“The bitters are excellent for your liver, the gin is bad for you. They balance each other.”
Orson Welles
No one really knows where this fabulous elixir originated, the most popularly accepted account is that it was invented in Florence, Italy in 1919, at Caffè Casoni, now called Caffè Cavalli. Count Camillo Negroni invented it by asking the bartender, to strengthen his favorite cocktail, the Americano, by adding gin rather than the normal soda water. The bartender also added an orange garnish rather than the typical lemon garnish of the Americano to signify that it was a different drink. One of the earliest reports of the drink came from Orson Welles while working in Rome on Cagliostro, where he described a new drink called the Negroni, “The bitters are excellent for your liver, the gin is bad for you. They balance each other.”
However, Noel Negroni, a member of the prestigious Negroni family recently researched the family archive and discovered there never was a Count Camille Negroni. According to Noel it turns out that the true inventor of the Negroni is Pascal Olivier de Negroni de Cardi , Comte de Negroni, Noel’s fourth cousin. According to Noel Negroni, since Corsica is much closer to Italy than France it’s not a huge leap to presume that Comte Pascal would have been very familiar with Italian gastronomy.
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Negroni with burnt orange zest
An Italian cocktail made up of gin, vermouth and compari, garnished with fresh orange and flamed orange zest.
Instructions
put ice in a shaker with gin, vermouth and compari and shake till cold. Pour into glass over ice. Take a slice of orange zest off an orange and light it for 5 seconds to warm up the oils. With the lighter still on the zest, squeeze it so it flames then run it around the rim of the glass. Garnish with orange segments.
Recipe Notes
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When yachting, most people just naturally lean toward eating fish. After all, you are on the open sea. This pan seared sea bass with yellow corn sauce is a delicious dish that is as good-looking as it is tasting. It rivals any you could order in a high-end restaurant.
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Pan Seared Sea Bass with Yellow Corn Sauce
A delicious dish that is as good looking as it is tasting. This pan seared sea bass will rival any you could order in a high-end restaurant.
Instructions
For the sea bass
Salt and pepper both sides of the sea bass. Set aside and prepare sauce. After sauce is done, Heat a non-stick pan on medium heat. Add olive oil and cook the seabass on all sides until golden brown.
For the corn sauce
Cook corn in boiling water for 10 minutes. Cut the corn off the cob and set aside. Heat oil in a sauté pan over medium heat. Add the garlic, shallots and salt. Sauté for 1 minutes. Add the corn and cook for 2 more minutes. Increase the heat to medium high and add the white wine. Cook until reduced ¾ of the way. Remove from heat. Put the mixture into a food process and add the chives and heavy cream. Process until smooth. Strain through a Foley food mill. Add lemon juice. Season with salt to taste.
Recipe Notes
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Panna cotta, Italian meaning cooked cream, is an Italian dessert made by simmering together cream, milk, and sugar and gelatin. It is believed to have originated in the Northern Italian region of Piedmont, although it is eaten all over Italy. It is not known exactly how or when this dessert came to be, but some theories suggest that cream, for which mountainous Northern Italy is famous, was historically eaten plain or sweetened with fruit or hazelnuts. Earlier recipes for the dish did not directly mention gelatin, but instead included a step in which fish bones were boiled; this is now known to extract collagen from the bones, which turns to gelatin.
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Panna Cotta with honey and berriesFrom: GalleyChef.org
Light as a feather, creamy and easy. This is a dessert that will satisfy that sweet tooth.
Instructions
Place the half and half in a heavy saucepan. Sprinkle the gelatin over. Let stand for 3 to 5 minutes to soften the gelatin. Stir over medium heat just until the gelatin dissolves but the milk does not boil, about 5 minutes. Add the cream, honey, vanilla, nutmeg, and salt. Stir until the sugar dissolves, 5 to 7 minutes. Remove from the heat. Pour mixture through a fine strainer to remove any lumps. Grease 4 ramekins. Pour mixture into ramekins. Cool slightly. Refrigerate until set, at least 6 hours. Remove the panna cotta from the ramekins onto a plate. Spoon berries over the top and serve. Decorate with chocolate drizzle or honey if desired.
Recipe Notes
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Pappardella are large, very broad, flat pasta noodles, similar to wide fettuccine. The name derives from the verb “pappare”, to gobble up. Pappardelle is a well-loved type of pasta in Tuscany. Tagliatelle, tagliolini, pappardelle, tortellini, and lasagne are some of the pastas made from sfoglia, the “leaves” of egg-and-flour dough. Tagliatelle which simply means cut pasta is a pasta wider than fettuccine but narrower than pappardelle. Legend has it that the tagliatelle shape–strips of pasta about a half inch wide, was invented in 1487 by Maestro Zafirano, a cook from the village of Bentivoglio, on the occasion of the marriage of Lucrezia Borgia to the Duke of Ferrara. The cook was said to be inspired by the beautiful blond hair of the bride. Despite the appeal of this romantic notion, it seems likely
that the invention of tagliatelle in Italy is earlier. Not only do we have pictorial representations of tagliatelle before this date in the Tacuinum Sanitatis, an eleventh-century Arab health manual translated into Italian that was first illustrated in the fourteenth century, but in the Compendium de naturis et proprietatibus alimentorum, a list of local Emilian nomenclature for foods compiled in 1338 by Barnaba de Ritinis da Reggio di Modena, the entry for something called fermentini indicates that it is cut into strips like tagliatelle and boiled.
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Papardelle with Leeks and Bacon From: GalleyChef.org
Creamy, pasta with smoky bacon. This is the best pasta I've ever had!
Instructions
Heat oil and butter in a large heavy pot over medium heat. Add bacon and cook, stirring often, until fat is rendered and bacon is crisp, 5-8 minutes. Add leeks and season with salt. Increase heat to medium-high and cook, stirring often, until leeks begin to brown, 5-8 minutes. Add cream, tarragon, pernod and 1/2 cup water. Bring to a boil, reduce heat, and simmer, stirring occasionally, until sauce is thickened and coats the back of a spoon, 5-8 minutes.
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 2 cups pasta cooking liquid. Add pasta, Parmesan, and 1 cup pasta cooking liquid to sauce and stir to coat. Increase heat to medium and continue stirring,adding more cooking liquid as needed, until sauce coats pasta.
Recipe Notes
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This pasta salad has all the flavors of puttanesca sauce.
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Pasta Salad Putenesca
This salad has the salty bite of feta cheese and kalamata olives with the briny flavor of capers and lemon resulting in a delicious puttanesca - ish taste.
Instructions
Cook the pasta according to the package directions and drain. While pasta is cooking, combine all the dressing ingredients in a food processor and process until smooth. When pasta is done and drained and still warm, add dressing and tomatoes, olives, cheese and parsley. Season to taste with salt and pepper.
Recipe Notes
Recipe Notes Add cooked and cooled shrimp for a more substantial salad. © Galley Chef All Rights Reserved
This pear tart, typically Parisian, is called tarte bourdaloue in France, and is the pride of any French patisserie. Traditionally, it’s filled with almond cream, however, this recipe skips that (and the calories) without forfeiting any delicious flavor.
For some of the almond flavor, try adding a touch of almond extract to the marscapone instead of pear brandy
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Pear Tart - as delicious as it is lovely.
This pear tart has a buttery, flaky crust and a delicious pear filling with pear brandy added to kick up the flavor.
Instructions
For the pastry
Process the flour, butter, sugar and salt in a food processor fitted with a steel blade until butter is pea–size. Add the water and mix until dough gathers into a ball. Remove from machine, dust with flour, wrap with plastic wrap. Refrigerate 1 hour. Roll out the dough on a lightly floured surface. Line a 9 inch tart pan with the dough. Trim and crimp the edges. Prick the bottom of the dough with a fork. Freeze while preparing the filling.
For the filling
Preheat oven to 400 degrees. Cut eat of the pear halves crosswise into slices as thin as possible, maintaining the shape of the pear half by keeping the slices in place. Fan 5 of the pear halves in the tart shell filling in the gaps with the 6th pear half. (arrange to look like a flower) Sprinkle the pears with sugar. Dot the pears with butter. Sprinkle with pear brandy. Bake until the pears are caramelized and the crust is well browned, 50 to 60 minutes. Let cool 10 minutes.
For the glaze
While the tart is baking, make the glaze. Heat the apricot jam and pear brandy in a small sauce pan until melted and smooth. Spoon the glaze over the tart.
For the garnish
Mix the mascarpone cheese with the sugar and pear brandy. Cut the tart into wedges and serve warm topped with a dollop of pear flavored mascarpone cheese.
Recipe Notes
Recipe Notes Check tart 35 minutes into baking. If the crust is getting too dark, cover with foil. © Galley Chef All Rights Reserved
These delicious little treats are great along side a cheese tray with the honey and port wine reduction sauce drizzled over a soft cheese.
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Pecans Glazed with honey and Port wine
These delicious pecans glisten with their tasty coating of honey and port. With their crispy, crunchy texture, they are easily a favorite snack food at our house.
Instructions
Preheat the oven to 350°. Spread the pecans on a rimmed baking sheet and toast for 8 minutes, or until lightly browned. 2. Meanwhile, in a large saucepan, combine the honey, port, pepper and bay leaf and bring to a boil. Cook over moderate heat, stirring occasionally, until slightly thickened, 3 to 4 minutes. Discard the bay leaf. 3. Add the pecans to the saucepan, stirring to evenly coat them. Using a slotted spoon, drain the nuts very well. Line a baking sheet with parchment paper and spread the walnuts on it in a single layer. Sprinkle with salt. Bake for 12 minutes, stirring once, or until the nuts are mostly dry; let cool. Separate any nuts that stick together. 4. Meanwhile, simmer the remaining syrup over low heat until it is thick enough to coat the back of a spoon, about 3 minutes. Drizzle it over cheese and serve with nuts.
Recipe Notes
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