NEW RECIPES

PORCINI SPAGHETTI Many years ago I was included on a trip to Rome with Leonard Bernstien, a remember Bernstien downing raw Porcini from a street vender in Rome. Since then Porcini have been a favorite, they are rich, earthy, very fancy and delicious. Mostly we can only get dried porcini which are not the ones in Roma, but still very, very good! Porcini are sold in most markets and certianly all Italian markets, a little bit goes along way. This recipe includes sausage, cr

PASTA PUTTANESCA We love, love, love Puttanesca! I 've have been preparing versions of theis super dish forever. It is great with or without anchovies, as this recipe is. Sometimes I top it with sliced seared Ahi tuna or shrimp or just grated Parm. It is fast and very satisfying on a winter evening. This recipe uses fusilli pasta, it is equally as good with penne rigate . PASTA PUTTANESCA - Recipe serves (4-6), leftovers reheat well. 1 pound fusilli pasta cooked al dente

BAY SCALLOPS AND SECRET SAUCE This is a simple recipe that transforms the usual rubbery frozen Bay Scallop into a perfect delight. Frozen Bay Scallops are usually treated to preserve them, the end result after being cooked is often rubber and/or a watery scallop. I've found a few tricks to change all of that to lusciousness. Start with the inexspensive frozen Bay Scollop defrosted and then (below)! Next my not-so-secret, Secret Sauce; I delvoped this copykat recipe after

ULTIMATE EGGWICH Around the holidays, we always bake a ham, sometimes several, during November through December. A favorite in our house (Koji included) is ham salad made with leftover baked ham. My personal favorite is a decadent eggwich using deli ham, a paper-thin lacy scrambled egg, Colby Jack, and ham salad dressed with butter, mayo, and ketchup. The ham salad recipe follows; the rest you can figure out. HAM SALAD - Recipe (makes several cups) 3 cups leftover baked ham,

SHUMAI SHUMAI CAN ALSO BE STEAMED I prepare various types of Shumai, and this particular one is a Japanese version, cooked using the...