The Elixir of Life Cookbook

T he E

lixir of Life

T he Elixir of

Life

C O O K B O O K !

finding love and joy in the passionate pursuit of food

LISA DAHL

forza SEDONA . ARIZONA

!

©2010 Lisa Dahl. All rights reserved. Third printing.

International Standard Book Number 978-0-615-36667-8

Design, developmental editing, art and project direction : CAROL HARALSON Travel and food photography: JANISE WITT Food photography styling and props: LISA DAHL AND CAROL HARALSON DVD design and production: SCOTTOMEDIA.COM/SCOTT YATES Additional photography: SEAN PAUL FRANGET ( page 17, 18, 21); MICHELLE POWELL ( pages 15, 113) , MARILYN SERVERSON ( page

146)

Printed by P Chan and Edward in China

TO JUSTIN, UNTIL WE DANCE AGAIN

the elixir of life l

startersa stuzzichino

sovps zuppe

salads inslte

savces and their friends s

le slse ed i loro mici

side dishes

contorni

l the elixir of life

!

T he E

I N T RO D U C T I O N

!

lixir of Life

I

believe that all people have a natural ability to create beauty and pleasure, and that if we simply get out of our own way and follow our divine guidance, we will encounter our inner creativity as chefs, artists,

musicians, or in whatever medium excites us. My hope for this book is that it may inspire you to explore new ways of seeking your own love and joy in the passionate pursuit of food. “The Doorway to the Imagination Awaits You.�

yyyyyyyyyyyyyyyyy

Bringing Cucina Rustica to life was a great adventure for me in this pursuit. In contrast to the older building that houses Dahl & Di Luca (the first restaurant Andrea Di Luca and I established in Sedona), the raw open space of Cucina Rustica was a blank canvas. Although I worked with an architect, I had freedom to choose the interior design elements and dĂŠcor. (One thing I can never be faulted for is not being a good shopper!) I was in my glory with this project because equal to my love of cooking is my passion for creating beautiful spaces.

From the moment our guests enter the door, they must be taken out of reality a little so as to begin their own magical journey to another place in time. My goal at Dahl & Di Luca and Cucina Rustica has always been to transport our guests, yet welcome them into our environment with open arms.

My beloved son, Justin, is my inspiration. Justin is no longer living on the physical plane but he is alive in another realm. I know this, because when I need him, I feel his all knowing presence. He was, when he was alive, an earth angel. We lived as mom and son for many years in Marin County, California. We loved to eat and to cook for friends and we always planned to open a mom-andson duo restaurant together. He loved to dance. Like his mom, he adored music. On Palm Sunday, March 27, 1994, he ventured over the Golden Gate Bridge on my bike, and he never returned. He encountered a robbery in progress and, acting as a good samaritan, lost his life.

l the elixir of life

!

<DA9:C 7DN A candle is always lit for Justin, my golden boy. !

the elixir of life l

Strength in Italian is called forza. Justin sends me forza every day because I need a daily dose. Justin always said, “May the force be with you.” As I always told my son, there are no guarantees in life. Life doesn’t seem to owe us anything. We make it and we create it. There are no accidents, so we must accept the saddest of things that can happen, but we must never forget to embrace the truth with as much joy as we can muster. Our loved ones who have passed are always with us, and they are always watching over us. I will be Justin’s mom forever and will try to make him proud until the day we meet again.

In December 1995 I packed up my bittersweet memories from over twenty years in Marin County and moved to a new home, where a plethora of miracles would show themselves to me on a daily basis. My “golden boy” and, miraculously, Sedona, would team up to welcome me on my journey— il mio soggiorno. But in the beginning I knew no one and felt myself a stranger in this completely new environment. I wondered what I was going to do with the rest of my life. Then during an unusual December snowstorm, as I stood alone looking out my back window, I got my answer.

l the elixir of life

the elixir of life l

yyyyyyyyyyyyyyyyy

The answer came as it always has, from heaven, from nature. As I silently asked for strength and guidance, an amazing double rainbow formed across a haunting indigo blue-black sky. I received my answer and never looked back. Sedona, beautiful Sedona, it blesses us daily with its grand exotic beauty and its wisdom. When I reflect on the joy Sedona has given me, I am completely awash in gratitude. Sedona welcomed me unconditionally with wide open arms.

Each and every day we have the ability to create and re-create as well as invent and re-invent ourselves. We are blessed to have such good food to eat. I truly revere each and every morsel of food as I feel fortunate to celebrate the pleasure of food with grace and extreme fortitude. I see the opportunity of writing this book as an appreciation of the beauty of nature and its living products. To my eyes, an endive petal or lettuce leaf is such a beautiful form of art, in and of itself, that I like to embellish it as Godâ&#x20AC;&#x2122;s jewelry. Creating food is my artistic expression and allows me to give back to my fellow man.

To do what we love most for a living is the ultimate gift because each day it gives us a better understanding of the world and ourselves. For me, one of the elixirs of life is cooking.

l the elixir of life

the elixir of life l

l the elixir of life

yyyyyyyyyyyyyyyyy

In preparation for this book I traveled to Italy, the perfect place for a creative Renaissance of the soul, la mia anima. The Italian campagna is the heartland of some of the best food in all the world.

Although I am not Italian, like many others I seem to have an Italian soul. In my cooking style, less is more. My approach is simple. I enjoy the vibrancy of hand-chosen ingredients that make a simple dish come alive in your mouth. It’s the quality of ingredients and the combinations that determine the end result. The flavor is what it’s all about. Call me a peasant-style chef. That is all right with me.

I grew up in Indiana loving to cook Americana food with a healthy twist, became a self-taught sous-chef, and now my love is “Mediterranean soul food.” It was always my dream to have a restaurant, and the dream has come true.

Owners of restaurants share a common pride.

Attention to details can be an obsession and is never-ending. So is setting the stage, feeling that magic, and then standing back and asking ourselves, “Will they come? Will they love it?” I do that each and every night.

the elixir of life l

l the elixir of life

!

BDC9D E:G;:IID The Cucina Rustica dining room twinkles like the Sedona sky at night. Whether summer or winter, it is a perfect world.

!

the elixir of life l

l the elixir of life

!

96=A 6C9 9> AJ86 The original D+D is a favorite West Sedona spot for both its atmosphere and cuisine. !

the elixir of life l

l the elixir of life

!

JC6 CDI I: B6<>86 Dahl & Di Luca Ristorante Italiano on a December night.

Romanza puro, itâ&#x20AC;&#x2122;s all about romance. !

the elixir of life l

yyyyyyyyyyyyyyyyy

Walking down the cobbled streets of Tuscany, peeping into the windows of the quaint cafes and enotecas of the little towns and admiring the decadent elegance of the ristorantes of Rome, I felt a true kinship. The restaurant is our theater, where night after night we make our performance as perfect as we possibly can.

I feel such gratitude to all the fellow restaurant owners, chefs, sommeliers, and barristas who opened their beautiful restaurants, kitchens and wine cellars to us on our spontaneous Tuscan journey. At each encounter there was a universal language that we shared, lâ&#x20AC;&#x2122;elisir della vita, the joy of the genuine hospitality that flows pure and clear from our hearts to the patrons we welcome to our tables.

!

K>6<<>D IDH86CD An adventure in Italy to celebrate the elixirs of love, friendship, and cooking. !

the elixir of life l

!

>A G>HIDG6CI: They are the same the world over. Created with love (and maintained with lots of hard work) to serve the body and spirit. !

l the elixir of life

the elixir of life l

l the elixir of life

the elixir of life l

!

>A B:CJ A menu expresses so much more than just lâ&#x20AC;&#x2122;alimento della casa.

It welcomes you in.

It tells you about the local and regional food culture, the history and products of the land, and the heart, soul, and pride of the owners. !

l the elixir of life

the elixir of life l

yyyyyyyyyyyyyyyyy

Andiamo! Let’s go! An amazing adventure awaits us. Oh, and by the way, you will be introduced to this world through the lens of the brilliant and masterful photographer who I bribed to join me on a spectacular Tuscan journey. Her name is Janise Witt. My guide told me she was it! Janise said our guides concurred.

I do not consider myself to be the most patient person, but I also know this book was ultimately and divinely timed, as was the arrival of my most perfect partners in creatività. As I believe this book is a guided journey for me, I believe working with Carol Haralson, as my editor and book designer, and Janise Witt, as my photographer, created the opportunity to express my innermost vision.

As you know, timing is everything in life. I wanted for many years to write this book. The very day I suddenly stopped dreaming about it and resolved to make it a reality, the day I bought the tickets for the Tuscan trip that launched the project, the day I stopped waiting and procrastinating and seized the courage to go forward—that day was !

August , Justin’s birthday.

We are only as creative as those with whom we surround ourselves. I thank Carol Haralson for her ability to listen to my heart and transcend it into poetry with the spellbinding and awe-inspiring brilliance of her craft. I thank Janise Witt, a tireless travel companion, for capturing my wildest and

l the elixir of life

?JHI>C 6C9 A>H6

!

the elixir of life l

yyyyyyyyyyyyyyyyy

most impulsive desires through photography.

Her genius is truly locked within her sensitivity, which is deep and reverent. She became my eyes as I was a frustrated, cameraless photographer. It was all about capturing the magical light, whatever that took, unhampered by any sense of obstacle. There are no mistakes in life. If we listen to our hearts, they will show us the way.

I am not a fancy writer, nor am I a fancy chef, but because I love the work I do so much—I consider myself a success. Bravo! to all who have inspired this book and supported me in the undertaking: My number one fan and love of my life, my mother Dorothy; il mio amore Scott, for his love and support and for creating the dvd that accompanies this book; Dad, from whom I inherited so many good things (I hope you know how much you mean to me). None of us escapes life without loss of those we love. I am now able to remember the happy times with my dad, Herb. He was a giant piece of work. He loved food and lived for it in many respects.

!

My mom always told me (because he did not

A 6 ;6 B > A > 6

always voice it) how proud he was of me.

At the top, Herb and Dorothy, my mom and dad, on their wedding day.

“Dad, you are still with me. I salute you and I

Above, the dedication page of our menu with photos of my family

will always do my best to make you proud of

and Andrea’s. Around the border you can read Justin’s mantra:

your first child.”

l the elixir of life

“Love is the solution. We reap what we sow.” !

yyyyyyyyyyyyyyyyy

I also want to thank Grandma Alice, the ultimate matriarch, who cooked for my grandpa with old-fashioned zeal every night; Barbara Jean Smith (Smitty), my nanny from the age of four, who smacked me with the back of her spoon when I stuck my finger in the bowl but who taught me the meaning of real soul food. Grandma Alice, Smitty, and my mom are my favorite chefs. Grazie mille!

We never had a bad meal.

And Justin. Justin, I will forever love, adore, cherish, and miss you. A percentage of the profits of this book will be donated each year to feed hungry children. Justin would have wanted it that way.

LISA DAHL SEDONA, APRIL 2010

the elixir of life l

l the elixir of life

the elixir of life l

Stuzzichini S TA RT E R S

gorgonzola–roasted garlic spread 42 crostini with herb-baked garlic and chevre 44 kalamata tapenade 46 luscious lemon hummus 47 red onion marmalade 47 smoked salmon with chive-caper cheese 48 fig-almond ambrosia 51 olive pecan spread 52 lisa’s magic mushrooms 57 antipasti 58 fagioli di espagna 61 carciofi grigliati 63 lemon-pesto aioli 63 method for a perfect bruschetta 64 fig-eggplant pizzette 68 pizzette “canvases” 73

Stuzzichini

the elixir of life l

l the elixir of life

svory spreds

the elixir of life l

S AVO RY S P R E A D S

Spreads have become my favorite starter for home entertainment. They are fabulous on crostini but equally luscious stuffed into endive leaves or celery hearts or on your bagel as a schmear! In this section you will find just a few of my favorite easy combo’s. Just enough to whet your appetite for coming up with your own tantalizing combinations. Last but not least, just because they are so easy to prepare doesn’t mean they won’t steal the show, even at a Super Bowl party!

gorgonzola–roasted garlic spread ½

pound good quality cream cheese, room temperature

Place cream cheese and cream in the bowl of an electric stand mixer and beat them until they are creamy. Fold in the roasted garlic,

3

tablespoons heavy cream, room temperature

Worcestershire sauce, and blue cheese. Continuing mixing until all

½

teaspoon Worcestershire sauce

ingredients are smoothly incorporated. Finally, fold in a portion of

6

ounces gorgonzola or blue cheese, crumbled

the nuts at slowest speed, or by hand, saving the rest for garnish.

1

tablespoon roasted garlic, from a whole

Hazelnuts are delicious, but toasted pecans are equally good.

roasted head, or individual cloves roasted

Serve with crostini or endive spears sprinkled with toasted nuts.

in a foil pouch (see page 44) ¼

cup chopped toasted nuts

l the elixir of life

Makes approximately 2 cups.

the elixir of life l

crostini with herb-baked garlic and chevre crostini

Baking crostini is a daily event for me because the crunchy

whole heads of garlic

little breads are a foundation for bruschetta and for sampling

olive oil

spreads and marmalade. When we have catered parties coming

kosher salt and pepper

up I don’t even have to look at my assistant Fernando to remind

Italian herbs

him we need them because he already has a tray of a hundred or

chevre

more in the oven. The beauty of these is that they are child’s play.

One savory toast is a crostino, but you will probably never hear this word, only the plural crostini, which is completely appropriate because I defy you to eat just one. They are crunchy, tantalizing, the ultimate finger food, and so insanely easy to make that you could call these little bites not crostini but crostin-ease! I’ve been tempted to serve nothing but an array of these bitesize morsels of delight at parties because they’re so finger-licking good. As with everything else in great food, simple is best,

Never throw away a day-old half-baguette or ciabatta again. If we didn’t have leftover bread we’d never have crostini or croutons (and I’d be a lot thinner.)

Cutting the bread on the diagonal nice and skinny allows the olive oil to collect in the porous parts of the bread and the holes.

I insist on a rich golden color. When they are too pale, they don’t look irresistible. We lay them out on a baking sheet and hit them evenly with spritzes from a spray bottle of extra-virgin olive oil.

We bake them in a low oven—275˚ to 300˚—as long as it takes them to evenly tan their little selves. Cool them on a rack and store them airtight. Don’t keep them too long, just make them more often. A crostini a day could keep the doctor away!

but simply the best quality of ingredients is what will set yours apart from all the rest.

T O B A K E G A R L I C H E A D S : Roast as many garlic heads as you

will want by baking them upside down in an olive oil and fresh herb A NOTE ON ROASTED GARLIC:

mixture. Slice off the top of the garlic head to expose the cloves of garlic

Roasted garlic keeps well for a few days in the

in their little tissue-like wrappers. Put olive oil, a sprinkle of kosher salt,

fridge. It is delicious in mashed potatoes or on

coarse pepper, and Italian herbs in a baking dish. Place the garlic heads,

pizza. If you need just a few cloves of roasted

sliced side down, on the oil mixture. Bake at 350˚ till they are squooshy

garlic, baking individual cloves in a foil pouch is

and caramelized and pop out at a touch. About 45 minutes to one hour.

a snap. Put peeled cloves inside a foil pouch with a little olive oil and bake at 325˚ till the cloves are soft, pale golden, and cooked all the way through, about 45 minutes.

l the elixir of life

T O A S S E M B L E : Mound chevre on crostini and top with garlic.

the elixir of life l

kalamata tapenade 1

tablespoon extra virgin olive oil

½

cup pitted kalamata olives

¼

cup Mama Lil’s Peppers with

This tapenade is a “hook” I came up with for topping crostini and for so much more. I fold it into pasta salad and crumble it on my favorite little Mediterranean-style pizzas.

marinating liquid, or other

Mama Lil’s Peppers are the pièce d’résistance that completes

roasted peppers ¼

cup toasted pine nuts

many flavor combinations, I simply could not cook (live) without

1

tablespoon chopped Italian parsley

them. I wish I could say I made them myself but I can’t. They are the secret-method specialty of a crazy chef out of Seattle who makes only these and a few other related products. You can use your own roasted sweet peppers, but Mama Lil’s are unique and amazingly good.

Put pitted olives into the bowl of a food processor and pulse just until chopped fine (the consistency of caviar). Scrape chopped olives into a bowl. Mince peppers with liquid in the processor and add to olives. Stir in pine nuts, parsley, and olive oil.

Makes 1 cup.

l the elixir of life

luscious lemon hummus 1

cup freshly cooked or canned, drained garbanzo beans (save liquid)

Using lemon-infused olive oil or zested oil gives this hummus a deep exotic finish.

1

teaspoon coarsely chopped garlic

2

tablespoons fresh lemon juice

1

tablespoon tahini (ground sesame paste)

processor bowl and begin to purée. While the motor is running and a

2

tablespoons reserved bean liquid (minimum)

chunky paste is forming, stream in the reserved bean liquid and then

Put the garbanzo beans, garlic, lemon juice, and tahini in a food

1½ tablespoons extra virgin olive oil

the extra virgin olive oil, in that order. Finish by adding the lemon-

1

infused oil with the processor still running, or, if that is not available,

teaspoon lemon-infused extra virgin olive oil (I use Sabatino or a Sicilian organic lemon

an extra teaspoon of extra virgin olive oil plus half a teaspoon of lemon

oil or extra virgin olive oil plus fresh

zest, to enrich the flavor. This is the secret hook that sets this hummus

lemon zest

apart from the rest. That final finishing drop of oil is the key to a silky texture. Never throw away the garbanzo bean cooking liquid (or liquid from the can) until the desired consistency is achieved, as you may need it. Hummus thickens a little when chilled in the fridge, and a few drops of liquid may be necessary to perfect it.

Makes 1½ cups.

red onion marmalade 1

large red onion, finely minced

¼

cup extra virgin olive oil

1

tablespoon brown sugar

2

tablespoons balsamic vinegar

1

tablespoon capers

1

tablespoon julienned fresh basil leaves pinch of kosher salt pinch of and fresh ground black pepper

This is great spooned over goat chese as a crostini topping, or served as a confit over grilled pork tenderloin.

Sauté minced red onion in 2 tablespoons of the olive oil over medium heat until the onions are soft and translucent. Add brown sugar and balsamic vinegar. Reduce heat to low and cook 5 minutes longer till the onions acquire the consistency of jam. Fold in capers and basil and season with salt and pepper.

Makes approximately 1 cup.

the elixir of life l

smoked salmon with chive-caper cheese 8

ounces cream cheese

2

tablespoons heavy cream

processor. Blend until the mixture is smooth and creamy, then scrape

1

tablespoon caper juice from jarred capers

it into a bowl and stir in the capers and chives. Serve with crostini or

1

tablespoon capers

endive leaves.

¼

cup chopped chives

Place the cream cheese, cream, and caper juice in the bowl of a food

Makes 1½ cups.

Almost every party I cater requires salmon this or salmon that. In Sedona I got a little famous for my poached salmon platters à la extravagance. But almost as pretty and a heck of a lot easier is a platter of Nova Scotia smoked salmon surrounded by this ChiveCaper Cheese. When I use it as the spread for a smoked salmon panini, I open the baguette, spread it on nice and thick, layer generous shards of luscious smoked salmon (only the best will do), and top it with a cucumber, red onion, tomato, and a pinch of capers. Open face or not! Accompany it with a few Magic Mushrooms and a nice chilled fumé or sauvignon blanc. Now that’s a decadent delight! For crostini with smoked salmon, garnish the tops with a sprinkle of caviar or chopped chives.

l the elixir of life

the elixir of life l

l the elixir of life

fig-almond ambrosia 8

ounces cream cheese

4

ounces chevre (goat cheese)

2

tablespoons heavy cream

½

cup Dalmatia Croatian Fig spread or other fig marmalade or fig jam

You will see why I call this ambrosia when you take your first bite. Fig jam is a daily necessity for so many recipes in our restaurants. I know you will invent many variations of your own favorites with this wonderful condiment. Wine biscuits are the

1

tablespoon orange zest (optional)

perfect bite-sized canvas for the cheese spreads. Pass them as an

½

cup slivered blanched almonds, toasted

hors d’oeuvre with prosecco to start a festive occasion.

Whip cream cheese, chevre, and cream in the bowl of a food processor. Scrape into a mixing bowl with a spatula and fold in the fig jam. Be careful not to overmix, leaving striations of the marmalade visible in the cheese. It always reminds me of a swirl of ribbon. Feather in the zest and finish by folding in the toasted almonds. Keep a few extra almonds aside for garnish.

Dollop onto crostini or wine biscuits and top with a small amount of reserved jam and toasted almonds.

Makes 2 cups.

the elixir of life l

olive pecan spread You could call this Dirty Martini spread because the olive juice

16

ounces cream cheese

2

tablespoons juice from jar of Spanish olives

gives it a little extra zip, and, personally, I can’t think of anything

1

cup Spanish pimento-stuffed

better with a martini than a nice dollop of this on a crunchy

green olives, coarsely chopped 1

crostini. Hold the olives in the “tini”—I’m eating them in my

cup chopped pecans, toasted

spread! Some people like these rolled into little balls and finished with toasted pecans. They are cute little bite-sized morsels that taste sublime.

Place room temperature cream cheese in the bowl of a stand mixer and beat it with the olive juice until it is light and fluffy, 2 to 3 minutes.

Fold in the olives and most of the pecans (keep some aside for coating the cheese ball) by hand until just combined. Form the cheese spread into a ball and roll it in the reserved toasted chopped pecans.

Makes 3 cups.

l the elixir of life

the elixir of life l

l the elixir of life

antipasti

the elixir of life l

l the elixir of life

magic mushrooms—“dahlicious!”

16 to 24 button mushrooms, about a pound

Your cost of admission buys the secret of this irresistible and amazingly versatile condiment. They’re great on an antipasti

3/4

cup good balsamic vinegar

¼

cup light soy sauce, such as Kikkoman Lite

¼

red onion, finely minced

4

to 5 garlic cloves, finely minced

1

teaspoon sugar

½

teaspoon kosher salt

½

teaspoon fresh ground pepper

½

cup olive oil

½

cup canola oil

vinegar, soy sauce, minced red onion, minced garlic, sugar, salt, pepper,

sprigs of fresh thyme

olive oil, and canola oil. Toss in sprigs of fresh thyme.

platter, in a salad, with cooked grains such as farro, and in countless other ways. Or just pop them in your mouth while you’re cooking.

Clean the button mushrooms and trim off the tough or peaty end of the stems.

In a medium to large non-reactive bowl, whisk together the balsamic

Add the mushrooms to the bowl and stir sufficiently for the mushrooms to begin to absorb the marinade.

If necessary, you may want to weight them with a plate, or simply

After the mushrooms are gone, the

stir from the bottom from time to time to keep them all in contact with

marinade is a magical elixir unto itself.

the marinade. Once they have begun to marinate for a while at room

Use it as a vinaigrette for salads or to

temperature, you can move them to the fridge. Allow the mushrooms

brush vegetables and meats before grilling.

In summertime, drizzle it over tomatoes

to marinate a minimum of 4 to 6 hours to fully absorb the elixir-like flavors of the marinade.

Texture and flavor are at their best if eaten with 48 hours.

and onions. It’s expensive but worth every penny.

the elixir of life l

antipasti fresh trimmed asparagus spears

Antipasti platters can be as elaborate or as simple as you like.

prosciutto di Parma

The key is great-quality ingredients and a variety of textures,

extra virgin olive oil

colors, and luscious flavors.

Fagioli di Espagna (page 61)

Grilled prosciutto-wrapped asparagus spears are almost always on my antipasti platters. I blanch the spears in lightly salted water (keep

Magic Mushrooms (page 57)

them firm, do not let them get too soft) before grilling them. Then I wrap them in good quality prosciutto di parma. Easy as pie. Lightly

assortment of olives

spray them with extra virgin olive oil when the grill is ready to go, then

thinly shaved cured Italian meats

gingerly grill them, turning as necessary and being careful not to torch

thinly sliced cheeses of your choice

or over-char them.

Arrange the antipasti components on a pretty platter alongside some good crusty bread or crostini and top with branches of fresh herbs for fragrance.

!

: H I6 H > At a tavola in Castegneto Carducci, some happy-looking guys were beginning to enjoy all kinds of Tuscan antipasti. When I asked if we might be so audacious as to get a few shots of this spectacle in progress, they invited me to sit with them and began to offer me morsels right from their forks, of lardo, a delicacy, and tagliarini con ragu.

Estasi! !

l the elixir of life

the elixir of life l

l the elixir of life

fagioli di espagna fagioli d’Espagna or cooked cannelini beans extra virgin olive oil white balsamic vinegar finely minced red onion kosher salt

Marinated Spanish beans are a favorite on antipasto platters.

The hardest thing about preparing these addictive beauties is finding them in cans. I prepared these for Rosita, my friend from Bolgheri, as part of an antipasto lunch and she adored them and

crushed red chile flakes

wanted to know what they were. They are not Italian. They are

Mama Lil’s Peppers or other roasted red peppers

fat buttery white beans from Spain. Or, if you cannot find this

Italian parsley

particular variety of bean, use this simple vinaigrette with a good cannellini or barlotti bean.

Put the beans in a bowl and drizzle good hearty green olive oil over them, enough to lightly coat them. Add a splash of white balsamic vinegar, about a spoonful of finely minced red onion, a slight pinch of crushed red chile flakes, a couple of pinches of kosher salt. Amounts of each ingredient will depend on how many beans you’re starting with.

Hopefully you have Mama Lil’s Peppers on hand because they really pick up the flavor and add color. Put in a little at a time and taste as you go so that you don’t overpower the buttery flavor of the beans. Finally, sprinkle a little chopped fresh Italian parsley to garnish.

Serve as a perfect component for an antipasto platter or as a sensational side dish with grilled Italian sausages or prawns.

the elixir of life l

l the elixir of life

carciofi grigliati Many years ago I developed this method for cooking artichokes to perfection. It all begins with â&#x20AC;&#x153;Le Bath.â&#x20AC;? I think of it as a kitchen sink potpourri. Prep the artichokes by trimming the stems and the tips of the leaves. Pour water into a pan, visualizing enough to just cover the artichokes when they are in the pan positioned upright and fit snugly against each other. Throw in a couple of splashes of white wine, a small handful of peppercorns, a lemon cut into wedges (squeeze the wedges into the water, then toss in the squeezed skins), 4 or 5 cloves of peeled garlics, enough salt to abundantly flavor the water, 3 or 4 bay leaves, and a few sprigs fresh thyme. Voila!

Put the artichokes into the pot, bring the bath water to a boil, lower it to a simmer, cover it with a lid, and simmer 45 minutes to an hour, till a leaf can be pulled off one of the artichokes easily. Let the chokes cool in the bath and then gently remove them. Eat them warm or refrigerate and enjoy them chilled.

For grilling artichokes, chill them until firm and carefully slice them into halves. Remove the thorny center cores. Rub the artichokes with extra virgin olive oil and grill them on both sides until they are charred. These are so delicious that aioli is optional. Be prepared to moan.

lemon-pesto aioli 1

cup mayonnaise, homemade or a good quality store bought

1

tablespoon fresh lemon juice, more to taste

2

tablespoons Basil Pesto (page 165)

Stir the mayonnaise, lemon juice, and basil pesto together in a bowl and refrigerate.

Makes about 1 cup.

the elixir of life l

method for a perfect bruschetta 1½ pounds Roma tomatoes

Here, it is all about the quality of the ingredients.

1

Vine-ripe tomatoes with a good balance of sweetness and

heaping teaspoon minced garlic, more according to taste

acid, flavorful fruity olive oil, rich, pungent balsamic vinegar—

¼

cup extra virgin olive oil, best quality

½

teaspoon kosher salt

¼

teaspoon black pepper

just for bread. It is also fantastic tossed into a pasta or in the

2

teaspoons good balsamic vinegar

summer heaped over a piece of grilled salmon.

½

teaspoon red chile flakes

½

cup fresh basil, about 1 ounce of leaves,

that’s the essence of this elixir. Don’t think of bruschetta topping

The Herb Compound Butter is a versatile elixir that can

cut into chiffonade

enhance vegetables, enrich a soup, and makes the absolute perfect garlic bread. It keeps for many days in the fridge and can be frozen in packets and pulled out as needed.

FOR THE HERB COMPOUND BUTTER:

Beat butter and olive oil in mixer until light and fluffy. Add remaining ingredients and whip until butter forms peaks on end of whip.

Refrigerate for at least 2 hours before using. Butter the bread with room-temperature Herb Compound Butter before toasting it.

F O R T H E B R U S C H E T TA :

Cut the tomatoes into quarter-inch to half-inch dice and put them into a colander or wire strainer to drain while you mince the garlic and cut the basil leaves into a chiffonade. Put the diced and drained tomato HERB COMPOUND BUTTER

into a mixing bowl (discard the juice the tomatoes released). Stir in the oil, then the salt and pepper, then the garlic, in that order. Then splash

5

tablespoons extra virgin olive oil

in the vinegar. Add the chile flakes and basil and delicately toss. Don’t

2

cups unsalted butter, room temperature

overstir.

2

tablespoons chopped Italian parsley

1

tablespoon fresh thyme leaves

2

teaspoons minced fresh garlic

crostini.

1¼ teaspoons kosher salt ¼

teaspoon black pepper

¼

teaspoon white pepper

l the elixir of life

Heap the mixture on top of sliced and grilled ciabatta bread or crisp

Makes 3 cups (feeds 4 to 6 very happy people).

the elixir of life l

Salsiccia and Roasted Pepper

pizzette

Grilled Eggplant and Fig

l

P I Z Z E T T E B R U T TA

These pizzettes come as close to pizza as anything I make, and they are obscenely thin and addictive. I wouldn’t have a party without them. Don’t try too hard to make them look good. They are supposed to be “brutta”—ugly! The sloppier and messier the assembly, the more delicious they are in the end. The sky is the limit in creating your own wonderful combinations, but remember that less is more and don’t overload them or they will lose their delicate crispy quality.

fig-eggplant pizzette pizzette dough, rolled out into thin rounds

I bake my pizzettes on a baking sheet lined with parchment and

semolina flour

dusted with a little semolina flour. Roll them as thin as possible

Croatian Fig Spread or other fig jam

without tearing them. I begin the sweet-savory combo with

thin slices of grilled eggplant

Croatian Fig Spread. Slick on a very thin coat all the way out to

caramelized onions chevre

the edges all the way around, using a spatula. Tear the grilled

grated Parmesan cheese

eggplant into little pieces and lay it over the marmalade almost like anchovies. Next fill in the gaps with some caramelized onions. Crumble chevre into some of the blank areas, not overdoing it because a little goes a long way. Sprinkle with fresh grated Parmigiano-Reggiano and slide the pizzette into the hottest oven your kitchen can manage (450˚ to 500˚) for about 7 minutes. This leaves a tiny bit of cooking time so you can pop these back into a 350˚ oven for a few minutes just as guests arrive.

l the elixir of life

68

the elixir of life l

l the elixir of life

!

B D AI D H 8 : AI : These little canvases are hospitable to many flavor combinations. Try pesto, fresh tomatoes, and whole milk mozzarellaâ&#x20AC;&#x201D;or fresh spinach leaves, pesto, mozzarella, and parmesanâ&#x20AC;&#x201D; or artichokes, roasted peppers, kalamata olives, and cheese. . . or, my favorite, a handful of organic arugula and really great olive oil. Just follow your inclination and your imagination! !

l

l the elixir of life

72

pizzette “canvases” 3/4

teaspoon active dry yeast

1

cup plus 2 tablespoons warm water

stir to dissolve the yeast. Add the flour, semolina, and fresh herbs to the

2

cup all-purpose flour

yeast mixture and run the mixer at stir speed till a rough dough forms.

½

cup semolina (very fine cornmeal)

1½ teaspoon salt 1

tablespoon chopped fresh herbs (optional)

Combine the yeast and warm water in the bowl of a stand mixer and

Scrape the dough out of the mixer bowl onto a lightly floured surface and knead slightly.

Oil the inside of a large clean bowl with olive oil. Put the dough in the bowl and turn to coat with the oil. Cover and set aside to rise. When the dough is doubled in size, punch it down and divide it into 5 to 6 pieces. Knead each piece into a small, tight ball. Set the balls aside and let them rest for 30 minutes or more.

Using a lightly floured rolling pin, roll out each ball into a 10- to 12-inch flat circle. The “canvases” are now ready to bake or freeze. If freezing, divide the “canvases” with sheets of parchment or plastic wrap before packaging for the freezer.

l

Zuppe SOUPS

zuppa minestra di fagioli 77 ribolitta sedona style 86-87 spicy guadalajara soup 88 spinachâ&#x20AC;&#x201C;lemon pesto soup 92 primavera asparagus-leek soup 95 velvet celery-leek soup 96 cauliflower curry bisque 99 tuscan tomato pesto zuppa 100 tuscan-tomato bisque with vodka prawns 102 porcini mushroom soup 105 garnet yam soup with roasted peppers 106 caramelized onion and garlic soup 109

l

Zuppe

the elixir of life l

l the elixir of life

zuppa minestra di fagioli 2

pounds dried cannellini beans

14

cups water

inches and cover the ham hock, if used. Add the bay leaves and bring to

2

bay leaves

a high boil. Lower to light boil and continuously skim the bean foam

1

ham hock

until it no longer rises to the top. Cover the pot with a lid cocked at a

approximately ¾ cup extra virgin olive oil

slight angle to allow steam to escape, and cook, checking from time to

cups carrot, cut in quarters lengthwise and

time to make sure there is enough water. Have extra water on hand to

2

diced in approximately ¼-inch pieces 2

cups celery, cut in half lengthwise and diced in approximately ¼-inch pieces

Cover washed beans in water, enough to cover by at least 2 to 3

keep a cover of 2 inches.

Meanwhile, cover the bottom of a skillet with sufficient extra virgin olive oil (approximately half cup) to begin sautéing the carrots. Sauté

2

cups coarsely chopped onion

over a low flame for a few minutes until the carrots begin to soften

3

cloves fresh garlic, finely minced

slightly, then add celery and onions, making a colorful mirepoix.

half of one medium-sized cabbage, coarsely chopped 1

cup Marvelous Marinara (page 156) or a good quality marinara

When the vegetables begin to turn golden, add the minced garlic and sauté a few moments more, being careful not to let the vegetables burn. Take the vegetables out of pan with a slotted spoon and set them aside in a bowl, leaving the residual oil in the pan. To that oil add the

1

tablespoon kosher salt

chopped cabbage and braise it slowly until golden, adding more oil as

1

teaspoon freshly ground black pepper

needed, being careful not to burn. When the cabbage is soft and golden,

1

teaspoon crushed red pepper flakes

turn off the heat and add the sautéed carrots, celery, onions, and garlic

1

rosemary sprig

to the cabbage. Save for later use.

When the beans are beginning to become really soft and tender but still perfectly intact, remove and discard bay leaves and ham hocks. If you want the ham hock meat back in the soup, tear it from the bones and return it to the pot. It is delizioso!

When you are ready to serve, garnish the

Now, scoop out approximately half the beans and place them in a

bowls of zuppa with drizzles of extra virgin

colander (over a bowl so you do not waste the broth). Pour the beans

olive oil and a generous dusting of highest-

into the bowl of a food processor or hand-mash them to a purée. Add

quality Parmigiano-Reggiano cheese. This

the bean purée and any escaped broth back into the simmering beans.

soup gets better the next day and is fabulous with day-old bread crumbled into it on day two. Buon appetito!

Add the marinara sauce and sautéed vegetables. Add all the spices except the rosemary sprig. Cook the soup slowly, checking for flavor and color, as it comes into its own. Add more seasoning as desired.

Drop the rosemary sprig into the soup for one minute and remove.

Drizzle the remaining extra virgin olive oil—whatever was not used for sautéing, into the soup. Cook slowly until flavor is perfect, rustic, rich and fragrant.

the elixir of life l

R I B O L L I TA

Soups are a profound elixir. For me, making soup has always been a meditation.

In the restaurant, the world around me can be coming to an end, but if I can make soup, I transcend my chaos into tranquility. Watching a soup transition through its stages is fascinating, and, if you are a Type A person like me, it is a study in patience rewarded by the best and most perfect results. When, on occasion, a guest tells me that I make the best soups in Sedona, I feel a pride second to none. So it was a particular pleasure to spend a day in Tuscany with Gianni Gandolfi in fall 2009 picking beautiful produce and making a traditional Ribollita. When I came home, I adapted Gianniâ&#x20AC;&#x2122;s method to make a somewhat lighter version, one that glistens with the rich red colors of the Sedona landscape.

the elixir of life l

l the elixir of life

the elixir of life l

l the elixir of life

!

8>7D 8DC <JHID A day in the kitchen with Gianni making classic ribollita from produce we picked that morning. Esuberanza!

!

the elixir of life l

l the elixir of life

the elixir of life l

ribolitta sedona style F O R T H E V E G E TA B L E B R O T H B A S E

You will want two stock pots with lids to prepare this earthy stew,

1

stalk celery

one for making the vegetable broth that provides the base for the

1

medium carrot, peeled

½

large onion

½

bunch swiss chard

½

bunch of greens such as kale or collards

1

zucchini

2

bay leaves

dish and the second one for cooking the other ingredients and combining them with the broth.

T O M A K E T H E B R O T H : To begin, gather the portion of veggies

that will create the broth and coarsely chop them into large chunks.

Place them in the stock pot and add enough water to cover them. Salt

FOR THE STEW

the water enough to bring flavor to the taste. Bring the pot to a slow

3

stalks celery, sliced

boil, then simmer with the lid on, checking from time to time to see

½

onion, coarsely chopped

that the vegetables are softening and the water is becoming flavorful as

3

leeks (white and pale green part), sliced

well as colorful. Adjust salt as needed to enhance the broth.

2

carrots, peeled and sliced

2

Yukon gold potatoes, cut in large cubes

to cook the more potent the stock will be. In other words you have

1

zucchini, diced

plenty of time to prep the other portion of the vegetables, which will be

½

bunch of swiss chard, coarsely chopped

more manicured.

½

bunch greens such as kale or collards,

Do this in advance because the longer the vegetables have a chance

When you are ready to incorporate the broth into the Ribollita, you will ladle it directly from the broth pot, at the end straining out and

chopped extra virgin olive oil

discarding the vegetables to get to the last bit of broth. The veggies will

4

by then have relinquished all their flavor and much of their color to the

cups tomato sauce (preferably

liquid broth.

homemade marinara) 4

cups cannellini beans (freshly cooked W H I L E T H E B R O T H C O O K S : Meanwhile prepare the soup

or canned) scant black pepper and crushed red pepper

vegetables as specified: slice the celery, chop the onion, slice the leeks

day-old coarse country bread (if desired)

and carrots, cube the potatoes, chop the chard, dice the zucchini, chop

and extra virgin olive oil for serving

the greens.

Add two tablespoons of extra virgin olive oil to the second soup pot.

When the oil is hot, begin the sauté by adding celery, onions, and leeks to the pot. Sauté over a medium flame. Control the heat so that you can soften the vegetables without burning them. When they are soft, add the carrots and potatoes along with a bit more oil, enough to coat the potato cubes and carrots. Put the lid on but check often to be sure they are not sticking too much. I allow sufficient time at this stage for harder

l the elixir of life

veggies to start to soften but not so long that they begin to tear apart.

This is such a perfect peasant dish. In

Be sure to lightly salt the mixture, stir gently. Add a bit more oil and the

Tuscany day-old bread will be crumbled into

zucchini, along with the homemade or store-bought marinara. Fold to incorporate it throughout the veggies, lowering the heat to prevent scorching.

Add the chard and greens, stirring to coat. Cover again with the lid in order to build up the water which releases with this process.

it, or sometimes saved and added on the second day the stew is eaten. Another drizzle of extra virgin olive oil canâ&#x20AC;&#x2122;t hurt either, and feel free to sprinkle with good quality Parmigiano-Reggiano cheese. Or simply

T O F I N I S H T H E R I B O L L I T A : Begin to ladle the soup stock a bit

at a time to the pot, to encourage the furthering of the cooking process.

PurĂŠe half of the beans by mashing them with a fork and add them to the mixture while it is stewing down, ladling in more stock more from

enjoy an all-natural, hearty, healthy, and robust flavor. This dish satisfies omnivores and vegans alike.

time to time to cover the solids, yet continually keeping the veggies at a low boil. Replace the lid between additions of stock.

Be sure to sprinkle salt and pepper gingerly as well as a pinch or two of chili flakes, if desired, during the final stages of cooking. The goal is not a highly seasoned effect but a really concentrated earthy and dense vegetable flavor. Feel free to add another few ladles of remaining broth to keep the stew-like mixture from sticking (this might be the time you will need to strain the veggies out of the broth pot in order to obtain the last of the broth).

Add the whole cannelini beans. Continue cooking slowly, adding any remaining olive oil. Check seasonings and allow the stew to simmer gently as long as time allows. All the vegetables should be fork tender yet the leafy greens should still be intact. The color will resemble the beautiful terra cotta tones of Sedonaâ&#x20AC;&#x2122;s red rocks.

the elixir of life l

spicy guadalajara soup well-seasoned roasted chicken breasts, enough to equal about 2 cups when shredded

Separate all the good meat from the bones. Put shredded white meat aside. Place all leftover bones, scrapings and seasoned skin shards, wings, etc. in a stock pot. Cover with broth and water (a total of 12

6

cups low sodium chicken broth

6

cups water

cups). Bring to a boil, then reduce to simmer and cover wth a lid.

Put the carrots into the bowl of a food processor and pulse to

1½ cup carrot chunks

coarsely chop. Remove to a bowl. Repeat with the celery and onions and

1½ cup celery chunks (if you trim tops and

remove to a separate bowl. If you have trimmed celery tops from the

leaves, add them to the stock pot)

stalk, throw them into the cooking broth to enhance its flavor.

2

cups sliced onions

½

cup olive oil

sauté, stirring to keep from burning. Sauté carrots first, as they take a

1

tablespoon minced garlic

little longer to soften than the other vegetables. When they rusticate,

2

to 3 tablespoons Aciete de Guanajuato

add the celery and onion. The oil should be sufficient, especially when

2

cups mild-medium salsa (or marinara)

the flame is controlled. When the mirepoix of vegetables is golden and

1

cup chopped cilantro (or basil)

nice and soft, add minced garlic and the Aceite de Guanajato. Continue

1

cup cooked rice, preferably leftover

to sauté slowly and evenly until oil is absorbed nicely into vegetables.

Add oil to sauté pan and when it begins to smoke, add carrots and

Spanish rice (or orzo)

Turn off heat and let rest for later.

optional garnishes: chopped avocado, shredded jack cheese, additional cilantro

Strain bones from broth and return the broth to the pot. Bring to a gentle boil; add vegetable mixture and cook, skimming and discarding oil that floats to the surface. Add salsa, chicken meat, and cooked rice.

F O R A C E I T E D E G UA N A J ATO

(For a Mediterraean summer minestra, use marinara and orzo in place

¼

pound fresh serrano chiles, coarsely chopped

of salsa and rice and substitute basil for the cilantro). Allow to simmer,

¼

large Bermuda or white onion,

checking spices and seasoning. When flavor and color are robust, add

roughly chopped

a generous cup of cilantro and cook until it is wilted. Drizzle grated

2

cloves garlic, chopped

cheese into the pot or individual servings, leaving it nice and gooey.

¼

cup fresh oregano leaves, chopped

Garnish with sliced avocado and cilantro. Que rico!

½

teaspoon kosher salt

½

teaspoon fresh ground black pepper

1

cup olive oil

Makes 3 quarts.

F O R T H E A C E I T E : Put all ingredients except olive oil into the

This was my son Justin’s favorite soup.

bowl of a food processor and pulse to the consistency of a chunky pesto.

It was inspired by one we loved to eat at a

Slowly stream in half cup of the oil. Pour chile oil into a bowl and stir

little restaurant in San Rafael. After much

in last half cup of olive oil. Store in an airtight container. Spoon off

experimenting, we settled on this version.

some of the oil from the top for sautéing dishes like spicy stir fries or as a finishing touch for soups and sauces. This will keep refrigerated for 10 days or more. As you spoon off the oil for many uses, just top off the

l the elixir of life

container with new oil.

the elixir of life l

l the elixir of life

the elixir of life l

spinach–lemon pesto soup 5

medium zucchini, roughly chopped

6

cups chicken stock plus 2 cups water or 8 cups low sodium broth

2

leeks (white and pale green portions), washed and chopped

I have made this soup for many people for many years. The flavor suggests that of the classic egg-and-lemon Greek soup called avgolemono but my recipe is much easier and needs no eggs. It’s tart, rich, satisfying, and allows for variations. Some may

3

to 4 cloves garlic, minced

prefer a very tart soup. Others may like to garnish with a splash

¼

cup olive oil

of cream and dollop of pesto for a mellow finish. Like all the

½

pound fresh spinach leaves, roughly chopped

vegetable soups in this book, this one can be made without the

1

tablespoon freshly chopped dill or pesto

roux if you are cooking for someone who is sensitive to wheat

¼

teaspoon crushed red pepper flakes

1

whole lemon kosher salt and black pepper to taste

tablespoon butter

1

tablespoon flour

Place the zucchini in a soup pot and cover it with the stock and water. Bring to a boil. Lower heat to a simmer and cook until zucchini is

FOR THE ROUX 1

gluten, it just won’t be quite as rich and silky.

tender and falling apart. (Allow the zukes to simmer while you continue with the recipe).

In a large skillet or sauté pan, sauté the leeks and garlic in the olive oil over medium heat until they are lightly caramelized. Be careful not

On a hot summer day, this soup makes a refreshing cold bisque. If you plan to serve

to burn the garlic, though, or it will be bitter. Add spinach and cook until just wilted.

Purée the fully cooked zucchini in its broth with a immersion

it cold, omit the roux. Simply remove the

blender. Or, if you do not have an immersion blender, scoop out the soft

lemon pieces and purée the soup, then chill

zucchini and purée it in a blender or food processor and return it to the

well. Serve with a dollop of yogurt.

soup pot. Scrape the sautéed leeks, garlic, and spinach into the soup pot.

Stir in the dill (or pesto), chile flakes, and the juice of the lemon. Then toss in the whole juiced lemon shell, skin and all. Allow it to remain in the soup as this will enhance the powerful lemon flavor. Check seasonings and adjust salt and pepper to taste if desired.

You can serve the soup au naturel to keep it wheat-free. But, for a texture with more viscosity, make a roux by melting the tablespoon of butter in a small saucepan and sprinkling it with the tablespoon of flour. Stir gently over low heat for 4 minutes to cook out the floury taste.

Add the roux slowly to the simmering soup and stir until the soup has thickened to a perfect bisque-like velvetiness with delicate translucency.

Makes 2 quarts.

l the elixir of life

the elixir of life l

l the elixir of life

primavera asparagus-leek soup 4

cups zucchini chunks

All “green” soups of mine begin with zucchini as a starter to build

10

cups low sodium chicken or vegetable broth

up fiber for natural thickening. The advantage is that less roux

1

bunch asaparagus, woody end of stem discarded, sliced into ½-inch pieces

¼

cup olive oil

2

cups chopped leeks (white and pale green portion of the leek)

is needed. Stem and wash the zukes and cut them quickly into chunks. It doesn’t matter that they are irregular because they will cook until they are very soft and then be puréed in the cooking broth.

1

cup celery sliced into ¼-inch pieces

1

teaspoon minced garlic

¼

teaspoon white pepper or to taste

broth. Bring to a boil, then reduce the heat and allow it to simmer. Put

½

teaspoon fine black pepper or to taste

the asparagus in a saucepan and cover with the remaining 4 cups of

¼

cup Herb Compound Butter (page 64)

broth. Cook until the asparagus stems lose their color, then discard the

¼

cup flour

stems and pour the asparagus-cooking broth into soup pot with the

2

tablespoons fresh dill

zucchini. Let the pot simmer while you continue with the recipe.

Put the zucchini into a large soup pot and cover with 6 cups of the

Heat the oil in a sauté pan and add the leeks and celery. Sauté until ¼ to ½ cup whole cream (optional)

soft and golden. Add garlic and cook over low heat till the garlic is soft and translucent (do not brown). Add the white and black pepper. Stir in the Herb Compound Butter, coating the mixture and watching it carefully so that it will caramelize but not burn. Add flour and continue to cook slowly for approximately 3 to 4 minutes.

Purée the fully cooked zucchini in its cooking broth with an immersion blender. Or, if you do not have an immersion blender, scoop out the soft zucchini and purée it in a blender or food processor and return it to the soup pot. Scrape the contents of the sauté pan into the pot. Whisk to combine and then allow the soup to thicken at a slow boil.

Add the dill, then taste and adjust salt and pepper as needed. Purée one or two pulses with an immersion blender if a thicker consistency is desired, being careful to not over-purée (keep just a little chunkiness).

Add cream very slowly, as it requires very little to enhance the velvety richness. Garnish with fresh dill or pesto, or with a few pretty steamed asparagus tips.

Makes 10 cups.

the elixir of life l

velvet celery-leek soup 6

cups zucchini chunks

12

cups chicken broth, preferably low sodium if

Four quarts may seem like a lot of soup, but if you are going

using canned broth 4

cups celery sliced into ¼ inch slices

4

cups fennel (2 large bulbs) diced into ½ inch

later? Any of these soups can be thrown in the freezer and pulled out for a delicious spur-of-the-moment supper with bruschetta, or as the first course when you are entertaining. They lose

pieces, optional 2

to make a beautiful soup, why not make enough to freeze for

large leeks (white and pale green part of the

nothing by freezing. Trust me, you’ll be glad!

leek), cut lengthwise, then sliced into ¼ inch pieces and washed well to

Place the zucchini chunks in a large soup pot and cover with the broth. Bring to a boil, then reduce to a simmer and cook until the

remove any grit ¼

cup extra virgin olive oil

zukes are very soft. Pureé the zucchini with an immersion blender in

2

tablespoons minced garlic

the cooking broth until the liquid is pale green, thin, and smooth. If

1

teaspoon celery seed

you don’t have an immersion blender, scoop out the solids and purée

½

cup Herb Compound Butter (see page 64)

in a blender or food processor and then return them to the broth.

½

cup flour

½

cup cream, optional

medium heat until they begin to soften. Add Herb Compound Butter.

kosher salt and black pepper to taste

Stir to combine and add garlic. Cook slowly over medium heat until

In a separate pan sauté celery, fennel, and leeks in the olive oil over

vegetables are lightly golden in color.

Add celery seed and cook briefly until fragrant. Reduce heat to low and sprinkle flour over the surface of the vegetables. Cook for 3 to 4 minutes to allow flour to be absorbed.

Add the sautéd vegetable mixture to the soup pot with the zucchini broth. Combine with a large whisk. Simmer until thickened and velvety. Add cream. Check for seasoning and correct to your desired taste if necessary.

Makes 4 quarts.

l the elixir of life

96

the elixir of life l

l the elixir of life

cauliflower curry bisque 1

head cauliflower, stem removed and florets broken

12

cups chicken broth

1

large carrot, diced

¼

cup extra virgin olive oil

2

large or 3 medium leeks (white and pale green portion of the leeks), cut lengthwise and sliced into ¼ inch slices

½

cup Herb Compound Butter (see page 64)

1

tablespoon minced garlic

2

teaspoons curry powder

¼

teaspoon crushed red chile flakes

FOR THE ROUX ½

cup butter

½

cup flour

FOR FINISHING THE BISQUE kosher salt and black pepper to taste 1

cup sharp white cheddar cheese, grated

½

cup heavy cream

¼

cup Italian parsley, chopped

Even kids who think they don’t like cauliflower fall in love with this elixir. Keep it a little bit chunky. If you are dairy intolerant, omit the cream, and if you are sensitive to flour, omit the roux. The soup will still be delightful.

Put the cauliflower into a large soup pot and cover with the chicken broth. Bring it to a gentle boil, then reduce to simmer and allow to cook until tender while you continue with the recipe.

Pulse the carrot in a food processor until coarsely and irregularly chopped. Heat the olive oil in a saucepan or heavy skillet and add the carrot. Cook for a few moments till it begins to soften, then add the leeks and Herb Compound Butter. Cook till the leeks soften and the mixture becomes translucent and golden, then add the garlic and cook a few moments more (do not overbrown). Add the curry powder and chile flakes.

Either with an immersion blender or manually with a potato masher, mash the cauliflower in its cooking broth, leaving it a little chunky.

Add the carrot-leek mixture to the soup pot with the cauliflower broth. Bring back to a low boil and stir to thicken.

Make a roux by melting the butter in a small skillet and whisking in the flour. Cook over moderate heat until pale brown, 3 to 4 minutes.

Whisk the roux into the simmering soup to increase thickness and viscosity. Finish by stirring in cream and white cheddar cheese. Check seasonings again and adjust salt and pepper if desired.

Makes about 3 quarts.

the elixir of life l

tuscan tomato pesto zuppa 2

large carrots (about 8 ounces)

2

large fresh shallots

processor mince to a medium pulp. Scoop them out and set aside in a bowl.

4

to 5 cloves garlic

Then finely mince the shallots and garlic by hand or in the same processor

½

cup extra virgin olive oil

you have used for the carrots, and set all aside in a bowl for sautĂŠing.

Âź

teaspoon crushed red pepper

1

ounce fresh basil, chopped (½ cup packed)

Âź cup of the olive oil and heat until smoking. Add chopped carrots and

2

29-ounce cans San Marzano imported

reduce heat to medium high. Constantly stir to keep from browning too

Peel the carrots and cut them into chunks. Place them in a food

In a stockpot (preferably enamel or stainless steel, not aluminum) place

tomatoes in juice with basil

quickly or burning. When carrots become golden in color, add the minced

2

tablespoons pesto (optional)

shallots and garlic. Add a little more olive oil and continue cooking until

8

cups chicken or vegetable broth

all of the mirepoix is evenly coated, soft, and colored. This is an important

Âź

teaspoon black pepper

stage because the careful caramelization sets the flavor. Overbrowning the

½

to 1 cup cream (optional)

vegetables can taint the overall character of the soup.

When all the vegetables are evenly cooked and the oil has reduced, add the crushed red pepper and fresh basil, stirring quickly, not to burn. Next, add the tomatoes and raise the heat to sear them but not to burn the fresh basil, then bring to a boil. Continually stir the bottom of pan to keep the sediment from burning. Then lower to a simmer and cook for an hour or as long as needed to bring out the robust color.

When tomatoes have cooked in liquid and plumped up and oil forms back on top, purĂŠe the mixture with a hand-held food processor until smooth (or scoop the solids into the bowl of a food processor for blending).

Bring back to a boil and add chicken or vegetable broth. Cook till it comes to second boil. Add the pesto to soup if you are using it. Reduce heat and check flavor and consistency (there should not be any remaining chunks of tomato or carrot). Simmer to allow the flavors to marry. You will know when it is ready because its flavor will have cured and be totally balanced.

Thin with additional broth to achieve desired consistency.

Feel free to simmer as long as time allows on low heat and add a dash more of olive oil to fully rusticate the flavor.

Makes approximately 3 quarts.

l the elixir of life

the elixir of life l

tuscan-tomato bisque with vodka prawns one prepared recipe Tuscan-Tomato Zuppa (page 100), with or without the pesto

Itâ&#x20AC;&#x2122;s really hard to improve on the addictive and sublime flavor of Tuscan Tomato Zuppa, but for an elegant twist, give seafood lovers an exotic experience by adding tender chunky prawns or

Âź

cup olive oil

8

to 10 large fresh prawns

1

teaspoon minced garlic

Âź

teaspoon dried red chile pepper flakes

2

tablesppoons vodka, approximate

½

cup chopped fresh basil leaves

Âź

to ½ cup heavy cream, optional

slipper lobster meat.

Prepare the Tuscan-Tomato Zuppa (do this a day ahead if desiredâ&#x20AC;&#x201D; it just gets better with age.)

Remove the tails and mud veins from the prawns and chop the prawns coarsely into chunks. Cover the bottom of a saucepan with olive oil and when hot add the prawns. They should sizzle brightly. Stir till they lose their gray color and right before your eyes begin to turn pinkâ&#x20AC;&#x201D;it only takes a few moments, so watch closely. Add the minced garlic and chile pepper flakes. Splash the prawns with a good glug of inexpensive vodka. Stand back because a flame will dramatically flare up. Allow the vodka to reduce in the pan, continuing to reduce the liquid. Add chopped basil.

Carefully slide the prawns into the gently boiling soup pot and allow it to cook a few minutes to marry the flavors. Stir in the optional cream if you prefer a richer soup with a creamier color. Or leave out the cream for a tangier, more pungent result.

Makes approximately 3 quarts.

l the elixir of life

the elixir of life l

l the elixir of life

porcini mushroom soup 1½ ounces dried porcini mushrooms 4

cups tepid water

½

cup olive oil

1½ cups sliced celery 1½ cups chopped onions 1

tablespoon minced garlic

6

ounces button mushrooms, sliced

4

ounces portobello mushrooms, hand sliced and diced

½

cup sherry

Âź

cup Herb Compound Butter (page 64)

6

cups chicken or vegetable broth

1

teaspoon kosher salt

1

teaspoon black pepper sprigs of fresh thyme

2

tablespoons butter

2

tablespoons flour

1½ cups cooked farro or wild rice (optional)

For a porridge-like soup, add cooked farro or wild rice. This makes a winter meal in itself. Or just add a dash of cream for added silkiness and omit the grains for an exotic earthy starter before an elegant meal.

Cover the dried porcini with the tepid water. While the mushrooms are soaking, prepare the other ingredients. Heat the oil in a soup pot and add the celery and onion. Gently sautĂŠ until they are translucent and pale golden. Add the garlic and continue sautĂŠing, keeping an eye on it so it doesnâ&#x20AC;&#x2122;t burn and taint the base of the soup.

When the garlic is translucent, add the sliced fresh button and portobello mushrooms. Oil should be sufficient to coat these mushrooms and continue the sautĂŠing process.

Gently pluck the soaked porcini mushrooms from the soaking water.

Lay soaked porcinis on a cutting board and coarsely chop to medium pieces. Pour the soaking water through with a fine-mesh sieve or coffee filter, if you wish, to remove any grit. Set aside.

For the final stage of sautĂŠ, adjust the flame slightly and add the Herb Compound Butter, salt, and pepper. Continue cooking till all mushrooms and celery are evenly coated. Next add the chopped soaked porcinis and sautĂŠ a few moments till their moisture is reduced. Adjust flame to higher heat, then add the sherry. Allow sherry to reduce and draw back into the vegetable mixture. Then pour the mushroom soaking water over the mixture to cover it. Bring to a gentle boil. Add the chicken (or vegetable) broth, salt, and pepper. Bring to a boil, then reduce to a simmer, and continue to gently cook.

Melt butter in small saucepan and add flour. Whisk till velvety smooth, stirring till golden, then add to the gently boiling soup. Taste and adjust salt and pepper to your preference. Add fresh thyme.

Before serving, skim off excess olive oil that might have risen to the top of the soup, if desired.

Makes 2 1/2 quarts.

the elixir of life l

garnet yam soup with roasted peppers 3

pounds garnet yams

3

cups chopped red bell pepper

½

cup chopped shallots, 3 to 4 large shallots

1

jalapeĂąo or 2 serrano chiles, stemmed

Bake until they are soft all the way through, about an hour. Meanwhile,

1

tablespoon chopped garlic

chop red bell pepper, shallots, garlic, and chiles in a food processor until

Âź

cup olive oil

coarsely minced. Heat the oil in a skillet over medium high heat and

8

cups chicken or vegetable broth

sautĂŠ the minced vegetables until they are beginning to brown.

Âź

cup cream sherry

½

I always serve this soup at Thanksgiving dinner. Blessings!

Put the yams in the oven at 425Ë&#x161; on a baking sheet or in a casserole.

Remove the baked yams from the oven. When theyâ&#x20AC;&#x2122;re cool enough

kosher salt and black pepper to taste

to touch, scoop out insides and put into a soup pot and cover with the

cup heavy cream

broth. Bring to a boil and reduce to simmer. When the potatoes are soft, purĂŠe the soup with a hand blender or food processor until smooth.

Add sherry. Add the sautĂŠd vegetables to the soup. Lower heat. Whisk in cream and adjust seasonings as desired.

Makes 2½ quarts.

l the elixir of life

the elixir of life l

l the elixir of life

caramelized onion and garlic soup 2

tablespoons extra virgin olive oil

8

to 10 garlic cloves

2

pounds yellow onions

ž

cup dry sherry

8

cups chicken broth

4

cups beef broth

3

to 4 fresh thyme sprigs

½

teaspoon freshly ground black pepper

Âź

cup butter

foil into a packet and roast the packet in a 350Ë&#x161; oven until the cloves are

Âź

cup flour

completely soft, approximately 25 minutes.

kosher salt and black pepper to taste Âź

cup chopped Italian parsley

The beauty of this soup is that it really is a pure essence of onions and garlic. It does not require gooey cheese or bread to be satisfying. Itâ&#x20AC;&#x2122;s healthy, robust, and gentle all at the same time.

A sprinkle of good Parmesan cheese and a handful of croutons can be a nice touch but try it by itself first as a pure elixir.

Lightly oil the garlic cloves and place them in a sheet of foil. Form the

Peel the onions and slice them into quarter-inch rings (do not separate the rings). Heat olive oil over medium high heat in a large pot. Add the sliced onions to the pot and sautĂŠ slowly and thoroughly until they are browned and caramelized.

Pour sherry over the onions and cook until the sherry is almost completely absorbed and reduced. Add chicken and beef broth and bring onions to a boil. Add roasted garlic cloves, fresh thyme sprigs, and black pepper. Lower heat to a simmer and cook gently while you make the roux.

In a small pan melt the butter and whisk in the flour until it is incorporated. Cook for 3 to 4 minutes to cook out the flour taste. Whisk the roux into the simmering soup and stir continuously until the soup thickens slightly. Remove thyme stems. Bring the soup together by pulsing it with a hand-held immersion blender or in the bowl of a food processor.

Be careful not to overpurĂŠe. Check seasonings and add parsley shortly before serving.

Makes approximately 3 quarts.

the elixir of life l

l the elixir of life

of Casale l the elixir ofThe liferooftops

l the elixir of life

The red rocks of lSedona the elixir of life

Insalate SALADS

finocchio (fennel slaw) 116 roasted beet and chevre salad with shallot dijon vinaigrette mozzarella caprese 120 arugula and radicchio salad with shaved parmesan 123 greca vinaigrette 124 exotica with shallot-dijon elixir 127 provençal pasta salad with greca elixir 130 wild rice with pecans 133 mediterranean farro salad 134 grilled asian chicken-almond salad 137 sicilian seafood salad or “menage e trois” 140

l the elixir of life

119

Insalate

the elixir of life l

finocchio (fennel slaw) 2

oranges

1

large bulb fennel

Cut, peel, and slice the oranges. Set aside. Slice the fennel bulb horizontally into paper-thin slices. The best tool for this is a mandoline.

extra virgin olive oil, best quality organic

2

Place the sliced fennel in a large bowl. Drizzle with olive oil and

splash of champagne vinegar

a splash of champagne vinegar. Toss in the arugula delicately with

kosher salt and black pepper to taste

two forks. Season to taste with kosher salt and pepper. Place slaw

cups baby arugula

decoratively on a plate and finish with the orange slices.

Serves 4 to 6.

l the elixir of life

the elixir of life l

l the elixir of life

roasted beet and chevre salad with dahl's shallot-dijon vinaigrette 3

to 4 small beets

The salad dressings I use daily are truly elixirs! They are so

½

cup chevre

delicate in tannins that you can mix and match them with

2

cups lettuce leaves, (spring mix, butter

your favorite salad greens and other salad ingredients as you

lettuce, baby lettuce, or whatever is colorful and tasty)

see fit. Some pairings are suggested, for example the Asian Elixir with Asian Chicken Salad. The Shallot-Dijon Elixir

D A H L ' S S H A L L O T- D I J O N

will dress up Roasted Beet and Chevre Salad as well as the

VINAIGRETTE

Exotica.

3

tablespoons finely chopped shallots

¼

cup red balsamic vinegar

F O R T H E S A L A D : Wrap the beets in foil and roast them in a

¼

cup white balsamic vinegar

preheated 350˚ oven until they are fork-tender, about 45 minutes. Allow

2

tablespoons whole-grain dijon mustard

them to cool, then peel and slice into quarter-inch slices. Place lettuce

1

teaspoon kosher salt

on a serving platter and arrange beets on top. Sprinkle with crumbled

1

teaspoon freshly cracked black pepper

chevre and drizzle with dressing. Serve immediately.

2

cups olive oil (or half olive oil and half grapeseed or canola oil) fresh thyme sprigs

F O R T H E V I N A I G R E T T E : Mix all the ingredients in a bowl

with a whisk, adding the oil last. As you slowly whisk the oil into the vinaigrette, it will bind beautifully. Add fresh thyme to finish.

Serves 4 to 6.

the elixir of life l

mozzarella caprese 3

to 4 perfectly ripe tomatoes

2

to 4 balls of fresh mozzarella cheese in brine

Âź

cup julienned basil leaves, about 8 to 10

Caprese is the antipasto of choice for me when tomatoes and

kosher salt and black pepper extra virgin olive oil

basil are in season. I canâ&#x20AC;&#x2122;t get enough of them with the best extra virgin Tuscan olive oil and really good bread.

Slice the tomatoes and mozzarella and arrange them on a plate.

Sprinkle each tomato and each round of mozzarella with salt (pepper is optional). Drizzle generously with olive oil. Finish with basil.

l the elixir of life

the elixir of life l

l the elixir of life

arugula and radicchio salad with shaved parmesan a generous handful of arugula leaves a generous handful of radicchio leaves, sliced into ½-inch ribbons shaved parmesan cheese extra virgin olive oil glug of good balsamic vinegar kosher salt and black pepper to taste

In Italy I’ve never witnessed a salad being served with a prepared dressing, as it is done here in the U.S. You have your plate of greens, a decanter of fabulous olive oil and one of vinegar, and you dress your greens according to your taste.

The imperative method, however, is to begin with a drizzle of the oil, enough to just coat all the leaves. After that comes a sprinkle of kosher salt and then a dash or so of good vinegar. Toss with your fork to coat everything. Grind some fresh black pepper over the plate and you’re good to go.

I adore shaved Parmesan cheese from Emilia-Romagna because the nutty flavor pairs so deliciously with the arugula. I can’t resist a pizza that has a handful of arugula on top.

the elixir of life l

greca vinaigrette 3

fluid ounces white balsamic vinegar

1

tablespoon lemon juice

1

tablespoon soy sauce

2

teaspoons smooth Dijon mustard

1

cup light olive oil

½

teaspoon sea salt or kosher salt

herbs and vinegar bring out the sweetness of the tomato and

½

teaspoon cracked black pepper

turn the flavor of the purple onion into sugar.

½

teaspoon crushed red pepper

½

teaspoon dried oregano

This multi-use elixir is the perfect drizzle for heirloom tomatoes and sliced purple onions at the peak of the season. I macerate them at room temperature in the vinaigrette and serve them next to grilled seafood or steaks on a summer night. The

If there is a slice or two of macerated tomato and onion left, save it. It makes a fabulous peasant snack the next day, spooned over a crusty piece of sourdough bread or ciabatta. The vinaigrette soaks into the bread and the bright-tasting tomato and mellowed onions somehow magically fuse to make a perfect lunch.

Combine all the ingredients and whisk briskly.

Makes approximately 1 cup.

l the elixir of life

the elixir of life l

l the elixir of life

exotica with shallot-dijon elixir Bibb or other green leaf lettuce Shallot-Dijon Vinaigrette (see page 119) ripe pears imported gorgonzola

This salad is exotically decadent because of its perfectly paired ingredients. I make it with wonderful lettuce grown by Bob McClendon in Peoria, Arizona. To see such gorgeous organic produce being grown in our state is great. We are proud to be

FOR THE GLAZED NUTS

using almost all organic vegetables at Dahl & Di Luca and

2

cups pecan or other nut halves

Cucina Rustica.

3

tablespoons Amaretto or Grand Marnier liqueur

Toss lettuces with Shallot-Dijon Elixir (reserving a small amount for

½

teaspoon cayenne pepper

a final drizzle), and place on a serving platter. Top with sliced pears and

1

teaspoon kosher salt

pecans. Sprinkle crumbled gorgonzola over the salad and drizzle with

½

cup sugar

remaining dressing.

F O R T H E G L A Z E D N U T S : Bake the nuts at 350˚ for 5 minutes

for extra crunch. Allow to cool and then move them to the counter near

Try making these with your favorite flavor combinations: Bourbon and walnuts? Kahlua and pecans? Amaretto

the stove.

Combine the liqueur, cayenne, and salt in a small bowl and stir to dissolve. Set the little bowl near the stove.

Melt the sugar in a large non-stick skillet, shaking it to distribute

or pear liqueur? Glazed nuts keep

the sugar evenly. Careful not to burn around the edges. The sugar will

well for a few days in a sealed jar at

liquify quickly—be ready! When the sugar has just liquified, pour in the

room temperature (unless you munch

liqueur mixture and stir. The liquid will cause the melted sugar to sizzle,

them all up while bustling around the

foam, and sieze up a bit. Let it calm down for a moment and become

kitchen.)

almost liquified again, then toss in the nuts.

Quickly turn the nuts to coat them all over, then slide them out of the skillet onto a piece of parchment paper. When they are cool enough to handle, separate the clumps into individual nuts.

Makes 2 cups.

the elixir of life l

l the elixir of life

the elixir of life l

provençal pasta salad with greca vinaigrette 1

pound orecchiette pasta cooked in boiling salted water, drained and rinsed scant drizzle of extra virgin olive oil

Orecchiette is probably my favorite pasta for this salad because I simply love the way the little hats get stuck inside each other. This is also a delicious preparation with fusilli or

1

teaspoon finely minced garlic

Âź

cup finely minced red onion

1

tablespoon capers

room temperature for ultimate enjoyment. It makes a great

1

cup kalamata olives, sliced in halves

accompaniment to lemon-rosemary grilled chicken on a warm

gemelli. I never met a pasta I didnâ&#x20AC;&#x2122;t like! I love to serve this at

1½ cups artichoke hearts, canned in water, drained, broken into pieces Ÿ

dressing for a Greek salad.

cup Mama Lâ&#x20AC;&#x2122;ils Peppers, finely minced, and their oil,

2

summer night! The Greca Vinaigrette also makes a perfect

tablespoons sun-dried tomatoes in oil, roughly chopped (optional)

Cook pasta according to package specifications in slightly salted water. (You must be able to taste the salt in the pasta cooking water or the pasta salad will lack flavor). Drain the cooked pasta in a colander

Âź

cup Italian parsley, chopped

2

tablespoons toasted pine nuts

Âź

cup chopped Italian flat leaf parsley

½

cup crumbled feta cheese (optional)

and rinse it with cold water. Shake excess water off and transfer to bowl large enough to incorporate all ingredients while leaving ample room to toss, not overcrowding! Drizzle with a scant amount of olive oil to keep pasta from clumping.

Pour a half cup Greca Vinaigrette over the pasta and toss lightly to

Greca Vinaigrette (see page 124)

distribute evenly.

Toss in fresh garlic and make sure it is distributed throughout. There is nothing worse than getting a clump in one shell. I suggest adding onion and capers before layering on the vegetables so you know they have mixed with the vinaigrette evenly.

Toss in olives, artichokes, peppers, and roasted tomatoes. Finish with a garnishing of pine nuts, parsley, and feta.

This pasta salad is full of color and flavor. It tastes best when itâ&#x20AC;&#x2122;s not ice cold, so allow it to come to room temperature if you have refrigerated it. It will last a few days in the fridge, so itâ&#x20AC;&#x2122;s a good makeahead for a picnic or brunch. Add the garnishes immediately before serving so theyâ&#x20AC;&#x2122;ll be fresh and crisp.

l the elixir of life

the elixir of life l

l the elixir of life

wild rice with pecans 1

cup wild rice

4

cups chicken broth juice of one lemon

1

cup red bell pepper, diced

1

cup yellow bell pepper, diced

1

cup celery, sliced

½

cup sliced scallions

1

cup toasted pecans, chopped

FOR THE VINAIGRETTE ½

cup rice wine vinegar

½

teaspoon sugar

1

tablespoon low sodium soy sauce

2

teaspoons minced garlic

¼

teaspoon ground ginger, optional

½

cup extra virgin olive oil kosher salt and freshly cracked pepper

This crisp, cool salad is a great accompaniment to grilled salmon. On its own it’s delicious, or for a luncheon dish, offer it with with avocado slices and crusty bread, or even grilled chicken.

Cook the wild rice according to package directions in the chicken broth. When it’s done the rice grains will have begun to split open and the rice will be tender. Drain the rice and squeeze the lemon juice over it. Set it aside to cool in the refrigerator.

While the rice is chilling, make the vinaigrette. Whisk together the rice wine vinegar, sugar, soy sauce, garlic, ginger (if you are using it), olive oil, and a pinch each of salt and pepper.

Pour the vinaigrette over the cold rice and fold gently to coat the rice.

Add the prepped red and yellow bell peppers, celery, and scallions and stir them in. Toss in the toasted pecans.

Serves 6.

the elixir of life l

mediterranean farro salad 1

cup farro

4

quarts water

The savory and sweet flavor of Magic Mushrooms really kicks off the earthy, nutty quality of the farro and roasted vegetables.

scant salt to taste

Once you start eating it you canâ&#x20AC;&#x2122;t stop!

1

cup bite-size zucchini squares

1

peeled and cubed eggplant

1

yellow pepper chopped to the same size

Bring the water to a boil with a small amount of salt. In this case you

pieces as for the zukes and eggplant 1

medium onion chopped to the same size pieces as for the zukes and eggplant drizzle of extra virgin olive oil

½

later and better layers and fuses the saltiness of the finished dish. Add the farro. Boil until the farro is tender, approximately 45 minutes.

Meanwhile, chop all the vegetables individually into approximately half-inch bite-size squares. Place them in a bowl and drizzle them with enough extra virgin olive oil to glisten their appearance. Sprinkle with

cup marinade from Magic Mushrooms Magic Mushrooms (page 57)

1

need only to taste a hint of salt but it keeps from needing to add more

a scant bit of kosher salt and some freshly ground black pepper for added flavor. Spread out evenly on a cookie sheet (parchment-lined for easy cleanup if you wish) and bake at 350Ë&#x161; till the vegetables are evenly

teaspoon extra virgin olive oil kosher salt and freshly ground pepper

browned on all sides, turning once or twice, about 20 to 30 minutes. To be sure of even roasting, rotate the baking sheet once during roasting.

Rather go slow and steady and allow them to become nice and tender and golden. Let the roasted veggie medley rest while the farro is cooking.

When the farro is tender, drain it in a colander and rinse in cool water (gently, to preserve the texture of grains). Gently shake off excess water and turn the farro into a bowl large enough for tossing. Drizzle a mere 1 teaspoon olive oil over the room-temperature grains to coat evenly. Add Magic Mushroom marinade and stir evenly. Toss in the roasted vegetables and fold gently, but do not overwork as you want the vegetables to retain their shape as much as possible. Finally fold in the Magic Mushrooms, or use them to top off each portion for presentation.

l the elixir of life

the elixir of life l

l the elixir of life

grilled asian chicken-almond salad 6

boneless, skinless chicken breast halves

Prepare the chicken: Mix the lemon juice and light soy sauce with the red chile flakes. Whisk in the olive oil in a slow steady stream till

MARINADE

emulsified and slightly thickened. Immerse the chicken in the marinade

¼

cup fresh lemon juice

and chill for at least 2 hours. Remove from the marinade and grill until

¼

cup light soy sauce, such as Kikkoman Lite

cooked through. Cut into half-inch cubes.

¼

teaspoon red chile flakes

½

cup olive oil

M A K E T H E D R E S S I N G : Mix together all ingredients except oils.

Whisk in olive oil in a slow stream, then sesame oil. Mix well, taste, and CUCINA RUSTICA

add salt if desired.

HOUSE DRESSING cup rice wine vinegar

M A K E T H E S A L A D : Put the sliced celery, julienned red pepper,

1½ tablespoons light soy sauce

and scallions in a large bowl. Add the chicken cubes. Lightly toss with

¼

cup honey

a ladleful of the dressing. Toss in the toasted almonds and then the

pinch of red chile flakes

cilantro. Serve ice cold or room temperature mounded over dressed

pinch of salt, to taste

greens or fennel slaw.

¼

pinch of freshly ground black pepper ½

teaspoon toasted sesame oil

½

cup canola or light olive oil

Sometimes I add mandarin oranges or chunks of grilled pineapple.

Serves 4 to 6.

FOR THE SALAD 1½ cup celery, cut diagonally into ¼-inch slices 1

cup red bell pepper, julienned

Cucina Rustica’s House Dressing, a sweet-and-sour Asian style vinaigrette, makes a fabulous marinade for seafood or pork.

into 2-inch pieces ¾

cup scallion, mostly white part, sliced into ¼-inch pieces

¾

cup blanched, toasted slivered almonds

½

cup cilantro, chopped

the elixir of life l

!

;G:H8D This is my interpretation of the perfect seafood salad. Use the absolute best quality seafood you can acquireâ&#x20AC;&#x201D;shop for the freshest. Add a chilled Soave and you have a happy summer marriage.

If you donâ&#x20AC;&#x2122;t want to use all the varieties of seafood, just use more of your favorites. Sprinkle the crushed red pepper from a little distance above the bowl so that it is well distributed over the salad.

At far right is a master fisherman we watched throwing his net at Fonte dei Marmi. !

l the elixir of life

the elixir of life l

sicilian seafood salad (mĂŠnage Ă trois) 2

quarts water

Prepare the bath for cooking seafood. Have a colander ready in an

splash of white wine

ice bath. And a separate colander for cooking the seafood.

1

large lemon

4

to 6 bay leaves, depending on size

I splash a generous amount of white wine into the water so total of

1

teaspoon whole black peppercorns

water and wine is sufficient to gently cook each seafood separately in

½

pound prawns, shelled and deveined.

individual batches. Bring water broth towards boiling adding enough

½

pound squid, tubes and tentacles, cleaned

salt to taste. Cut the lemon in half and slightly squeeze it into the broth,

Put approximately 2 quarts of water into a medium sauce pan.

and tubes cut into rings ½

then drop in the lemon shells. Add bay leaves and peppercorns. Bring to

pound diver scallops

a boil and reduce to a simmer.

Place prawns in colander and lower into broth. Cook just a few

1

lemon

minutes until they develop a gorgeous pure white and orange color.

1

teaspoon white balsamic vinegar

Remove from cooking liquid and place prawns in an ice bath. Repeat

2

tablespoons top quality extra virgin olive oil

with diver scallops. Cook until pure white and supple. Again, remove

kosher salt to taste

from liquid and submerge in an ice bath. Finally, repeat with squid and

pinch of red chile flakes

cook until beautiful purple develops in the tentacles and the rings are

1

tablespoon minced garlic

pure white and tender to the touch. Again, strain into ice bath colander.

1

tablespoon minced red bell pepper

When all items are cool, strain all liquid off as much as possible and

1

tablespoon minced red onion

pick out discarded lemons, bay leaves and peppercorns. Voila! Into a

½

tablespoon capers

nice bowl they go!

1

tablespoon lemon zest

1

tablespoon orange zest

2

tablespoons celery heart sliced paper thin

Âź

small fennel bulb sliced paper thin

Drizzle in the vinegar and then beautiful organic extra virgin olive oil,

1

heaping tablespoon julienned basil

and toss in bowl to distribute evenly (the mixture should juice up).

1

heaping tablespoon chopped Italian parsley

Sprinkle a few pinches of kosher salt and red chile flakes. I add garlic

Andiamo! If you have all your ingredients prepared in separate little ramekins, you are ready to go forward.

De-seed your lemon and squeeze a generous half over the seafood.

next to make sure it gets mixed well. Add bell pepper, onion, capers, zest, celery, and fennel. Toss and check seasonings for lemon, salt, and red chile before finishing with fresh chopped basil and parsley.

Perfetto! Great at room temperature or chilled.

Serves 4 to 6.

l the elixir of life

the elixir of life l

l the elixir of life

PERFUME OF TUSCANY

One of my favorite towns on my Tuscan journey was Bolgheri. Enotecas, a jazz festival, orchards, vineyards, fabulous wines. . . This place has such a beautiful mystique; it is like an aroma that you cannot put into words, an elixir for the soul.

the elixir of life l

Hors d'Oeuvres Passato Fegatini: Chicken Liver Pâté on Crostini Tonno:Tuna Pâté in Endive Radicchio Involtini: Baby bundle of Grilled Radicchio stuffed with Dolce Gorgonzola and Fig wrapped in Prosciutto 2010 Vermentino ‘Poggio ai Ginepri’ Tenuta Argentira, Bolgheri

Antipasto Imported Burrata Mozzarella, Organic Campari Tomatoes and Watercress with Bolgheri Superiore ExtraVirgin Olive Oil 2007 Frescobaldi ‘Benefizio’ Pomino Bianco, Pomino

Primo Garganelli Con Funghi 



2008 Super Tuscan ‘Poggio Ai Ginepri’ Tenuta Argentiera, Bolgheri

Secondo Vitello Saltimbocca Veal Scaloppini sautéed with Prosciutto, fresh Salvia & Marsala Sauce with a Farro and RoastedVegetable Pilaf 2006 Brunello di Montalcino Fattoria dei Barbi, Montalcino

Dolci Ricotta Cheesecake with Golden Raisins and Pinenuts 1995 Vin Santo del Chianti ‘Villa del Papa’ Villa Selva, Chianti

!

> D H D C D B D AI D 8 D C I : C I6 We hiked morning noon and night in this luscious landscape while at the magical ranch of Sogno Toscano near the little town of Bibona close to Bolgheri, Tuscany.

This lush area is best known for its rich production of organic olive oil.

Below left: A Tuscan inspired countryside menu. !

the elixir of life l

l the elixir of life

yyyyyyyyyyyyyyyyy

Good Italian olive oil is the stuff of legends. Not only is it the foundation of Italian cuisine but new evidence mounts daily extolling its health benefits for the heart and the immune system. In Bolgheri I discovered the fabulous Sogno Toscano olive oil. A personal introduction to how this limited-production olive oil is grown was an experience I will never forget. Most of us believe we have tried real extra virgin olive oil, but almost always it is blended. This doesnâ&#x20AC;&#x2122;t mean it is bad. But the rare and costly purest-quality, single-varietal, first-press oil, which has immense flavor, is in a class by itself. Olive oil really is the elixir of life in the Italian culture. I use the Sogno Toscano in both my Sedona restaurants. Believe me, it makes a world of difference.

!

HD<CD IDH86CD Our dear friends Pietro Brembilla and Brian Persico are the US importers and distributors of the Sogno Toscano superior extra virgin olive oil that I proudly serve in my Sedona restaurants â&#x20AC;&#x201D;Dahl and Di Luca and Cucina Rustica. !

the elixir of life l

!

> C I = : 8 D J C I GN Although this countryside has been photographed a million times I could never tire of its dreamy landscape, lush with olive trees and vines, and its rich history dating back to the Etruscans. !

the elixir of life l

l the elixir of life

!

I:CJID 6G<:CI>:G6 Tenuta Argentiera Winery is a place of inexpressable beauty in a region that is to Italian winemaking what Napa is to American winemaking. We stumbled upon it accidentally in search of the perfect photo.

A grove of Cypress trees called out to us, but so did Isabelle.

“Stop! Stop! You can’t go there.”

The lovely French sommelier of the winery told us we could not hike on the premises without permission, but welcomed us to return the next day for a private tour. We became fast friends.

The gentleman to my right in the photo is Niccolo Incisa della Rocchetta, owner of the famed Sassicaia Wines. !

the elixir of life l

l the elixir of life

!

A :A>M>G 9> K>CD This spot in the beautiful little town of Bolgheri is famous with serious wine enthusiasts. The fruits of the vine are enjoyed with gusto.

!

the elixir of life l

Le Salse ed i loro amicii

SAUCES AND THEIR FRIENDS

marvelous marinaraâ&#x20AC;&#x201D;the mother sauce portobello ragu 161 summer pomodoro sauce 165 salsa alla vodka 168 florence style bolognese 173 gnocchi con funghi e tartufi 175 lemon scallion alfredo 178

156

Le Salse ed i loro amicii

the elixir of life l

marvelous marinara – the mother sauce ½

cup extra virgin olive oil plus more

Place the red peppers in a food processor and pulse to achieve a

for finishing if desired

coarse chunky dice. Remove (no need to clean the bowl) and add onion

2

cups chopped red bell peppers

and pulse to the same consistency. It is important to stop the dice before

1

cup chopped Bermuda onions

vegetables become watery. Scrape the onions into the bowl with the

5

large cloves garlic, finely minced

peppers. Texture of both should be consistent in size so they will cook at

½

teaspoon kosher salt

the same rate.

¼

teaspoon black pepper

¼

teaspoon crushed red pepper

One way to test whether it’s hot enough is to drop a bit of the vegetables

¼

heaping cup coarsely chopped fresh basil

into oil. They should really sizzle. Be careful not to let oil splatter on

28

ounces top-quality Italian or Cal-Ital

your face or eyes (it happens to me more times than I want to admit!)

tomato sauce, or tomatoes crushed

Allow the sauté process enough time to caramelize the peppers and

in a food processor (I use San Marzano)

onions before adding the garlic. As the golden rustic color of the

Pour about half the olive oil into a stockpot and heat to smoking.

2½ cups water, approximately

vegetables stains the oil, the garlic can be stirred in and the flame lowered to prevent burning the garlic. As the garlic takes on a caramel

Marinara literally makes or breaks an Italian

color, stir in the rest of the oil, salt, pepper, crushed red pepper, and

restaurant. The most important classic dishes

fresh basil and allow the mixture to bubble gently, watching for the oil

require a great mother sauce. Technically it comes down to chemistry, which I always

to acquire a rusty color.

Pour the tomato sauce or crushed tomatoes into the stockpot. You want to hear a sizzle when adding thickened sauce. You will need to

flunked in school. But the balance of acidity

adjust heat and stir constantly while sauce and vegetable mixture marry

and alkalinity is what we strive for, and every

together. Reduce heat and simmer long enough to allow drops of oil to

Italian chef I know has a personal recipe for it.

resurface and the bright red color of the sauce to deepen.

Mine is created to be workable day after day, and, to be quite honest, we never measure our ingredients.

Add 2 cups of the water a little at a time, leaving ½ cup behind for thining the sauce as necessary during cooking. Let simmer as long as time allows—a minimum of 2 hours. The sauce will drink up more water the longer it cooks. Check seasoning for salt, pepper, and crushed red pepper. I always like to add a little additional olive oil towards the

Doubling this recipe ensures that you will have

end to impart a deep rich flavor. Whether you thin with the balance of

plenty on hand for other sauces you wish to

water (or just a splash more) or not will depend on the intended use

make from the recipes in this book—it freezes

for the sauce. One might desire a little thicker sauce for an eggplant Parmigiano-Reggiano than a Bolognese sauce, for example.

perfectly, so no need to stint!

l the elixir of life

Buon Appetito!

the elixir of life l

l the elixir of life

the elixir of life l

l the elixir of life

portobello paradiso 2

cups red bell peppers, cut in ½-inch squares

1

cup onions, cut in ½-inch squares

8

ounces portobello mushrooms, with stems

12

ounces button or crimini mushrooms, with stems

Combine peppers and onions in the bowl of a food processor and pulse till they are finely minced but not watery. Place them in a bowl.

Put the portobello and button (or crimini) mushrooms in the food processor (no need to wash the bowl) and pulse till they are coarsely chopped. They should resemble chunky, irregular, coarsely ground meal

½

cup olive oil

1

tablespoon finely minced garlic

½

teaspoon kosher salt

smoking, put the minced peppers and onions into the pan and sauté

¼

teaspoon fresh ground black pepper

them cautiously, so as not to burn them, until they are evenly golden.

¼

teaspoon crushed red chili flakes

¼

teaspoon dried oregano

garlic is softened and golden. Drizzle in a bit more olive oil as you go if

1

teaspoon fresh thyme

needed to keep the mixture coated.

1

cup white wine

4

cups Marvelous Marinara (page 156)

flame to draw out their liquid. It should have a meatlike consistency.

½

cup water

Add salt, pepper, crushed red chiles, oregano, and thyme. Stir. If it starts

¼

cup minced fresh parsley

to stick, use the remainder of the olive oil to keep it moist.

when they are ready. Set them aside in separate bowl.

Put ¼ cup of the olive oil in a heated sauté skillet. When the oil is

Add the minced garlic. Continue sautéing on medium/low until the

Add the ground mushrooms and allow to cook over a medium

Raise the heat and add 1 cup of white wine. The mixture should be juicy. Slowly reduce until all of the wine is absorbed but the mixture is still slightly moist.

This is a robust sauce I created as a veggie Sloppy Joe. It later became used as a staple for mushroom lovers who could enjoy this

Add marinara and enjoy watching the transition of the ragu take place. As you continue simmering, it should be fairly hearty in thickness as well as robust in color.

Lower heat to allow the sauce to simmer slowly. Add the water and

as a meatless bolognese sauce. It’s full in

parsley. Simmer gently approximately 1½ hours on very low heat until

flavor and has an addictive deep rustic color

flavor is concentrated and your palate goes WOW! Just before serving,

that satisfies the vegetarian or carnivore who

check the seasonings for correct salt and desired spiciness.

loves a big sauce with their favorite pasta.

This sauce also makes a wonderful lasagna filling.

the elixir of life l

l the elixir of life

the elixir of life l

l the elixir of life

summer pomodoro sauce extra virgin olive oil ripe Roma or campari tomatoes, coarsely chopped fresh garlic, finely minced good pinch of kosher salt and fresh black pepper pinch of crushed red pepper

Pomodoro Sauce is more a sauté preparation than an exact recipe. It pairs perfectly with the finest gauge of capellini. This fast seared-tomato topping is also a natural choice for your favorite fish, such as grilled halibut or

handful of fresh basil, coarsely chopped

escolar. I crave it when summer tomatoes and basil are at

sprinkling of pine nuts (optional)

their peak. It was the first Italian sauté dish I mastered. Be

pesto (optional)

careful who you make this for, because they will think they

1 pound capellini

are in love! When you have all vegetables prepped and ready

water salt

to go, it’s as quick as 1-2-3. The entire process takes under five minutes. It’s the perfect pasta for the night before you

F O R B A S I L P E S TO

run the marathon, full of antioxidants and energy. Buon

( A N O P T I O N A L TO P P I N G )

Appetito!

¼

cup extra virgin olive oil

2

tablespoons pine nuts

2

tablespoons Parmigiano-Reggiano cheese

chopped tomatoes and their juices to the pan. The oil will color and

1

cup packed basil leaves

become orange. Add garlic immediately and sprinkle with a pinch or

2

cloves garlic

two of kosher salt. Do not burn garlic but cook on a rapid flame. Add a

kosher salt and black pepper to taste

pinch of crushed red pepper and black pepper and a handful of coarsely

Pour the olive oil into a heated sauté pan. When it is smoking, add

cut basil and toasted pine nuts, if desired.

Cook the capellini to al dente stage in well salted water and remove from heat. Add drained capellini to the sautéing tomato mixture with tongs, along with a half cup of the pasta cooking water. Turn to coat the pasta. Serve immediately, dolloped with a bit of Basil Pesto on each serving as a delicious finishing touch, if you like.

Serves 6 as a primi course or 4 as an ample main course.

F O R B A S I L P E S T O : Place pine nuts, Parmigiano-Reggiano, basil

and garlic in bowl of food processor. With processor running, drizzle in olive oil. Puree until smooth and adjust seasoning.

the elixir of life l

l the elixir of life

!

E D B D 9 D G D E6 G 6 9 > H D

!

salsa alla vodka ¼

cup extra virgin olive oil

1

cup chopped Roma tomatoes

1

tablespoon chopped garlic

¼

teaspoon red chile flakes

½

cup vodka

2

cups Marvelous Marinara (page 156)

cling to each other so beautifully. That may sound sensual, but

1

cup heavy cream

eating great food really is pure decadent pleasure, no? Given the

kosher salt and black pepper to taste

nature of this rich sauce, it goes well with many pasta cuts like

Salsa alla Vodka (a.k.a. pink sauce) is one of my very favorite Italian sauces. First, it’s pretty, and I love all things pretty, and it’s very delicious, and most of all it is so versatile. I prefer it with a medium-gauge pasta or fettuccine because the sauce and pasta

penne rigate, rigatoni, or gnocchi, just depending on your mood and what else is being served. Another nice thing about this sumptuous sauce is once you’ve mastered it to your particular liking, you can add cooked prawns or lobster chunks if you feel like it. As I mentioned before, the quality of the marinara is tantamount. You cannot have a great vodka sauce without a marvelous marinara. The good news is that once you have that, the rest is easy. Basta! Andiamo!

Heat olive oil in a medium saucepan till smoking. Add chopped tomato and cook quickly just until seared. Add garlic to tomatoes and cook without browning the garlic. Add red chile flakes and vodka. Stand back as the vodka ignites. Allow the flame to burn off alcohol.

Add the marinara and simmer for a few minutes. Pour in the cream and let the sauce reduce gently till it thickens. It won’t take long. The sauce is ready when it has a luscious pumpkiny color. The flavor will be soft and robust at the same time.

Serves 4.

l the elixir of life

the elixir of life l

l the elixir of life

the elixir of life l

l the elixir of life

florence style bolognese 1½ cups carrots, in ½-inch chunks

Coarsely chop the chunked vegetables in a food processor, carrots

1½ cups celery, in ½-inch chunks

first (remove when chopped), then the celery and onions together.

1½ cups onion, in ½-inch chunks

Consistency should be medium gauge.

½

cup olive oil

Put one-quarter cup of the olive oil into a large heavy saucepan.

1½ pounds finely ground beef filet tips

When the oil is fuming add carrots and sauté. Give them a few moments

¾

to soften and caramelize, then add the celery and onions. Sauté evenly

pound finely ground veal

1½ teaspoon kosher salt

until all the vegetables are translucent. You’re not trying to brown them,

½

just to break them down.

teaspoon freshly ground pepper

1½ teaspoon Italian seasoning herbs ½

teaspoon crushed red chili flakes

Add the meat to the pan along with the remaining quarter-cup of olive oil. Break up any large clumps (it will look like a taco mixture).

1½ cup whole milk

Season with kosher salt, pepper, Italian herbs, crushed red pepper flakes

1½ cup dry white wine

and stir over medium heat, taking care not to burn the spices.

Add milk and allow the mixture to cook until the milky color is

5

to 6 cups Marvelous Marinara (page 156)

gone almost completely. Then add wine. Again allow the liquid to

½

cup parsley

reduce. Add marinara and gently simmer until the color changes into a lovely coppery shade.

Add parsley and allow the sauce to simmer over a controlled flame as long as time allows. The longer you gently cook it, the more the flavor will come into its own.

This Bolognese is delicate, not big and bold. At our restaurants we add an extra ladle of marina to the Bolognese in the sauté pan just before tossing it with the pasta for individual servings.

Serves 4.

the elixir of life l

l the elixir of life

gnocchi con funghi e tartufi 2

tablespoons olive oil

3

to 4 whole garlic cloves

10

ounces crimini mushrooms

2½ cups whole cream

A big rich cream sauce like this will stand up beautifully with gnocchi, tortelloni, ravioli, or your favorite stuffed pasta. Your choice!

Heat a sauté pan with the olive oil. Add the garlic cloves and cook over low flame to brown, but not burn, the garlic on all sides. This will

1/8

teaspoon truffle salt

infuse their flavor into the oil. Remove the garlic when caramelized and

1

tablespoon truffle oil

discard. Add sliced mushrooms, sprinkle with salt, and again delicately

¼

cup gorgonzola (optional)

brown. Continue cooking insuring all surfaces are golden. Add cream

fresh ground pepper and kosher salt to taste

and cook over medium flame till the sauce reduces and thickens. Finish by stirring in truffle salt, truffle oil, gorgonzola, and a few grinds of

Cream sauces like this give so much enjoyment for so little cooking. They cook in the pan in a matter of minutes, so start your pasta when you start the sauce. And,

black pepper. Check for salt.

Now—the key to insuring a silky sauce is timing the pasta to finish as the sauce is in its final stage, bubbling and creamy. Use a colander to drag the pasta (with water clinging to it) into the pan containing the sauce. Fold the sauce and pasta together quickly with tongs or spoon.

for meatlovers, a more perfect sauce for finishing a steak does not exist!

the elixir of life l

l the elixir of life

!

>A H:<G:ID The sublime sauce for the Gnocchi con Funghi e Tartufi on page 175 is the secret to our Vitello Justino and is also the perfect finish for a decadent steak. Like other sauces in this book, it can lead many lives!

!

the elixir of life l

lemon scallion alfredo 1

tablespoon extra virgin olive oil

½

cup thinly sliced scallions

2

tablespoons Herb Compound Butter

When cooking pasta, always salt the cooking water enough to give it some flavor. Upon serving, use a colander to drag the pasta

(see page 64)

water. Don’t shake it bone-dry. The bit of water clinging to the pasta

2½ cups whole cream 1

into the pan with the bubbling sauce directly from the pasta-cooking

zest of 1 lemon

is necessary for the dish. Alternatively, hold back at least ½ cup of the

tablespoon lemon-infused olive oil (optional)

cooking water and use it to finish the sauce before adding pasta.

kosher salt and cracked black pepper to taste scant ½ cup of pasta cooking water ¼ ¼

Heat olive oil and add chopped scallions. Cook over medium heat till soft

cup Parmigiano-Reggiano cheese

and translucent (careful not to burn). Sprinkle with salt, add Herb Butter,

(plus more for serving)

and cook gently just to incorporate the butter. Add cream. Raise the heat

cup freshly minced Italian parsley

and cook on a gentle boil till the sauce is reduced and thickened. Grate in

optional: a handful of freshly shelled bright green spring peas, cooked just crisp-tender

the lemon zest and, if available, the lemon-infused olive oil. Incorporate the Parmigiano-Reggiano cheese, then thin with the pasta water. Stir in the peas if you are using them. Sprinkle with parsley.

Serves 6 as a main course or 8 as a primi.

“What comes first, the sauce or the pasta?”

As we all know in Italian cooking, the pasta needs the sauce and the sauce needs the pasta. It’s a marriage made in heaven if you choose the perfect pairings, by which I mean both the perfect gauge of pasta for the sauce—and the perfect combination of pasta and sauce to properly introduce the main course to follow. It’s fun to play with all the various options. Will it be tortelloni con funghi e gorgonzola with big rich velvety depth or a delicate cappellini pomodoro for a lighter starter? Either way, your guests will delight in the primi—not knowing it is just the prelude to the kiss!

l the elixir of life

the elixir of life l

l the elixir of life

the elixir of life l

Contorni

SIDE DISHES

baked acorn squash sformato 184 fennel gratinĂŠe 187 porcini mushroom sauce with polenta 195 cipollini ripieniâ&#x20AC;&#x201D;baked stuffed onions 198 spinach florentine 200 truffle mac and cheese 201 stuffed camparis with mushroom duxelle 202 portobellos stuffed with spinach and goat cheese stuffed squash blossoms 207 involtini di melanzane 211 classic mashed potatoes 212

l the elixir of life

205

Contorni

the elixir of life l

baked acorn squash sformati Preheat oven to 350˚. Coat ramekins with butter and amaretti

2

tablespoons extra virgin olive oil

2

cups baked acorn squash (1 large)

crumbs. Set aside. Cut acorn squash in half and scoop out seeds.

¼

cup grated Parmesan cheese

Drizzle with olive oil. Roast in oven 45 minutes or until tender. Scoop

4

eggs

2 cups squash from skin and purée in a food processor. Add eggs, Salsa

¼

cup Salsa Balsamella

Balsamella, Parmigiano-Reggiano, and salt and pepper to squash and

¼

cup amaretti cookie crumbs

purée until smooth. Divide evenly between ramekins. Place ramekins

½

teaspoon kosher salt

into baking pan and add water to pan to come half way up sides of

¼

teaspoon black pepper

ramekins. Bake 35 to 40 minutes or until sformattas are slightly puffed and firm. Allow them to cool enough to handle, then run a small knife around the edge and invert onto plate. Serve hot with pesto sauce.

SALSA BALSAMELLA ¼

cup flour

¼

cup butter

Sformatos can be made with a number of vegetables. Just replace squash with 2 cups of your favorite cooked and puréed vegetable and

2½ cups milk

exclude amaretti crumbs. We like broccoli with a roasted red pepper

½

teaspoon fresh grated nutmeg

sauce and fennel and leek with a roasted yellow pepper sauce. Have fun

¾

teaspoon kosher salt

making up your own combinations.

¼

teaspoon black pepper F O R S A L S A B A L S A M E L L A : Melt butter in a saucepan, stir in the

flour, and cook 3 to 4 minutes. Add milk and whisk until the mixture

A sformato is a perfect little soufflé. It is

begins to thicken. Add nutmeg, salt, and pepper and simmer for about

an ideal side dish, or, in Italian, contorno. I

5 minutes until the sauce is smooth and velvety. Be careful not to let it

love them because they are cute to look at,

scorch. Makes 2¾ cups sauce.

easy as pie to make, infinitely variable, and something interesting to serve next to your favorite main dish. Particularly if you are designing a vegetarian meal, these charming little molds offer playful, colorful, and tasty options. Make two or three different kinds for an antipasto plate.

l the elixir of life

A note on amaretti cookies: They are light and crispy Italian almond cookies. Six to eight cookies crushed in food processor should make ¼ cup of crumbs.

the elixir of life l

l the elixir of life

fennel gratinée 3

large fennel bulbs, about 1½ pounds

3

cups water

taste, and bring to a boil. The water should fill the pot to a height of about

kosher salt

one inch. The goal of this quick steaming procedure is to use as little

2

tablespoons butter

water as possible so the precious fennel “elixir” will not be lost. That way

2

tablespoons flour

we can use the reserved fennel-flavored cooking liquid to further enrich

1

cup reserved water from steamed fennel

our broth and achieve a velvety finish. Please note: Never get rid of your

½

cup milk

vegetable cooking liquid without my permission!

½

cup whole cream

Put the water in a medium-sized stock pot, sprinkle with kosher salt to

Trim the fennel bulbs of fronds and ends. Cut each fennel bulb in half

teaspoon fresh ground nutmeg

lengthwise and then into thirds (depending on size of the bulb). Transfer

1/8

teaspoon white pepper

the pieces to the pot of boiling water. Do not worry that the water does

½

cup Parmesan

not completely cover the fennel; we are steaming, not boiling. Cover

Parmigiano-Reggiano for topping

and cook until tender but not overcooked and limp. Drain fennel into

Amaretto cookie crumbs or bread crumbs

a colander inside a bowl so that you can reserve the cooking water. Set

for topping (optional)

fennel and cooking water aside.

1/8

Make a roux by melting the butter in a small saucepan and adding flour, slowing whisking to form a light paste. Allow the roux to become light gold. Pour 1 cup of fennel water into the golden-colored roux and bring to a gentle boil, whisking to insure a smooth transition. You should, within a minute or so, have a gorgeous, velvety, creamy-white sauce. Whisk in the milk and cream to take it all the way home. With this method you dilute the richness and fat of the cream, yet achieve a fullbodied finish. Stir in nutmeg and white pepper, then the grainy Parmesan and continue to stir for the perfect finish, checking to see if a scant more salt is desired. Remember to taste the cooked fennel. It should be sweet with a hint of salt that is not detectable as a saltiness, but enhances the licorice flavor.

Lightly butter your favorite casserole dish. I use an oval gratin dish, 14 x 7 x 2 inches. Lay the fennel in the casserole and pour the creamy

The fennel is a perfect complement to grilled whitefish like Chilean sea bass or

sauce over it, allowing it to soak into the nooks and crannies. Do not worry if you have not completely covered all the vegetable with sauce.

Sprinkle a generous dusting of Parmesan on top and finish with a scant

to rosemary grilled chicken. Why not pair

sprinkling of amaretto cookie crumbs or simple bread crumbs. Bake at

it with a crisp creamy Sauvignon Blanc or

350˚, uncovered, until the gratin is lightly browned and bubbling.

Chardonnay?

Serves 4 to 6.

the elixir of life l

l the elixir of life

THE ELIXIR OF LIFE

T

he towns of Tuscany are dotted with the

There were also many jars of condiments such as

most wonderful little jewelbox shops

farro and vegetables in oil, delicacies I could only

overflowing with edible beauties. In the

hope to try on site because to ship them would be

medieval town of Casigneto Carducci, I discovered a treasure chest of gastronomique second to none.

ridiculous.

As I continued up the strada in the center of

The name L’Elisir was stenciled over the door,

the village, I was suddenly stopped in my tracks by

and the door was surrounded by a collezzione of

a basket of fresh porcini mushrooms on display,

succulent plants that reminded me of the sun-

and a darling menu of the specialità of the place, as

loving succulents of Sedona. Outside the door

well as the day.

were sundry samples of goodies to try. When I

Later Janise and I found a delicious pranzo.

walked into this simple square room, I saw the

Then we had gelato from the Ice Man Gelateria,

crowning glory of the food shops. It was the piece

which was like transcending into a heavenly

d’resistance, a potpourri of foodie

plane of sensory delight.

accessories and rare epicurean stuff.

Just then, the name of this

The clerk did not speak a single

book revealed itself to me.

word of English but I could sense

L’Elixir di Vita, “the elixir of

he was tickled by the ecstasy I felt

life!” Janise smiled from ear

among his ware. I picked up a fine

to ear. We both knew at that

little perfume-bottle-sized vial of

moment that the title was

aged balsamic vinegar, and the clerk

born. Bravissima!

said, “Oro.” We looked at each other and the language barrier was no more. Pure gold! Yes, I had reached for the numero uno of vinegars.

the elixir of life l

l the elixir of life

!

EJGD DGD Aged balsamic vinegar is one of the ultimate cooking elixirs. That little gem in the palm of my hand is as glorious as the light that bathes the Italian rooftops.

!

the elixir of life l

l the elixir of life

!

> C H E > G 6I > D C 7 : 8 D B : H 8 G : 6I > D C Gourmet food shops or can be little palaces of inspiration.

!

the elixir of life l

l the elixir of life

porcini mushroom ragout with polenta F O R T H E S AUC E ¾

ounce dried porcini mushrooms

½

cup extra virgin olive oil

3

cups finely diced zucchini (about 2 to 3 zucchini)

This is a big earthy sauce for porcini lovers. You really taste the Tuscan terra in each bite. Call it Tuscan soul food. When I serve it with polenta I ladle the sauce over and add a drizzle of excellent olive oil and a sprinkle of Parmigiano-Reggiano. Try it with a big red wine such as a Super-Tuscan or Malbec.

½

Bermuda onion in medium dice

1

teaspoon kosher salt

½

teaspoon freshly ground black pepper

½

cup coarsely chopped parsley

to an hour. Put the olive oil in a heated medium-size saucepan. When hot,

2

cups Marvelous Marinara (page 156)

add the diced zucchini and onions. Cook them evenly until they are soft

or good quality store bought marinara

Cover the mushrooms with 4 cups tepid water and soak for 45 minutes

and golden on all sides, sprinkling them with the salt and pepper as they are sautéing.

homemade polenta (use box instructions)

Lift the soaked porcini from the soaking liquid, taking care not to disturb any sediment at the bottom of the bowl. Pour the soaking liquid through a sieve into the sauté pan with the zucchini and onions. Add the porcini.

Continue cooking gently until the liquid evaporates and you begin to see the vegetables and mushrooms peeking through. Add the marinara and parsley and simmer until the sauce has thickened naturally and has a robust color and flavor. This doesn’t require a long cooking time because so much earthy flavor is captured in the porcini soaking water.

!

E6 O > : C O 6 I patiently await Gianni’s peasant dish.

!

the elixir of life l

l the elixir of life

the elixir of life l

cipollini ripieni—baked stuffed onions 3 large Bermuda onions

Stuffed whole, baked stuffed onions can be a meal in themselves accompanied by a salad and maybe some of your

stuffings of your choice (see following pages)

favorite crusty bread. However, for a side dish that is delicious, cut the onions into halves before stuffing. This works best with Mushroom Duxelle or Spinach Florentine as a stuffing.

The duxelle also makes a great stuffing for hollowed-out small tomatoes. It’s the perfect complement to a grilled steak.

Bring a large pot of water to boil and add onions. Gently boil till they are tender, about 10 minutes. Drain them in a colander and allow to cool completely. Then either slice off just their tops (if you are stuffing them whole for a main dish) or cut them in half crosswise (if you are stuffing them for a side dish). Pull out enough center rings to leave a half-inch-thick wall.

Place the onions in an oiled casserole dish. Fill them loosely with enough stuffing to create a nice round mound that protrudes from the onion cavity. Bake in a preheated 350˚ degree oven until they are evenly golden and fork tender.

Makes 6 halved and stuffed mushrooms or 3 whole stuff onions.

l the elixir of life

the elixir of life l

spinach florentine 12

ounces fresh spinach leaves

1

tablespoon olive oil

1

tablespoon butter

Âź

cup finely minced onion

then place the spinach in a medium saucepan over a medium high

1

tablespoon flour

flame, tightly lidded, and allow it to steam in its own moisture for 3

1

cup whole cream

minutes or so. This will wilt it down but retain the color. Turn off the

Âź

cup freshly grated Parmigiano-Reggiano

heat but leave the spinach resting in the lidded pan while preparing the

A divine accompaniment for filet of sole meuniere.

Wash spinach. Place in a colander so you can shake off excess water,

cheese 2

next step.

tablespoons bread crumbs (optional) for topping

Put the olive oil in a medium saucepan over a low flame. Add the butter. When itâ&#x20AC;&#x2122;s melted, add the onion and sautĂŠ slowly, cooking evenly.

pinch of freshly ground black pepper

When the sautĂŠ is pale brown, add the flour and continue cooking on

Âź

teaspoon kosher salt

low heat to incorporate it. When the flour has fully cooked into the

Âź

teaspoon grated nutmeg

onion mixture, add the cream. Whisk to a smooth finish over a low flame, encouraging a controlled bubbling. When the sauce is velvety, add nutmeg, salt, and pepper. Turn off the heat and rest the sauce.

Take the steamed spinach to a cutting board and coarsely hand chop it. Add it to the cream sauce along with any slight amount of spinach liquid left behind in the pan. While you incorporate all the ingredients together, check and correct seasoning. Then remove to a small bowl to cool before sprinkling and folding in grated Parmigiano-Reggiano cheese and spoon carefully into prepared onion shells. Finish with a sprinkle of additional Parmigiano-Reggiano and bread crumbs for crusty top.

Yields 1½ cups or enough to fill 6 halved onions.

l the elixir of life

truffle mac and cheese 2

tablespoons extra virgin olive oil

Preheat oven to 350Ë&#x161;.

1

pound cavatappi

Cook cavatappi in boiling salted water with olive oil to al dente stage

(hollow corkscrew-shaped pasta)

(firm to the tooth), 8 to 9 minutes. Drain the pasta, reserving 1 cup of

Âź

cup butter

pasta water. Do not rinse the pasta. While the pasta is cooking, prepare

Âź

cup flour

sauce.

4

cups milk

1

cup cream

stirring, about 3 to 4 minutes. In separate pan, heat the milk and the

½

teaspoon fresh grated nutmeg

cream together until they are hot. Whisk the hot milk and cream into

½

teaspoon truffle salt

the flour-and-butter mixture until the whole thing is smooth. Add

1

tablespoon truffle oil

nutmeg, truffle salt, and truffle oil. Bring the sauce to a simmer and

3

cups grated sharp white cheddar cheese

slowly whisk in the cheddar, gorgonzola, and Parmigiano-Reggiano.

Âź

cup gorgonzola cheese

Whisk until the sauce is smooth. Adjust the thickness with a bit of

½

cup grated Parmigiano-Reggiano cheese

reserved pasta water.

kosher salt and black pepper to taste

Melt the butter in saucepan on medium heat. Stir in the flour. Cook,

Add pasta to the sauce and mix well. The sauce should coat the pasta generously with a little extra sauce that will be absorbed during baking.

Coat a 9-inch by 13-inch baking dish or individual casseroles with olive oil. Fill with pasta. Bake at 350Ë&#x161; for 30 to 40 minutes until bubbly and golden brown on top.

A note on truffle salt and oil: These gorgeous condiments are a big thing these days. In lieu of using costly real truffles in casual dishes, try playing around with truffle shavings, salts, and oils. They will give you a great bang for the buck. Such novelty truffle products are very versatileâ&#x20AC;&#x201D;they can give a distinctive aroma and flavor to anything from veggies to popcorn. They are available at gourmet food stores.

the elixir of life l

stuffed camparis with mushroom duxelle 8

ounces portobello mushrooms, including cleaned stems

Chop the portobello and button mushrooms in a food processor separately from each other. Pulse until each chopped mixture is of

8

ounces button mushrooms, including stems

medium consistency. The texture should be irregular, resembling

½

cup onion chunks

coarsely ground meat. When they cook, they will shrink a lot. When

2

tablespoons olive oil

chopped, combine all the mushrooms together in a bowl.

1

teaspoon finely minced garlic

Clean the processor bowl with your hand or spatula, no need to

pinch of kosher salt

wash. Add peeled, chunked onions and pulse to finely mince but take

pinch of freshly ground black pepper

care not turn them into juice. Remove them from the processor to a

pinch of dried oregano

separate little bowl. Have your garlic cloves minced and ready to go.

Âź

cup grated parmesean

Âź

cup bread crumbs

olive oil into a medium saucepan over a medium flame to heat the oil.

Âź

cup chopped chevre

Add minced onion and reduce flame to low. SautĂŠ onion till translucent.

Now go to the stove and prepare the sautĂŠ, beginning by putting the

Add the minced mushrooms and raise the heat enough to pull moisture out of them as you sautĂŠ. Add garlic. As the onion-mushroom mixture approaches a delicate golden color and the garlic has softened and cooked through, add salt, pepper, and oregano.

When the mixture is evenly colored and resembling a brownish coarse meal put it in a medium mixing bowl to cool off a bit. Then add Parmigiano-Reggiano cheese and bread crumbs and toss lightly.

To finish, crumble in the chevre, being careful not to overwork. The mixture should stay light and fork fluffy and be perfect to stuff lightly into parboiled onions or fresh jumbo mushrooms (stems removed and hollowed out) or small cored tomatoes. Do not pack or the stuffing will become dense. Dust with a sprinkle of additional Parmigiano-Reggiano if desired.

Yields enough for 6 halved onions.

l the elixir of life

the elixir of life l

l the elixir of life

portobellos stuffed with spinach and goat cheese M A R I N A D E A N D P O RTO B E L L O S

F O R T H E M A R I N A D E : Whisk the olive oil, balsamic vinegar,

1

cup olive oil

garlic, pepper, and Marsala (if you are using it) in a medium bowl. Stir

½

cup balsamic vinegar

in thyme sprigs. Cut stems from the portobellos and place the stems in a

2

garlic cloves, pressed

food processor. Arrange the stemmed portobellos, gill side up, in a large

½

teaspoon freshly ground black pepper

glass baking dish and pour the marinade over them. Marinate 4 hours,

½

cup low-sodium soy sauce

turning occasionally to coat.

4

large fresh sprigs of thyme

6

large portobello mushrooms

M A K E T H E F I L L I N G : Cook spinach according to package

directions. Drain and allow to cool, then squeeze out excess water from FOR THE FILLING one 10-ounce package frozen spinach

the spinach. Place in a small bowl.

Add half the button mushrooms to the food processor along with

1

pound button mushrooms

the portobello stems. Using on/off turns, process till coarsely chopped.

2

tablespoons olive oil

Transfer to a bowl and repeat with remaining button mushrooms.

1

cup chopped sweet onions

Heat oil in a large heavy skillet over high heat. Add the onion and

sprinkle of kosher salt

sautĂŠ until beginning to brown, stirring often, about 3 minutes. Add the

3

garlic cloves, pressed

chopped mushrooms, sprinkle with salt, and increase heat. Cook until

½

cup plus 6 tablespoons finely

almost all liquid evaporates, stirring often, about 8 minutes. Season

grated Parmesan cheese Âź

cup unseasoned dry breadcrumbs one 5-ounce package soft fresh goat cheese, crumbled

mushroom mixture with salt and pepper. Transfer to a large bowl and cool to room temperature.

Add spinach, the half-cup of Parmesan, and breadcrumbs to the mushroom mixture and toss to distribute evenly. Add goat cheese and toss gently. Season filling to taste with salt and pepper.

Preheat the oven to 400Ë&#x161;. Transfer marinated portobellos, with some marinade clinging to them, to a rimmed baking sheet, gill side down.

Roast until beginning to soften, about 15 minutes. Turn mushrooms over. Divide filling among mushrooms. Sprinkle remaining 6 tablespoons Parmesan over the tops and bake until heated through and the cheese begins to brown, about 15 minutes.

Makes 6 servings.

the elixir of life l

l the elixir of life

S Q U A S H B LO S S O M S

Fiori impanate con formaggio e noce. . . Even the lovely words are music, and the flowers of the zucchini are such a delicate jewel of nature. The fragility of their petals and the subtlety of their flavor make them a whimsical choice for stuffing. They are alive and available for your pleasure for such a brief moment of time.

I enjoy offering these little objects of fleeting beauty like a garnish, to embellish an appetizer, or to dazzle very special guests. If you grow your own squash plants you will have plenty of flowers to spareâ&#x20AC;&#x201D; simply clean the flowers and remove the pistils carefully. Then open them up and expose a delicate little pouch that is ready now to fill with simple, tasty ingredients.

In Italy, Gianni stuffed zucchini blossoms with small pieces of fontina cheese. We folded the blossoms closed and dipped them quickly into a light egg batter and then into a thoughtful coating of crumbled homemade country-style bread mixed with coarsely chopped toasted hazelnuts, a few zests of orange and lime rind, and a pinch of salt. We baked them in a moderate ovenâ&#x20AC;&#x201D;350Ë&#x161;â&#x20AC;&#x201D;just long enough for the cheese to melt and the flowers to delicately brown.

Back home in Sedona, my version is equally simple. I make a filling of ricotta and parmesan cheese with a grating of nutmeg, a little fresh mint, and a pinch of salt and pepper. Then I stuff the flowers, lightly dip them into egg wash, pat them all over with a crust of Amaretto cookie crumbs and chopped toasted hazelnuts, and pan-fry them in a little hot oil. I use zucchini blossoms from McClendonâ&#x20AC;&#x2122;s Farm in the Northwest Salt River Valley near Peoria, Arizona. Try experimenting with your own fillings and batters. The fun is in creating your own.

They are a labor of love that is equally rewarding whether you are at the giving end or the receiving end of the joy.

the elixir of life l

!

< J H I6 > ; G J I I > 9 : A A 6 K > I6 Enjoy the fruits of life. . .

!

l the elixir of life

the elixir of life l

l the elixir of life

involtini di melanzane FOR THE EGGPLANTS 2

large eggplants, peeled and sliced lengthwise into ¼-inch slices

kosher salt and ground black pepper scant pinch of crushed red pepper flakes (optional) FOR THE FILLING 2

cups whole-milk ricotta cheese

½

cup Parmigiano-Reggiano cheese, grated

½

cup whole milk mozzarella cheese, grated

¼

teaspoon fresh ground nutmeg pinch of kosher salt, more to taste pinch or more of fresh ground black pepper

1

egg, lightly beaten

1

cup Marvelous Marinara (page 156) or a good store bought marinara (2 cups, if you are serving casserole style)

¼

cup mozzarella cheese for topping

½

cup Parmigiano-Reggiano for topping

When you’re making marinara, make buckets. It lasts days in the fridge without losing its edge and provides the base for a week’s worth of succulent and varied meals.

F O R T H E E G G P L A N T S : Spray or brush the eggplant slices with

olive oil and grill them until they show grill marks and are tender.

Sprinkle them with kosher salt and fresh ground pepper plus a pinch of crushed red pepper if you like.

F O R T H E F I L L I N G : Mix together the ricotta, Parmigiano-

Reggiano, mozzarella, nutmeg, salt, and pepper. Taste and adjust seasonings. Mix in the beaten eggs.

Preheat the oven to 350˚.

Place a healthy dollop of filling, roughly a tablespoonful, along the bottom edge of each slice of eggplant, then roll them up one by one into neat little packages.

For casserole style serving, cover the bottom of a casserole dish with 1 cup marinara. Lay the eggplant rolls side by side in the dish.

Cover with the second cup of marinara. Top with a mozzarella and Parmigiano-Reggiano. Bake in the preheated oven 30 minutes until bubbly and slightly browned.

Involtini are fantastic alongside pasta with

Or, for individual antipasti, bake the involtini until they’re hot and

vodka sauce or a chicken dish. Add salad

serve them either napped with or snuggled atop a bed of sauce, with

and bread for a satiating casual dinner that

additional cheese if desired.

is vegetarian-friendly. I have seen these involtini cause sudden religious conversions

Makes 12 to 15 involtini, depending on the size of the eggplants.

in people who previously believed they hated eggplant.

the elixir of life l

classic mashed potatoes 3

pounds potatoes

First, peel the potatoes. As they are peeled, put them in bowl of cool

1½ cups whole cream

water to retain their color. Then, cut the potatoes into quarters—never

½

cup mascarpone

smaller. Cutting them smaller is a mistake people make because they

¼

pound butter plus 1 tablespoon more for a

want them to cook faster, but larger pieces retain more flavor. Put the

finishing touch ½

potatoes into a potful of delicately salted water (enough to slightly taste

tablespoon kosher salt and a little extra for the water

¼

but not overpower). Water should cover the top line of potatoes by half an inch. Cover the pot with a lid and boil the potatoes gently until fork

teaspoon white pepper

tender. When they’re right, a quartered potato should break but not crumble when it is inserted with a fork.

F O R T H E O P T I O N A L VA R I AT I O N S lemon zest

Gently heat the cream and butter together in small saucepan till butter has liquified.

truffled Parmigiano-Reggiano

When potatoes are ready, pour them into a colander to drain,

roasted garlic

returning the empty pot to the stove. After draining them, return them to the still-hot pot. Cream and butter should be slowly incoporated (not all at once) in gradual stages while the potatoes are mashed by hand,

Our recipe starts with plenty of potatoes,

ideally with an old-fashioned potato masher, to a fluffy consistency. Add

because why make them if you can’t share

the white pepper and taste for seasoning. Add salt and pepper to taste.

them with your friends? Beyond that,

Do not overwork or you will lose their airy quality.

method is everything. I love Yukon Golds for their inherently buttery flavor and density,

Fold in the mascarpone with quick efficacy and check for salt and pepper, adding more as needed. Fold in any additional desired flavors (zest, Parmigiano-Reggiano, roasted garlic) just before serving. A chunk

but if a lighter, fluffier texture is preferred,

of pure creamy butter on top adds “0” factor. These potatoes will be

use russet potatoes. With proper technique

hot and exquisite, not cold, lumpy, and underwhelming. If this simple

you can make decadently luxurious mashers

method is followed, you’re on your own!

no matter which potato you choose.

l the elixir of life

the elixir of life l

l the elixir of life

the elixir of life l

l the elixir of life

index A

Aciete de Guanajato 88

C

acorn squash 184

Caramelized Onion and Garlic Soup

Baked Acorn Squash Sformati 184 aioli 63 antipasti 55, 57, 58, 63, 211 artichokes 63

cannellini beans 61, 77, 86 109 caramelized onions 68, 109 Caramelized Onion and Garlic Soup 109

Carciofi Grigliati 63

Carciofi Grigliati 63

how to prepare 63

Cauliflower Curry Bisque 99

arugula 123 Arugula and Radicchio Salad with Shaved Parmesan 123

celery 96 Velvet Celery-Leek Soup 96 cheese 42, 99

D

Dahl & Di Luca Ristorante Italiano 10, 23, 127 Di Luca, Andrea 10, 21, 34 dijon 119 Shallot-Dijon Vinaigrette 119 diver scallops 140

E

eggplant 68, 211 Involtini di Melanzane 211

Arugula and Radicchio Salad

blue cheese 42

with Shaved Parmesan 123

chevre 51, 68, 119

endive 42

asparagus

cream cheese 42, 48, 51, 52

Exotica with Shallot-Dijon Elixir 127

Primavera Asparagus-Leek Soup 95

feta 130

grilled prosciutto-wrapped asparagus

gorgonzola 42, 175

58

B

Baked Acorn Squash Sformati 184 Baked Stuffed Onions 198 Basil Pesto 165 Bolgheri, Italy 61, 143, 145, 147, 153 Brembilla, Pietro 144, 146

mozzarella 71, 120, 211 Parmigiano-Reggiano 68, 77, 178 Truffle Mac and Cheese 201 chicken 88 Grilled Asian Chicken-Almond Salad 137 Spicy Guadalajara Soup 88 Cipollini Ripieni—Baked Stuffed Onions 198

Brembilla, Roberto 147

Classic Mashed Potatoes 212

bruschetta 64

confit 47

method for a perfect bruschetta 64

crostini 42, 44 how to bake 44 Crostini with Herb-Baked Garlic and Chevre 44 Cucina Rustica 10, 19, 127, 144

F

Fagioli di Espagna 58, 61 farro 57, 105 Mediterranean Farro Salad 134 fennel 96, 116, 187 Fennel Gratinée 187 Finocchio (Fennel Slaw) 116 Fennel Gratinée 187 fig 51 Dalmatia Croatian Fig Spread 51, 68 Fig-Almond Ambrosia 51 Fig-Eggplant Pizzette 68 Finocchio (Fennel Slaw) 116 Florence Style Bolognese 173

G

garbanzo beans 47 garlic 42 Caramelized Onion and Garlic Soup 109

L

Portobello Ragu 161 Portobellos Stuffed with Spinach and

leek 96 Velvet Celery-Leek Soup 96

Stuffed Camparis with Mushroom

lemon 47

Duxelle 202

Lemon Scallion Alfredo 178

how to roast 44

lemon-infused olive oil 47

roasted 42, 44, 109, 212

Luscious Lemon Hummus 47

Gorgonzola–Roasted Garlic Spread

Spinach–Lemon Pesto Soup 92

42

Goat Cheese 205

Lemon-Pesto Aioli 63

N

nuts 42

Lemon Scallion Alfredo 178

almonds 51

Leonetti, Guiseppe 146

hazelnuts 42

gnocchi 175

Lisa’s Asian Dressing 137

how to glaze 127

Gnocchi con Funghi e Tartufi 175

Luscious Lemon Hummus 47

pecans 42, 52, 133

Garnet Yam Soup with Roasted Peppers 106

pine nuts 46

Gorgonzola–Roasted Garlic Spread 42 Greca Vinaigrette 124 Provençal Pasta Salad with Greca Vinaigrette 130 Grilled Asian Chicken-Almond Salad 137

H

M

Magic Mushrooms 57, 58, 134

O

Mama Lil’s Peppers 46, 61

olives 46, 52, 58

marinade 57, 137

onions 198

Mac and Cheese 201

for Grilled Asian Chicken 137

Cipollini Ripieni—Baked Stuffed Onions 198

for Magic Mushrooms 57

Herb Compound Butter 64, 95, 96, 99, 105, 178 hummus 47

for Portobellos 205

I

Involtini di Melanzane 211

Kalamata Tapenade 46

Red Onion Marmalade 47

marinara 156

orecchiette pasta 130

Marvelous Marinara 77, 156, 161, 168,

Ornellaia wine 143

173, 195, 211

K

Olive Pecan Spread 52

Mediterranean Farro Salad 134 Mozzarella Caprese 120 mushrooms 57, 134, 105, 161, 175, 189, 198

P

panini 48 pasta 178

Gnocchi con Funghi e Tartufi 175

pairing pastas with sauce 178

Magic Mushrooms 57

Provençal Pasta Salad with Greca

Porcini Mushroom Ragout with Polenta 195

Vinaigrette 130 Persico, Brian 144, 146

the elixir of life l

Pesto, Basil 165 pizzette 67 dough for pizzette (“pizzette canvases”) 73

with Shallot Dijon Vinaigrette 119 roasted garlic 212

Portobello Ragu 161

roasted peppers 106

Salsa alla Vodka 168

Garnet Yam Soup with Roasted

flavor combinations 71 how to bake 68 Pizzette Brutta 68 pizzette “canvases” 73 polenta 195 Porcini Mushroom Ragout with Polenta 195 Porcini Mushroom Soup 105 Portobello Paradiso 161 Portobellos Stuffed with Spinach and Goat Cheese 205 potatoes 212 Classic Mashed Potatoes 212 prawns 102, 140 Tuscan-Tomato Bisque with Vodka Prawns 102 Sicilian Seafood Salad (Ménage à Trois) 140 Primavera Asparagus-Leek Soup 95 prosciutto di Parma 58 Provençal Pasta Salad with Greca Vinaigrette 130

R

radicchio 123 Arugula and Radicchio Salad with Shaved Parmesan 123

Peppers 106 roux 92, 95, 99 in vegetable soups 92

S

Summer Pomodoro Sauce 165 tips for making 175 sformati 184 Shallot-Dijon Vinaigrette 119 Exotica with Shallot-Dijon Vinaigrette 127 shallots 119

salad dressings 119 Cucina Rustica House Dressing 137 See also Vinaigrettes H6A69H

Shallot-Dijon Vinaigrette 119 Sicilian Seafood Salad (ménage à trois) 140 H>9: 9>H=:H

Finocchio (Fennel Slaw) 116

Baked Acorn Squash Sformati 184

Grilled Asian Chicken-Almond Salad

Cipollini Ripieni—Baked Stuffed

137

Onions 198

Mediterranean Farro Salad 134

Classic Mashed Potatoes 212

Mozzarella Caprese 120

Fennel Gratinée 187

Roasted Beet and Chevre Salad

Involtini di Melanzane 211

with Shallot Dijon Vinaigrette 119 Sicilian Seafood Salad (Ménage à Trois) 140 Wild Rice with Pecans 133 salmon 48, 133 Smoked Salmon with Chive-Caper Cheese 48 Salsa alla Vodka 168 Salsa Balsamella 184 Sassccia wine 143 H6J8:H Florence Style Bolognese 173

Red Onion Marmalade 47

Gnocchi con Funghi e Tartufi 175

Ribollita Sedona Style 86

Lemon Scallion Alfredo 178

Ribollita 78

Marvelous Marinara – the Mother

Roasted Beet and Chevre Salad

pairing pasta with sauce 178

Sauce 156

Porcini Mushroom Ragout with Polenta 195 Portobellos Stuffed with Spinach and Goat Cheese 205 Spinach Florentine 200 squash blossoms 207 Stuffed Camparis with Mushroom Duxelle 202 Truffle Mac and Cheese 201 Smoked Salmon with Chive-Caper Cheese 48 Sogno Toscano olive oil 143, 144, 146, 147 HDJEH 95 Caramelized Onion and Garlic Soup 109

Cauliflower Curry Bisque 99 Garnet Yam Soup with Roasted Peppers 106

T

tapenade 46

Porcini Mushroom Soup 105

Tenuto Argentiera winery 151

Primavera Asparagus-Leek Soup 95

tomatoes 57, 64, 71, 100, 120, 124, 130, 156, 165, 168, 198, 202

Ribolitta Sedona Style 86 Ribollita 78

Mozzarella Caprese 120

Spicy Guadalajara Soup 88

Stuffed Camparis with Mushroom Duxelle 202

Spinach–Lemon Pesto Soup 92 thickening soups 95

Tuscan-Tomato Bisque with Vodka Prawns 102

Tuscan-Tomato Bisque with Vodka Prawns 102

Tuscan Tomato Pesto Zuppa 100

Tuscan Tomato Pesto Zuppa 100

Truffle Mac and Cheese 201

Velvet Celery-Leek Soup 96

Tuscan-Tomato Bisque with Vodka Prawns 102

Spicy Guadalajara Soup 88 Spinach Florentine 200

Tuscan Tomato Pesto Zuppa 100

Spinach-Lemon Pesto Soup 92

Tuscany 17, 24, 78, 87, 143, 147, 189

HEG:69H Gorgonzola–Roasted Garlic Spread 42 Herb-Baked Garlic and Chevre 44 Kalamata Tapenade 46

V

vegetable broth 86 vegetables 77

Luscious Lemon Hummus 47

vegetable soups 92

Olive Pecan Spread 52

Velvet Celery-Leek Soup 96

Red Onion Marmalade 47

vinaigrette 119

squash blossoms 207

Cucina Rustica House Dressing 137

squid 140

for wild rice with pecans 133

HI6GI:GH 42-68 See also crostini,

Greca Vinaigrette 124

spreads, antipasti, pizzette Stuffed Camparis with Mushroom Duxelle 202 Summer Pomodoro Sauce 165

Shallot-Dijon Vinaigrette 119

W

Wild Rice with Pecans 133

Y

yam 106 Garnet Yam Soup with Roasted Peppers 106

Z

zucchini 92, 95, 96 for thickening “green soups” 95 Zuppa Minestra di Fagioli 77

l the elixir of life

the elixir of life l

!

< G 6I > I J 9 > C : Mille grazie . . .

!