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“She made her aubergine napoleons, a beautifully layered dish of smoked mozzarella paired with a nutty, millet flour-coated, sautéed eggplant, finished lightly crispy on the outside and velvety smooth on the inside. She peeled her roasted peppers and laid them out with fresh balls of salty mozzarella, cherry tomatoes, fresh basil, and a sprinkle of balsamic vinaigrette. She broke out a mixture of ground beef, veal, and pork for the rosemary and garlic meatballs, fried up in a cast-iron skillet and set swimming in her red-gravy cauldron.”

Quote by Brian O'Reilly

Book:Angelina's Bachelors
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Angelina's Bachelors

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“Downstairs, Angelina rummaged through Mrs. Capuccio's refrigerator and found some pumpernickel bread, the end of a smoked pork roast, and a half a pound of Swiss cheese. She started thinking of the kinds of food she'd miss making most if she were stuck in bed most of the day, and she immediately thought deli. She cruised the refrigerator shelves and found some India relish, which she mixed together with a bit of ketchup and mayonnaise to make an improvised Thousand Island dressing. When she found a little can of sauerkraut in the cupboard, she knew she had a winner. She cooked up a Reuben sandwich in a cast-iron skillet, brewed a strong cup of tea with two sugars and a drop of milk, and brought it up to the room on a tray with some dill pickle slices on the side.”

IngredientsSandwichAngelina D AngeloSandwich MakingDeliReubenThousand Island Dressing
Book:Angelina's Bachelors
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“You have my baccala?" asked Angelina. "Baccala, that's the salt fish, 'cause God's Word gives a flavor to the world." Each of the fishes traditionally had a special religious reason for being served at the feast, and Angelina ran through the checklist with Angelo as if reciting a liturgical call and response at mass. "Clams and oysters?" asked Angelina. "'Cause God is your armor from trouble," said Angelo. "Calamari?" " 'Cause God can reach out his arms and find you everywhere you go." "Got my eels?" "'Cause God's Word goes so quick like a flash to your ears." Big, white paper packets of wrapped fish landed on the counter with each benediction. "The smelts?" "Even the smallest will be as the biggest when Kingdom comes." "And the flounder?" Angelo looked at her and playfully tapped one eye. "God's eyes are always open.”

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“Tina, who clearly had it in mind to dazzle her new husband in the kitchen, wanted desperately to learn the secrets of Angelina's red gravy. So they picked a Sunday afternoon soon after New Year's and Angelina hauled out her mother's old sausage grinder and stuffer. Gia had volunteered to make the trip to the butcher's shop and brought back good hog casings, a few pounds of beautifully marbled pork butt and shoulder glistening with clean, white fat, and a four-pound beef chuck roast. It wasn't every that the grinder came out for fresh homemade sausages and meatballs, but it wasn't every day that Gia and Angelina teamed up to pass on the Mother Recipe to the next generation. Gia patiently instructed Tina on the proper technique for flushing and preparing the casings, then set them aside while Angelina showed her how to build the sauce: start with white onion, fresh flat-leaf parsley, and deep red, extra-sweet frying peppers; add copious amounts of garlic (chopped not so finely); season with sea salt, crushed red pepper, and freshly ground black pepper; simmer and sweat on a medium flame in good olive oil; generously sprinkle with dried herbs from the garden (palmfuls of oregano, rosemary, and basil); follow with a big dollop of thick, rich tomato paste; cook down some more until all of the ingredients were completely combined; pour in big cans of fresh-packed crushed tomatoes and a cup of red wine (preferably a Sangiovese or a Barolo); reseason, finish with fresh herbs; bring to a high simmer, then down to a low flame; walk away.”

FamilyCookingWineMeatIngredientsVegetablesHerbsSauceAngelina D AngeloMamma Gia
Book:Angelina's Bachelors
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“Angelina went into the kitchen, her only hope of sanctuary, and started building a couple of sandwiches. She toasted some Italian sandwich bread, cooked up half a pound of thick-cut bacon, sliced some tomato, diced up a hard-boiled egg, cut some razor-thin slices of red onion, laid on a couple of sardines, topped the stack with lettuce, and schmeared generous swirls of mayo on the bread. Then she made herself a big, hot cup of peppermint tea and sat down at the table for her lunch.”

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“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.”

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“These are universals, as is the fear women feel during times of political upheaval that occur in what could still be called the outside world of men--whether during the Taiping Rebellion so many years ago or today for women in Iraq, Afghanistan, the Sudan, or even right here in this country in the post-9/11 era. On the surface, we as American women are independent, free, and mobile, but at our cores we still long for love, friendship, happiness, tranquility, and to be heard.”

InspirationalWomen S RightsAuthor S NoteAuthor S Acknowledgement
Book:Snow Flower and the Secret Fan
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