Garlic bread, Spanish-style: Rub baguette slices with garlic cloves, brush with extra-virgin olive oil, and grill to a crisp, then rub with cut plum tomatoes -- that's the traditional version of these Catalan toasts. Here, they're given the special-occasion treatment with oven-dried tomatoes, fresh herbs, and other toppings, all inspired by the flavors of the region.This recipe originally appeared in Martha Stewart's Appetizers (Clarkson Potter).
Perfect risotto is easy to make; the key is to be sure the stock is fully incorporated after each addition and to avoid overcooking the rice. If you prefer, you may use Parmesan instead of Asiago cheese in this recipe.
This is a very versatile condiment. Try serving it with poached fish or grilled meats or drizzled over sliced ripe tomatoes. The sauce can also be prepared in a food processor but will have a more pastelike consistency.
When purchasing the veal chops, have your butcher remove the chine bone, cut the rib bone to a 5-inch length, and then french the rib bone; have all fat removed and the chops pounded to a 1/4-inch thickness.
Charred bells lift a chicken dish to a flavorful new place. The chicken breasts are skinless (which cuts their fat in half) and marinated in garlic, marjoram, and olive oil, then grilled. In the mix are also potatoes with skins; their fiber-filled, most healthful part.
When you roll out the ravioli, keep in mind that settings on pasta makers vary. We used a KitchenAid pasta-roller stand-mixer attachment, but you can use any machine, as long as you change the settings incrementally. If you are pressed for time, you can substitute wonton wrappers for the homemade pasta dough.