WSJ Oct 2022 SVG 6


1 lb cannellini beans, soaked overnight

5 cloves garlic

1 sprig fresh sage

olive oil

3 sweet Italian sausages, cut lengthwise, remove from casings

2 cloves garlic

4 fresh sage leaves

Can 28 oz crushed tomatoes

salt & pepper


  1. clean and rinse beans. Soak overnight, cover with 3 inches water. Drain
  2. Cover drained beans with 2″ water, add garlic & sage, 2 TB olive oil. Cover, simmer 40-50 min (or use pressure cooker). add some salt, cook 10 min more. (Can leave beans in liquid, refrigerate up to 5 days)

SAUSAGES & TOMATOES Pre Heat oven 375°

  1. Oven proof pan, heat with 2TB olive oil Med-Hi heat.Add crumbled sausage, garlic & sage. Stir until browned
  2. ADD canned tomatoes, stir, reduce heat Med-Low. Cook 10-15 min until glossy & thick
  3. ADD 4 C prepared beans
  4. Transfer to oven, bake 25-30 min until edges crusty & brown

Alison Roman SVG: 4


1/4 C olive oil

1/2 small red onion thinly sliced

4 anchovy fillets in oil

chili flakes

2 TBs tomato paste

400g/14 oz can whole peeled tomatoes (crush)

340g/12oz bucatini or spaghetti

Sweet Italian sausage, crumbled, cooked separately (optional)

Parmesan cheese


  1. Boil large pot salted water
  2. Heat olive oil in heavy based pan, add onion, season with salt & pinch red chili flakes. Cook until done but not browned 10-15 min. ADD anchovies, stir until melted ~30 sec. ADD tomato paste, cook until darkened brick-red ~ 90 sec.
  3. ADD canned tomatoes crushed, season, reduce heat to med-low. Cook until sauce thickens. ADD cooked crumbled sausage.
  4. Cook pasta, drain, reserve 1/2 C liquid. ADD pasta and 1/2 C liquid to pan, toss to coat.
  5. Serve in bowls, top with parmesan cheese

ps, sauce can be made days ahead of time.

Nordstjernan 2022 Bake at 375º

Pearl or medium barley (not hulled or instant). Use cast iron dutch oven.


4 C chicken broth

1 C water

1 TB olive oil

1 onion finely chopped

2 garlic cloves

2 tsp fresh thyme chopped

1 1/2 C pearl barley

1/2 C dry white wine

3/4 C parmesan cheese shredded

2 TB unsalted butter

chopped fresh parsley or chives for serving

S & P

2x 10 oz packages cremini Mushrooms ~ 4 C sliced. Sauté in 2 TB olive oil & 2 garlic cloves until brown ~ 10 minutes, then add 1 TB soy sauce.


  1. Heat oil, sauté onion ~ 3-5 min. Add garlic and thyme for one more minute.
  2. Add barley, 3 C broth & 1 C water. Bring to simmer, cover with lid and transfer to oven. Bake 1 hr.
  3. Remove pot from oven, move to stove top.. Med-lo heat, add wine & remainder C of broth. Stir constantly until creamy ~ 3 min.
  4. Remove pot from heat, stir in butter and parmesan. Season with S & P. Fold in mushroom mixture. Top with chopped parsley, serve immediately.

Leftovers? Make risotto cakes.

1 C leftover risotto chilled

2 TB Danish havarti, shredded (or mozzarella or Fontina)

1 large egg beaten

3/4 C panic bread crumbs

veg oil for frying

Coarse salt & lemon wedges


Divide leftover risotto into 2 equal portions into a 3″ wide cake.

Put cheese into indentation & mold risotto around cheese, pat cakes (damp hands if sticky)

Beat egg in one bowl, panko crumbs in another. Coat each cake in egg, then in panko- pressing in crumbs.

Heat Oil in skillet ~ 1/4″, med heat, cook until golden brown ~ 4 min per side, reduce heat if browning too quickly. Transfer to paper towel.

Tyler Florence recipe. svgs 6-8. Use Ricer. QED!


  • 4 LBS Yukon potatoes, cut into quarters if large, peeled or scrubbed.
  • Bay leaf
  • 2 TB salt
  • 2 C whipped cream
  • 3 TB unsalted butter
  • 2 TB chopped chives


  • Boil cut potatoes in pot 2 TB salted water with bay leaf ~ 20 minutes until tender.
  • Drain, remove Bay leaf.
  • Warm cream and butter in sauce pan
  • Rice potatoes into large bowl, add warm cream/butter & season with salt & pepper.
  • top with chopped chives

Very easy, quick, QED

  • 1 C farro, brown in pan, add a sprig thyme to water to cook Farro. Drain


  • Chèvre
  • walnuts
  • cucumber – quarter lengthwise, slice
  • red pepper
  • dried cherries
  • Tuscan Kale
  • s & p

Bon Appetite 2018 – Cam’s. Q.E.D. 4 Svgs

Great with Lemony Chicken Thighs


  • ¼  olive oil
  • 8 garlic cloves sliced thin
  • 2 Lbs assorted summer squash/zucchini – quarter lengthwise, sliced
  • 1 tsp Aleppo pepper
  • 12 ounces ziti, pacchetti or other large tube pasta
  • 2 ounces (½ C ) grated parmesan, plus more for serving
  • 1 TB lemon juice
  • ½ C Basil leaves, divided.

Garlic, squash & Aleppo pepper:

  • Heat oil in skillet, cook garlic 4 min
  • Add squash, cook med hi, toss until squash begins to break down, turn down heat, cook until jammy/soft 15 min.
  • Add Aleppo pepper

Cook pasta until very al dente

  • Transfer pasta to skillet with squash, add ½ C pasta cooking liquid.
  • Heat in skillet, add parmesan cheese in stages along with pasta liquid until sauce coats pasta.
  • Toss in lemon juice and most of basil.

Serve pasta, add more parmesan, Aleppo pepper & basil


2017   4 svgs, 400° oven

  • 2 LBs butternut squash, peeled, seeded & cut into 3/4″ chunks ~ 3 Cups
  • 5 TB olive oil
  • 2 tsp fresh thyme leaves chopped
  • s & p
  • ¼ C pistachios (toast 5 min, 400°)
  • 1 ½ C quinoa
  • 4 C broth (vegetable or water for Quinoa)
  • ¼ C cranberries
  • 1 TB white wine vinegar
  • 3 oz baby spinach

A. Roast cubed squash tossed with 3 TB oil,  thyme, 2 tsp salt 1 tsp pepper. Baking sheet in oven 30 mins.

B. Cook quinoa in water/broth. simmer covered ~ 9 mins, drain. Add 2 Tb oil, pistachios, cranberries, vinegar.

C. In Large bowl: toss spinach with hot squash from oven. Add B. (quinoa).

Sunset 2016 6 svgs


  • 2 C cooked barley (about 2/3 C dried) or Faro.
  • 1 thinly sliced fennel bulb,
  • 2 thinly sliced raw golden beets or cubed/chopped if cooked.
  • ½ thinly sliced red onion,
  • ¼ C chopped toasted almonds,
  • ¼ C fresh torn mint.
  • Dressing: ¼ C olive oil & 3 TBs sherry or red wine vinegar.


INGREDIENTS: 4 oz tin of sardines in olive oil, 3 cloves garlic, 1 small head fennel sliced thinly  with fronds, chili flakes – optional, 1 C canned peeled tomatoes – crush if whole, 2 oz dry white vermouth,  1 med lemon juice & zest, 1/3 C toasted Panko bread crumbs – add zest to bread crumbs., ¾ LB dry linguine.


  • Start to boil pot of water for pasta.
  • Skillet: add 1 TB sardine oil to pan, add fennel cook until fennel soft starting to caramelize, add garlic. Add tomatoes and juice. Cook until liquid reduced, add vermouth and reduce.
  • Add sardines to skillet, break up into chunks, add juice of lemon.
  • Cook pasta short of al dente, use tongs to transfer pasta to skillet, add a bit of starchy water & toss to combine.
  • Transfer pasta mixture to serving bowl or individual bowls, drizzle with olive oil,  sprinkle toasted bread crumb lemon zest on top. Garnish with some fennel fronds


INGREDIENTS: 1 garlic clove, 2 oz ~ 2 C spinach, wilted in pan, 1 english muffin toasted , 2 sardines smokes in oil, 1 tomato sliced. lemon juice, mustard & mayo.


  • Heat 2 tsp oil in pan, sauce garlic, add spinach – wilt, remove from heat, drain.
  • Toast bread, add little mayo & mustard,add spinach, then sardine, drizzle lemon juice, top with slice of tomato.

WSJ  2017 Serves 4

INGREDIENTS: 4 olive oil packed anchovies, 4 Tb olive oil, 2 C green or black lentils, 1 head garlic halved crosswise, 2 sprigs fish sage, 2 med heads fennel halved lengthwise sliced very thin, 2 C ricotta, 2 TB chopped parsley, lemon zest & juice ½ lemon.


  • Anchovies- place on dish, drizzle with some oil, lemon zest.
  • Cook lentils- use heavy pot (Dutch oven) cover lentils with 2 inches of water, add garlic halves & sage & 2 TB olive oil. Bring to a boil, reduce heat & simmer until lentils tender ~ 20 min. Add more water if needed. Strain and drizzle with oil & S&P.
  • Sliced Fennel- if woody, sprinkle with lemon juice. 2 Tb olive oil.
  • Each plate: ½ C Ricotta, arrange dressed fennel on top, spoon lentils over fennel. Top with marinated anchovies, extra oil and chopped parsley.