Tuscan Fish Stew � Just Like I Barely Remember Having in Italy

I spent a few days in Florence about 30 years ago, and while I don�t remember much, I do recall a few things that surprised me, with this Tuscan Fish Stew being the most delicious. I�d had similar stews before that, but what I found so interesting was how herbs like oregano, sage, and rosemary, which I considered �meat only� seasonings were also used with seafood. The other surprises were the partial nudity on TV and in magazines, but that�s another blog post.

Anyway, it was quite the epiphany, since at the time, being fresh out of culinary school, I thought parsley, dill, and maybe tarragon were the only herbs we cooks were allowed to use for fish. Now that seems ridiculous, but at the time it was pretty heady stuff. Speaking of which, you do need to be careful, since these more resinous herbs can easily overpower a delicate dish.

As I said in the video, any tomato product will work in this, but I really like cherry tomatoes here, since they provide a fragrant freshness you just won�t get with a can or jar. You do need to strain them after blending, but the few extra minutes of work will be well worth the effort.

By the way, I hear that for this to qualify as an official Italian fish stew you need use at least five different types of seafood, which is both insane and adorable, but I thought I�d mention it just in case any old-school Tuscans are coming over. Regardless, I really do hope you give this easy and delicious fish stew a try soon. Enjoy! 

Ingredients for 2 large portions:

3 tablespoons olive oil

1/4 sliced green onions

4 cloves sliced garlic

1 anchovy fillet

pinch of red pepper flakes

3 cups cherry tomatoes, blended with 1 cup of clam juice, or chicken broth

12 ounces halibut or other white fish

1 pound peeled, deveined shrimp or other seafood

salt to taste

2 tablespoons freshly chopped Italian herbs (basil, parsley, oregano, and pinch of rosemary)

crusty bread for soaking up the broth

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Fresh Spinach Pasta � Easy to Do, Occasionally

It�s very easy, and inexpensive to buy pasta at the store, which is why people do it so often, maybe too often, but every once in a while, when you want something specific, making a batch of your own can be fun, and rewarding. Besides, it�s kind of nice to get compliments for the sauce and noodles for a change.

By the way, don�t let the lack of a stand mixer with pasta attachments stop you from making this. For decades, I used a cheap, hand-cracked machine, which worked just fine. You can also go completely manual, and roll the dough into thin sheets, which after a little bit of drying, can be rolled up, and sliced into whatever size noodle you want.

Just be sure to use plenty of semolina, but that does work, and may produce the most satisfying results, imperfections and all. For the best texture, be sure to only cook your fresh pasta for just about a minute, before tossing it in your hot sauce.

If you dry your pasta, like I did with my twistaroni, you�ll need to give it a few extra minutes, or until it�s just tender, depending on the exact shape. Either way, fresh or dried, I really do hope you give this a try soon. Enjoy!

Makes 2 large or 4 small portions Fresh Spinach Pasta:

8 ounces fresh spinach (about 4 handfuls)

2 large eggs

2 teaspoons olive oil

1/2 teaspoon fine salt

about 3 cups all-purpose flour

semolina flour, as needed for rolling and cutting

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Homemade Italian Sausage � I Was the Uncle Bill of My Slow Casing Fill

The last time I remember making sausage was with my Uncle Billy many years ago, who was doing his famous dried Italian sausage for Christmas Eve. By the way, I said �making,� but for the record I actually meant mostly watching. Anyway, this fresh version is inspired by those, and while we loved how they came out, I�m kicking myself for not saving a few to dry. That�s how Uncle Bill did them, and they�d be fried after Midnight Mass, and served on bread with roasted red peppers. 

They were incredible, and one of my earliest and most vivid food memories. If you�re going to make your own sausage on a regular basis, you�ll want to get a little more professional sausage-making set-up than I suffered through here.

It did the job, but was slow, even after I figured out what was holding me up. You can also grind meat in a food processor, and there are plenty of videos out there showing how, but then you�ll have to get a sausage stuffer. Speaking of videos, I know I said I�d try to find a link to a more detailed demo using better equipment, but just head over to YouTube and watch literally any other sausage video. Besides, the actual recipe is the hard part.

For a little nicer flavor, you can toast the fennel seeds in a dry pan just until you begin to smell them. This goes for any other whole spices you may want to grind and toss in. Also, if you can manage not to eat them right away, I think letting them dry for a day or two really deepens the flavor, and firms up the texture as well. So, with a wink heavenward to Uncle Billy, I'll close by saying, I really do hope you give these homemade Italian sausages a try soon. Enjoy!

Ingredients for about 8 to 10 Italian Sausages:

3 pounds pork shoulder

28 grams kosher salt (1 ounce)

4 cloves garlic

2 tablespoons whole fennel seed, toasted

2 teaspoons freshly ground black pepper

1 teaspoon anise seed

2 teaspoon crushed red pepper flakes

1 teaspoon ground cayenne pepper

1 teaspoon oregano

1 teaspoon marjoram

1/2 teaspoon ground mustard

1/4 teaspoon ground allspice berries

1/2 teaspoon ground coriander

1 tablespoon white sugar

2 tablespoons cold water

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Strawberry Semifreddo � Semi-Amazing

I used to tell my students to never try making classic desserts �healthier,� since your guests will always compare it to the unhealthy, and undoubtedly far superior original version. 

And yet that�s exactly what I�ve done with this strawberry semifreddo, although, in fairness, that happened accidentally while I was trying to make the recipe easier.

Traditionally, we�d make an egg custard for the base, as well as cook down our strawberry puree to concentrate the flavors; and while that does produce a fine, and much richer semifreddo, I wanted something simpler, that didn�t require any cooking. Besides saving time, and eggs, I think we also get a little cleaner, more distinct berry flavor.

However, the price we pay for those skipped steps, and the modest amount of sugar, is a less smooth and creamy texture. An extra rich, classically made semifreddo can be quite similar to ice cream, whereas this will be much firmer when frozen. That's why you really do need to let these warm up for at least 10 or 15 minutes before serving.

In the video, I described the texture as something in between strawberry ice cream and a strawberry popsicle, which reminds me, if you do have the molds, this mixture would be perfect frozen on a stick. Regardless of your delivery system, I really do hope you give this a try soon. Enjoy!

Makes 10 Ramekins (mine were 5.5 ounces each):

1 pound fresh strawberries, rinsed and hulled

1/2 cup white sugar

3/4 cup plain Greek yogurt

zest from 1 lemon

2 teaspoon fresh lemon juice

1/8 teaspoon vanilla extract

1 teaspoon aged balsamic vinegar, optional

1 3/4 cups cold heavy cream, whipped to soft peaks

For the crust:

1 1/2 cups cookie crumbs

3 tablespoons melted butter

For the garnish:

1 1/2 cup diced or sliced strawberries

2 or 3 tablespoons white sugar, or as needed

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Creamy Ricotta Pasta Sauce � Now 100% Cream-Free!

I enjoy the taste and texture of a classic cream sauce, but what I don�t enjoy is that they tend to be very rich, and filling. I mean, come on, I�m trying to save room for the tiramisu. 

However, by using ricotta cheese, and egg, and some boiling pasta water, we can make a sauce that seems every bit as creamy, and delicious, but will still allow us to walk away from the table under our own power.

I added some pesto to mine this time, but that could have been some sun-dried tomato paste, or roasted chilies, or caramelized mushroom, or diced-up, leftover grilled veggies, or�you get the idea. The technique is really the thing to focus on here, and once perfected, you�ll simply be left trying to figure out what else to add in, or on this lovely sauce.

As I mentioned in the video, I love to top this pasta with ricotta salata. If you�ve never had it before, it�s worth a try, and not just for this dish. Ricotta salata is a great summer cheese, since it�s perfect with things like tomato salads, and grilled peaches, just to name a few. So, keep that in mind, but in the meantime, I really hope you give this a try soon. Enjoy!

Ingredients for 2 large or 4 small portions:

For the sauce base:

1/2 cup ricotta cheese

1 large egg

1 teaspoon kosher salt, plus more to taste

1/2 teaspoon freshly ground black pepper

zest from 1 lemon

cayenne to taste

about 2/3 cup hot pasta water, plus more if needed

For the pasta:

8 ounces dry pasta, cooked 1 minute under

1/4 cup pesto, or to taste

lots of grated ricotta salata to finish

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Nipples of Venus (Capezzoli di Venere) - Keeping Abreast of the Latest in Valentine�s Day Confections

I don�t remember much about the movie, Amadeus, which isn�t surprising, since I don�t remember that much about the early eighties in general, but I do recall the famous �Nipples of Venus� scene. At the time, I wondered if that was actually a real thing, or just something made up for the movie, but since there was no Internet yet, I never found out.

Fast forward thirty-plus years later, and inspired by a viewer�s request, I finally learned that these were in fact real, and very delicious, thanks in part to star of the show, chestnuts. While not a common ingredient, chestnuts aren�t that hard to find, and worth the effort, since they work really well in this.

If you must, another nut like almond, or hazelnut, should work about the same, especially when you consider your guest, or guests, will be fairly distracted by the eye-opening appearance. Speaking of Netflix and chill, you could show Amadeus after dinner, with these served as a sexy snack during the viewing. From there, you�re on your own. Regardless of whether you serve these on Valentine�s Day or not, I still really hope you give them a try soon. Enjoy!

Ingredients for about 24 Nipples of Venus:

5 tablespoons unsalted butter, room temp

1/3 cup white sugar

6 ounces dark chocolate

14 ounces whole chestnuts

pinch of salt

pinch of cayenne

1 teaspoon vanilla extract

1/4 cup brandy

*8 ounces white chocolate, chopped, divided

1/3 cup powdered sugar

enough milk to make a very thick paste

1 or 2 drops red food coloring

*This is more white chocolate than you need for coating, but that's how this stuff works. Just eat the rest. 

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