Accidental Recipes

Proper regards to Lorenza de' Medici's "Italy, the beautiful cookbook" and Joyce Goldstein's "Enoteca". But in the end, this was mine. And pretty good too. 3 cups flour 3 eggs 1/4 cup olive oil plus some for the pan 1/4 cup water 1/4 cup dried porcini mushrooms 1/3 cup raisins 1 onion - diced 2 bunches fresh spinach - washed, stems cut off, lightly chopped 1/4 cup pine nuts 1 tsp herbs de Provence 1/2 cup ricotta cheese Salt and pepper Tart pan or deep pie dish, generously buttered. Large non stick skillet Prep 1) soak the mushrooms in just enough hot water to cover. 2) soak the raisins separately in hot water 3) Preheat oven to 350 degrees Tart Dough 1) put the flour on a countertop and make a well in it. 2) add 1 if the eggs, a pinch of salt and 1/4 cup of the oil. Mis inside the well. 3) add the water slowly to make a dough that is a bit soft. Form into a ball a nd pit in in a bowl. Cover with a damp cloth and let it rest whil

2-3 sweet potatoes, sliced lengthwise in quarters and then into 1/2" chunks. (You can leave the skin on) 1-2 cloves of garlic, chopped 2-3 TBL orange juice Olive Oil Salt 1) Preheat oven to 375 degrees 2) Toss potatoes with remaining ingredients 3) Place in a glass baking dish large enough to hold in 1 layer 4) Bake for 40 minutes or until tender, stirring once about halfway through Enjoy

Followed the enclosed recipe, with a few twists. - Let the dough rest for a bit in a small bowl coated with olive oil, covered with a damp cloth. Sat it on top of the oven while it was preheating. - Made "almost" my own pizza sauce. Sauteed a bit of garlic in olive oil for 1 minute, added 1 small can of tomato sauce, a bit of oregano, heated until just bubbling, then turned down to a simmer. Not a bad idea to do this as early as possible, to simmer it and allow for the sauce to thicken. - When the oven was hot, I sauced the pizza dough, sliced up some mozzarella, and added some parmesan cheese. - cooked it at 500 for about 8 minutes

2 medium onions, chopped medium 2 large carrots, quartered lengthwise, sliced 2 celery stalks, chopped 1/4 cup Italian parsley, finely sliced 1/2 tsp red pepper flakes 1/2 tsp celery salt 1 tsp herb d provence or thyme 8 cups chicken stock (preferably homemade) 1 cup chopped chicken (dark meat preferred, but any will do) 4-6 zucchini 2 cups sliced fresh mushrooms 1 cup barley (rinsed) salt pepper Saute onions, carrots, celery for 5 minutes or until onions just start to become translucent. Add parsley, red pepper flakes, celery salt, and herbs. Saute for 1-2 minutes. Add remaining ingredients. Bring just to a boil. Simmer for 1 hour or more until barley is soft. Serve.

1 cup stone ground cornmeal 2 cups water Salt Olive oil 1/2 cup sugar 1/4 cup butter 1/3 cup slivered almonds 1/3 cup raisins 3/4-1 cup chopped dried figs 1 egg, lightly beaten 1 cup flour Boil 2 cups of water. Add cornmeal slowly while stirring. Turn heat to medium. Stir until thick and porridge begins to pull frommpanmwall. Add salt and 1'TBL olive oil. Remove from heat. Add all but flour and mix well. Add flour and just mix until combined. Butter a cake Pam. Dust with cornmeal or breadcrumbs. Bake at 400 for 35-50'minutes until done. Cool and serve.