. All of the ingredients should be well distributed in the final dish. Think of the pasta as the beautiful countryside, graced with a succession of curving hills, speckled with beautiful trees, ponds and farmhouses.

[classiccookbooks]

LENTICCHIE ALL'ANTICA CON POMODORO E CIPOLLE LENTILS WITH TOMATOES AND ONIONS

Source: Cucina Amore (1995)

Serves 4 to 5

The surprisingly commanding flavor of this lentil recipe could elevate it from a fantastic side dish to an entree on its own. I especially like it with my favorite, Shrimp Wrapped in Prosciutto (see page 84).

INGREDIENTS 

3 tablespoons olive oil

1/2 onion, chopped 

3 garlic cloves, chopped

1/8 teaspoon red pepper flakes

1 (1-pound) can peeled Italian tomatoes

1 tablespoon chopped fresh parsley

1 tablespoon chopped fresh basil

1 cup dried lentils

2 cups Chicken Stock (see page 139)

3/4 teaspoon salt

Heat the olive oil in a medium saucepan set on high heat for 1 minute. Reduce the heat to low, add the onion, garlic and red pepper flakes, and cook 1 minute.

Meanwhile, drain the tomatoes, reserving the juices separately. Chop the tomatoes and add them to the pan along with the parsley and basil and cook for 3 minutes. Add the lentils, stir well and cook for 2 minutes. Pour in the stock, the reserved tomato juices and the salt and bring to a boil. Reduce the heat to a simmer, cover and cook for 25 minutes. Transfer 1 1⁄2 cups of the lentil mixture to a blender and process to a creamy consistency. Stir it back into the saucepan, cover and simmer for 10 minutes. The lentils are ready when they are tender to the bite.

COOK'S TIP Different types of lentils have different cooking times and different liquid absorption rates. Be your own judge as to whether to add more liquid to obtain the consistency you like best.

[classiccookbooks]

Next six recipes: Cucina Amore (1995)

[classiccookbooks]

Jicama, Orange, & Fennel Salad

Source: Moosewood Cookbook 1992

Yield: 4 to 6 Servings

Jicama ("hes-ca-ma") is a Mexican tuber that looks like a light brown turnip. It is incomparably crisp and fresh-tasting as a snack, and goes beautifully with dips. If you can't find it, substitute sunchoke or radish. Serve this salad as a second course, in place of dessert. It is so satisfying and re- freshing, all yearnings for a sugary follow-up will instantly fade.

4 navel oranges

1 jicama (or a piece of one), about the size of a medium apple. I small fennel bulb (2 to 3-inch diameter)

a few sprigs of arugula, if available

about 10 leaves of Belgian endive -OR- a handful of fresh spinach

optional garnish: Pickled Red Onions

DRESSING:

4. Tbs. olive oil

2 Tbs. orange juice

2 Tbs. balsamic or wine vinegar

2 tsp. raspberry vinegar (optional)

1 medium clove garlic, minced

1/2 tsp. salt

2 tsp honey

1) Cut off the ends of the oranges with a sharp serrated knife, then slice the peel from the sides. With a gentle sawing motion, cut along each membrane to release the orange sections into a small bowl Set aside.

2) Peel the jicama, and cut into very thin slices about 1/2 inches long. Slice the fennel into very thin strips; include the feathery tops. Chop the arugula.

3) in a small bowl, whisk together the dressing ingredients until the honey is dissolved. Refrigerate everything until serving time.

4) Assemble the salad on a small platter shortly before serving. First, put down a layer of endive or spinach (a starburst pattern looks real nice), then a layer of jicama slices. Drizzle on some of the dressing, then sprinkle on fennel and arugula. Arrange orange sections on top, and spoon on a little more dressing.

Garnish, if you are so inclined, with a few slices of Pickled Red Onions.

[classiccookbooks]

Ukrainian Poppy Seed Cake

Source: Moosewood Cookbook 1992

Preparation time: 30 minutes Baking time: 40 minutes Yield: about 10 servings

butter or margarine for the pan, plus 1/2 lb.

(2 sticks) butter or margarine

1 cup sugar (white or light brown)

3 eggs

2 cups flour

3/4 cup poppy seeds

1 cup milk

1 Tbs. baking powder

1 tsp. baking soda

1/2 tsp. salt

1 tsp. vanilla extract

3 Tbs. lemon juice

1 tsp. lemon rind

OPTIONAL: Orange Glaze (preceding page)

1) Place poppy seeds and milk in a small saucepan. Heat just to the boiling point, but remove from heat before it actually boils. (This is called scalding.) Set aside and allow to cool for at least 15 minutes.

2) Preheat oven to 350°F. Butter a 10-inch tube or bundt pan. 3) Cream the butter and sugar in a large mixing bowl. Add eggs, one at a time, beating well after each. 4) Sift together the dry ingredients in a separate bowl. Add this to the butter mixture alternately with the poppy seed-milk, beginning and ending with the dry mixture. Stir just enough to blend thoroughly, add- ing the vanilla, lemon juice, and lemon rind at the end.

5) Spread the batter into the prepared pan, and bake for about 40 min- utes, or until a cake tester comes out clean. Cool for 10 minutes, then invert onto a plate. Allow to cool completely before adding the Orange Glaze (same method as on preceding page) and / or slicing.

[classiccookbooks]

Cardamom Coffee Cake

Source: Moosewood Cookbook 1992

very rich ~ very delicious

Ingredients

oil or butter for the pan

1 lb. (4 sticks) butter or margarine (or a combination), softened

2 cups (packed) light brown sugar

4 eggs

2 tsp. vanilla extract

4 cups flour

2 tsp. baking powder

2 1/2 tsp. baking soda

1/2 tsp. salt

1 Tbs. powdered cardamom

2 cups sour cream, yogurt, or buttermilk

NUT MIXTURE:

1/4 cup (packed) light brown sugar

1 Tbs. cinnamon

1/2 cup finely chopped walnuts

Yield: 16 servings

1 3/4 hours to prepare and bake

Instructions

Preheat oven to 350°F. Butter or oil a 10-inch tube or bundt pan.

In a large mixing bowl, beat butter or margarine with sugar until light and fluffy. Add eggs, one at a time, beating well after each. Stir in the vanilla.

Sift together the dry ingredients (not including nut mixture ingredients) in a separate bowl.

Add the flour mixture, 1/3 of it at a time, to the butter mixture, alternating with the sour cream (or yogurt or buttermilk). Stir just enough to blend after each addition. Don't beat or otherwise over mix.

Combine the nut mixture ingredients in a separate small bowl.

Spoon approximately 1/3 the batter into the prepared pan. Sprinkle with half the nut mixture, then add another third of the batter. Cover with remaining nut mixture, then top with remaining batter. Lightly spread into place.

Bake approximately 1 1/4 hours or until a knife inserted all the way in comes out clean. Allow to cool in the pan for 20 minutes, then invert onto a plate. Cool at least 30 minutes more before wildly devouring.

[classiccookbooks]

Sri Wasano's Infamous Indonesian Rice Salad

Source: Moosewood Cookbook 1992

About 1 hour to prepare, plus time to chill.   Yield: 4 to 6 servings

1) Place in a saucepan. Bring to a boil, lower heat, cover, and simmer until tender (35 to 45 minutes).

2 cups brown rice

3 cups water

2) while the rice cooks, combine in a large bowl:

1/3 cup peanut oil

3 Tbs. Chinese sesame oil

1/2 cup orange juice

I to 2 medium cloves garlic, minced 1 tsp. salt

2 Tbs. soy sauce

1/2 tsp. crushed red pepper (to taste)

2 Tbs. rice or cider vinegar

I cup chopped fresh pineapple (also ok

to use canned-in-juice crushed pineapple)

3) Add the hot rice directly to the bowlful of dressing. Mix well. When it has cooled to room temperature, cover tightly and refrigerate until cold. Shortly before serving, stir in:

3 scallions, finely minced (whites and greens)

I stalk celery, finely minced

1 medium-sized red or

green

bell pepper, thinly

sliced

1 8-02. can water chestnuts, drained & thinly sliced 1/2 lb. fresh mung bean sprouts

1/2 cup (packed) raisins or currants

1 cup coarsely chopped peanuts and/or cashews, lightly toasted 

2 Tbs. sesame seeds

OPTIONAL: fresh snow peas, for garnish

[classiccookbooks]

Samosas with Dipping Sauce

Source: Moosewood Cookbook 1992

Samosas are flaky pastries filled with spicy potatoes and peas. In traditional Indian cuisine, they are deep-fried (and that is still an option). But baking them works very well, and is easier and more healthful. All components can be made well ahead of time. Finished Samosas can be stored for days in the refrigerator or freezer. Make the Dipping Sauce while the Samosas bake. Serve Samosas with any curry, or as a simple supper with gingered Carrot Soup (p.22) and Raita (p.99).

1-2 hours to prepare; 25 minutes to bake

Yield: 15 or 16 medium-sized, very satisfying pastries (enough to feed 6 to 8 people, at least).

THE DOUGH:

2/2 cups flour

1/2 tsp. salt

I cup buttermilk or yogurt

extra flour, as needed

1) Place the flour in a medium-sized bowl. Mix in the salt. 2) Make a well in the center, and add the buttermilk or yogurt. Mix first with a spoon and then with your hand, to make a smooth dough. 3) Add extra flour, as needed, to keep the dough from being sticky. The dough will be quite soft. Knead in the bowl for about 5 minutes. Cover tightly and refrigerate until you are ready to assemble the pastries.

THE FILLING:

2 large potatoes (the size of a large person's fist)

1 Tbs. butter

I cup finely minced onion

2 medium cloves garlic, minced

1 Tbs. freshly grated ginger

1 tsp. mustard seeds

1 tsp. dried coriander (if available)

3/4 tsp. salt

I'1⁄2 cups uncooked green peas (frozen, thawed = fine)

2 Tbs. lemon juice

cayenne, to taste

1) Peel the potatoes and chop them into 1-inch pieces. Place in a sauce. pan, cover with water, and boil until very soft. Drain and transfer to a medium-sized bowl. Mash and set aside. (continued on next page...) 2) Melt the butter in a heavy skillet. Add onion, garlic, ginger, mustard seeds, coriander, and salt. Sauté over medium heat about 8 to 10 minutes, or until the onions are quite soft. Add this to the mashed potatoes, along with the remaining ingredients. Mix well, but try not to Smash the peas. Cool for at least 15 minutes before filling the pastries.

THE DIPPING SAUCE:

1/2 cup cider vinegar

1/2 cup water

3 Tbs. brown sugar

| small clove garlic, minced

1 tsp. salt

1) Place all ingredients in a small saucepan. Stir until the sugar dissolves. 2) Heat to boiling, then let simmer uncovered for about 10 minutes. It will reduce slightly. 3) Serve warm or at room temperature with hot Samosas.

TO ASSEMBLE AND BAKE:

1) Preheat the oven to 425°F. Generously oil a baking sheet.

2) Keep a small container of flour, a fork, a small bowl of water, and a pastry brush close at hand. Flour a clean surface, and, one by one, roll 1-inch balls of dough into 5-inch circles, using a rolling pin.

3) Place approximately 12 Tbs. filling in the center of each circle, and fold over, just like a turnover. Brush the inside edges of each circle with a little water, and fold the edges together to make a small hem. Crimp the edges firmly with the fork. NOTE: If you are storing the Samosas to bake later on, place them on a heavily floured plate or tray, dust the tops with more flour, and cover tightly. Store in the refrigerator or freezer until baking time.

4) To bake: Place the Samosas on the oiled baking sheet. Brush the tops with oil. Bake 15 minutes at 425°F., then reduce heat to 315°F. and bake for 10 minutes more. For maximum crispiness, turn the Samosas over when you turn the oven down.

5) Serve within 15 minutes of baking, with Dipping sauce. A nice way to serve the sauce is in individual saucers or tiny bowls, so each person can hold both Samosa and sauce directly under his or her face while eating, and the sauce bowl can catch the drips. (It does drip, but that's one of the charms of this ritual.)

[classiccookbooks]

Gypsy Soup

Source: Moosewood Cookbook 1992

----------------- … a delicately spiced Spanish-style vegetable soup….

The vegetables in this soup can be varied. Any orange vegetable can be combined with any green. For example, peas or green beans could replace- or augment- the peppers. Carrots, pumpkin, or squash could fill in for the sweet potatoes. Innovate!

About 45 minutes to prepare NOTE: Chick peas need to be cooked in advance. (canned = ok) Yield: 4 to 5 servings

Ingredients

2 medium-sized ripe tomatoes

2 Tbs. olive oil

2 cups chopped onion

3 medium cloves garlic, crushed I stalk celery, minced

2 cups peeled, diced sweet potato 1 tsp. salt

2 tsp. mild paprika

1 tsp. turmeric

1 tsp. basil

a dash of cinnamon

a dash of cayenne

I bay leaf

3 cups water

I medium bell pepper, diced

1/2 cups cooked chick peas

1) Heat a medium-sized saucepan ful of water to boiling. Core the tomatoes, and plunge them into the boiling water for a slow count of 10. Remove the tomatoes, and peel them over a sink. Cut them open; squeeze out and discard the seeds. Chop the remaining pulp and set aside.

2) Heat the olive oil in a kettle or Dutch oven. Add onion, garlic, celery, and sweet potato, and sauté over medium heat for about 5 minutes. Add salt, and sauté 5 minutes more. Add seasonings and water, cover, and simmer about 15 minutes.

3) Add tomato pulp, bell pepper, and chick peas. Cover and simmer for about lo more minutes, or until all the vegetables are as tender as you like them. Taste to adjust seasonings, and serve

[classiccookbooks]

Next six recipes: Moosewood Cookbook 1992

[classiccookbooks]

"That night with the herbal tea you'd also brought out a sweet apple dish sprinkled with white powder. Here this was a pracious food."

-----------------------

Sweet Apple Dish

Ingredients

1 teaspoon butter

2 tablespoons brown sugar

3 teaspoons vanilla sugar

3 teaspoons ground cinnamon, or to taste

1 teaspoon ground nutmeg, or to taste

6 large apples - peeled, cored, and sliced

3 ½ tablespoons water

Several tablespoons of powdered sugar.

Directions

Preheat the oven to 350 degrees F (175 degrees C). Grease a large baking dish with butter. Mix brown sugar, vanilla sugar, cinnamon, and nutmeg in a small bowl. Layer about 1/3 of the apples in the prepared baking dish; sprinkle with 1/3 of the sugar mixture. Repeat layers twice more. Bake in preheated oven for 30 minutes. Pour water over apples and continue baking until tender, about 15 minutes more. Sprinkle with powdered sugar before serving.

Source

[classiccookbooks]

"'If you don't mind, could we order in pizza instead, and have beer? I'm in the mood for that, somehow.'

'Sure. Pizza sounds good.'

'Margherita's okay?'

'Whatever you feel like having.'

'She punched in a number on her speed dial and ordered the pizza, like she'd done it before. She added three types of mushrooms as a topping.'"

-------------

Margherita Pizza with Three Types of Mushrooms

Dough:

Packet of active dry yeast

2 teaspoon sugar

1 cup warm water (100 F to 110 F)

2 tablespoons olive oil

1 teaspoon salt

2 - 2 1/2 cups all purpose flour

Empty the yeast packet in to a small non-reactive bowl, add the sugar and 1/4 cup warm water. Mix well and set aside for at least 20 minutes, or until the mixture is bubbly and doubles in size. Add the olive oil, salt, 4 cups of flour, and the remaining 3/4 cup of warm water. Mix well to combine. Form the mixture into a rough dough ball. If it is too sticky, add more flour. Place in a non-reactive bowl and cover with a damp towel. Set aside for 1-2 hours, until the dough doubles in size. Set aside.

Sauce:

2 cloves galic, minced

1/2 tablespoon butter

1-3 dashes of nutmeg and cumin

Half can whole peeled Roma tomatoes (28 oz can)

A few leaves of fresh basil

Heat the pan on the stovetop. When hot, add the butter, then the garlic. When the garlic is lightly toasted and fragrant, add the spices. Let cook for 30 seconds - 1 minute, then add the tomatoes and basil. Let simmer for around 10-20 minutes, until the liquid has reduced to desired sauce consistency (will coat the back of a spoon). Set aside.

Pizza:

Ingradients

Pizza Dough

Tomato Sauce

1 ball fresh mozzerella cheese

1/4 cup Oyster mushrooms

1/4 cup Portobella mushrooms

1/4 cup Shitake mushrooms

A few leaves of fresh basil

Preheat over to 475 F. Grease a baking sheet. Separate the dough in half. Take one half of the dough, roll it with a floured rolling pin, or hand toss, to desired shape. Spoon on the tomato sauce in to the center of the dough, spread it to the egdes with the back of the spoon. Continuing adding sauce until it covers the surface of the pie up to the edges (as it is a flat crust pizza). Break fresh mozzeralla cheese into small chunks and distrubte across surface. Add the mushrooms and basil. Bake for 5-10 minutes, until dough is cooked through and crisp. Serve.

[classiccookbooks]

"How about coming to my place? If you don't mind. I could whip together a simple meal there pretty quickly."

She hesitated, but then said, "What could you make? For instance."

I did a quick mental review of the food I'd put in the fridge earlier in the day.

"I could do a shrimp and herb salad and spaghetti with calamari and mushrooms, if that sounds alright. And I have a Chablis in the fridge that would go well with that. "

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Calamari and Mushoroom Spaghetti: Serves 2

Ingredients:

2 cloves garlic, minced

1 cup Calamari, dethawed

2 tablespoons Olive Oil

1 cup Porta Bella Mushrooms, sliced thin

2 tablespoons parsley, minced

Spaghetti, cooked

Cook spaghetti and set aside. Add 1 tablespoon olive oil in pan, add the garlic, and simmer until fragrant. Add the mushrooms and cook for 4 minutes stirring occastionally. Add the calamari and cook for 3-5 minutes stirring occastionally. Turn off the heat and add the parsley and the left over olive oil. Toss with the spaghetti and serve. Pairs well with Chablis.

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Shrimp and Herb Salad: Serves 2

Salad:

Half-pound cooked shrimp, deveiled and detailed

1 grapefruit, peeled and thinly sliced

1/2 head of Romaine lettuce, chopped

1 cup Basil, chopped

Chop the lettuce and basil and put in a large bowl. Add the shrimp. Gently add the grapefruit and lightly toss until well combined. Set aside a few slices of grapfefruit for garnish, if desired.

Dressing:

2 tablespoons Dijon Mustard

3 tablespoons Olive Oil

1 lemon

Juice a lemon into a small bowl, set aside. In another bowl, whisk the mustard and olive oil until combined. Gradually whisk the lemon juice into the oil and mustard. Toss the dressing with the salad shortly before serving.