Popular in Palermo, this dessert carries the humble watermelon to new heights of sophistication. SPOON THE FLESH AWAY from the rind of the melon into a large bowl. Remove seeds and liquefy in food processor or blender. Combine sugar and cornstarch in a 3-quart non-reactive saucepan and add watermelon juice gradually, whisking it in. Place […]

COVER NOODLES WITH WATER until soft and pliable, about 15 minutes. Drain. Add noodles to a large pot of boiling water. Reduce to medium heat and cook until noodles are plump and glass-like (2 minutes). For a crunchy texture, just dip them in boiling water for 5 to 10 seconds. Drain and rinse with cold […]

Preheat the oven to 350 degrees F. Arrange the chicken halves in an eight inch baking dish sprayed with vegetable cooking spray. Combine the salt, red pepper, chili powder and paprika; mix well and sprinkle over the chicken; set aside. In a medium skillet over high heat, melt the margarine. Add the onions, bell pepper […]

The term “velvet” denotes a method of poaching chicken breast to turn it white and make the texture very soft and smooth.Care must be taken to use simmering liquid for just long enough to cook the chicken through.Boiling water or prolonged poaching will toughen the texture. Velvet chicken: Heat 6 cups of water to boil. […]

1.Spread ladyfingers on a large baking sheet. In small bowl com- bine the coffee and brandy. Sprinkle the ladyfingers>> with this mixture, set aside. 2.In medium bowl,beat egg yolks and sugar with elictric mixer until thick and lemon colored, 4 to 5 minutes. Add mascarpone and blend on low speed until combined. 3.In a large […]

The description “Truffle style” means they are cooked as truffles would be (sliced paper thin and quickly fried with a little oil, salt and pepper). Prepare artichokes as directed in “Cleaning artichokes ~ Jewish Style”. Cut in half lengthwise and keep in lemon water. “Heat 1/4 cup of oil in a large skillet. Drain 6 […]

SCRAPE THE LOOSE SALT OFF the sausage casing and set the casing in a bowl of cold water to soften for at least 30 minutes. (You will need only about 4 feet of casing for this amount of meat, but its useful to have extra in case of ruptures.) Cut the pork and fat into […]

: GENERAL INSTRUCTIONS ON HOW TO REHYDRATE DRIED CHILES: Stem and seed the chiles, then place them in a skillet, on a comal, or in a 250 degree oven and dry-roast them for 3 or 4 minutes. Shake them once or twice and be careful not to scorch them or else they will taste bitter; […]

Place chicken, lettuce and onion in bowl. Thoroughly combine oil and vinegar. Season to taste with salt and pepper. Pour over salad, toss gently, then arrange chicken on lettuce leaves. Garnish with orange, avocado and radish slices.

Heat oil in heavy saucepan over medium heat. Saute onion until translucent, about 3 minutes. Add rice and stir 1 minute. Add wine and stir until liquid has evaporated. Meanwhile, heat chicken stock to a low simmer in a separate saucepan. Reduce heat, cover and keep warm. Add 1/2 cup stock to rice and simmer […]