Pate Brisée 2
Pate Brisée is a classic French tart dough but it is perfect for making any kind of pie. It requires a light hand and produces a crispy and layered dough. It’s my go to recipe for tarts and pies of all kinds.
Enough dough for a double crust 23 or 24 centimeter tart or pie pan which is quite large.…
Bill Rubino
Posted in Pies & Tarts, Baking, Fruit Deserts 
Cherry Pie a Typically American Recipe!
Not living in the US any more one thing that I really miss is cherry pie. It would seem the only way I’m going to get it, is to make it myself. It’s not a very difficult recipe and you can always use a good quality pre-made pie dough if you like.
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Cornbread
Whether it’s for Thanksgiving dinner or a midweek stew, cornbread so easy to make is a wonderful addition to a hearty warming cold-weather meal. I came across this a while ago and found it easy and very satisfying. You can also change it a bit by adding herbs like fresh rosemary.
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Bill Rubino
Posted in Jellys, Chutneys & Compotes Green Tomato Chutney
When life gives you lemons? Well, when September gives you to many green tomatoes it time to make chutney! Here’s a recipe that would go well with almost anything that’s roasted. Chicken, beef or lamb. It’s a bit sweet but very savory, I would also serve it on the side of my Chicken Tikka or any Vindaloo preparation.
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Gremolata of Egg, Parsley, Anchovy & Lemon
This isn’t exactly a Gremolata but I didn’t know what else to call it. It’s very close and extremely easy to make. I love it, it really perks up a meal. Use it with almost any deep-fried, sautéed or poached fish. It’s lemony freshness can give many dishes a real lift,
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Bocatelli with Tomato Sauce Anchovy, Red Pepper and Capers
OK OK I understand you’re confused – That’s not Bocatelli it’s Camponelli because that’s what I had in the cupboard tonight. I am putting this recipe up because it is truly one on my top 10 favorites of all time. I can eat this once a week and I actually have to keep it down to once a month.
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Tortiglioni with Tiny Shrimp and Smoked Salmon
This little dish was if memory serves me right was introduced by Wolfgang Puck at Spago, way back in the early 90’s. He was of course the guy who introduced smoked salmon on pizza! There are some horrible versions of this recipe and I think I have been served many of them.
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Tomato and Tuna Sauce with Olives
This is one of my favorite and easiest recipes that I know. I usually make this with Linguini or thicker Bucatini but it doesn’t matter that much which pasta you use it’s always good and spicy.
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Teriyaki Sauce
Time for Teriyaki, but I mean the real thing, not the over sweetened, thick and gummy dish we typically see in restaurants. It’s so easy to make your own and it seems you can buy small bottles of Sake.
The “teri” in Teriyaki means “glossy,”
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Salmon Canape 1
I can’t imagine anything as simple or versatile as these little beauties. Besides whipping a little heavy cream and mixing in a bit of horseradish they practically make themselves.
Feel free to change the type of fish, smoked haddock, trout just about any fatty smoked fish will do.
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