Cilantro-Mint Chimichurri Sauce



  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1/2             C  Cilantro -- chopped
  1/4             c  mint -- chopped
  3              clove  garlic -- chopped fine
  3                 tb  red wine vinegar
  1/4             c  olive oil
                        kosher salt and pepper

Combine all.




Classic French Vinaigrette


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1/8      teaspoon  sea salt
  3        tablespoons  sherry or red wine vinegar
  1              small  shallot -- peeled and minced (about 1 tablespoon)
  2        Tablespoons  Dijon mustard
  1/4           cup  Olive oil

                        fresh herbs if desired

1. In a small bowl, mix together the salt, vinegar, and shallot. Let stand for about ten minutes.

2. Mix in the Dijon mustard, then add olive oil. Stir well, then taste. If too sharp, add the additional olive oil and more salt, if necessary.

If you wish to add fresh herbs, it’s best to chop and mix them in shortly before serving so they retain their flavor.

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Delicious Baked Fudge


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2              whole  Eggs
  1                cup  Sugar
  2        Tablespoons  Cocoa -- (heaping)
  2        Tablespoons  Flour
  1/2           cup  Butter -- Melted
  1           teaspoon  Vanilla Extract

Preheat oven to 300 to 325 degrees.
Beat eggs until light in color. Beat in sugar until just combined. Add cocoa, flour, melted butter, and vanilla extract. Mix gently until well combined.
Pour batter into four large ramekins or one 8-inch square baking dish. Set ramekins or pan into a larger pan halfway full of water.
Bake 40 to 50 minutes, or until upper crust is crispy and the rest of the batter is firm but not set. Toothpick should come out…not clean, but mixture should not be overly runny. If you pull it out of the oven and have second thoughts, stick it back in for ten more minutes.
Serve with sweetened whipped cream or vanilla ice cream; whatever makes your skirt fly up.

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Fresh Pasta with Prawns and Lemon Oil


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Kosher salt -- to taste
  3/4           lb.  fresh pasta dough -- cut into tagliolini (see related recipe at left)
  1 1/4           cups  olive oil
  2                     lemons -- 1 zested
  3               cups  coarse bread crumbs
  2                lb.  prawns -- peeled and deveined
                        Freshly ground pepper -- to taste
  2               tsp.  minced garlic
  1               Tbs.  fresh lemon juice
  1               tsp.  anchovy paste
  1/4           cup  capers -- rinsed and drained
  2               Tbs.  chopped fresh flat-leaf parsley
                        Grated Parmigiano-Reggiano cheese for serving

Bring a large pot of water to a boil over high heat. Salt the water, add the pasta and cook, stirring occasionally, until al dente, 3 to 4 minutes. Drain the pasta in a colander, reserving 1 cup of the cooking water. Rinse the pasta with cool water; set aside.

Pour 1 cup of the olive oil into a small saucepan. Using a knife, cut the peel off 1 lemon and add the peel to the pan. Set over medium heat and heat the oil until just warm. Remove the pan from the heat and let stand for 30 minutes. Strain the lemon oil; set aside.

In a large sauté pan over medium-high heat, warm the remaining 1/4 cup plain olive oil. Add the bread crumbs and cook, stirring, until browned and toasted, 3 to 4 minutes. Transfer to a paper towel-lined plate.

Wipe out the sauté pan, set over medium-high heat and warm 1 Tbs. of the lemon oil. Season the prawns with salt and pepper. Add half of the prawns to the pan and cook until pink and opaque throughout, 1 to 2 minutes per side; stir in 1 tsp. of the garlic during the last 30 seconds of cooking. Transfer the prawns to a bowl. Wipe out the pan and repeat with 1 Tbs. of the lemon oil, the remaining prawns and 1 tsp. garlic. Toss the prawns with the lemon juice.

In the same pan over medium-high heat, warm 1 Tbs. of the lemon oil. Add the anchovy paste and stir until fragrant, about 10 seconds. Add 1/2 cup of the reserved cooking water, the pasta, capers and lemon zest and stir until heated through, adding more cooking water as needed. Transfer to a platter. Top with the prawns, bread crumbs and parsley. Drizzle with some of the lemon oil (reserve the remaining oil for another use). Sprinkle with cheese and serve immediately.

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