My Culinary Blog

4 Tablespoon Butter
8 Slice Bacon; cut in 1/4″ strips
2 Eggs
2 Egg yolks
1 Teaspoon Red pepper flakes
1 Cup Parmesan cheese
1/2 Cup Heavy cream
1 Teaspoon Salt
Black pepper
1 Pound Spaghetti
8 Quarts water

Cream soft butter. In another bowl, beat eggs & yolks and whisk until blended, add 1/2 cup cheese. Heat large casserole dish in 200F oven. Bring water & salt to boil in large pot. Meanwhile, fry bacon in skillet over med heat until crisp. Pour off half of fat and stir in red pepper flakes and cream. Bring cream mixture to simmer and keep warm until spaghetti is done. Transfer cooked spaghetti to heated serving bowl and stir in creamed butter.
Coat well. Stir in hot bacon & cream mixture and finally the beaten eggs and cheese. The heat of the pasta will cook the raw eggs. Taste and season with salt and pepper. Serve with remaining grated cheese.

6 eggs
1/2 cup sugar
1/2 tsp. nutmeg
1/2 cup marsala
3 tbsp. dark rum
1−1/2 cup heavy cream

Separate the eggs and place the yolks in the top part of a double boiler. Place the whites in a stainless steel bowl at room temperature. Add sugar and nutmeg to eggs and beat, off the heat, until it forms ribbons. Add marsala and rum and place over double boiler. Beat until frothy and foamy and quite firm, about 2 to 3 minutes. Remove to ice bath and cool while whisking. Beat the cream to soft peaks and fold egg mixture into whites.
Place into ice cream machine and chill according to manufacturer’s instructions. Place in freezer, well covered. When ready to serve, scoop
into balls and garnish with crushed amaretti cookies.

1 lb. ricotta cheese
1 1/2 lbs. mozzarella cheese (grated), divided
1/4 cup romano cheese (grated)
Salt and pepper
1/4 cup provolone cheese (grated)
Parsley (chopped)
3 eggs
2−3 cups tomato sauce

Combine all ingredients together, except tomato sauce. Mix well.
(Use 1 lb. mozzarella cheese)
Spread some tomato sauce on the bottom of a baking pan. Stuff manicotti shells and place in pan. Spread more tomato sauce in between each layer and on the top, followed by 1/2 lb. of just mozzarella cheese. Bake at 350 degrees F for 3/4 hour. Then, broil for 2−3 minutes to brown top.

2 LARGE EGGPLANTS
1 Teaspoon SALT
3/4 Cup OLIVE OIL
2 CLOVES GARLIC, CRUSHED
2 ONIONS, CHOPPED
1 Pound PLUM TOMATOES, Quartered
3 CELERY STALKS, DICED
1 Pound CAN PITTED BLACK OLIVES
12 Ounce JAR OLIVE SALAD
1/4 Cup CAPERS
1/2 Cup PINE NUTS
1/4 Cup RED WINE VINEGAR
2 Teaspoon SUGAR
SALT AND PEPPER TO TASTE

Wash and cube unpeeled eggplant. Salt and let stand 1 hour. Squeeze dry. Saute in oil until soft. Remove. Saute onions and garlic in same oil. Add tomatoes, olives, and celery. Cook until tender−−15 minutes. Add eggplant, capers, and pine nuts. In another pan heat vinegar and sugar. When dissolved, pour over eggplant. Season to taste and cook an additional 20 minutes. Serve hot or cold as relish with dinner or with french bread rounds as a buffet or cocktail dish.

1 Loaf Italian bread, halved lengthwise then cut
crosswise diagonally, into 1−in slices
1 Garlic clove; minced
2 Tablespoon Olive oil
2 Large Tomatoes; peeled, seeded, and chopped
1/4 Teaspoon Salt
1/4 Teaspoon Pepper
1/2 Cup Chopped fresh basil

Toast the bread under the broiler until lightly browned. Combine the garlic and olive oil and brush over one side of the bread. Spread the tomatoes over the bread. Sprinkle with salt and pepper. Broil for about 30 seconds to heat the tomatoes. Sprinkle with basil and serve.