Recipes

Although our greater depth of knowledge and interest is in Italian cuisine, we plan to offer original recipes from families of several of the nations surrounding the Mediterranean basin. Here again, we will reference excellent existing sources whether or not we can improve on them. And so...MANGIA, MANGIA.

Most of the Italian recipes in this section come from the memory and imagination of Chef Sebastian Dechiario, the current guardian of the "passion for the kitchen" ("la passione per la cucina") embodied in our wives, mothers and grandmothers.

GS

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barley, and bok choy salad

February 20, 2010

Servings: 32 Salad 1 1/2 Cups cooked barley, cook in vegetable stock 1 pint grape tomatoes, cut in half lengthwise 2 stalks celery, sliced on bias 6 each green onion, sliced 10 ounces mushroom white, sliced 1 head bok choy medium size, julienned 1 each red pepper, julienned 1 head ridiccio, julienned 1 can black olive, sliced 6 ounces snow peas, julienned 1/2 cup fresh basil, julienned 1/2 cup fresh cilantro, julienned 6 cloves garlic, grated 1 tablespoon kosher salt 1 tablespoon black pepper 2 each limes, juiced 2 each lemon, juiced 1/2 cup honey 1 cup olive oil, extra virgin, good quality Wash dry and combine the first 12 ingredients and toss well. Place garlic, salt, pepper, juices, and honey in a bowl. Wisk well while added olive oil. (I like to do this and then put it into a container with a lid so I can just shake it up well, just prior to dressing the salad.) Toss dressing with the salad just before use. After a couple of days the salad wilts and is not as appealing when it is crisp. Use this as a side dish in 1 cup serving or increase amount for a full meal. Yield: 2 gallons Per Serving (excluding unknown items): 93 Calories; 7g Fat (62.7% calories from fat); 1g Protein; 9g Carbohydrate; 0mg Cholesterol; 181mg Sodium. Exchanges: 0 Grain (Starch); 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates.

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