Wednesday, January 07, 2004
Rosetta Cocktail
Before you say you don’t like grapefruit juice, and you don’t like Campari, TRY IT. If you don’t like it, call a neighbor. Someone in your world will love it.
6 cubes frozen orange juice
1 jigger Campari
4 oz grapefruit Juice
1 wedge lime
Put everything in a large wine glass. Rub the lime around the edge of the glass then drop it in. Put on Maria Callas singing I Puritani . Let me know if you like it (the Rosetta).
Before you say you don’t like grapefruit juice, and you don’t like Campari, TRY IT. If you don’t like it, call a neighbor. Someone in your world will love it.
6 cubes frozen orange juice
1 jigger Campari
4 oz grapefruit Juice
1 wedge lime
Put everything in a large wine glass. Rub the lime around the edge of the glass then drop it in. Put on Maria Callas singing I Puritani . Let me know if you like it (the Rosetta).
del Fabro
6 frozen cubes of pink grapefruit juice (use fresh, or a good brand of not-from-concentrate refrigerated juice)
1 jigger of gin
tonic water
lime wedge
Put 6 frozen cubes of pink grapefruit juice in a large wine glass. Add gin. Fill glass with tonic. Garnish with a lime wedge.
6 frozen cubes of pink grapefruit juice (use fresh, or a good brand of not-from-concentrate refrigerated juice)
1 jigger of gin
tonic water
lime wedge
Put 6 frozen cubes of pink grapefruit juice in a large wine glass. Add gin. Fill glass with tonic. Garnish with a lime wedge.
Tuesday, January 06, 2004
del Fabro’s Pasta (Domenica Sera)
4 Servings
Before you get started make yourself a Rosetta (see above).
1/4 cup extra virgin olive oil (I like Beato Brand available at the Whole Earth Store, Princeton, NJ)
8 cloves garlic coarsely chopped
1 small fresh red hot pepper chopped
28 oz Muir Glen Organic Fire Roasted whole tomatoes drained (available at Wegman’s)
4 tablespoons pine nuts
20 Kalamata olives (I leave the pits in, but I like my dentist. I think you should pit them)
1 lb fresh spinach
2 t kosher salt
1 small wedge pecorino romano cheese
1 lb. whole wheat penne rigate (Bionaturae brand). If you absolutely must have non-whole wheat pasta read below.
If you can’t find one or the other of these ingredients make the sign of the cross, or throw salt over your left shoulder or spit in your sink and then substitute DeCecco pasta and/or whole Italian peeled tomatoes.
Start boiling water. Use a big pot. Add the salt.
Sauté first three ingredients on medium heat in a heavy frying pan until garlic begins to soften (do not let it brown).
Add tomatoes, olives, pine nuts and then sip your Rosetta.
Sauté for about 15 minutes
Add pasta to boiling water cook for 7-8 minutes - not a minute more or it won’t be a del Fabro recipe.
Cut spinach into strips or chop coarsely. Add to sauce and cook for 3 minutes, turn off heat.
Grate one heaping tablespoon of the cheese into 4 bowls.
Drain pasta, toss with half of the sauce.
Put pasta in bowls, top with remaining sauce and grate romano cheese on top.
Let me know how you like it.
4 Servings
Before you get started make yourself a Rosetta (see above).
1/4 cup extra virgin olive oil (I like Beato Brand available at the Whole Earth Store, Princeton, NJ)
8 cloves garlic coarsely chopped
1 small fresh red hot pepper chopped
28 oz Muir Glen Organic Fire Roasted whole tomatoes drained (available at Wegman’s)
4 tablespoons pine nuts
20 Kalamata olives (I leave the pits in, but I like my dentist. I think you should pit them)
1 lb fresh spinach
2 t kosher salt
1 small wedge pecorino romano cheese
1 lb. whole wheat penne rigate (Bionaturae brand). If you absolutely must have non-whole wheat pasta read below.
If you can’t find one or the other of these ingredients make the sign of the cross, or throw salt over your left shoulder or spit in your sink and then substitute DeCecco pasta and/or whole Italian peeled tomatoes.
Start boiling water. Use a big pot. Add the salt.
Sauté first three ingredients on medium heat in a heavy frying pan until garlic begins to soften (do not let it brown).
Add tomatoes, olives, pine nuts and then sip your Rosetta.
Sauté for about 15 minutes
Add pasta to boiling water cook for 7-8 minutes - not a minute more or it won’t be a del Fabro recipe.
Cut spinach into strips or chop coarsely. Add to sauce and cook for 3 minutes, turn off heat.
Grate one heaping tablespoon of the cheese into 4 bowls.
Drain pasta, toss with half of the sauce.
Put pasta in bowls, top with remaining sauce and grate romano cheese on top.
Let me know how you like it.
Monday, January 05, 2004
Big Rose's Pineapple Crunch Cake
With every peck of this cake, Rosetta feels like Marcel with a madeleine in his mouth. Her father used to say, “Cut me another piece of that cake, will you Big Rose?”
Preheat oven to 350 degrees.
1 can crushed pineapple (in syrup or juice, you decide - save the liquid)
1 2/3 C butter
1 teaspoon vanilla
2 eggs
2 1/2 C flour
3 teaspoons baking powder
1/2 teaspoon salt
Topping
4 T melted butter
1 can coconut
2/3 C brown sugar
1 C chopped walnuts
Drain pineapple, save syrup or juice. Cream butter and sugar. Sift dry ingredients. Add dry ingredients to creamed mixture. Beat until well combined. Add pineapple syrup or juice. Add eggs and vanilla then beat until combined. Spread half of the batter into a buttered baking dish; then spoon pineapple over the top of the batter. Cover with remaining batter. Combine topping ingredients then spread over the top of the batter.
Bake 35 to 45 minutes, until toothpick inserted into the center of the cake comes out clean. Serve the cake from the pan. Big Rose uses a white porcelain baking dish. A glass dish is OK too.
With every peck of this cake, Rosetta feels like Marcel with a madeleine in his mouth. Her father used to say, “Cut me another piece of that cake, will you Big Rose?”
Preheat oven to 350 degrees.
1 can crushed pineapple (in syrup or juice, you decide - save the liquid)
1 2/3 C butter
1 teaspoon vanilla
2 eggs
2 1/2 C flour
3 teaspoons baking powder
1/2 teaspoon salt
Topping
4 T melted butter
1 can coconut
2/3 C brown sugar
1 C chopped walnuts
Drain pineapple, save syrup or juice. Cream butter and sugar. Sift dry ingredients. Add dry ingredients to creamed mixture. Beat until well combined. Add pineapple syrup or juice. Add eggs and vanilla then beat until combined. Spread half of the batter into a buttered baking dish; then spoon pineapple over the top of the batter. Cover with remaining batter. Combine topping ingredients then spread over the top of the batter.
Bake 35 to 45 minutes, until toothpick inserted into the center of the cake comes out clean. Serve the cake from the pan. Big Rose uses a white porcelain baking dish. A glass dish is OK too.
Sunday, January 04, 2004
del Fabro's Carrot Cake
This is the famous carrot cake sold at the Roasted Corn. Eloise says it's better than sex and Juliet says it could put her out of business.
Preheat oven to 350 degrees.
1 1/2 C whole wheat flour
2/3 C all-purpose flour
2 t baking soda
2 t ground cinnamon
1/2 t salt
3/4 C sugar
1 1/4 C packed brown sugar
1 C buttermilk
3/4 C light olive oil
4 eggs
1 1/2 t vanilla
1 1/4 C dried (unsweetened) cranberries
1 (1-lb) bag carrots grated
1 (8 oz) can crushed pineapple
1 1/2 C coarsely chopped walnuts
1 C flaked coconut
1/2 C currants
Mix cranberries with pineapple and carrots and set aside -- do this before preparing pans so cranberries have time to soften.
Grease 3 8-inch round cakepans. Line bottoms with waxed paper; grease and flour waxed paper.
Combine first 5 ingredients in medium bowl, set aside.
Combine sugars, buttermilk, oil, eggs and vanilla in large bowl; stir until all ingredients are well blended. Add flour mixture, cranberries, carrots, pineapple, walnuts coconut, and currants, stirring just until well blended. (I do not use a mixer).
Pour batter into prepared pans. Bake for 30- 40 minutes at 350 degrees or until wooden pick inserted in center comes out clean.
Cool in pans 10 minutes; loosen cake layers from edges of pans and invert onto wire racks. Remove waxed paper and cool completely.
Frost and decorate with Cream Cheese Frosting:
1 C butter softened
1 lb. cream cheese softened
1 lb. powdered sugar SIFTED
2 t vanilla extract
Combine butter and cream cheese in large bowl; beat until light and fluffy. Add sugar and vanilla and mix well.
Spread cream cheese frosting between layers and on top and sides of cake. Using a pastry bag fitted with a plain tip, pipe the remainder of the frosting over the cake in a free form, weaving, swirling motion resulting in a wild sort of cream cheese spaghetti effect. This makes it del Fabro, but you can frost it with a knife and it will taste just as good, but it won’t look wild and crazy. Refrigerate the cake at least 2 hours before serving.
This is the famous carrot cake sold at the Roasted Corn. Eloise says it's better than sex and Juliet says it could put her out of business.
Preheat oven to 350 degrees.
1 1/2 C whole wheat flour
2/3 C all-purpose flour
2 t baking soda
2 t ground cinnamon
1/2 t salt
3/4 C sugar
1 1/4 C packed brown sugar
1 C buttermilk
3/4 C light olive oil
4 eggs
1 1/2 t vanilla
1 1/4 C dried (unsweetened) cranberries
1 (1-lb) bag carrots grated
1 (8 oz) can crushed pineapple
1 1/2 C coarsely chopped walnuts
1 C flaked coconut
1/2 C currants
Mix cranberries with pineapple and carrots and set aside -- do this before preparing pans so cranberries have time to soften.
Grease 3 8-inch round cakepans. Line bottoms with waxed paper; grease and flour waxed paper.
Combine first 5 ingredients in medium bowl, set aside.
Combine sugars, buttermilk, oil, eggs and vanilla in large bowl; stir until all ingredients are well blended. Add flour mixture, cranberries, carrots, pineapple, walnuts coconut, and currants, stirring just until well blended. (I do not use a mixer).
Pour batter into prepared pans. Bake for 30- 40 minutes at 350 degrees or until wooden pick inserted in center comes out clean.
Cool in pans 10 minutes; loosen cake layers from edges of pans and invert onto wire racks. Remove waxed paper and cool completely.
Frost and decorate with Cream Cheese Frosting:
1 C butter softened
1 lb. cream cheese softened
1 lb. powdered sugar SIFTED
2 t vanilla extract
Combine butter and cream cheese in large bowl; beat until light and fluffy. Add sugar and vanilla and mix well.
Spread cream cheese frosting between layers and on top and sides of cake. Using a pastry bag fitted with a plain tip, pipe the remainder of the frosting over the cake in a free form, weaving, swirling motion resulting in a wild sort of cream cheese spaghetti effect. This makes it del Fabro, but you can frost it with a knife and it will taste just as good, but it won’t look wild and crazy. Refrigerate the cake at least 2 hours before serving.
