By Bruce Zabov
This issue we’re doing homemade pizza and, as it turns out, the house is sold, and this will also be my final column so we’ll celebrate with a pizza “party” before we return to the U.S.
Whether you’re settling in for a quiet afternoon or evening at home or planning a party there’s always something festive feeling with pizza on the menu! ( In Italian “pizza literally means”pie”). Or it’s handy to have in the freezer so it’s ready for a quick snack or you need a quick bite to eat if you’re in a rush.
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Filed under: Bruce Zabov, Cooking Corner on June 7th, 2010
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By Bruce Zabov
When it comes to creating salsas, it’s a cook’s opportunity to let the imagination run free, and to be as imaginative and creative as you like. Let your own food preferences be a guide and you can’t make a bad choice!
For myself, I’m fond of the clear, light, clear taste of cold cucumbers, and the fresh brightness of ripe pineapples and mangoes and they often appear in salads here. And if you like certain fruits and vegetables in salads, you will probably enjoy them in a fresh salsa, too.
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Filed under: Bruce Zabov, Cooking Corner on May 22nd, 2010
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by Bruce Zabov
Okay, we’re doing Pasta with Capers and Anchovies today. Most people are pretty easy about eating capers but anchovies seem to separate diners into those who like them and those who don’t — vehemently usually. I happen to be one of those who like the assertive accents they bring to pizza and pasta dishes.
This recipe is in a different sort of category. The anchovies totally disappear in the short cooking they undergo, leaving behind nothing more than a certain unidentifiable “something” in the flavor of the finished dish, an undertone that accents the tastes of the other ingredients while remaining anonymous in itself. Even if you’re one of those who doesn’t typically like anchovies, this recipe is worth at least a try.
The vegetables go in with the pasta and cook along with it. Drain together.
You can use any type or shape of pasta you prefer, but somehow my preference has remained with the thin spaghetti or angel hair suggested in the original recipe when I encountered it some years ago. (more…)
Filed under: Bruce Zabov, Cooking Corner on April 8th, 2010
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by Bruce Zabov
I originally began baking this bread as a holiday gift for the neighbors at Christmas until I sampled it for myself, and thought “This is really good!!” The other good thing in addition to its appealing flavor is you don’t need to wait for holidays to make it. You can treat yourself to it any time you like.
With its eggs, butter and milk, it freezes beautifully. Just slice it, and place in a large plastic freezer bag with a small sheet of waxed paper or food wrap between the slices. Freeze and pull out as many slices as you like and place in the toaster or microwave it for 30-45 seconds before you enjoy it. It’s good with or without butter or jam. Its golden color with bits of orange peel in gives it lots of visual appeal, too.
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Filed under: Bruce Zabov, Cooking Corner on March 7th, 2010
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by Bruce Zabov
I would be very surprised if this main dish does not immediately become one or your favorites.
It’s a recipe I’ve had for most of my adult life and is a main dish that appears at our table with some frequency.
It came from a book called Beer and Good Food that a relative gave me when I was in college. Recipes either included beer as an ingredient or went well served with beer — no better cookbook for a college kid learning to cook for himself. Plus it’s fun and easy to put together and is always well-received.
bIt called for a pound of bulk breakfast sausage for the meatballs which is largely unavailable here, but you do have some options. You can buy a one-pound package of sausage links and squeeze out the filling. Another is the buy a pound of ground pork and season it with 1/4 to 1/2 a teaspoon each of thyme and sage, and some salt and pepper. Or use the same seasonings in a pound of ground beef. The recipe seems to taste best made with pork, though. (more…)
Filed under: Bruce Zabov, Cooking Corner on February 20th, 2010
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by Bruce Zabov
Now that the holidays are over and their traditionally rich, heavy (but so good) flavors with them, our taste buds and digestive tracts can benefit from lighter fare. Waistlines probably can, too. Coconut Curry Shrimp has the light sweet but not-so-sweet texture and flavor of shrimp enhanced by the piquancy of a hint of curry and the smoothness of coconut milk that gives a rich flavor without adding calories.
Aside from peeling the shrimp, prep and cooking time are minimal, and the dish can be cooked, set aside and reheated just before serving time. Ideal for guests. With its colors and aromas it looks grandly elegant presented at the table and the tastes meet all your expectations. (more…)
Filed under: Bruce Zabov, Cooking Corner on January 19th, 2010
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by Bruce Zabov
With the North American winter holiday season upon us I thought this would be a good time to go over a couple of possibilities for using the leftovers from what will likely include turkey as the featured main course in at least one of the dinners. Problem is the bird is rarely available here, when you do see it it is in limited supply and outrageously expensive though it is raised in the country. That aside, it can be a welcome variation and treat.
If you have freezer space, there are a couple of ways to compensate for this scarce availability. One is to buy as many birds or parts as you have space for and freeze them for periodic future use. Another is to prepare two or more birds, and cut up and freeze them for finishing up in various dishes later on. (more…)
Filed under: Bruce Zabov, Cooking Corner on December 6th, 2009
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