Cooking Basics

Makes 4 quarts (3.75 l)

Ingredients
1 tablespoon olive oil
3 pounds (1.4 kg) beef bones
2 onions, peeled and cut into large dice
3 carrots, peeled and cut into large dice
3 celery stalks, cut into large dice
2 tablespoons tomato paste
2 bay leaves
8 peppercorns
4 thyme sprigs
1 bunch parsley stems
2 cups red wine

Method
1. Preheat the oven to 400°F (200°C).

2. Brush a cookie sheet or sheet pan with the olive oil and spread the bones on the sheet pan. Place in the oven and roast until browned, approximately 1 hour.

3. In a large bowl, mix the vegetables with the tomato paste to evenly coat. Set aside.

4. Remove the bones from the oven and transfer to a 6 quart (5.5 l) stockpot leaving the olive oil on the sheet pan.

5. Pour off the excess oil from the sheet pan. Place the coated vegetables on the same cookie sheet and roast for approximately 30-45, minutes or until lightly browned. Remove the vegetables from the oven and transfer to the stockpot.

6. With a medium-sized piece of cheesecloth, make a sachet with the bay leaves, peppercorns, thyme, and parsley stems. Tie this sachet and place it in the stockpot.

7. Pour ½ cup of the red wine on the baking sheet and scrape up any bits of vegetables or bones left on the pan. Pour this into the stockpot along with the remaining wine.

8. Place the stockpot on the stove and fill it with cold water to cover the bones. Bring to a boil and then turn down to simmer. Cook for 8-12 hours, skimming off any scum that floats to the top within the first 2 hours of cooking.

9. You can cook this overnight and strain it the next day through a wire mesh sieve. Discard the bones. Return the stock to the stove and reduce the volume by ½.

Uses:
This stock is great as a base for any soup you want to add some depth and flavor to. It will keep well in the refrigerator for up to 4 days, or in resealable plastic bags in the freezer for up to 2 months.

Serves 8

Ingredients
8 slices rustic Italian bread, about ¾ inch (2 cm) thick
extra-virgin olive oil
4 large garlic cloves, peeled and cut in half
salt and freshly ground black pepper

Method
1. Place bread slices on a baking sheet and toast under a preheated broiler until the bread is lightly toasted on both sides. In Italy the bread is placed on the charcoal grill to give it a nice smoky flavor.

2. Remove from the oven and rub one side of the bread with the cut side of a garlic clove. Repeat with remaining slices of bread and garlic cloves.

3. Drizzle toast with a liberal amount of olive oil. Season with salt and pepper.

Ingredients
4 pounds (1.8 kg) chicken bones
2 cups white wine
1 medium onion, peeled and cut into large dice
2 large carrots, peeled and cut into large dice
3 ribs celery, cut into large dice
1 fennel top, approximately 3-4 stalks water to cover
2 bay leaves
8 peppercorns
1 bunch of parsley stems
5 thyme sprigs

Method
1. Preheat the oven to 400°F (200°C).

2. Place the chicken bones on a baking sheet and roast in the oven for 35-45 minutes, or until dark brown. Remove the bones from the oven and place in a 6 quart (5.5 l) stockpot.

3. Add approximately 1 cup of the wine to the sheet pan and place on the stovetop. With a wooden spoon, loosen the bits and pieces stuck to the pan and pour into the stockpot.

4. Roast the vegetables for about 30 minutes on the same pan until they are nicely browned. Transfer the vegetables to the stockpot and add the remaining wine onto the sheet pan and loosen the vegetable bits with a wooden spoon. Add them to the stockpot as well.

5. Next fill the pot to cover the bones and vegetables with cold water. With a medium-sized piece of cheesecloth, make a sachet with the bay leaves, peppercorns, parsley stems and thyme. Tie this sachet and place it in the stockpot.

6. Bring to a boil, then turn down to a simmer and cook for 2-3 hours.

7. Strain the stock through a wire mesh sieve and discard the bones. If you would like a richer stock, reduce the volume by ½.

Uses:
This stock is great as a base for any soup or sauce. For the classic light chicken stock, omit roasting the vegetables and simply put all the Ingredients into a stockpot. Cook for 2-3 hours and strain. Either version of this recipe will keep well in the refrigerator for up to 4 days, or in resealable plastic bags in the freezer for up to 1 month.

Ingredients
3 pounds (1.4 kg) fish bones, preferably white fish such as halibut, snapper, sole or grouper, (you can use the heads for more flavor, but make sure the gills are removed)
1 gallon cold water
2 cups white wine
3 ribs celery, coarsely chopped
1 bunch leeks, cleaned and coarsely chopped, white part only
1 small onion, peeled and coarsely chopped
2 bay leaves
8 peppercorns
1 cup parsley stems
¼ cup thyme stem or tarragon stems, (a small handful)

Method
1. In a large stockpot, place the bones, water, wine and vegetables.

2. With a medium-sized piece of cheesecloth, make a sachet with the bay leaves, peppercorns, parsley stems, thyme or tarragon. Tie this sachet and place it in the stockpot.

3. Put on the stove and bring to a boil.

4. Once the liquid is boiling, turn the heat down to simmer. With a large spoon or ladle, skim off the scum that floats to the top.

5. Cook for 30 minutes and then turn off the stove. Let this mixture sit for 15 minutes, pressing down the vegetables and bones to extract all the flavor.

6. Strain the mixture through a large piece of cheesecloth into a large bowl and place the bowl in an ice bath. (To make an ice bath, put a couple of trays of ice cubes in a large pot of water and place the bowl into the water.)

7. Stir to cool evenly. Refrigerate or freeze the stock until ready to use.

Uses:
You can use this stock for any fish soup recipe such as gumbo, cioppino, or even chowder. If you refrigerate the mixture, it will keep for 4-6 days. If frozen, it will keep for up to 2 months.

Ingredients
1¼ teaspoons dry yeast
pinch of sugar
1¼ cups + 1½ tablespoons lukewarm water at 110° F (43°C)
3 cups unbleached all-purpose flour
1 teaspoon salt
1 tablespoon vegetable shortening
olive oil to grease the bowl

Method
You can eat this bread as an accompaniment to any dish, and it is great for a sandwich, such as Mamma's Oyster Loaf.

1. Dissolve the yeast and sugar in the 1½ tablespoons of lukewarm water. After 5-10 minutes you will see the yeast start to activate by bubbling and foaming.

2. Put 1 cup of the flour in a large bowl and add the yeast mixture. Start mixing and gradually incorporate the salt and shortening.

3. Add the remaining flour and, as the mixture starts to absorb the water, begin adding the remaining water until a ball of dough forms. If the dough is too wet, knead in an extra tablespoon at a time until the dough is "tacky". Be careful not to add too much flour and make the dough too firm. You want it a little sticky and moist. Add just enough flour to make it possible to handle but still a little difficult. Place the dough onto a floured board and knead for a few minutes to a nice, smooth consistency.

4. Lightly oil a large bowl. Place the dough in the bowl and cover with plastic wrap. Let the dough rise in a draft-free place for 2 hours, or until doubled in size.

5. Remove the dough from the bowl and knead for about 4 minutes. Place it on a greased loaf pan 8"x 5" or 9"x 5", oil the top of the dough and loosely cover with plastic wrap again. Let the dough rise a second time for another hour.

6. Preheat the oven to 450°F (230°C).

7. Gently remove the plastic wrap and, with a razor or very sharp knife, make 2 slashes in a crisscross shape across the top using a quick motion. Place the dough in the oven and bake for 15 minutes. (Do not open the oven door for the first 30 minutes of baking). Turn the heat down to 350°F and continue to bake for 30-40 minutes, or until the crust is deep brown on top. Remove from the oven and let it cool for 10 minutes. Remove from the pan and place on a cooling rack.

Makes about 7 cups
Ingredients
3 cups fine, dry homemade breadcrumbs
2 cups finely grated Pecorino Romano cheese
6 green onions, finely chopped
½ cup fresh Italian parsley, finely chopped
3 cloves garlic, peeled and minced
1/3 cup finely chopped fresh basil
½ tablespoon kosher salt
½ tablespoon freshly ground black pepper

Method
1. Place all ingredients in a mixing bowl and mix well. Store, refrigerated in an airtight container or resealable plastic bag.

Uses:
Perfect for most recipes calling for use of breadcrumbs.

Makes two 9-inch pie or tart shells
Ingredients
3 cups all-purpose flour
1 tablespoon salt
1 cup vegetable shortening
¼ cup butter
1 egg
4-6 tablespoons ice water
1 teaspoon vinegar

* All of the ingredients should be very cold, even the flour.

Method
1. Sift the flour and salt together in the bowl of a food processor. Add the shortening and the butter. Pulse until the mixture has a pebble-like texture.

2. Combine the egg, 2 tablespoons of the water and the vinegar in another bowl, add to the flour, and mix until the pastry comes together. Add 2-4 more tablespoons of water if needed.

3. Divide into 2 equal balls, flatten and wrap in plastic. Chill the crust for at least 30 minutes before rolling. You don't want to over-handle the dough or it will become tough.

4. Before rolling one of the balls of dough, take it out of the refrigerator and let sit for 5 minutes to let it become malleable.

5. Unwrap the dough and place on a lightly floured board, pastry cloth, or table. Gently roll out the dough with a rolling pin, starting one way then turn and roll the other. You are trying to form the dough into a circle between 11- and 12-inches in diameter. Add more flour if the dough starts to stick to the pin or board, but be careful not to add too much or the dough will become tough.

6. Once you get the dough to an 11- to 12-inch diameter, you want to carefully fold the dough in half and then in half again. This gives you a triangle shape and makes it easier to place the dough in the pie pan.

7. Place the point of the triangle at the center of a 9 inch pie pan, then carefully unfold the dough to cover the entire pan.

8. To flute or crimp the edge, place your left forefinger on the inside of the pastry rim. With the thumb and forefinger of your right hand, push the pastry from the outside, forming a V-shape groove in the dough against the left forefinger inside. Continue around the edge of the pie, forming a zigzag pattern.

Uses:

You are now ready to make your favorite pie recipe. This dough also freezes well. To freeze it, place in a pie pan after rolling, wrap in a plastic bag and store in the freezer.

Makes approximately 3 cups
Ingredients
¼ cup olive oil
1 medium onion, peeled and finely diced
¼ cup garlic cloves, peeled and minced
1 28-ounce (790 g) can whole tomatoes with juice, chopped
kosher salt and freshly ground black pepper
10 large basil leaves, each torn into 3-4 pieces

Method
This sauce is very versatile. It can be tossed with pasta, and stewed with vegetables or your favorite fish or poultry.

1. In a medium-sized stainless steel saucepan, place the olive oil and onion over medium heat and cook, stirring occasionally, for 8-10 minutes, or until onions are soft and translucent and just starting to caramelize. Add the garlic and cook 1 more minute,

2. Add the chopped tomatoes and cook for 20 minutes, stirring frequently to keep the sauce from burning.

3. When the sauce is done, add the salt and pepper to taste. Add the basil leaves to the top of the sauce and cover tightly.

4. Let the sauce sit for a few minutes, then remove the lid and stir in the basil.

5. Let cool and store in the refrigerator in an air-tight container.

Makes about 1½ cups

Ingredients
4 tablespoons walnuts
2 tablespoons pine nuts
½ teaspoon salt
¼ teaspoon black pepper
2 whole garlic cloves, peeled
1 tablespoon softened butter
¾ cup firmly packed fresh basil, leaves only
¼ cup firmly packed Italian parsley, leaves only
½ cup extra-virgin olive oil
¼ cup grated Parmigiano-Reggiano cheese
¼ cup grated Pecorino-Romano

Method
1. Place all of the ingredients in a blender or food processor, except the cheeses and olive oil.

2. With the motor running, add the olive oil in a slow, steady stream and pulse for a few seconds, until will blended but not liquefied.

3. Remove the pesto from the food processor to a mixing bowl and stir in the Parmigiano-Reggiano and Romano.

4. Store in a glass jar or airtight container. Pesto will keep well in the refrigerator for 1 month for 4-6 months in the freezer. Make sure the pesto is covered with at least ¼inch (6mm) of olive oil to prevent the surface from turning brown.

Uses:
You can use this pesto in salads, pasta, or even as a sauce for grilled or roasted fish.

Makes one 10 to 12 inch (25 to 30 cm) round pizza or
One 15½ x 10½ inch (39 x 26 cm) rectangle pizza

Ingredients
½ teaspoon dry yeast
¾ cups water (100° F) (38° C)
1 tablespoon olive oil
1 teaspoon salt
2 cups all-purpose flour

Method
1. In a large mixing bowl, dissolve the yeast into ¼ of the water. Let it sit for 10 minutes to dissolve. Stir in the oil and salt.

2. Add ½ cup of flour to start and mix thoroughly. Now start adding more water and flour, alternating and mixing well after each addition. Once you've added all the water and flour, a sticky dough should be forming.

3. Turn the dough out onto a lightly floured surface and knead for 10 minutes. It should still be slightly sticky.

4. Place the ball of dough into a large bowl, lightly coated with olive oil. Cover with plastic wrap and let it rise for 1-1 ½ hours, or until doubled in size. (You can easily double this recipe-just increase the rising time to 2 hours.)

5. Punch the dough down and be careful not to knead it any further as you want the dough to be relaxed and easy to work with. If you have doubled the recipe by increasing the rising time, divide the dough into 2 balls after you have punched it down, and freeze one of the balls.

6. If you're using a pizza stone: To shape the dough, sprinkle a generous amount of flour over the surface of a pizza paddle, or alternatively you can get a ½ inch (1.5 cm) flexible piece of board from the hardware store and cut into about a 14 x 14 inch (35 x 35 cm) square. Lightly flour a wooden work surface and place dough on work surface. Flour your hands, start from the center of the dough, and begin to shape, using a patting and stretching combination, until you achieve a 10-12 inch (25 cm) round (depending on how thin or thick you want it). It does not have to be perfectly round! Transfer dough to the pizza paddle and begin to add toppings.

7. If you are using a pizza pan, brush the bottom with a little olive oil first and then start from the center of the dough, using a patting and stretching combination until you reach the edges. You may need to gently pull and stretch some parts to reach the edges.

Uses:
You are now ready to make your favorite pizza.

Note:
1. Pizza dough freezes well and is great to have on hand. Freeze one and use the other for the pizza you are making.

2. To freeze the dough, wrap the ball of dough in plastic wrap and place in a freezer bag, or wrap with aluminum foil. It can be frozen for up to 6 months.

3. To thaw, place in the refrigerator overnight and then remove from the plastic bag or foil, and bring to room temperature in an oiled bowl covered with plastic wrap. When it is at the point of beginning to rise again, it is ready for making pizza according to the recipe.

Makes approximately 1 pound

Ingredients
1 gallon whole milk
1 quart buttermilk

Method
The fresh ricotta can be used for gnocchi, pasta, lasagna or sauces.

1. Combine the milk and buttermilk in an 8 quart stainless steel pot over low heat. Place a thermometer in the liquid, without allowing it to touch the bottom of the pan, and continue to heat until the liquid reaches 175°.

2. While the liquid is heating, rinse some cheesecloth and use it to line a strainer or small colander placed in a bowl.

3. When the ricotta forms on the surface of the milk, remove it with a slotted spoon or skimmer and place it in the lined strainer.

4. Let the ricotta drain in the cheesecloth for 1 hour. Then place the lined strainer in a bowl and place in the refrigerator to let drain for a few more hours.

5. Store in an airtight container. Ricotta is best when used in a few days.

Makes approximately 3 dozen
Ingredients
2½ cups all-purpose flour
¾ cup sugar
2 teaspoons baking powder
½ cup vegetable shortening
2 eggs
¼ cup milk
1 teaspoon vanilla extract
3 drops anise oil (optional)
¾ cup toasted sesame seeds

Method
1. Preheat the oven to 375 (190°C).
2. In a large bowl, sift the flour, sugar, and baking powder together.

3. Work in the shortening as you would when making pie dough, to the consistency of coarse meal.

4. Beat into the dough the eggs, milk, vanilla, and anise oil. The dough should be moist but not sticky. If the dough is too sticky, add a little more flour.

5. Take a small portion of the dough and roll out to a ½ inch (1.5 cm) diameter cylinder.

6. Spread some sesame seeds on a large piece of waxed paper and roll the dough in the seeds until the cylinder is completely covered.

7. Cut the dough into 1½ inch (4 cm) pieces on a diagonal.

8. Place the cookies on a lightly greased sheet pan and bake for approximately 10-15 minutes, or until golden brown.
9. Cool the cookies on a rack and store in an airtight container.

Uses:
These cookies are also commonly served at Christmastime but are good year 'round.