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Saturday, May 19, 2012

Saturday Beefcake Repast: The Whole Nine Inches, er, Yards



There's nothing like an appetizing appetizer to get things going for an enjoyable repast. It should be accompanied, in some opinions, by something to drink that is quite dry enhancing its savory nature. Here is one employing zucchini blossoms. According to Suzanne Martinson of the Pittsburgh Post-Gazzette says, "Zucchini blossoms, the forerunner of the ever-burgeoning cylinders, are edible. More than edible, they're delicious in an Earth Mother kind of way."

Fiori di Zucca Ripieni






Ricotta, one cup
Parmigiano or Pecorino, one half cup, grated or shaved
Parsley, flat leaf, one tablespoon, chopped
Basil fresh, one tablespoon, chopped
Eggs, two
Coarse Salt
Black Pepper, ground
Nutmeg, grated, pinch
Zucchini Blossoms, eight, pistons removed
Extra Virgin Olive Oil, two cups
Flour, one third cup
Beer, one cup







1.Mix the ricotta, one egg, grated cheese, garlic, parsley, basil, salt and nutmeg in a large bowl.
2. Once it is thoroughly mixed place in piping bag and then fill each blossom with the mixture.
3. Mix the flour, the other egg, and beer. Salt. Pepper.
4. Dip the stuffed blossoms into the batter and fry int he olive oil, turning gently until they achieve a nice golden colour on all sides.
5. Serve immediately. The blossoms are a summertime treat. There are so many ways to enjoy them.







Tagliatelle alla Caprese

Tagliatelle, 400 grams, cooked al dente
Extra Virgin Olive Oil
Unsalted Butter, two tablespoons
Shallots, finely chopped, one and a half tablespoons
Scallions, finely chopped, one and a half tablespoons
Grape Tomatoes, quartered
Vodka, one quarter cup
Basil, dried, one tablespoon
Green Peppercorns, dried, ground, one teaspoon
Broth, chicken, one cup
Egg Yolks, two
Parmigiano Reggiano, freshly grated
Parsley, finely chopped, two tablespoons




1.In a large skillet heat a tablespoon of the olive oil with the butter. add the shallots and scallions. Cook them briefly. Stirring all the way.
2. Add the tomatoes and cook further for about three minutes.
3. Add the vodka. Ignite it.
4. Add the basil, peppercorns and broth. Simmer for five minutes.
5. Add the pasta to the sauce.
6. Stir in the egg yolks and about a 100 grams of the parmigiano. Toss the pasta in the sauce.
7. Simply barely simmer the sauce over low heat. Let it thicken, don't let it boil. No curdling, please. Only cuddling.
8. Stir in the parsley and use extra cheese for topping






Tuna au Poivre

Rick Moonen
Fish Without a Doubt: The Cook’s Essential Companion (Houghton Mifflin Harcourt, 2008)

White Peppercorns, two tablespoons
Coriander Seeds, four teaspoons
Tuna Steaks, four, six ounces each
Sea Salt
Virgin Olive Oil, four teaspoons, plus more for searing




1. Put the peppercorns and coriander seeds on a cutting board or work surface and crack them by rocking a heavy skillet back and forth over them.
2. Season the tuna with salt and rub each piece with 1 teaspoon of the oil. Press the fish into the cracked spices to coat it on both sides.
3. Heat a large cast-iron skillet over high heat. When the pan is very hot, almost smoking, add a drizzle of oil and sear the tuna for 30 seconds on each side.

To serve, slice the tuna and fan out the slices on the plate.




Double S Salad

Fresh Spinach 500 grams/one pound
Strawberries one pint
Walnuts, chopped, one half cup
Bleu Cheese, crumbled, one half cup

Dressing:

Fructose, crystallized, one half cup
Sesame Seeds, two tablespoons
Poppy Seeds, one tablespoon
Onions, minced, one tablespoon
Worcestershire Sauce, one quarter teaspoon
Paprika one quarter teaspoon
Apple Cider Vinegar, one quarter cup
Almond Oil, one half cup

1. The dressing should be mixed and shaken one hour before serving.
2. The ingredients, of course, should be cut into bite sized pieces.

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