Archive for October, 2011

Toni’s Tuna Salad

Posted in Entree, Salad, Seafood, Side, Toni Verticelli Farmer with tags , , , , , on October 24, 2011 by thekytchnwytch

1 5 oz. can albacore tuna, drained
2 carrots, finely chopped
1 large celery stalk, finely chopped
1 medium tomato, well chopped w/juice
1/4 cup chopped walnuts (or nuts of choice, walnuts are just really good for you and go well in this recipe)
3 Tablespoons mayonnaise
1/2 teaspoon onion powder
1/4 teaspoon garlic powder

Mix all ingredients together well and refrigerate for 30 minutes to let flavors marry. This is not a “wet” tuna salad so it can be served as is or with bread, toast or crackers.


Catalan Roasted Vegetable Platter (Escalivada)

Posted in Historical Cooking, Mediterranean, Side, Uncategorized with tags , , , , , , , on October 17, 2011 by thekytchnwytch
Toasted Vegetable Platter (Escalivada)

Catalan Roasted Vegetable Platter (Escalivada)

Serves 4

Today, red bell peppers are a favorite vegetable to include in this recipe.  I omitted it from our recipe because sweet peppers (capsicums) didn’t become very popular until the very early 20th century. If you choose to add sweet bell peppers, remove the seeds and stem at the same time as you peel them. Add a little more oil.  You really cannot use too much olive oil.  Whatever remains can easily be used for dipping bread.


2 large eggplants

8-10 Medium-sized tomatoes

1/3 cup (3 fl oz/90ml) a fruity, good quality extra virgin olive oil

Salt (to taste)

1/2 teaspoon Cayenne powder (or to taste)

2 cloves garlic, peeled and finely chopped (optional)


1. Bake or grill the eggplants and tomatoes.  Set aside for 10-15 minutes in a covered dish (this makes them easier to peel).

2. Peel the vegetables.  Trim the stalks off the eggplant and discard the seeds and juice of the tomatoes. (You might want to reserve the skins and juices with which to make a vegetable stock.)

3. Cut the vegetables into strips, then arrange them on a serving dish with oil and salt.

4. Optional: sprinkle chopped garlic.

5. Serve.

For our workshop, I opted to exclude the garlic from this dish as the soup already featured it.

Garlic Soup (Sopa de Ajo)

Posted in Historical Cooking, Uncategorized with tags , , , , on October 17, 2011 by thekytchnwytch
Sopa de Ajo (Garlic Soup)

Sopa de Ajo (Garlic Soup)

This soup has long been touted as a hangover remedy.  While I cannot personally vouch for that virtue, I can say that it has substance without being too much.  It, as with many other things, tastes best when it is cooked over an open fire.

If you make this recipe, please let me know how you prepared it, any substitutions (or omissions) you made, and what you thought of it.


Serves 4


4 cups (1qt/1l) water

¼ cup (2 fl oz/60 ml) olive oil (not extra virgin; extra virgin olive oil has a tendency to scorch easily as it has a lower smoking point than regular olive oil)

4 whole cloves of garlic, peeled (you can use more if you love garlic)

10 oz. (315 g.) cubed French bread (10 oz. of your favorite croutons will work as well)

1 t. paprika (smoky paprika can be a nice substitute if you are cooking this on the stove)

Salt (to taste)

4 eggs (optional)



1. Put water into a saucepan to boil. You can also use an electric teakettle to boil it, but be sure that the water doesn’t evaporate too much!

2. Heat the oil and fry the whole garlic cloves in a large skillet. Add the paprika and stir it to flavor the oil. Add the cubes of bread and brown them. Stir them frequently to make sure that they are evenly browned.

3. When the bread is evenly browned, pour in the boiling water. Cook for 15 minutes. Add salt*. Serve.

4. If desired, break an egg for each person into the soup in the final few minutes of the cooking time. Wait until the white sets before serving.

*Salt can sometimes be a tricky ingredient with soups. I prefer to let my guests add salt to their taste.  Since the flavor and texture of this soup is so different from those typically served in the U.S., it is good to let folks try it this way first and decide how much salt to add.  It can be very easy to oversalt this one.