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One of the best marinades for lamb ever concocted. You won’t need another one–ever.
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A salad is a dish of raw or cooked foods, seasoned and dressed with a sauce of some type. Salads are divided into three main categories: The tossed garden greens include baby lettuces and spinach salad; many salads feature one type of lettuce…
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Invite anyone from France to dinner and they will be horrified if you take out a bottled dressing for the salad. Ohhh mon dieu! It is part of the dinner preparation ritual to have someone at the counter mixing the vinaigrette.
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Sometimes you want fresh bread, but don’t have time to make it from scratch. So this the opportunity to use commercially made Ready-Dough packaged by Bridgeford, easily found in the supermarket freezer department. Using the three 1-pound loaves that come in one package, you can make the best Italian flatbread focaccia.
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Cooker: Medium or large round
Setting and Cook Time: HIGH for 2 1/4 to 2 3/4 hours
Serves 6 to 8
Ingredients
- 2 eggs
- 1/4 cup water
- 1/3 cup light olive oil
- 1 1/2 cups flour
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1…
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Grissini is the Italian word for breadsticks. After making the dough and letting it rise in the bread machine, they are hand shaped by rolling the dough out to a desired length and then baked at a high temperature in an oven. They look very different than machine extruded breadsticks which all look exactly alike; they are charmingly nobby and irregular. You want to bake these until they are crisp, otherwise, if they are soft like bread, they will bend and break when you stand them in a crock to serve. If you are unsure about freeforming, use a bread stick tray, which is a series of very thin cradles. Eat as an appetizer buffet, eaten either plain with butter, or wrapped with smoked turkey or proscuitto.
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paella
Paella in about 30 minutes? Sure! Paella, a composed dry rice dish very similar to Creole Jambalaya and Mexican Arroz con Pollo, is usually a bit of an extravagance both ingredient and time-wise. Americans have taken the Spanish signature dish and adapted it enthusiastically into a fast, satisfying vegetarian one-dish weeknight meal. Here I use quick-cooking brown rice in place of using the white rice.
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My favorite Italian flavors–lemons, walnuts, anise, and raisins–are the spirited Mediterranean additions to this barely sweet cake, which you will be proud to serve for a festive occasion. It also toasts nicely after a day or two.
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When asked about a bread that typifies Muslim Northern India and Afghanistan, naan, which is also the generic word for bread in those areas, is the first one that comes to mind. It is also trendy; every Pacific Rim restaurant offers it because of it’s buttery flavor and moist texture. The long oval breads are baked in a tandir oven, which is a deep clay floor oven. The shaped dough is placed on a gaddi (cushioned pad) and baked by slapping them onto the walls of the oven while one end hangs out over the fire, making a pretty teardrop oval about 20 inches in length.
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Roman bread is the house bread at the Casa Vieja restaurant near Arizona State University. It is a lovely uneven shape baked on a baking sheet and essentially a foccacia. The onion is added with all the other ingredients, so that it is incorporated right into the flat bread dough. Sprinkle it with grated Parmesan or Asiago cheese in place of the salt, or another herb like dried basil, before baking. There is never any leftover, but if so, it is good for stuffings.
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