“Next, 'baccala marechiara,' codfish with a sauce of tomatoes, capers, olives, garlic, and parsley, a lighter version of her puttanesca. She laid out fresh cod in a baking dish, ladled the marechiara sauce over it, and set it in the oven until the cod was cooked through and flaky. She would serve it on a platter over linguine dressed with the good olive oil and cracked black pepper. As the sun came up, she set out the fresh-baked bread, and its aroma enveloped the room. She'd made platters of salads, melon balls wrapped with prosciutto, a huge antipasto with cuts of cured meats, cheeses, and olives, and a fresh-fruit tray that exploded with color. She pulled the chicken out to rest, sampled the bourguignonne, set the lasagna to bubble and cool on the big table, stirred her soup and turned down the heat on it.” CookingDinnerIngredientsPastaAppetizersAngelina D AngeloCodfish Book:Angelina's Bachelors Source: Angelina's Bachelors
“The next day, Angelina was tending a fresh pot of red gravy on the stove. She was going to make Veal Parmigiana for dinner, to be accompanied by pasta, fresh bread, and salad. She left the sauce on low and went to put the finishing touches on the pie she had planned. Earlier, she had made 'a vol-au-vent'- the word means "windblown" in French- a pastry that was as light and feathery as a summer breeze, that Angelina had adapted to serve as a fluffy, delicately crispy pie crust. The crust had cooled and formed a burnished auburn crown around the rim of the pie plate. She took a bowl of custardy creme anglaise out of the refrigerator and began loading it into a pie-filling gadget that looked like a big plastic syringe. With it, she then injected copious amounts of the glossy creme into the interior of the pie without disturbing the perfect, golden-crusty dome. That done, she heated the chocolate and cream on the stove top to create a chocolate ganache, which she would use as icing on the pie, just to take it completely over the top.” DinnerChocolateIngredientsCreamPieBakingDessertAngelina D AngeloCustard Pie Book:Angelina's Bachelors Source: Angelina's Bachelors
“She decided to start them off with a Sweet Corn Bisque with Crab "Souffle." The pureed texture of this deeply penetrating soup gave it a rich, suede-smooth mouth-feel, and the stack of jumbo lump crabmeat mounded in the center, warm and bound together with a whisper of mayonnaise and coriander, told someone immediately that you were excited they came. The main course would be center-cut Filet Mignon in a Grand Marnier Reduction, with Chestnut Mashed Potatoes and Green Beans Amandine. Romantic encounters had been preceded by bold yet classically inspired meals like this since Casanova's day. She advised Pettibone in no uncertain terms that the steaks needed to be done just to the brink of medium-rare, then finished with butter and allowed to carry-over cook their last five minutes for the best results. Dessert would be a delicate Flan with Sauternes Caramel, a velvety, infused custard that finished with a rapturous, dulcet swirl of caramel on the tongue.” TasteDinnerDessertFood PreparationAngelina D Angelo Book:Angelina's Bachelors Source: Angelina's Bachelors