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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wild rice salad

February 21, 2010

Servings: 12 Salad 4 cups wild or brown rice, cooked in vegetable stock I each Red pepper, julienned 6 each green onion, sliced 10 ounces crimini mushrooms, sliced 12 cloves garlic, peeled 1 cup golden raisins 1 cup pecan halves 1 cup olive oil 1 tablespoon kosher salt 1 tablespoon black pepper 1/2 cup radish, sliced 2 teaspoons dried coriander 2 teaspoons dried thyme Heat half the olive oil in a medium high pan. When hot add the whole garlic clove and pan roast them till soft. Turn often to prevent burning then remove the garlic and allow it to cool. Add pecans to the hot pan along with the coriander and thyme, tossing to prevent burning. Cook till very aromatic. Chop the garlic till it becomes a paste and then toss everything together including the remaining olive oil. Taste and reseason with salt and pepper if needed. Serve as a side in 1/2 cup portions, or increase amount to use as a main dish. Yield: 6 cups Per Serving (excluding unknown items): 273 Calories; 24g Fat (76.1 % calories from fat); 2g Protein; 15g Carbohydrate; 0mg Cholesterol; 475mg Sodium. Exchanges: 0 Grain (Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 5 Fat.

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