Ready Set Cook

By Jerome Cortellesi

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• Language: English
• Publisher: Xlibris US
• Release date: Oct 19, 2020
• ISBN: 9781664122383

Book preview

Copyright © 2020 by Jerome Cortellesi. 814087

All rights reserved. No part of this book may be

reproduced or transmitted in any form or by any means,

electronic or mechanical, including photocopying,

recording, or by any information storage and retrieval

system, without permission in writing from the copyright

owner.

Xlibris

844-714-8691

www.Xlibris.com

ISBN:   Softcover         978-1-6641-2237-6

              Hardcover       978-1-6641-2236-9

              EBook              978-1-6641-2238-3

Rev. date: 10/14/2020

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suggested reading from POP POP

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INDEX

COMMENTS

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THIS and THAT

Bruschetta etcetera

Curried Breast of Chicken a salad

Stuffed Escarole

Frisée and Egg Salad

Toasted Ham and Cheese a Basque version

Onion and Gorgonzola Pizza

Scrambled Eggs with Mushrooms

Shrimp and Avocado with Salsa Golf

Ziti Salad

SOUP

Acqua Cotta

Beef Soup

Mr. Murray’s Clam Chowder

Consommé with Poached Eggs

Onion Soup

Pasta and Chickpea Soup

Rice and Pea Soup risi e bisi

Vegetable Soup etc

CREPES et al

Crepes with Ricotta and Ham

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RICE

Arancini

Risotto with Asparagus

Rice with Eggs

Fontina Gorgonzola and Rice

Risotto with Chicken Livers

Risotto with Mussels

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PASTA and SAUCE

Marinara Sauce

Tomato/Butter/Onion Sauce

Tomato/Carrot/Thyme Sauce

Simple Meat Sauce

Pasta with Artichokes and Prosciutto

Bucatini alla Gricia

Cacio e Pepe

Pasta with Lamb Sauce

Pasta with Ricotta and Spinach

Pasta with Shellfish

Spaghettini and Spinach

Tagliatelle with Mushrooms

Pasta with Zucchini

Shrimp with Chickpeas and Pasta

Pasta with Mushrooms and Sausage

Shrimp with Green Beans and Pasta

Rigatoni with Sausage and Ricotta

Cavatelli with Broccoli

Cavatelli with Ricotta

Orecchiette with Broccoli Rabe

Cauliflower & Anchovy Orecchiette

POLENTA

VEGETABLES

Artichoke Potato Gratin

Cannellini Beans with Mushrooms

Caponata

Chard Pancakes

Chickpea Options

Ciambotta

The Green Bean and the Scallion

Green Bean Salad

Green Beans Scallions and Garlic a side dish

Roasted Mushrooms

Onion Confit a fancy way to call caramelized onions

Fried Peppers

Piperade

Piperade with Eggs

Consider the Potato

Anchovy Potatoes

Potatoes meet Feta a fait accompli?

Black Gold Potatoes

Garlic Roasted Potatoes

Potato Omelet tortilla española

Potatoes and Peppers

Potatoes Peppers and Eggs

Zucchini Potatoes

Stuffed Tomatoes a few ideas

Tomatoes Cote d’Azur

Tomatoes and Tuna

Tomatoes Stuffed with Rice, Ham and Cheese

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MEAT

Arroz con Pollo

Chicken Piperade

Beef and Beer !

Dumplings and their affect on Chicken

Chicken Meat Balls

Roasted Chicken bolognese

Chicken Scarpariello shoemaker’s chicken

Garbanzos y Chorizos

Gougere Puffs with Ham

Meatloaf a version

Wine and its affect on Meat Balls

Uptown Potatoes and Hash winter fare

Sausage and Peppers

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THE SEA

Fried Cod Fillets

Cod with Fresh Tomatoes and Peppers

Mussels with Celery Remoulade

Squid with Potatoes

Salsa Verde

DESSERT

Blueberry Tortoni

Chocolate Cream Pie

Pears and Gorgonzola

CHEERS

Orange Wine from La Jarriere

COMMENTS

Ladies and Gentlemen - That is to say Anne, Barrett, Isabel, Harrison, Thomas, Gavin and Sophia.

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Herewith are some culinary ideas in case you find yourselves stranded on a lonely desert island with a large grocery store. Most are fairly simple and inexpensive. I think they are worth the risk of trying. Even your friends might like them - if not, change friends. For additional thoughts and wisdom see my earlier incredibly famous book Recipes and Reflections.

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Generally, the subjects dealt with herein have northern mediterranean overtones and feature recipes relating to what is often referred to as la cucina povera, i.e. simple inexpensive cooking that is both healthy and delicious.The products needed for these creations are well known and readily available. From them spring thousands of recipes over generations of cooking and cooks. Long live the soffritto!

Before getting started let us reflect for a moment on the subject of anchovies and, for that matter, garlic. Both of these bad boys evoke all kinds of emotions in people. (and TRIPE! Forget about it). The fact is, most people who enjoy mediterranean based cuisine have been savoring anchovies forever. My wonderful grandchildren don’t believe this. Maybe (!) they don’t realize that the simple anchovy has quietly insinuated itself into many of our great dinners, enhancing each of them.

Anchovies and garlic have a few things in common. Most people don’t think they like them, both add great depth to many recipes, and both, when cooked, bear no resemblance to their original taste. Raw garlic makes a strong distinctive statement, but when you bake it a very mild taste emerges. Try it sometime on toast. By the way, fresh garlic freezes nicely. The best quality anchovies come packed in salt, good ones in jars and lesser ones in tins. They go particularly well with roasted peppers and on top of hard boiled eggs.

In summary: ANCHOVIES/GARLIC - embrace them in all their dimensions! Any discussion about tripe, baccala or chicken feet is postponed to a future date.

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A few observations:

Extra virgin olive oil is the good stuff. Too many words, so I use Evo instead. Bear in mind, cooking olive oil with high heat breaks it down and changes the taste. In many cases just use plain, not